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Berbere Sweet Potatoes & Lentils
April 26, 2023

Berbere Sweet Potatoes & Lentils

Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients. We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Dairy-Free Chocolate Orange-Spice Cake
April 25, 2023

Dairy-Free Chocolate Orange-Spice Cake

Dairy-Free Chocolate Orange-Spice Cake is a delicious and rich chocolate cake with a hint of spice and orange essence. This lightly-sweetened, dairy-free cake aims to please all crowds! Ingredients Dairy-Free Chocolate Cake Batter Chocolate Orange-Spice Cream Cheese Frosting Directions Preparing the frosting Assembling the cake …

Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Ethiopian-Spiced Lentil Vegetable Platter
April 20, 2023

Ethiopian-Spiced Lentil Vegetable Platter

Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice.

We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Ethiopian-Spiced Lentil

  • 1 1/2 cup lentils, washed
  • 1 can lite coconut milk*
  • 1/4 cup water
  • 1 vegetable bouillon cube
  • 1 oz. tomato sauce
  • 1/2 tsp white pepper
  • 1 tsp berbere spice

For a low-fat option you can substitute the coconut milk for 2 cups vegetable broth

Roasted Cauliflower

  • 10 oz cherry tomatoes
  • 1 head cauliflower, chopped
  • 1 Tbs olive oil
  • 1 tsp berbere spice
  • 1/2 tsp salt & black pepper

Mixed Vegetables & Chickpeas

  • 1/2 yellow onion, diced
  • 4-5 mushrooms, sliced
  • 1/e bell pepper, diced
  • 1 garlic clove, minced
  • 1 can chickpeas, drained & rinsed
  • Remaining 7 oz. tomato sauce
  • 1 tsp berbere spice
  • 1/2 tsp paprika
  • 1 tsp ground ginger

Directions

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine the cauliflower ingredients and toss them evenly.
  3. Spread the cauliflower mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  4. Meanwhile, prepare the lentils and mixed vegetables.
  5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  6. Stir in the lentils for 2 minutes, then add the coconut milk, vegetable bouillon, tomato sauce, and seasoning.
  7. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed.
  8. Then, in a large skillet, set heat to medium-high. Once hot, add a drizzle of olive oil to coat the pan’s bottom.
  9. Begin sautéeing the onion and garlic, stirring for 5 minutes.
  10. Then, add the bell pepper and mushroom. Stir for another 5-7 minutes.
  11. Next, add the chickpeas and seasoning to the skillet and stir for 5 minutes before adding the tomato sauce. Reduce heat to low, cover and simmer until the lentils and roasted cauliflower are done.
  12. Serve the lentils with the cauliflower and veggie mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Red Bean & Tempeh Cassoulet
April 17, 2023

Red Bean & Tempeh Cassoulet

Red Bean & Tempeh Cassoulet is a hearty plant-based one-pot dish that is easy to make and absolutely delicious. Try substituting the tempeh for another plant-based option, such as Impossible Beef. Kidney beans are rich in nutrients, fiber, and protein! Ingredients Serves: 4-5 Time: 50 …

All Recipes, Entree, Plant-Based
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by egccstaff
Mushroom Noodle Stir-Fry
April 14, 2023

Mushroom Noodle Stir-Fry

Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles. Ingredients Mushroom …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes

  • 3-4 large golden beets, peeled & sliced
  • 10 oz cherry tomatoes, halved
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Dash of salt
  • 1 Tbs red wine vinegar

Couscous and Beans

  • 1/2 large onion, diced
  • 2-3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 2 cups vegetable broth
  • 1 cup couscous
  • 1 Tbs olive oil
  • 2 cups kale, stems removed & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Meanwhile, prepare the beets and tomatoes and toss in a mixing bowl with the olive oil, red wine vinegar, and seasonings.
  3. Lay the beets and tomatoes out onto a baking tray.
  4. Place in the oven and roast for about 25-35 minutes or until beets are tender and easy to poke through with a fork. Flip and stir the beets and tomatoes about halfway through roasting.
  5. Meanwhile, prepare the remaining ingredients.
  6. In a medium-large pot, set heat to medium.
  7. Once hot, add the olive oil and sauté the onions and garlic for about 5 minutes.
  8. Then, add the vegetable broth and bring it to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. When the couscous starts to absorb the liquid, add in the beans.
  12. Add in the kale once the couscous is cooked and let it wilt.
  13. Remove the beets and tomatoes from the oven once roasted.
  14. Serve the beets and tomatoes with the couscous mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Silken Tofu Curry
April 10, 2023

Silken Tofu Curry

Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Oyster Mushrooms & Bulgur Wheat
April 5, 2023

Oyster Mushrooms & Bulgur Wheat

Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Couscous
April 3, 2023

Roasted Eggplant Couscous

Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it!

Ingredients

Serves: 4-5 Time: 1 hour 15 minutes

Roasted Eggplant Couscous

Roasted Eggplant

  • 1 large eggplant, salted & sliced
  • 1 Tbs olive oil
  • Salt
  • Black pepper
  • 2 Tbs red wine vinegar

Chickpea Couscous

  • 1 cup couscous
  • 2 cups vegetable broth
  • 1 can chickpeas, diced
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 Tbs lemon juice
  • Splash of olive oil

Cucumber Salad

  • 1/2 large cucumber, sliced
  • 4-5 cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup parsley, chopped
  • 1 Tbs red wine vinegar
  • 1 Tbs lemon juice

Tahini Dressing

Directions

  1. Prepare the eggplant by slicing it, tossing it in a generous amount of salt, then allowing it to rest on a baking tray or in a colander for at least 30 minutes.
  2. Meanwhile, prepare the cucumber salad. Combine the ingredients in a mixing bowl and place it in the refrigerator.
  3. Then, prepare the tahini dressing and store it in the refrigerator.
  4. Once the eggplant has rested, rinse in a colander, then toss in olive oil, a dash of salt and pepper with the red wine vinegar, then spread out on a tray and place in the oven. Bake in the oven for 20-25 minutes or until softened and lightly roasted.
  5. Meanwhile, prepare the onion, bell pepper, and garlic.
  6. In a large pot, set heat to high.
  7. Once hot, add a splash of olive oil and begin sautéeing the onion, garlic, and bell pepper.
  8. Cook the onion, garlic, and bell pepper for about 5-7 minutes.
  9. Then add the chickpeas, seasoning, and vegetable broth.
  10. Bring the vegetable broth to a boil.
  11. Once boiling, add the couscous, reduce heat to low and cover with a lid. Stir occasionally until the liquid is absorbed and the couscous is fluffy.
  12. After the eggplant has roasted, add in with the couscous mixture.
  13. Plate the cooked couscous and eggplant with the cucumber salad, dress with tahini dressing, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Miso Mapo Tofu
April 1, 2023

Miso Mapo Tofu

Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff