Tag: cooking

Sourdough Pancakes
February 24, 2021

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 …

All Recipes, Breakfast
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by egccstaff
Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re ready to bake everything. Plus it leaves plenty of leftovers to prepare your lunch for the next day.

Since tempeh and edamame are soy-based, you can replace that protein with a fried or scrambled egg, or already cooked chicken or shrimp. Or you can leave it out entirely for a 100% vegetable dish that is soy-free.

Ingredients

Time: 45 minutes Serves: 4-6

Baked Stir-Fry

  • 1 8oz. package of tempeh, cubed
  • 1/2 yellow onion, sliced
  • 2-3 large garlic cloves, minced
  • 3 large carrots, diced
  • 1/2 large green bell pepper, sliced
  • 2 cup broccoli florets, chopped
  • 1 bag frozen edamame, thawed
  • 1 cup rice, cooked

Stir-Fry Sauce

  • 6 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 4 tsp Rice Vinegar
  • 2 tsp black pepper
  • 1 cup water or vegetable stock
  • 2 Tbs cornstarch

Directions

  1. Begin by preheating the oven to 400ºF and cooking your rice, whether on the stove or in a rice cooker. Leftover rice will also work just fine.
  2. Then prepare your onion, carrot, bell pepper, garlic, and tempeh. Set aside.
  3. In a measuring cup, combine your sauce ingredients. Then transfer to a saucepan and cook on medium-low heat, stirring frequently until the sauce darkens and thickens. Once thick, turn off the heat and set the sauce aside.
  4. Transfer the onion, carrot, bell pepper, garlic, and tempeh to a casserole dish or deep baking pan. Add half of your stir fry sauce to the pan and mix it into the veggies and tempeh.
  5. Place the baking pan in the oven and bake for 20-25 minutes, checking and stirring halfway through. Then reduce heat to 350ºF.
  6. While that is baking, steam your broccoli and reheat the edamame. This can be done either in the microwave or placing a colander over a pot of boiling water, steaming until the broccoli is still firm but slightly softened.
  7. Then, after your veggies/tempeh have cooked for 20-25 minutes, remove from the oven and scoot them to one side of the pan.
  8. Add the rice, broccoli, and edamame to the dish and add a little bit more of the stir-fry sauce, reserve some for serving. Mix all the ingredients together well.
  9. Serve the dish as it is, or return to the oven and bake for another 10 minutes.

Optional toppings include: chopped dry roasted peanuts, scallions, sriracha, lime juice, cilantro, or sliced jalapeño.

Store leftovers in the fridge for up to 3-4 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.

Entree, Gluten Free, Vegan
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by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Garden Vegetable Soup
January 13, 2021

Garden Vegetable Soup

Garden Vegetable Soup is a delicious year-round recipe and can be modified to use any seasonal vegetable you may have in your backyard or community garden. Ingredients Serves: 4-6 Time: 35-45 minutes Garden Vegetable Soup 1 medium yellow onion, diced 2 cups peas (or 1 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Kale White Bean Soup
December 14, 2020

Kale White Bean Soup

Kale & white bean soup is one of the easiest soups to make when you’re in a hurry and want something filling. Plus, this recipe can be very simple on ingredients or if you’re feeling like you need to kick things up this dish can be served with pasta or bread.

Ingredients

Kale White Bean Soup

  • 1/2 yellow onion, diced
  • 3 small carrots, diced
  • 2-3 garlic cloves, minced
  • 1 can white beans (cannellini or great northern), drained and rinsed
  • 2 cups kale, chopped
  • 4 cups vegetable broth
  • Black pepper to taste
  • Olive oil
  • Optional seasonings: red cayenne pepper, ground thyme, oregano, and Italian seasoning

Directions

  1. Begin by preparing your vegetables and set aside. Leave the kale for near the end.
  2. In a medium-large soup pot, set heat to medium-high and drizzle a bit of olive oil. Add the carrots, onion, and garlic, and sauté for 5 minutes.
  3. Next, add the beans and vegetable broth. Stir in a dash of black pepper. Add more seasoning toward the end to taste. In this video, we add dashes of cayenne, oregano, Italian seasoning, and ground thyme (it’s very delicious this way). Cook at the same med-high heat for 5-10 minutes.
  4. Reduce heat to low, add the kale, and cover the pot. Let the mix simmer for 20 minutes.
  5. After 20 minutes your soup is ready. Turn off the heat and serve hot as it is or over pasta or with bread. Substitute gluten-free options if desired for a full gluten-free dish.

Nutrition Information

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, Youtube, Vimeo, and Facebook.

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegan Hungarian Goulash
December 11, 2020

Vegan Hungarian Goulash

Hungarian Goulash is a soup or stew that is traditionally made with tender beef and paprika-spiced onions. Other versions may add vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes. In this adaptation, we’ve replaced the beef with vegan sausage and used gluten-free pasta to …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegetable Lentil Soup
December 9, 2020

Vegetable Lentil Soup

Vegetable lentil soup is delicious and nutritious! Lentils are packed with protein and iron and their health-promoting polyphenols and may reduce several heart disease risk factors. Plus, who doesn’t love to cozy up with a hearty and warm soup during the Winter season? Give this easy soup …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Creamy Vegan Tomato Pasta
November 23, 2020

Creamy Vegan Tomato Pasta

This recipe for Creamy Vegan Tomato Pasta will surprise, impress, and amaze you! The coconut milk base adds a rich creaminess to the sauce that is unsuspectingly delicious. While this recipe uses tempeh for protein, you can substitute for a sausage or meat-free sausage alternative to really drive more traditional flavors. And we substituted gluten-free pasta but you’re welcome to use whichever pasta you like!

Serves: 2-3 Time: 45 minutes

Ingredients

Creamy Vegan Tomato Pasta

  • 1 small yellow onion, diced
  • 1 small bell pepper, diced
  • 2 small carrots, small dice
  • 1/2 cup broccoli, chopped
  • 1/2 cup mushrooms, sliced
  • 1 small yellow squash, thinly sliced
  • 1/2 package tempeh, thinly sliced
  • 1 15 oz. can lite coconut milk
  • 2 (8 oz.) cans tomato sauce
  • 1 (15 oz.) can diced tomatoes, drained and rinsed
  • 1/2 box of pasta (we used gluten-free rotini)
  • Salt to taste
  • Black Pepper to taste
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 1 tsp Oregano
  • Fresh Basil, chopped (for topping)
  • Sprinkle of Nutritional Yeast (optional topping)

Directions

  1. Begin by preparing all of your vegetables. Keep the broccoli and mushroom aside to be added later.
  2. Following, in a large skillet, add about 1 Tbs of olive oil in the pan set to medium-high heat.
  3. Start with sautéing the onion, bell pepper, squash, and carrot. Cook until they slightly tender, about 10 minutes, stirring frequently.
  4. Then, add the mushrooms and tempeh to the pan, continuing to stir for another 5 minutes.
  5. Afterward, add the broccoli, coconut milk, diced tomatoes, tomato sauce, and pasta to the pan.
  6. Dash with salt and pepper, add garlic powder, cayenne, Italian seasoning, and oregano. Stir everything together.
  7. Maintain the pan on medium heat for another 2-3 minutes then reduce heat to low and cover the pan with a lid.
  8. The pasta should not take long to cook but stir the pan occasionally to ensure nothing is sticking to the bottom.
  9. After about 10-12 minutes, everything should be thoroughly cooked through. Add a bit more water if needed for a thinner sauce.
  10. Serve hot and top with freshly chopped basil. Optionally add Parmesan or nutritional yeast to garnish.
  11. And there you have it, Creamy & Vegan Tomato Pasta! This dish is tasty all year round and is sure to persuade the pickiest of eaters. Keep any leftovers in the fridge for 2-4 days, but let’s be honest, there won’t be any leftovers to go around!

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Top 10 Healthy Thanksgiving Recipes
November 16, 2020

Top 10 Healthy Thanksgiving Recipes

Although more of us might be saying thanks to our family members through a screen this year, we can still share delicious meals through recipes. That’s why we’ve put together our top 10 healthy Thanksgiving recipes to try this year. And since it’s the safer choice …

All Recipes, Appetizer, Cooking Tips, Dessert, Entree, Gluten Free, Vegan
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by egccstaff