Tag: easy recipes

20 Sprightly Spring Recipes

20 Sprightly Spring Recipes

20 Sprightly Spring Recipes to put a spring in your step! Take care of your health and energy levels this Spring with these recipes! 20 Sprightly Spring Recipes We’ve curated a list of easy, delicious, and energizing recipes just for you! Our refreshing Smoothie recipes 

Pineapple Fried Rice

Pineapple Fried Rice

Pineapple Fried Rice is a delicious way to squeeze that extra serving of fruit into your day. While fried rice is better when using leftover rice that’s chilled in the fridge overnight, you can use freshly made rice as well. Optionally, you can add shrimp, 

Thai Coconut Curry Rice

Thai Coconut Curry Rice

If you like a bit of a kick in your meal, this Thai Coconut Curry Rice is right for you! You can leave out the Thai chili if you need a more mild dish, but the flavor will be rich nonetheless. Modify it for vegans by leaving out the poached egg, or you can add another protein such as shrimp, chicken, or tofu.

Ingredients

Thai Coconut Curry Rice

  • 1 cup uncooked rice
  • Thai chili (to taste)
  • 1 cup of lite coconut milk* & 1 cup of water or stock
  • 1/2 tsp cumin
  • 1/4 tsp ground ginger
  • Soy sauce
  • Sesame oil
  • 1/2 large yellow onion, diced
  • 1-2 carrots, diced
  • 1/2 cup broccoli, chopped
  • 2-3 mushrooms, sliced
  • 1-2 eggs, poached
  • Optional toppings: minced cilantro, sliced jalapeño, sriracha, or sesame seeds

*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. In a saucepan, add coconut milk, water/stock, rice, cumin, ginger, and Thai chili on high heat. Mix together and cover with a lid to bring to a boil. Once boiling, reduce to a low simmer and cook until rice is soft and fluffy. About 15-25 minutes. Be sure to check on the rice and ensure the bottom doesn’t burn.
  2. Prepare your vegetables.
  3. Sauté the vegetables in about 1/2 – 1 Tbs sesame oil and cook until they are tender. Add 1-2 splashes of soy sauce or to taste.
  4. Once the rice and vegetables are done, add them to a serving bowl.
  5. In a bowl, crack 1-2 eggs and discard the shells.
  6. In another small pan, bring water to a boil. Drop in the eggs and cook for about 3 minutes.
  7. Remove the egg with a slotted spoon and place it on top of the rice bowl.
  8. Serve, add any desired additional toppings, and enjoy!

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.

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Creamy Mushroom Kale Pasta

Creamy Mushroom Kale Pasta

This Creamy Mushroom Kale Pasta is made with a creamy vegan sauce using silken tofu, garlic, and nutritional yeast. If you are wanting to try a non-vegan version, you can substitute the sauce for an Alfredo or this homemade white sauce from Lil’ Luna Ingredients 

Vegetable Tikka Masala

Vegetable Tikka Masala

Mix up your dinner plans with this homemade vegetable tikka masala. This recipe comes with an easy sauce recipe with affordable ingredients so you don’t have to stress. See below for the ingredient substitutions because this recipe is easy to modify whether you’re a meat-eater, 

Balsamic Roasted Grain Bowl

Balsamic Roasted Grain Bowl

A Balsamic Roasted Grain Bowl with Brussels Sprouts & Quinoa makes for a delicious, nutritious dish for lunch or dinner. Preparing the night before and serving as a cold grain bowl the next day is also a tasty option if you’ve got to eat on the go.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Balsamic Roasted Grain Bowl

  • 1-2 pounds Brussels sprouts, stems removed and halved
  • 10 oz. cherry tomatoes
  • 4 garlic cloves, peeled and smashed
  • 1 large zucchini, chopped
  • 2 Tbs balsamic vinegar
  • Optional: 1/2 Tbs honey or agave nectar
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • An extra splash of olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme

Directions

  1. Preheat the oven to 400ºF
  2. Begin preparing your Brussels sprouts, tomatoes, garlic, and zucchini, and add them to a deep baking pan.
  3. In a bowl, mix together the 1 Tbs olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the balsamic mixture over the vegetables, combine with a wooden spoon or spatula. Place the pan in the oven and bake for 25-30 minutes or until Brussels sprouts are lightly roasted and tender. Check on the vegetables halfway through baking.
  5. In a medium pan, heat a drizzle of olive oil and add 1 cup of quinoa to the pan. Cook for 1-2 minutes.
  6. Add the vegetable broth (or you may substitute water and rehydrated bouillon) and the paprika and thyme.
  7. Cover the pan with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer for 25-30 minutes or until quinoa is done. Stir occasionally to prevent sticking.
  9. After everything is done, combine your quinoa and roasted vegetables, serve and enjoy!

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.

Zucchini Bread

Zucchini Bread

This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea! Ingredients Zucchini Bread 1 heaping cup grated zucchini 1/4 oat milk (or other non-dairy milk) 1/2 cup of unsweetened applesauce (or 1 

Carrot Parsnip Soup

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 

Baked Stir-Fry

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.

Chocolate Cake

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan