Tag: easy recipes

Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast. Ingredients Serves: 3-4 Time: 45 minutes Roasted Tomato …

All Recipes, Appetizer, 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 …

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 another unsweetened non-dairy milk.

Ingredients

Serves: 3-4 Time: 40 minutes

Vegan Mushroom Risotto

  • 1 cup arborio rice
  • 1/2 cup coconut milk
  • 1 1/2 cup vegetable broth
  • 2 garlic cloves, minced
  • 1/4 cup onion or shallots, diced
  • 8-10 oz. chestnut mushrooms, sliced

Roasted Broccolini

  • 1-2 heads broccolini
  • 1-2 Tbs olive oil
  • 1/2 lemon, juiced
  • Dash of salt and black pepper

Directions

  1. Preheat the oven to 425ºF and prepare your vegetables, setting the broccolini aside.
  2. In a medium-large pot, set heat to medium high. Once hot, begin sautéeing the garlic and onion. Cook for about 5 minutes.
  3. Then, add the rice and stir for 2 minutes before adding the splash of vinegar or white wine.
  4. Slowly add in the vegetable broth, about 1/2 cup at a time.
  5. Stir continuously as the rice thickens.
  6. Then, add in the coconut milk.
  7. Heat a skillet to medium-heat. Once hot, begin cooking the mushrooms in non-dairy butter or oil. Cook for about 5-7 minutes.
  8. Toss the broccolini in oil with the lemon juice, salt, pepper, and garlic powder. Place in the oven and bake for 10-15 minutes.
  9. Once the rice is fluffy and cooked, mix in the mushrooms.
  10. Serve alongside the broccolini 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, Vegan
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by egccstaff
Silken Tofu Rice Bowl
August 18, 2023

Silken Tofu Rice Bowl

Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Easy Cold Brew
July 28, 2023

Easy Cold Brew

Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or …

All Recipes, Beverage
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, 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, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Carrots & Couscous
June 28, 2023

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese. …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Blueberry Hibiscus Lemonade
June 27, 2023

Blueberry Hibiscus Lemonade

Blueberry Hibiscus Lemonade with natural flower and fresh fruit is perfect for summertime! Enjoy this drink on its own, or spritz it up with a little natural seltzer water. Ingredients Serves: 4-6 Blueberry Hibiscus Lemonade Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

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by egccstaff
Purple Cauliflower & Cabbage Curry
June 8, 2023

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For a grain-free option, serve with lentils instead of rice or bread.

Ingredients

Serves: 6-8 Time: 45 minutes

Purple Cauliflower & Cabbage Curry

  • 1 yellow onion, diced
  • 3 medium carrots, diced
  • 2-3 garlic cloves, minced
  • 4 cups purple cauliflower, chopped
  • 2 cups purple cabbage, shredded
  • 2 (14 oz) cans lite coconut milk*
  • 1 can 8 oz. tomato sauce
  • 2 cans chickpeas, drained & rinsed
  • 1 Heaping Tbs red curry paste
  • 1/4 tsp red chili flakes (optional)
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 Tbs olive oil
  • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*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.
  2. In a large pot, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the carrot and garlic and cook for 3-5 minutes.
  5. Add the cauliflower, cabbage, and chickpeas, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
  6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
  7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
  8. Serve over rice or with naan bread; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff