Tag: cooking

Sesame Noodles
March 14, 2022

Sesame Noodles

Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
One-Pot Vegan Pasta Primavera
March 9, 2022

One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! …

All Recipes, Entree, Vegan
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by egccstaff
Curried Cabbage & Coconut Lentils
March 3, 2022

Curried Cabbage & Coconut Lentils

Curried Cabbage & Coconut Lentils with carrots, onions, mushrooms, & tomatoes. This dish is rich in flavor and super easy to make! Fluffy, yet creamy, lentils paired with sautéed cabbage with chickpeas and vegetables makes for a delectable lean protein dish. You may choose to top this dish with a squeeze of fresh lime juice and minced cilantro.

Ingredients

Serves: 4 Time: 45 minutes

Curried Cabbage & Coconut Lentils

  • 2 cups red cabbage, chopped
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup white mushrooms, sliced
  • 15.5 oz can chickpeas, drained & rinsed
  • 14.5 oz can diced tomatoes
  • 1 Tbs olive oil
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1/2 tsp cumin
  • Salt to taste
  • 2 tsp black pepper
  • 1 cup vegetable broth & 1 cup light coconut milk*
  • 1 cup red lentils
  • Optional toppings: lime juice, chopped cilantro, chopped cashews

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables, lentils, and chickpeas and set aside.
  2. In a medium stovetop pot, bring the vegetable broth and coconut milk to a boil.
  3. Once boiling, add in the lentils. Reduce heat to low, cover with a lid and simmer for 20-25 minutes or until cooked & fluffy.
  4. When your lentils are cooked, remove from heat.
  5. Meanwhile, in a large skillet, heat the olive oil on high.
  6. Once hot, begin sautéeing the onions, carrot, and mushrooms. Cook for 5 mintues.
  7. Add in the curry paste, curry powder, cumin, and black pepper and a dash of salt. Stir together well.
  8. Then, add in the diced tomatoes, chickpeas, and cabbage.
  9. Cook together on medium-high heat for 7-12 minutes or until vegetables are tender and cabbage is wilted.
  10. Taste and adjust seasoning as desired.
  11. Once the cabbage mixture is tender and fully cooked and your lentils are done, serve together with optional toppings if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Curry Cabbage Soup
February 16, 2022

Curry Cabbage Soup

Curry Cabbage Soup is absolutely heart-warming and perfect during those last remaining weeks of winter. Cozy up with a cup or bowl of this deliciously creamy soup. You can elect to leave out the chickpeas if desired, and you may serve this soup over rice …

All Recipes, Entree, Vegan
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by egccstaff
Miso Split Pea Soup
February 7, 2022

Miso Split Pea Soup

Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Miso Soba Noodles
February 2, 2022

Miso Soba Noodles

Miso Soba Noodles makes for a bright and filling dish that warms the heart during a cold winter day. Soba is buckwheat noodles, and eating buckwheat has been shown to benefit blood sugar, heart health, inflammation, and cancer prevention. You can mix and match the vegetables with this noodle bowl or add a protein such as tofu, tempeh, or a soft-boiled egg.

Ingredients

Serves: 2 Time: 30-45 minutes

Miso Soba Noodles

  • 100 g dry soba noodles
  • 1 Tbs miso paste
  • 2 cups water
  • 1/4 cup white or shiitake mushrooms
  • 1 small bundle bok choy
  • 1/4 cup napa cabbage, chopped
  • 1 small carrot, ribbon peeled
  • 1/2 daikon radish, ribbon peeled
  • 1/4 cup onion, sliced
  • 2 scallions, chopped
  • Sesame oil
  • 1 tsp ginger powder or 1/2 Tbs fresh ginger, peeled & minced
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • Soy sauce and sriracha to taste, optionally

Directions

  1. Begin by preparing all of your vegetables for cooking.
  2. In a pot, boil about 2-3 cups of water or enough to cover the soba noodles. Once boiling, cook the noodles for 3-5 minutes. Quickly drain the noodles and rinse in cold water.
  3. Return the noodles to a pot and toss lightly in a bit of sesame oil. Set aside.
  4. In a skillet, add a splash of sesame oil and sauté the mushroom, onion, carrot, daikon, and the white parts of the bok choy for the noodle bowl.
  5. Cook for 10-15 minutes, adding the ginger, garlic, and black pepper.
  6. Meanwhile, in another small pot, bring 2 cups of water to a boil.
  7. Add the miso paste to a small bowl and mix in some of the boiling water, softening the miso. Then, add the miso to the water and turn off the heat.
  8. At the end of the vegetables cooking, top with the green leafy parts of the bok choy and the napa cabbage, allowing them to wilt lightly.
  9. Then, assemble your bowls, equally dividing the soba, topping with vegetables, and adding the miso broth.
  10. Top with chopped scallions and season with a dash of soy sauce and sriracha. You can also add a splash of lime juice and chopped cilantro if desired.
  11. Serve hot 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, Vegan
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by egccstaff
Mushroom Wild Rice & Roasted Brussels Sprouts
January 31, 2022

Mushroom Wild Rice & Roasted Brussels Sprouts

Mushroom Wild Rice & Roasted Brussels Sprouts make for a delicious combination of sides or a hearty main dish. Wild Rice is rich in potassium, fiber, protein, and vitamin B6 and can play a role in maintaining a healthy metabolism. Wild rice is also not …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Tofu Egg Salad
January 28, 2022

Tofu Egg Salad

Tofu Egg Salad is deceptively delicious if you’re looking for a lean protein that is relatively low in calories and fat. Serve as a sandwich or wrap with lettuce and tomato and impress your tofu-skeptical friends with this easy to prepare dish. Ingredients Serves: 5 …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Sweet Potato Hash Browns
January 26, 2022

Sweet Potato Hash Browns

Sweet Potato Hash Browns that are crispy and delicious! A perfect way to start your day, served with a fried egg, toast, or some tempeh bacon if you desire. Prepare this easy recipe for breakfast for brunch any day of the week. All you need to make this easier is a box grater or food processor with a shredding disc.

Ingredients

Serves: 2 Time: 15 minutes

Sweet Potato Hash Browns

  • 1 large sweet potato
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbs olive oil or butter
  • 1 scallion, chopped for topping
  • Optional pairings: eggs, tofu scramble, toast, bacon or tempeh bacon

Directions

  1. Remove the ends of the sweet potato, you may peel the skin if desired but it isn’t necessary.
  2. Use a box grater or food processor to shred the sweet potato into thin strings.
  3. Transfer the shredded sweet potato to a large mixing bowl and pat dry with a paper towel to remove any excess moisture.
  4. Hand mix in some salt, pepper, and garlic powder and shape the sweet potato into 4 hash browns.
  5. In a large skillet, heat the oil or butter on high heat.
  6. Once hot, add the hash browns and use the spatula to flatten the cakes. If there are some stray strands of sweet potato, don’t worry just push them back into the hash brown with the spatula.
  7. Reduce heat to medium high and cook the hash browns undisturbed for 3-4 minutes.
  8. When you’re ready to flip, carefully move your spatula underneath and around all edges of the hash brown.
  9. Flip and cook for another 3 minutes.
  10. Remove from heat, serve with any additional sides, top with chopped scallions, and enjoy!

Nutrition Information

*nutrition information generated by Yummly may be inaccurate*

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, Breakfast
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by egccstaff
Rosemary & Kale Navy Bean Soup
January 24, 2022

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff