Tag: Dinner

Jalapeño Polenta
September 12, 2023

Jalapeño Polenta

Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-spiced Eggplant & Lentils
September 1, 2023

Ethiopian-spiced Eggplant & Lentils

Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas. We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear or air-fry the okra.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Okra Curry (Bhindi Masala)

  • 8-10 oz. okra, stems removed and halved lengthwise
  • 1/2 yellow onion, diced
  • 3 garlic cloves
  • 5-6 cherry tomatoes, halved
  • 1 Tbs curry powder
  • 1/2 Tbs garam masala
  • 1/2 tsp amchur powder
  • 1 Tbs red curry paste
  • Salt & black pepper to taste
  • 1 tsp ground ginger
  • 1 cup coconut milk
  • 1/4 tsp chili flakes (optional)
  • 1/2 lime, juiced
  • Chopped cilantro (optional topping)
  • Olive oil for cooking

Directions

  1. Preheat the oven to 360ºF and begin preparing the okra.
  2. Spread the okra out onto a baking sheet and lightly drizzle with oil, salt and black pepper.
  3. Place in the oven and bake for about 15-20 minutes or until lightly crisp.
  4. Meanwhile, prepare the remaining vegetables and heat a skillet to medium heat.
  5. Once hot, add enough oil to lightly coat the pan and begin sautéeing the onion and garlic.
  6. Cook for 5-7 minutes, then add the tomatoes and cook for another 3-4 minutes before adding the curry paste and seasonings.
  7. Stir together for another 2 minutes before adding the coconut milk and lime juice. You may substitute the coconut milk for water or 2 Tbs tomato paste mixed with 3 Tbs of water if desired.
  8. Simmer the vegetables together on low and then add in the okra and simmer for another 5-7 minutes.
  9. Serve over rice and top with cilantro if desired, 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, Gluten Free, Plant-Based
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by egccstaff
Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Rice Bowl
August 20, 2023

Ethiopian-Style Rice Bowl

Ethiopian-Style Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition. We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Rainbow Quinoa Bowl
August 11, 2023

Rainbow Quinoa Bowl

Rainbow Quinoa Bowl is a delicious and easy meal to prepare that is rich in nutrients and vitamins. Enjoy this meal hot for lunch or dinner, or serve as a cold bowl in the afternoon on a hot day. Try modifying by adding a protein of your choice to it or switching out the greens for lettuce, cabbage, or sprouts.

Ingredients

Serves: 4 Time: 45 minutes

Rainbow Quinoa Bowl

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2-3 beets, peeled & chopped
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped
  • 3-4 radishes, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp fennel seed
  • 2 cups kale, chopped
  • 1 small cucumber, thinly sliced
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables, setting the kale and cucumber aside. Meanwhile, preheat the oven to 400º F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables out on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the quinoa. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 20 minutes or until the quinoa is light and fluffy. Add more water if the quinoa is too sticky.
  7. After everything is cooked, prepare a bowl of quinoa with kale, cucumber, and roasted veggies. Top with desired toppings, 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
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by egccstaff
Lentil Meatball Spaghetti
August 10, 2023

Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Grits
August 4, 2023

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables.

Ingredients

Serves: 3-4 Time: 45 minutes

Chickpea & Couscous Mediterranean Bowl

  • 1 can chickpeas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1/2 bell pepper, diced
  • 1 small squash, diced
  • Salt & pepper to taste
  • 1 tsp marjoram
  • 1 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 small cucumbers, diced
  • 1 cup couscous
  • 1 1/2 vegetable broth
  • Optional toppings: chopped parsley, tahini sauce

Directions

  1. Prepare the onion, pepper, and squash. Chop up the cucumber and set aside in a small bowl.
  2. Lay the beets and tomatoes out onto a baking tray.
  3. In a large skillet, set heat to medium.
  4. Once hot, add the olive oil and sauté the onions for about 5 minutes.
  5. Then, add the squash and pepper and continue to stir for another 5-7 minutes.
  6. Add the chickpeas and seasonings, stir for another 2-3 minutes before adding the red wine vinegar.
  7. Cook the vegetables until lightly tender and then remove from heat.
  8. In a separate medium pot, add the vegetable broth and bring to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. Serve the chickpeas and vegetables with the couscous and cucumber, top with tahini and parsley if desired, 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, Plant-Based, Vegan
-
by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

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