Tag: cooking

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 …

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 or alongside some naan bread.

Ingredients

Curry Cabbage Soup

  • 3 cups green cabbage, chopped
  • 15.5 oz can chickpeas, drained
  • 1 can lite coconut milk*
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1/2 red or orange bell pepper, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 Tbs fresh turmeric, minced
  • 1 tsp ground ginger
  • 2 Tbs curry powder
  • 1 Tbs red curry paste
  • Olive oil
  • Salt & pepper to taste
  • Optional toppings: lime juice, chopped cilantro

*Lite 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 and aromatics.
  2. In a large stovetop pot, heat about 1 Tbs of olive oil on high.
  3. Sauté the onion and garlic for 3-4 minutes.
  4. Then, add in the carrot, bell pepper, and turmeric. Stir together for 5-7 minutes.
  5. Add in the curry paste & seasonings and stir together for 2 minutes.
  6. Next, add in the drained chickpeas and cabbage and coat with the vegetables and seasoning.
  7. Add the coconut milk and vegetable broth.
  8. Bring the soup to a simmer and cover with a lid.
  9. Set heat to low and allow the soup to simmer for about 20 minutes or until vegetables are soft.
  10. Serve over rice or with naan bread if desired or serve as is.
  11. Top with optional toppings 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.

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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 …

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 a true rice, but rather it’s a combination of grasses, but be sure to check your packaging and make sure it is gluten-free if that is what your diet is looking for. 

Ingredients

Mushroom Wild Rice & Roasted Brussels Sprouts

  • 1 cup wild rice
  • 1/2 cup white or Bella mushrooms, sliced
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 tsp black pepper
  • 1/4 cup heavy cream or coconut milk
  • 1 Tbs olive oil

Roasted Brussels Sprouts

  • 1 lb. brussels sprouts, stems removed & halved
  • 2 garlic cloves, minced
  • 1 tsp salt & 1/2 tsp black pepper
  • 1 Tbs olive oil

Directions

  1. Preheat the oven to 350ºF
  2. Then, prepare your vegetables.
  3. Toss the brussels sprouts ingredients together in a bowl and place in a small roasting pan.
  4. Put the brussels sprouts in the oven and roast for 35-40 minutes, checking on them halfway through. 
  5. Meanwhile, heat olive oil in a large skillet or medium pot and begin sauteing the onion. Cook for 5 minutes. 
  6. Then, add the mushrooms, wild rice, and black pepper. 
  7. Cook for another 2-3 minutes. 
  8. Add in the vegetable broth and bay leaves and bring to a low boil. 
  9. Once boiling, cover the skillet with a lid, reduce heat to low, and cook until done. 
  10. Wild rice cooks longer than regular rice if you want it to be soft and fluffy, so it may take 40-50 minutes. If your brussels sprouts are done at this time, remove them from the oven and over to keep warm. 
  11. After 35 minutes, add the heavy cream or coconut milk to the rice and any more water if the broth has been fully absorbed. 
  12. Taste the rice and cook to desired texture. 
  13. Serve with brussels sprouts once done and enjoy!

Nutrition Information

*nutrition information generated by Yummly may be inaccurate for individual serving*

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
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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 …

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 crackers if desired and store leftovers in the freezer for up to 3 months.

Ingredients

Serves: 6 Time: 45 minutes

Rosemary & Kale Navy Bean Soup

  • 2 cans or 2 cups soaked navy beans
  • 6 cups vegetable broth
  • 1/2 yellow onion, diced
  • 4 celery stalks, diced
  • 1-2 large carrots, diced
  • 4 garlic cloves, minced
  • 1 Tbs minced rosemary
  • Salt and pepper to taste
  • Olive oil
  • 2 cups kale, rinsed & stems removed

Directions

  1. Begin by preparing your vegetables.
  2. In a large stovetop pot on medium high heat, add about 1 Tbs olive oil.
  3. Once hot, begin sautéing your onion, garlic, carrot, and celery. Cook together for 5-7 minutes or until they begin to soften.
  4. Then, add in the navy beans, rosemary, and a dash of black pepper.
  5. Cook for 2 minutes and then add the vegetable broth.
  6. Bring the soup to a low boil, then reduce heat to low, cover with a lid, and simmer for 25-45 minutes.
  7. Towards the end of cooking, add in the kale and just allow it to wilt.
  8. Taste and adjust seasoning as desired.
  9. Remove soup from heat, then 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
Spiced Eggplant Penne
January 21, 2022

Spiced Eggplant Penne

Spiced Eggplant Penne with a touch of chili. This recipe is so rich in flavor while not being too heavy. Eggplant has antioxidants such as vitamins A and C and is a good source of potassium. The natural plant chemicals eggplant produces may also help …

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