Recent Posts

Roasted Beets with Couscous & Greens
March 29, 2023

Roasted Beets with Couscous & Greens

Roasted Beets with Couscous & Greens is a delicious vegetable platter, or these components can make for easy side dishes. You can swap out the grains for quinoa, rice, or orzo and try using an assortment of greens. You may also substitute the beans for …

Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot-Banana Bread
March 22, 2023

Carrot-Banana Bread

Carrot-Banana Bread is delicious and easy to make! This lightly sweet loaf can be elevated with nuts and sultanas. Try it with your morning coffee or afternoon tea. This recipe is plant-based but you can substitute for dairy butter and milk. Ingredients Carrot-Banana Bread Directions …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Carrot Quinoa Cashew Soup
March 21, 2023

Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers.

Ingredients

Serves: 6-8 cups

Carrot Quinoa Cashew Soup

  • 7-8 large carrots
  • 1/2 yellow onion, diced
  • 4 garlic cloves
  • 1/2 cup quinoa
  • 3/4 cup cashews, soaked
  • 6 cups vegetable broth
  • 1 Tbs olive oil
  • 2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • Optional toppings, sriracha, chopped cilantro

Directions

  1. Soak the cashews in warm water at least 2 hours in advance.
  2. Preheat the oven to 400ºF.
  3. Remove the tops of the carrots, coat lightly in olive oil, and spread out on a baking tray.
  4. Roast the oven for about 25-30 minutes to until the carrots are lightly roasted and softened.
  5. Meanwhile, prepare the onion and garlic.
  6. In a large pot, bring the vegetable broth to a boil and add the onion, garlic, and seasoning.
  7. Add in the quinoa and reduce heat to low, cover with a lid, and simmer.
  8. After the carrots have roasted and the quinoa has softened, add the carrots and cashews to the soup and simmer for another 10-15 minutes.
  9. Then, after the soup has simmered, blend with an immersion blender or mix in a blender.
  10. Blend the soup until smooth and creamy, mixing in the lime juice.
  11. Taste and adjust seasoning.
  12. Top with additional toppings, serve and enjoy.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Rice Spring Grain Bowl
March 17, 2023

White Bean & Rice Spring Grain Bowl

White Bean & Rice Spring Grain Bowl with fresh vegetables is a delicious complete protein that is easy to prepare. This dish can be prepared with various seasonal vegetables and makes for an excellent side dish or entree on its own! Ingredients White Bean & …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Mole Beans
March 15, 2023

Cilantro Lime Rice & Mole Beans

Cilantro Lime Rice & Mole Beans makes for a delicious restaurant-style trio that you can serve with tortillas and pair with fresh avocado, sour cream, or salsa. You can try and mix and match the vegetables or add another protein to your fajitas, like mole …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Quinoa Rainbow Bowl
March 13, 2023

Quinoa Rainbow Bowl

Quinoa Rainbow Bowl makes for a delicious and easy lunch to prepare or serve as a side for dinner. This dish can be prepared with a variety of fresh vegetables and topped with a dressing of your choice. A simple recipe that is perfect for springtime.

Ingredients

Serves: 3-4

Quinoa Rainbow Bowl

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups kale, chopped & stems removed
  • 1 small cucumber, thinly sliced
  • 3-4 small radishes, thinly sliced
  • 1 medium carrot, thinly sliced or grated
  • 1 cup purple cabbage, chopped
  • 1/2 cup cauliflower, chopped
  • 2-3 scallions, chopped
  • 2 Tbs dry roasted peanuts, chopped

Directions

  1. In a medium pot, bring the vegetable broth to a boil.
  2. Once boiling, add the quinoa, stir, and reduce heat to low.
  3. Bring to a simmer and cover with a lid, cook for about 20-25 minutes or until quinoa is cooked and fluffy.
  4. Meanwhile, prepare the remaining vegetables.
  5. After the quinoa has cooked, add in the kale and allow to wilt.
  6. Either let the quinoa fully cool or serve warm and then combine in a bowl with the remaining ingredients.
  7. Serve with a desired dressing of your choice or fresh sliced avocado.

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
Chipotle Ramen
March 10, 2023

Chipotle Ramen

Chipotle Ramen is a spicy and easy dish to prepare! Dress up this ramen with your preferred vegetables and protein and control the spice level to your preference. This low-budget meal is quick to make and absolutely delicious! Chipotles may reduce the presence of cholesterol …

All Recipes, Entree, Plant-Based
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by egccstaff
Roasted Vegetable Quinoa Bowl
March 9, 2023

Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl makes for a delicious dinner or meal prep that can be enjoyed hot or cold for lunch the next day. This recipe is also easy to cater to different tastes and seasons if you want to mix & match with vegetables …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Slow Cooker Black Beans & Rice
March 6, 2023

Slow Cooker Black Beans & Rice

Slow Cooker Black Beans & Rice is a nutrient-dense and easy-to-prepare dish when you’re short on time or are planning ahead for the week. This delicious and lightly spicy slow cooker recipe is also a great way to feed a larger group and can be doubled if needed.

Ingredients

Serves: 5-6 Time: 6 hours

Slow Cooker Black Beans & Rice

  • 1 can black beans, drained & rinsed
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 large yellow onion, diced
  • 1 medium bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 4 cups vegetable stock
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1 Tbs chipotle pepper in adobo, chopped (optional)
  • 1/2 lime, juiced
  • 1 cup rice
  • 1/4 cup cilantro, minced (for serving)

Directions

  1. First, place the onion, bell pepper, garlic, black beans, diced tomatoes, vegetable stock, seasonings, and lime juice in the slow cooker. For a spicier option, add the chipotle pepper in adobo.
  2. Set heat to high and allow it to cook for 6 hours.
  3. Toward the last hour of cooking, add in the rice.
  4. Continue cooking on high until the rice is softened and fully cook.
  5. Turn heat off, garnish with cilantro, 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
Mole Tempeh
March 3, 2023

Mole Tempeh

Mole Tempeh, inspired by mole chicken, is a delicious and easy plant-based recipe that can be used for burritos, bowls, tacos, or rice dishes. This dish pairs well with our veggie fajitas and our homemade Pico de Gallo. Ingredients Serves: 3-4 Time: 35 minutes Mole …

All Recipes
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by egccstaff