Tag: Gluten Free

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
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

  • 12 oz. rutabaga, peeled & chopped into 3/4 inch pieces
  • 12 oz. carrots, peeled & chopped into 3/4 inch pieces
  • 12 oz. golden beets, peeled & chopped into 3/4 inch pieces
  • 3 Tbs olive oil
  • 1 tsp salt
  • 2 cans white beans, drained & rinsed
  • 2 Tbs coconut oil, divided
  • 1 1/2 cup shallows, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 2 Tbs tomato paste
  • 2 cups vegetable broth
  • 1 13 oz. can crushed tomatoes
  • 1 tbs honey

Directions

  1. Preheat the oven to 425ºF and prepare your beets, rutabaga, and carrots.
  2. Spread the beets, rutabaga, and carrots between two roasting pans/baking sheets. Drizzle with the olive oil and salt, toss to coat. Roast the vegetables for 35-40 minutes, flipping and rotating the pans once halfway through.
  3. Meanwhile, in a 4-qt pot, set the heat to medium-high and sauté the shallots, garlic, and a pinch of salt. Cook for 5-7 minutes.
  4. Add the red pepper flakes, oregano, tomato paste, 1 tsp salt, vegetable broth, and crushed tomatoes. Reduce heat to low.
  5. By now, the veggies should be thoroughly roasted. Remove from the oven and place in the pot. Add the beans. Cover with a lid, turn off the heat, and allow it to sit for about 15 minutes.
  6. Serve with rice or with toasted bread, and enjoy!

NUTRITION INFORMATION

Nutrition Disclaimer

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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 Collards Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Potato Salad
January 3, 2025

Vegan Potato Salad

Vegan Potato Salad with veganaise, cucumber, dill, turmeric, and carrot. This delicious recipe is easy to make.

Ingredients

Vegan Potato Salad

  • 2-3 pounds yukon potatoes, cut into 1/4-1/2″ thick pieces
  • 1 small seedless cucumber, thinly sliced
  • 1/2 cup vegan mayo
  • 2 Tbs dijon mustard
  • 3 Tbs white vinegar
  • 1 Tbs sugar
  • 1/2 Tbs dried dill
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 medium carrot, grated

Directions

  1. Cut the potatoes and place them in a large pot. Fill the pot with water, adding about 4 inches of water past the tops of the potatoes. Bring to a boil and boil for about 15 minutes, just enough so they can be easily pricked with a fork but not falling apart.
  2. In a large mixing bowl, whisk together the mayo, dijon, vinegar, sugar, dill, turmeric, salt, and pepper. Fold in the chopped cucumber and place in the fridge to chill.
  3. After the potatoes are cooked, strain and rinse with cool water. Allow the potatoes to cool for another 15 minutes. Mix the potatoes into the dressing, top with grated carrot, and cool again for at least 45 minutes.
  4. Serve once chilled, store leftovers in the fridge for 2-3 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, and Facebook.

All Recipes, Appetizer, Gluten Free, 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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Skillet Cabbage & Roasted Potatoes
November 9, 2024

Skillet Cabbage & Roasted Potatoes

Skillet Cabbage & Roasted Potatoes with cauliflower, carrots, onion, garlic, and sauerkraut. An easy dish to prepare that is packed with flavor!

Ingredients

Serves: 4-6 Time: 45 minutes

Skillet Cabbage & Roasted Potatoes

  • 1 small head cauliflower, chopped into florets
  • 4 yukon potatoes, chopped
  • 2 cups vegetable broth
  • 1 large carrot, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 4-6 garlic cloves, minced
  • 6 cups green cabbage, sliced
  • Salt & black pepper to taste
  • 2 Tbs tomato paste
  • 2 Tbs dijon mustard
  • 1 tsp dried dill
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika

Directions

  1. Preheat the oven to 400ºF and prepare the cauliflower and potatoes.
  2. In a mixing bowl, toss together the cauliflower and potatoes with a generous amount of oil, and season with a hefty dash of salt, pepper, and the paprikas.
  3. Prepare your other vegetables.
  4. Set a medium stock pot to medium heat. Once hot, add olive oil and begin searing the carrots, cook for about 10 minutes.
  5. Then, add the onions and cook for another 15 minutes until golden. Add the garlic and sauté for 30 more seconds.
  6. Next, add the cabbage, salt, pepper, paprikas, and dill. Cool for 15 minutes before adding the tomato paste, dijon mustard, and broth. Mix until well combined.
  7. Turn up the heat a little to reduce the liquid, about 5 minutes. Then, add in the roasted cauliflower and potatoes and cook together for 10 minutes on medium-low, until it is heated through.
  8. 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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Tempeh Bowl
October 31, 2024

Sweet Potato & Tempeh Bowl

Sweet Potato & Tempeh Bowl with braised red cabbage, kale, and couscous. This dish is spiced with Moroccan-inspired flavors and is easy to make! Ingredients Serves: 3-4 Time: 45 minutes Sweet Potato & Tempeh Bowl Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

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