Tag: Entree

25 Spring Recipes for 2025
March 16, 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …

All Recipes, Appetizer, Baking, Cooking Tips, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Roasted Cauliflower & White Bean Soup
February 28, 2025

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients. Ingredients Serves: 4-5 Time: 50-60 minutes Roasted Cauliflower & White Bean Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Stuffed Shells
February 17, 2025

Vegan Stuffed Shells

Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering!

Ingredients

Vegan Stuffed Shells

  • 12 oz. tomato sauce
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 10-12 large pasta shells (parboiled)
  • 1 (8 oz) container of vegan cream cheese, room temperature
  • 2 cups spinach
  • 4 Tbs vegan parmesan
  • 2 Tbs nutritional yeast
  • Vegan mozzarella

Directions

  1. Parboil the shells according to the package, preheat the oven to 350ºF, and prepare a small casserole dish by lightly spraying it with cooking oil. Once parboiled, drain and use the boiling pasta water to wilt the spinach in a colander by dumping the hot water over the spinach and then quickly rinsing it with cold water. Drain and pat dry with paper towels.
  2. In a blender or food processor, blend the vegan cream cheese with the vegan parmesan, nutritional yeast, and a dash of garlic powder and oregano.
  3. Add half of the spinach to the blender and pulse a few times. Remove the blade, and mix in the remainder of the spinach.
  4. In a small bowl, whisk together the tomato sauce with the oregano, salt, black pepper, garlic, and red pepper flakes.
  5. Assemble the casserole by evenly lining the dish with the tomato sauce. Fill the shells evenly and line them neatly in the dish. Once done, add the remainder of the tomato sauce over the shells and top with about 1/4 cup of the vegan mozzarella plus extra dashes of vegan parm. Cover with foil and place in the oven.
  6. Bake for about 25-35 minutes, removing the foil for the last 5-10 minutes and cooking until it bubbles.
  7. Remove from the oven and allow it to cool before serving.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Rutabaga & White Bean Stew
February 8, 2025

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread. Ingredients Serves: 6 Time: 60 minutes Rutabaga & White Bean Stew 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
Coconut Tofu & Rice Soup
January 31, 2025

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients. Ingredients Serves: 4-6 Time: 45-50 minutes Coconut Tofu & Rice Soup 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
Black-Eyed Peas & Collards
January 17, 2025

Black-Eyed Peas & Collards

Black-Eyed Peas & Collards, the classic southern pairing, is delicious, rich in nutrients, and easy to prepare. Serve it up with cornbread on the side!

Ingredients

Serves: 8 Time: 1 hour plus 8 hours prep

Black-Eyed Peas & Collards

Black-Eyed Peas

  • 1/4 cup vegetable oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 3-4 celery, diced
  • 3 garlic cloves, minced
  • 1 lb. pre-soaked black-eyed peas (soaked for at least 8 hours)
  • 4 cups vegetable broth
  • 1 large bay leaf
  • 1 tsp dried thyme
  • 2 tsp smoked paprika
  • 1 Tbs liquid smoke
  • 1 Tbs soy sauce
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper

Collards

  • 2 lbs. collard greens
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cup vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 Tbs white vinegar

Directions

  1. In a large stock pot, heat the vegetable oil. Once hot, sauté the onions, bell pepper, celery, and garlic for 5-7 minutes, then add the seasonings, liquid smoke, and black-eye peas with the vegetable broth. Bring to a boil, then reduce to a simmer and cover with a lid for 45-50 minutes.
  2. Meanwhile, rinse, de-stem, chop the collards, and prepare the remaining onion and garlic. In another large pot, set heat to high and sauté the onion and garlic in a light amount of oil. Sauté for 5 minutes, then add the collard greens and seasonings. Add the vegetable broth, then reduce heat to low, cover the pot, and simmer for 35-40 minutes until the collards have wilted. Stir occasionally. Taste and adjust seasonings as needed.
  3. Remove the bay leaf from the black-eyed peas

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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Chick’n Chili
December 20, 2024

White Chick’n Chili

White Chick’n Chili is a hearty protein dish that is rich and comforting in the winter. This dish can be made with plant-based chick’n or you may use poultry. Ingredients Serves: 6-8 Time: 45 minutes White Chick’n Chili Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Warm Quinoa Salad & Roasted Cauliflower
December 6, 2024

Warm Quinoa Salad & Roasted Cauliflower

Warm Quinoa Salad & Roasted Cauliflower with celery, carrots, onion, and kale. This delicious and easy recipe is rich in nutrients. Ingredients Serves: 3-4 Time: 40 minutes Warm Quinoa Salad & Roasted Cauliflower 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
Roasted Acorn Squash & Orzo
November 28, 2024

Roasted Acorn Squash & Orzo

Roasted Acorn Squash & Orzo with parsnips, kale, carrots, and onion. This rich meal is packed with nutrients and is easy to prepare. Perfect for Fall!

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Acorn Squash & Orzo

  • 1 large acorn squash, halved & cut in half-moons
  • 2-3 large parsnips, chopped
  • 1 cup orzo
  • 2 cups vegetable broth
  • 1 medium carrot, diced
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 3-4 cups kale, chopped, stems removed
  • Oil
  • Salt & black pepper, to taste

Directions

  1. Preheat the oven to 400ºF and prepare the acorn squash and parsnips. Prepare two baking sheets as well with a baking mat or parchment paper.
  2. Toss the squash and parsnips in a hefty splash of oil and a dash of salt and pepper.
  3. Place the squash and parsnips in the oven and roast for 25-35 minutes until roasted and softened.
  4. Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to lightly coat the pot and begin sautéeing the onion, carrot, and pepper. Cook for 7 minutes before adding the vegetable broth. Raise the heat and bring to a boil.
  5. Once boiling, add the orzo, cook for 3-4 minutes before reducing heat to low, and cover with a lid. Simmer for another 10-12 minutes or until the liquid has been fully absorbed; stir occasionally.
  6. Serve the orzo, squash, and parsnips over a bed of chopped kale 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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Spaghetti & Sweet Potato Sauce
November 22, 2024

Spaghetti & Sweet Potato Sauce

Spaghetti & Sweet Potato Sauce that is creamy, rich in flavor, and easy to prepare. This recipe is perfect for the fall or winter. Ingredients Serves: 4-5 Time: 45 minutes Spaghetti & Sweet Potato Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

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