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22 Summer Recipes for 2022
July 22, 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Vegan
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by egccstaff
Mango Pineapple Chia Seed Pudding
July 20, 2022

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert! Ingredients Serves: Time: Overnight Mango Pineapple Chia Seed Pudding 1 whole mango, peeled & chopped …

All Recipes, Appetizer, Breakfast, Dessert, Gluten Free, Vegan
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by egccstaff
Curried Pan-Seared Brussels Sprouts
July 18, 2022

Curried Pan-Seared Brussels Sprouts

Curried Pan-Seared Brussels Sprouts is a delicious and quick way to serve up brussels sprouts. With a spin on our Creamy Coconut Pilaf & Curry Vegetables, we pan-seared the brussels sprouts and then added caramelized onions and garlic along with an array of spices. Try serving these brussels sprouts as a side to a meal or for a full meal with the rice pilaf.

Ingredients

Serves: 4 Time: 35-40 minutes

Curried Pan-Seared Brussels Sprouts

  • 1 lb brussels sprouts
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 can diced tomatoes
  • Red Curry Paste
  • Salt
  • Black Pepper
  • Garam Masala
  • Curry Powder
  • Turmeric Powder
  • Ground Cumin
  • White Vinegar
  • 1 cup rice
  • 15.5 oz can chickpeas, drained
  • (1) 15 oz. can Lite Coconut Milk* (or substitute vegetable broth)
  • 1 cup vegetable broth
  • Toppings: Cilantro, lime juice

Directions

  1. First, in a medium stovetop pot add a light drizzle of olive oil and set heat to high. Once hot, add the rice and stir for 2 minutes. Then, quickly add the chickpeas and 1 cup of lite coconut milk, and 1 cup of vegetable broth.
  2. Stir together and add 1 tsp curry powder and 1/2 tsp turmeric and a dash of black pepper.
  3. Place lid on the pan and bring to a boil.
  4. Once boiling, reduce heat to low, and stir all the rice at the bottom. Cover with lid and allow it to simmer for about 20 minutes, stirring occasionally to prevent sticking.
  5. Next, begin removing the outer leaves and tough stems from the brussels sprouts and then cut them in half, lengthwise.
  6. Then heat 2 tsp olive oil in a large skillet over medium-high heat. Once hot, add the Brussels sprouts and cook for 4 minutes.
  7. Carefully flip the brussels sprouts and season with a sprinkle of garam masala and cumin. Cook for another 3-4 minutes. Then cover the pan with a lid and steam the Brussels for one minute.
  8. Remove skillet from heat and transfer brussels sprouts to a tray or plate.
  9. Add a splash of white vinegar to deglaze the skillet, then add 1 Tbs olive oil and return the pan to the heat.
  10. Then, add the onion and garlic and a pinch of salt. Stir continuously until translucent (about 5-7 minutes).
  11. While cooking the onion, add 1 Tbs curry paste, 1/2 tsp cumin & garam masala, 1 tsp turmeric, a pinch of black pepper, and chili flakes (if desired).
  12. Next, add the tomatoes and 1/4 cup lite coconut milk. Cook for about 2-3 minutes. Taste and adjust seasoning as desired.
  13. Then, add the brussels sprouts back to the pan along set heat to medium. Cover skillet with a lid and steam the brussels sprouts for about 5-7 minutes or until desired tenderness.
  14. Remove from the heat and garnish with cilantro and lime juice, serve with creamy coconut rice pilaf 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, Vegan
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by egccstaff
Grits & Green Beans
July 15, 2022

Grits & Green Beans

Grits & Green Beans make for a creamy, rich, and vegetable-dense entree to enjoy! This dish is perfect for using a variety of summer harvest vegetables such as squash, chard, and turnips, but try mixing and matching with your favorite vegetables. Ingredients Grits & Green …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Pinto Fajita Rice Bowl
July 13, 2022

Pinto Fajita Rice Bowl

Pinto Fajita Rice Bowl is a delicious meal to enjoy for dinner or prep for lunch later in the week! Enjoy this dish with another salsa if you prefer, like our homemade pico de gallo, or include another protein in addition to the pinto beans …

All Recipes
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by egccstaff
Turmeric Shiitake Noodle Bowl
July 11, 2022

Turmeric Shiitake Noodle Bowl

Turmeric Shiitake Noodle Bowl is a tangy, but buttery and rich dish that is perfect to enjoy any time of the year. Shiitake mushrooms may support immune health and contain eritadenine, a compound known to reduce cholesterol levels. This dish is best enjoyed with fresh ingredients, but you can customize it by using nappa cabbage instead of bok choy or buckwheat noodles instead of rice noodles.

Ingredients

Serves: 2-3 Time: 45 minutes

Turmeric Shiitake Noodle Bowl

  • 5-6 medium/small shiitake mushrooms, halved
  • 1/2 yellow onion, thinly sliced
  • 4 garlic cloves, peeled and chopped
  • 1/2 bell pepper, thinly sliced
  • 1/4 cup thinly sliced tempeh (optional)
  • 1 small head bok choy, chopped, leafy greens set aside from thick stems
  • 1 tsp turmeric powder
  • 1/2 Tbs red curry paste
  • 1/2 tsp cumin
  • 1/4 tsp thai chili (optional)
  • 1/2 tsp ground ginger (or 1/4 tsp fresh peeled ginger)
  • 1/2 tsp black pepper
  • 1 Tbs soy sauce, plus extra
  • 1/4 cup lite coconut milk (or vegetable broth)
  • 1/2 Tbs rice vinegar, plus extra
  • 2 Tbs sesame oil, plus extra
  • 1 small lime, juiced
  • 1/4 lb. rice noodles
  • 2/3 cup mixed thinly sliced turnips, cucumbers, radishes
  • Sesame seeds
  • Toppings: fresh basil or scallions & chopped roasted peanuts (optional)

Directions

  1. Begin by preparing your vegetables.
  2. In a small bowl, combine the cucumber, radish, and turnips. Make sure they are very thinly sliced.
  3. Toss the cucumber mix with a dash of rice vinegar, sesame oil, and soy sauce, and top with sesame seeds. Set aside.
  4. Then, in a large skillet, set heat to high and add the sesame oil.
  5. Once hot, add the shiitake mushrooms and cook for about 7 minutes, tossing occasionally until they’re evenly coated in oil.
  6. Meanwhile, add water to a medium-large pot and bring to a boil.
  7. Next, add the onion and garlic. Stir together and cook for another 7-8 minutes. If you’re cooking with tempeh, add that in at this stage as well.
  8. Add in the bell pepper and thick stems (white/light green) part of the bok choy.
  9. Then, add the lime juice, curry paste, and soy sauce. Stir together for a few minutes.
  10. Next, add the cumin, turmeric, chili flakes, ginger, black pepper, rice vinegar, and coconut milk or vegetable broth.
  11. Continue to look on high for 3-5 minutes stirring frequently.
  12. Reduce heat to low and allow the liquid to cook off completely, stirring occasionally.
  13. By now, your water should be boiling. Add in the rice noodles and cook for 6-8 minutes or until fully cooked.
  14. Remove noodles from heat and drain in a colander, rinsing over with cold water to stop them from cooking.
  15. And now, your vegetables should be fully cooked after the liquid has cooked off.
  16. Top noodles with vegetables along with marinated cucumbers, turnips, radishes, chopped basil, and peanuts. 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, Vegan
-
by egccstaff
Grilled Summer Salad
July 8, 2022

Grilled Summer Salad

Grilled Summer Salad makes use of leftovers to transform them into a tasty salad to enjoy the next day. We used our leftover black bean burgers from earlier in the week to create a crispy salad with an avocado tahini dressing. This recipe would be …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Black Bean Burgers
July 6, 2022

Black Bean Burgers

Black Bean Burgers that are simple and easy to make without a grill! Fire these burgers up on the stovetop and still get that nice smoky flavor. Top with your favorite toppings and enjoy! This recipe can be modified to be gluten-free by using ground …

All Recipes
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by egccstaff
Ground Tofu Stir-Fry
July 1, 2022

Ground Tofu Stir-Fry

Ground Tofu Stir-Fry takes a spin on the Thai dish Pad Krapow Gai which is a spicy dish typically made with finely chopped or ground chicken, but in this case, we used extra firm tofu. This dish is delicious and easy to make to your liking, controlling the spice levels to your taste. You could also think outside the box and use this ground tofu stir-fry as a filling for other dishes such as tacos, dumplings, spring rolls, or serve it as a salad with cabbage or lettuce.

Ingredients

Serves: 4-5

Ground Tofu Stir-Fry

  • 1 block extra-firm tofu, drained & ground
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1 tsp ground ginger
  • 2 tsp black pepper, or to taste
  • 1 tsp ground cumin
  • 1/2 tsp Chinese five-spice (optional)
  • 1/4-1/2 tsp Thai chili flakes or cayenne pepper
  • 2 Tbs vegetable stir-fry sauce or soy sauce
  • 1 Tbs rice vinegar
  • 1 Tbs sesame oil
  • To serve: Cooked rice, cabbage, or lettuce wraps
  • Optional toppings: thinly sliced cucumber, sesame seeds, chopped basil, sriracha

Directions

  1. After draining the tofu’s liquid, crumble the tofu by hand or with a fork in a medium-sized bowl.
  2. Add in a splash of the sesame oil, soy sauce, or stir-fry sauce, and a dash of each spice to the tofu and set aside.
  3. Meanwhile, prepare your vegetables for cooking, toppings, and your serving vessel be it rice or cabbage.
  4. Once everything is prepped, in a large skillet, set heat to high, and add the sesame oil.
  5. When the oil is hot, add the tofu. Stir it enough to spread out evenly in the pan but then allow it to sit undisturbed for 3-5 minutes, or until the bottom begins to crisp slightly.
  6. Then top with the onions and garlic and stir together well.
  7. Add in the remainder of the soy sauce or stir-fry sauce and seasonings.
  8. Then, add the remainder of the vegetables.
  9. Stir together well for about 5-7 minutes, vegetables should begin to soften.
  10. Add in the rice vinegar and stir the bottom of the pan to deglaze.
  11. Continue cooking for another 5-8 minutes until vegetables are tender and onions translucent.
  12. Remove from heat, top with toppings, serve over rice or cabbage 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, Vegan
-
by egccstaff
Turmeric Chickpea Buddha Bowl
June 29, 2022

Turmeric Chickpea Buddha Bowl

Turmeric Chickpea Buddha Bowl with cucumber, kale, sprouts, tomatoes, and curried lentils topped with cilantro. A delicious dish that’s easy to prepare ahead of time for a cold lunch the next day or as an entree for dinner. Mix and match with other vegetables such …

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