Tag: easy recipes

Roots & Lentil Soup

Roots & Lentil Soup

Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as 

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired. Ingredients Serves: 4 Time: 

Zucchini Muffins

Zucchini Muffins

Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up!

Ingredients

Yield: 12 muffins Time: 35-40 minutes

Zucchini Muffins

  • 1/2 cup non-dairy & unsalted butter, (or dairy butter) melted
  • 1/4 cup non-dairy or dairy milk
  • 1 Tbs flax seed + 2 Tbs warm water (or 1 egg)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup zucchini, shredded
  • 1/2 cup walnuts, chopped (optional)

Directions

  1. Preheat the oven to 350º F and prepare a muffin tin by lining paper or silicon liners or lightly oiling.
  2. Then, prepare the zucchini by shredding it in a food processor with the shred blade or use a box grater. Set aside.
  3. In a medium bowl, combine the melted butter with the sugar. Whisk together with the flax “egg,” vanilla, and non-dairy milk.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  5. Fold the wet ingredients into the dry ingredients, and carefully combine with a rubber spatula until combined. Be careful not to overmix the batter.
  6. Then, carefully fold in the shredded zucchini and walnuts until fullly combined.
  7. Fill the muffin tin with batter until each mold is almost full.
  8. Place in the oven and bake for 22-25 minutes or until done. Check for doneness by poking with a toothpick or knife, if it comes out clean, the muffins are done.
  9. Remove from the oven and allow to cool before serving.

Store at room temperature for up to 3-4 days, or in the refrigerator for up to 5 days.

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

Potato Lentil Soup

Potato Lentil Soup

Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic 

Apple Bread

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if 

Vegan Arroz con Pollo

Vegan Arroz con Pollo

Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious!

Ingredients

Serves: 4 Time: 40 minutes

Vegan Arroz con Pollo

  • 1 Package Morning Star Meatless Chicken Strips (or other preferred product)
  • 1/2 large yellow onion, diced
  • 2 small carrots, diced
  • 2-3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 3 cups vegetable broth
  • 1 cup rice
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red cayenne pepper
  • 1 tsp ground cumin
  • 1/2 lime, juiced
  • 1 Tbs capers
  • 1 Tbs olive oil
  • Optional garnish: minced cilantro

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large cast iron skillet (or another deep skillet), set heat to high and add the olive oil.
  3. Once hot, begin sautéeing the onion and garlic. Cook together for 3-4 minutes.
  4. Next, add the carrot and bell pepper. Stir together for about 10 minutes.
  5. Then, add the meatless chicken strips and seasonings.
  6. Stir together for about 5 minutes.
  7. Add in the rice and stir into the heat for 2 minutes.
  8. Next, add the vegetable broth and bring the skillet to a boil or bubbling simmer.
  9. Cover the skillet with a lid, and reduce heat to medium-low.
  10. Stir occasionally and allow the rice to simmer for about 20 minutes. Check to ensure the rice is cooking evenly.
  11. Once the rice is soft and cooked thoroughly, top with capers and cilantro (optional).
  12. 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

Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For 

Tempeh Barley Chili

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat 

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and pair well with an otherwise straightforward barley veggie soup. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.

Ingredients

Serves: 6 Time: 45-50 minutes

Beet & Barley Vegetable Soup

  • 4 medium-large beets
  • 2 carrots, diced
  • 1/2 cup peas, frozen or fresh
  • 1/2 large yellow onion, diced
  • 1 small yellow squash, thinly chopped
  • 2-3 celery stalks, diced
  • 1 cup quick pearl barley
  • 6 cups vegetable broth
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/2 tsp black pepper

Directions

  1. In a stovetop pot, add enough water to cover the beets. Place on the stove and bring the beets to a boil, boiling for about 20 minutes or until they’ve softened.
  2. Meanwhile, prepare the remaining vegetables for your soup.
  3. In a large pot, set heat to medium-high and begin to sauté the onion and celery, stir together constantly and cook together for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, peas, and squash.
  4. Continue stirring the vegetables together for about another 5 minutes, then add in the seasonings, bay leaves, and vegetable broth.
  5. Allow the soup to simmer on medium while you drain the beets, peel off the skin, and chop them into 1/2 – 1/4 inch quarter slices.
  6. Add the beets to the soup along with the barley. Bring the heat up to high and allow the soup to reach a boil and cook for 7 minutes once boiling.
  7. Reduce heat to low, cover with a lid and allow it to simmer for another 10-12 minutes.
  8. Once your veggies have softened and the barley is cooked, your soup is ready to be removed from the heat.
  9. 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

Plant-Based Fried Rice

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best