Tag: cooking

Coconut Carrot Curry
September 15, 2021

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf
September 10, 2021

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Loaded Mac and Cheese
September 8, 2021

Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli separately. This recipe is perfect for growing kids and the whole family if you need a quick, filling fix for dinner or it makes for a great potluck side.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Loaded Mac and Cheese

  • 1/2 Box Pasta: macaroni, penne, rigatoni, or shell
  • 1 Tbs vegan butter
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan mozzarella (optional)
  • 1/4 cup non-dairy milk (we used Planet Oat)
  • 1 can red kidney beans, drained and rinsed
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp old bay seasoning
  • Salt and black pepper to taste
  • 1 cup broccoli florets, chopped

Directions

  1. In a large pot, begin boiling enough water to cover the pasta.
  2. In a small pan, add the drained kidney beans and combine them with the garlic, bay leaf, and old bay. Set heat to low and cover with a lid. Allow it to simmer for about 10-12 minutes.
  3. In another pot or using a colander over the pasta water, boil or steam the broccoli until tender but still bright green.
  4. Once the pasta water is boiling, add in the pasta and cook until soft.
  5. Set broccoli aside for later once cooked.
  6. After the pasta has cooked, remove it from the stove and drain water. Return to stove on low heat.
  7. Add vegan butter, nutritional yeast, non-dairy milk, and optional vegan cheese to the pasta. Stir well with a wooden spoon. Add salt and pepper to taste.
  8. Remove the bay leaf from the beans and combine the beans with the pasta.
  9. Add the broccoli to the pasta.
  10. Stir well, taste, and adjust seasoning as desired.
  11. Serve with chopped scallions or extra cheese 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, Vegan
-
by egccstaff
BBQ Tempeh Rice Bowl
September 3, 2021

BBQ Tempeh Rice Bowl

BBQ Tempeh Rice Bowl with nutritious vegetables and delicious flavors. This recipe makes for a rich and filling dinner or lunch which can be enjoyed hot or cold the next day. If you have soy allergies or avoidance you can substitute the tempeh for chickpeas …

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Garlic Parmesan Brussels Sprouts
August 30, 2021

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts that can be vegan or non-vegan! Serve these Brussels sprouts as a delicious appetizer or side dish or pair with a complete protein to add some greens to your meal. For the non-vegan version, simply replace the vegan parmesan or regular …

All Recipes, Appetizer, Gluten Free, Vegan
-
by egccstaff
Roasted Cauliflower Hummus
August 27, 2021

Roasted Cauliflower Hummus

Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich.

Ingredients

Roasted Cauliflower Hummus

  • 5 cups cauliflower florets, chopped
  • 1 Tbs olive oil
  • 1/4 cup ground tahini
  • Juice from 1 lemon
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • salt & black pepper to taste
  • Optional garnish: olive oil, sunflower seeds, parsley, or cilantro

Directions

  1. Preheat the oven to 400ºF
  2. Spread the cauliflower out onto a baking pan and drizzle with olive oil.
  3. Place the pan in the oven and roast for 20 minutes.
  4. Once done, remove the cauliflower and turn off the oven. Allow it to cool for 10 minutes.
  5. Transfer the cauliflower to a food processor or blender, add in the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.
  6. If the hummus is too thick, add a tablespoon of water or two, one at a time to reach optimal texture.
  7. Place your cauliflower hummus in a container with a sealable lid, top with garnish. Serve fresh.
  8. Store leftovers in the refrigerator for up to 5 days.

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, Dip, Gluten Free, Vegan
-
by egccstaff
Plant-Based Shepherd’s Pie
August 20, 2021

Plant-Based Shepherd’s Pie

Plant-Based Shepherd’s Pie made with Beyond Beef. This vegan dish makes for a more lean source of protein. You can substitute or add in other vegetables such as zucchini or yellow squash. For dairy-free milk, we recommend unsweetened oatmilk or almond milk. We’re certain this …

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Mediterranean Sweet Potato & Lentils
August 16, 2021

Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served …

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Thai Basil Tofu (Pad Krapow)
August 11, 2021

Thai Basil Tofu (Pad Krapow)

Thai Basil Tofu (Pad Krapow) made with fresh Thai basil, tofu, and vegetables stir-fried and served over rice. This dish is perfect for plant-based diets, but you can always substitute the protein for shrimp, chicken, or beef. If you can’t find Thai basil, just substitute for regular basil you can find at any grocery store. This dish is not made to be spicy, but you can make it spicy by adding chili flakes to the sauce or towards the end of cooking.

Ingredients

Thai Basil Tofu (Pad Krapow)

  • 3 shallots, sliced
  • 1 package extra-firm tofu, pressed and cubed
  • 2 carrots, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, diced
  • 1/2 cup broccoli florets
  • 1 cup uncooked rice + 2 cups water (for serving)

Thai Basil Stir-Fry Sauce

  • 3 Tbs sesame oil
  • 1 tsp brown sugar
  • 5 cloves garlic, minced
  • 1 tsp rice vinegar
  • 3 Tbs soy sauce
  • 1 Tbs cornstarch
  • 1/2 tsp ground ginger
  • 1/4 cup water
  • 1/2 lime juice
  • 2 Tbs Thai Basil leaves (de-stemmed, chopped)*save for the very end

Directions

  1. In a bowl or measuring cup, mix together your sauce ingredients. Set aside the basil until the very end.
  2. Then, prepare your protein and vegetables, and begin cooking your rice.
  3. In a skillet or wok, heat a bit of sesame oil on high and cook your tofu (or other protein). Cook until lightly crispened and then remove from the pan.
  4. Then, add in the onion, pepper, carrot, and zucchini, and begin to stir-fry.
  5. Cook the vegetables for 7-8 minutes or until they begin to soften and the onions are translucent.
  6. Then, add in the broccoli and mushrooms. Cook for 5 minutes.
  7. Push the vegetables to the sides of the pan, creating a gap in the middle that exposes the bottom of the pan. Give the sauce a good final stir and then pour it into the pan.
  8. Allow the sauce to sit, bubble, and darken. Once it begins to do so, stir the sauce into the vegetables and add back in your protein.
  9. Cook for another 4-5 minutes. Top with the basil.
  10. Serve with rice or rice noodles and enjoy!
  11. Optionally, you may top the dish with chili flakes or sriracha for that extra kick.

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
-
by egccstaff
Breakfast Hash with Sausage
August 9, 2021

Breakfast Hash with Sausage

Breakfast Hash with Sausage that can be made vegan or non-vegan. This hash makes for a hearty breakfast packed with protein and nutritious vegetables. See our ingredients substitutions to tailor this dish to your dietary needs. If you’re gathering the family for brunch or a …

All Recipes, Breakfast, Vegan
-
by egccstaff