Tag: cooking

Beyond Sausage & Rice

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage 

Dark Chocolate Peanut Butter Granola

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats. Ingredients Dark Chocolate Peanut Butter Granola 4 

Gluten-Free Creamy Tomato Pasta

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers.

Ingredients

Serves: 4 Time: 35-40 minutes

Gluten-Free Creamy Tomato Pasta

  • 1 Box Banza Chickpea Spaghetti Pasta or other gluten-free pasta
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 small zucchini, julienned
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 tsp salt & black pepper
  • Olive oil

For a vegan sauce:

  • 16 oz. canned tomato sauce
  • 3 Tbs nutritional yeast
  • 2 Tbs vegan mayo

For a dairy sauce:

  • 16 oz. canned tomato sauce
  • 1/2 cup heavy cream
  • 1/2 Tbs parmesan cheese

Directions

  1. In a pot, begin boiling water for your pasta. Cook the pasta for the duration instructed on the box.
  2. Meanwhile, prepare your vegetables and sauce ingredients.
  3. In a skillet, heat a splash of olive oil on high heat.
  4. Once hot, cook the onion, garlic, bell pepper, and zucchini. Cook until the onions are translucent and vegetables are tender.
  5. Add in the seasoning to the vegetables.
  6. Then, add the sauce ingredients (vegan or dairy) to the skillet with vegetables. Stir in well.
  7. Reduce heat to low, cover the skillet and simmer for 10-12 minutes.
  8. When your pasta has cooked, drain the water.
  9. Serve pasta with sauce, top with a sprinkle of nutritional yeast or parmesan and enjoy!

Nutrition Information

Nutrition Disclaimer

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Green Coconut Curry

Green Coconut Curry

Green Coconut Curry with fresh lemongrass makes for a hearty but not-to-heavy meal. This Green Coconut Curry is perfect all year round. For a creamier curry, we recommend substituting the vegetable broth for a second can of lite coconut milk. And we recommend trying this 

Cajun Rice & Sausage

Cajun Rice & Sausage

Cajun Rice & Sausage that can be easily made for vegans or meat-eaters. In our attempt, we used Beyond Meat’s regular sausage, but we’d also recommend andouille sausage for meat lovers. If you want to exclude meat all together but want some protein, you can 

Creamy Cauliflower Soup

Creamy Cauliflower Soup

I know what you’re thinking, “cauliflower soup, really?” Yes, really. This Creamy Cauliflower Soup is absolutely delicious (any time of year). Why try it? It’s super light but fully satisfying on flavor and texture. Plus this recipe is incredibly easy to make and it’s only got 5 key ingredients! If you don’t want a vegan version, you can substitute the smart balance for regular butter and the vegetable broth for chicken stock.

Ingredients

Creamy Cauliflower Soup

  • 1 head cauliflower, florets
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1-2 Tbs Smart Balance or other vegan butter
  • 4 cups vegetable broth
  • Seasoning: black pepper, paprika, ground thyme
  • Optional: Olive oil (for drizzling)

Directions

  1. Preheat the oven to 425ºF
  2. On a baking sheet, spread out cauliflower florets. Optionally drizzle a light amount of olive oil over the cauliflower.
  3. Place cauliflower in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your onion and garlic.
  5. Once the cauliflower is done roasting, remove it from the oven.
  6. In a stockpot, begin sauteing the onion and garlic in some of the vegan butter. Cook on high heat until the onions turn translucent.
  7. Then, add the cauliflower and about one cup of vegetable broth. Reduce to medium-low heat.
  8. Use an immersion blender to gradually blend the vegetables and broth. If you don’t have an immersion blender, you may transfer the soup ingredients to a food processor or a blender. Gradually add in the vegetable broth while blending.
  9. Add in seasonings to taste and fully mix together the soup.
  10. Serve with green onions, spring greens, toast, or crackers, and enjoy!

You may store leftovers in the freeze for 2-4 weeks or in the refrigerator for 1-2 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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.

Sourdough Pizza

Sourdough Pizza

This sourdough pizza makes use of a homemade sourdough starter. The dough recipe we’re using here can be considered a “same-day” dough that only requires 3-4 hours of proof time. You can add any toppings you like but we’ll share with you the vegan toppings 

Perfect Roasted Asparagus

Perfect Roasted Asparagus

The best meals aren’t overly complicated. Perfect Roasted Asparagus is simple, easy, and makes for a healthy side dish or complement to a full meal. We served ours with our chickpea quinoa pilaf which is also absolutely delicious, or you can add it to the 

Tofu Palak Paneer

Tofu Palak Paneer

This recipe for Tofu Palak Paneer offers a low-fat, low-carb, but high protein alternative to the traditional recipe. See substitutions for a fully vegan, gluten-free option. Serve over rice and enjoy!

Ingredients

Tofu Palak Paneer

  • 1 package extra-firm tofu, pressed and cut into 1/2 inch cubes
  • 2 Tbs olive or canola oil
  • 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 inch fresh ginger, peeled and minced
  • 1 jalapeño, sliced
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper and nutmeg
  • 1 tsp salt
  • Package of frozen spinach, thawed and excess liquid drained
  • 6 oz. plain yogurt (or plain, soy yogurt for fully vegan option)

Directions

  1. In a large pan, bring about 4 cups of salted water to a boil.
  2. Once boiling, add in tofu, reduce heat to low, and simmer for 4 minutes. Remove from heat, drain, and set aside.
  3. In the same pan, heat olive oil and sauté the onion, garlic, ginger, and jalapeño for 5 minutes on high heat.
  4. Add the seasoning and broth and simmer for 5 more minutes.
  5. Turn off heat and transfer to a food processor or use a hand blender to mix in the spinach until thoroughly blended.
  6. Return to pot on medium-low heat and stir in the yogurt. Taste and adjust seasoning as desired.
  7. Cook for a few minutes and mix in the tofu.
  8. Serve over rice and enjoy!
  9. Optional toppings include a squeeze of lime juice or sriracha.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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.

Sourdough Pancakes

Sourdough Pancakes

If you’ve followed our Sourdough Starter recipe, then you might have a lot of sourdough leftovers to discard*. But rather than waste that, you can turn some of that starter into delicious and fluffy Sourdough Pancakes! This batter can be made overnight or on the