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, 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, 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.
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.
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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 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 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.
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.
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!
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 …
Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For …
Then, reduce heat to medium-low and add the herbs, salt, and pepper, and stir together for 1 minute.
Next, add the diced tomatoes and cook for another 5-7 minutes. Add in the tofu and stir in well, continuing to cook for another 3-4 minutes.
Then, using an immersion blender or transferring the mix to a food processor or blender, blend the tofu mixture until smooth. Add in the coconut milk or cashew milk until creamy. Taste and adjust seasoning.
Return sauce to the pot once mixed and set heat to low and cover with a lid.
Then begin boiling water for your pasta.
In a small skillet, heat another dash of olive oil and cook the onion and squash until the onion is translucent and the squash has softened.
Drain the pasta water once it is cooked to the desired texture/doneness.
Mix the onion and squash in with the tofu sauce and then mix in the pasta until fully combined.
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!
Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat …