Tag: Side

Banana Tahini Cookies
March 1, 2023

Banana Tahini Cookies

Banana Tahini Cookies are delicious and easy to make! This plant-based recipe makes for a lightly sweet cookie that all can enjoy and doesn’t require too many ingredients or time to bake. Ingredients Banana Tahini Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Balsamic Roasted Brussels Sprouts
November 29, 2021

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts with carrots, garlic, salt & pepper. It couldn’t get simpler than that! This dish makes for a fantastic side, especially during a holiday gathering. Brussel sprouts are a type of cruciferous vegetable which contains a sulfur-containing phytochemical called glucosinolate. Glucosinolate has …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Braised Red Cabbage
October 22, 2021

Braised Red Cabbage

Braised Red Cabbage makes for an excellent side dish any time of the year. We paired our cabbage with roasted potatoes, tempeh, and vegetables, but you can add this cabbage to grains and other nutritious vegetables and proteins.

Ingredients

Braised Red Cabbage

  • 1 red cabbage, chopped
  • 1/2 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 3/4 cup water
  • 1 Tbs olive oil
  • 2 bay leaves
  • 1 Tbs apple cider vinegar
  • 2 tsp old bay seasoning
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt to taste

Directions

  1. Begin by preparing your vegetables.
  2. In a large sauté pan, heat the oil on high.
  3. Once hot, add the onion and garlic and cook for 2-3 minutes or until fragrant.
  4. Then, add the cabbage and remaining ingredients. Stir together well on high for 5 minutes.
  5. Reduce heat to low, cover the pan with a lid and allow it to simmer for about 40 minutes or until most of the liquid has been absorbed.
  6. Once done, remove from heat and take out the bay leaves. Serve alongside your meal and enjoy!

Nutrition Information

Nutrition Disclaimer

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Appetizer, Cooking Tips, Gluten Free, Vegan
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by egccstaff
Strawberry Spinach Salad
September 20, 2021

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: …

All Recipes
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by egccstaff
Kale Pesto
August 14, 2020

Kale Pesto

This kale pesto is super easy to make and is great for salads, toast, or sandwiches. Try it with our Kale Pesto Pasta recipe! This recipe calls for a food processor (or blender), baking trays, and using the oven. While you can substitute the kale …

All Recipes, Dip, Gluten Free, Vegan
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by egccstaff
Hearty Banana Bread
May 29, 2020

Hearty Banana Bread

This recipe for Hearty Banana Bread is vegan-friendly and a healthy way to get your sweet tooth satiated without sacrifice!

Ingredients

Hearty Banana Bread

  • 1 Tbsp ground flaxseed + 2.5 Tbsp water, combined
  • 3 medium ripe bananas 
  • 1/4 heaping cup almond butter or peanut butter 
  • 3 Tbsp vegetable oil or melted vegan butter
  • 1/4 cup brown sugar
  • 2-3 Tbsp honey
  • 1/2 tsp sea salt
  • 3/4 cup dairy-free milk
  • 1/2 Tbsp baking powder
  • 1 1/2 cup flour 
  • 1 cup oats
  • 1/2 cup chopped raw walnuts (optional) 

Directions

  1. Preheat oven to 350ºF 
  2. In a large mixing bowl, combine flaxseed, water, nut butter, vegetable oil, sea salt, honey, and brown sugar. Mix well with a whisk. Peel and add bananas, mash them with a fork and mix them into the other ingredients. 
  3. In a separate bowl, whisk together flour, oatmeal, and baking powder. Fold dry ingredients into wet ingredients with a rubber spatula. 
  4. Add dairy-free milk and thoroughly combine the ingredients. 
  5. Once mixed, fold in ¼ cup of the chopped walnuts if desired.
  6. Pour batter into a bread pan, top with remaining walnuts 
  7. Bake for 1 hour to 1 hour and 15 minutes. The loaf should be firm and golden brown at the top. Stick with a toothpick or knife, if it comes out clean, it is done. 
  8. Remove from the oven and let cool before cutting. Store in the refrigerator for up to 4-5 days. 
Green Chef

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Thrive Market

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Blue Apron

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Hearty At Home may earn an Affiliate Commission if you purchase something through these recommended links.

All Recipes, Appetizer, Breakfast, Dessert, Vegan
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by egccstaff
Black Bean Tortilla Soup
May 29, 2020

Black Bean Tortilla Soup

Ingredients 2 Tbsp olive oil ½  yellow onion, diced 3 cloves garlic, minced 1/2 red pepper, diced 1 1/2 tsp cumin 1 tsp chili powder 1 1/2 cups spicy salsa 4 cups vegetable stock 1 Tbsp brown sugar or maple syrup (to taste) 2 15-ounce …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Roasted Butternut Squash Soup
May 29, 2020

Roasted Butternut Squash Soup

Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone! Equipment Food processor or immersion blender, serrated knife, baking sheet, peeler Ingredients Roasted Butternut …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Homemade Pico de Gallo
May 29, 2020

Homemade Pico de Gallo

Ingredients

6-7 roma tomatoes

1 large yellow onion 

½ bunch of cilantro 

2 garlic cloves

½ cumin

Salt to taste 

1 can of El Pato Salsa de Chile Fresco (found in Latinx grocery stores or international aisle at your regular grocery store) 

1 lime 

Tortilla chips (for serving)

Directions

  1. Finely dice the tomatoes and onion and place in a mixing bowl. To get the perfect ratio of spice to the pico, you want an even amount of tomato and onion so you’ll have to measure it by eye.
  2. Finely mince the garlic cloves and add to the bowl.
  3. Use as much or as little cilantro as you would like, you can de-stem the leaves or use the stem.
  4. Cut the lime in half and juice the entire lime into the bowl.
  5. Add the cumin and then salt to taste, approx ¼ teaspoon.
  6. Add the can of el pato to the bowl and mix thoroughly with a spoon or spatula.
  7. Transfer the pico to a container that can be sealed and let it chill in the fridge for at least an hour before serving. Goes great as a dip with tortilla chips or can be served over rice and beans, or added to a burrito or salad for an extra fresh kick.

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Roasted Carrot Hummus
May 29, 2020

Roasted Carrot Hummus

Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night. Prep time: 40-50 minutes Serves: 7-10 Ingredients Roasted Carrot Hummus …

All Recipes, Appetizer, Dip, Gluten Free, Vegan, Videos
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by egccstaff