Bok Choy & Tofu Soup
Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try …
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Cauliflower & Tempeh Curry
Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re …
Roots & Lentil Soup
Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as a garam masala curry style or Thai spice approach. For a no-oil version or low-sodium version, simply roast the vegetables without oil and use low-sodium broth.
Ingredients
Serves: 5-6 Time: 50 minutes
Roots & Lentil Soup
- 3 large carrots, diced
- 1 medium sweet potato, cubed
- 1/2 yellow onion, diced
- 3-4 garlic cloves, minced
- 1/2 Tbs tomato paste
- 1 cup red lentils
- 4-5 cups vegetable broth
- 1/2 tsp cinnamon
- 2 tsp paprika
- 1/4 tsp ground cloves
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp dried mint
- 1 Tbs olive oil
Directions
- Begin by preheating the oven to 400ºF, then prepare your carrot and sweet potato.
- Lay the diced/cubed carrot and sweet potato out on a roasting tray, drizzling with olive oil and sprinkling with a dash of salt and pepper.
- Place in the oven and roast for 25-30 minutes or until softened and lightly roasted.
- Meanwhile, prepare your onion and garlic.
- When the carrots and sweet potato have about 10 minutes left to roast, in a large pot, set heat to medium-high and begin to sauté the onion and garlic, adding a splash of vegetable broth to prevent them from scorching.
- Cook the onion and garlic until the onion turns translucent, then add the spices and tomato paste and cook for 1 minute.
- Next, add the carrot and sweet potato, and cook together for 5 minutes.
- Then, add the lentils, and stir together for 2 minutes.
- Add in the vegetable broth and bring the soup to a boil.
- Once boiling, reduce heat to low and simmer for 15 minutes.
- After 15 minutes, use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy. Return to pot and simmer on low for another 10 minutes.
- Remove from heat once done, serve & enjoy!
Nutrition Information
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Kale & Shaved Brussels Sprouts Salad
Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting …
Pumpkin Spice Snaps
Pumpkin Spice Snaps, a delicious & soft cookie that plays on traditional ginger snaps. A quick & easy recipe for fall! Ingredients Yield: 12 cookies Pumpkin Spice Snaps Wet 1/3 c. pumpkin puree 1/4 c. olive oil 1 Tbs ground flax seed 1/2 tsp vanilla …
Pesto-Spinach Spaghetti
Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired.
Ingredients
Serves: 4 Time: 35 minutes
Pesto-Spinach Spaghetti
Pesto
- 1 cup kale, stems removed
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- 1/2 cup sliced almonds
- 3 garlic cloves, peeled & smashed
- 2 Tbs olive oil
- 1 Tbs lemon juice
Spaghetti
- 4 cups spinach
- 1/2 cup mushrooms, sliced
- 1/2 yellow onion, diced
- 1 small yellow squash or zucchini, thinly sliced
- 1/2 box spaghetti
Optional toppings: parmesan or vegan parmesan cheese, sliced cherry tomatoes
Directions
- Add the pesto ingredients to a food processor or blender and blend until smooth. Set aside.
- Then, prepare your vegetables for cooking and begin boiling water for the pasta.
- In a large skillet, set heat to high and begin sautéeing the onion, squash, and mushroom. Cook together for 5-7 minutes. Lightly season with salt & black pepper.
- Once the onion is translucent, add in the spinach and pesto. When your water reaches a boil, begin to cook pasta to desired doneness.
- Cook the spinach/pesto mix until the spinach has wilted and the veggies are cooked all the way through. Turn off the heat and cover with a lid until the pasta is done.
- Drain the pasta and then add to the spinach pesto mix until fully combined.
- Serve & enjoy!
Nutrition Information
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
Zucchini Muffins
Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up! Ingredients …
Potato Lentil Soup
Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic …
Apple Bread
Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if desired.
Ingredients
Time: 1 hour 10 minutes
Apple Bread
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbs ground flax seed + 4 Tbs warm water combined
- 1 cup non-dairy milk
- 1/3 cup non-dairy butter, melted
- 1/2 cup sugar or maple syrup
- 2 tsp cinnamon, plus extra
- 1 tsp vanilla extract
- 2 Tbs almond butter
- 2 large Honeycrisp apples (or other sweet red), finely diced (about 3 cups, reserve 1/2 cup for topping)
- 1 Tbs lemon juice
Directions
- Preheat the oven to 350ºF
- Next, prepare the apples and mix with lemon juice. Set aside.
- In a large bowl, whisk together the melted butter, almond butter, flax seed with water, sugar or sweetener, cinnamon, and vanilla extract.
- Then, whisk in the salt, baking soda, and baking powder.
- Next, carefully mix in the flour, being sure to stir slowly and not overmix.
- Once combined, fold in 2 1/2 cups of the apples.
- Transfer the batter to a lightly greased loaf pan and then top the bread batter with the remaining apples and sprinkle on cinnamon. You may also top with a sprinkle of brown sugar as well.
- Place the bread in the oven and bake for 50-55 minutes. To check if the bread is done, poke with a knife or toothpick. If it comes out clean, the bread is ready to remove from the oven.
- Allow the bread to cool before slicing & enjoying!
Store at room temperature for 4 days or in the refrigerator for 5-6 days.
Nutrition Information
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
Vegan Arroz con Pollo
Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …