Tag: Gluten Free

Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas. Ingredients Serves: …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Silken Tofu Curry
April 10, 2023

Silken Tofu Curry

Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Oyster Mushrooms & Bulgur Wheat
April 5, 2023

Oyster Mushrooms & Bulgur Wheat

Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and cholestoral-free grain with an earthy flavor that pairs well with meaty mushrooms.

Ingredients

Oyster Mushrooms & Bulgur Wheat

  • 8 oz. blue oyster mushrooms, gently pulled apart
  • 1 cup bulgur wheat (coarse)
  • 2 cups vegetable broth
  • 1 tsp whole fennel
  • 1 Tbs olive oil or non-dairy butter
  • 1/4 cup onion, sliced
  • 2-3 small radishes, sliced
  • 1/4 cup turnips, sliced
  • 2 garlic cloves, minced
  • 1/2 package tempeh, sliced (optional)
  • 4-5 leaves green chard, stems removed & chopped
  • Salt & pepper to taste
  • 1 tsp paprika
  • 1 tsp ground thyme
  • 2 Tbs red wine vinegar

Directions

  1. In a medium stove pot, bring the vegetable broth to a low boil with the fennel.
  2. While the broth is coming to a boil, preare the onion, radish, turnips, and garlic. Prepare the chard and set aside.
  3. Once the broth has boiled, whisk in the bulgur wheat, reduce heat to low and cover with a lid.
  4. Cook the bulgur wheat for about 15-20 minutes, stirring occassionally until fluffy and the liquid is absorbed.
  5. Meanwhile, in a large skillet, set heat to medium high.
  6. Once hot, add the oil or butter.
  7. Then, sauté the onion and cook for 5 minutes. Next, add the turnips, radish, and garlic (and tempeh if using).
  8. Continue cooking the vegetables for about 7-10 minutes, seasoning lightly with a dash of salt and pepper, along with the paprika and thyme.
  9. Then, add in the mushrooms and cook for 5 minutes.
  10. Add in the red wine vinegar and then add the chard.
  11. Cook until the chard is wilted and the mushrooms are softened and tender.
  12. Serve the mushrooms and veggies over the bulgur wheat and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Couscous
April 3, 2023

Roasted Eggplant Couscous

Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it! Ingredients Serves: 4-5 Time: 1 hour 15 minutes Roasted Eggplant Couscous Roasted Eggplant Chickpea Couscous …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Miso Mapo Tofu
April 1, 2023

Miso Mapo Tofu

Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot Quinoa Cashew Soup
March 21, 2023

Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers.

Ingredients

Serves: 6-8 cups

Carrot Quinoa Cashew Soup

  • 7-8 large carrots
  • 1/2 yellow onion, diced
  • 4 garlic cloves
  • 1/2 cup quinoa
  • 3/4 cup cashews, soaked
  • 6 cups vegetable broth
  • 1 Tbs olive oil
  • 2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • Optional toppings, sriracha, chopped cilantro

Directions

  1. Soak the cashews in warm water at least 2 hours in advance.
  2. Preheat the oven to 400ºF.
  3. Remove the tops of the carrots, coat lightly in olive oil, and spread out on a baking tray.
  4. Roast the oven for about 25-30 minutes to until the carrots are lightly roasted and softened.
  5. Meanwhile, prepare the onion and garlic.
  6. In a large pot, bring the vegetable broth to a boil and add the onion, garlic, and seasoning.
  7. Add in the quinoa and reduce heat to low, cover with a lid, and simmer.
  8. After the carrots have roasted and the quinoa has softened, add the carrots and cashews to the soup and simmer for another 10-15 minutes.
  9. Then, after the soup has simmered, blend with an immersion blender or mix in a blender.
  10. Blend the soup until smooth and creamy, mixing in the lime juice.
  11. Taste and adjust seasoning.
  12. Top with additional toppings, 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Rice Spring Grain Bowl
March 17, 2023

White Bean & Rice Spring Grain Bowl

White Bean & Rice Spring Grain Bowl with fresh vegetables is a delicious complete protein that is easy to prepare. This dish can be prepared with various seasonal vegetables and makes for an excellent side dish or entree on its own! Ingredients White Bean & …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Mole Beans
March 15, 2023

Cilantro Lime Rice & Mole Beans

Cilantro Lime Rice & Mole Beans makes for a delicious restaurant-style trio that you can serve with tortillas and pair with fresh avocado, sour cream, or salsa. You can try and mix and match the vegetables or add another protein to your fajitas, like mole …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Quinoa Rainbow Bowl
March 13, 2023

Quinoa Rainbow Bowl

Quinoa Rainbow Bowl makes for a delicious and easy lunch to prepare or serve as a side for dinner. This dish can be prepared with a variety of fresh vegetables and topped with a dressing of your choice. A simple recipe that is perfect for springtime.

Ingredients

Serves: 3-4

Quinoa Rainbow Bowl

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups kale, chopped & stems removed
  • 1 small cucumber, thinly sliced
  • 3-4 small radishes, thinly sliced
  • 1 medium carrot, thinly sliced or grated
  • 1 cup purple cabbage, chopped
  • 1/2 cup cauliflower, chopped
  • 2-3 scallions, chopped
  • 2 Tbs dry roasted peanuts, chopped

Directions

  1. In a medium pot, bring the vegetable broth to a boil.
  2. Once boiling, add the quinoa, stir, and reduce heat to low.
  3. Bring to a simmer and cover with a lid, cook for about 20-25 minutes or until quinoa is cooked and fluffy.
  4. Meanwhile, prepare the remaining vegetables.
  5. After the quinoa has cooked, add in the kale and allow to wilt.
  6. Either let the quinoa fully cool or serve warm and then combine in a bowl with the remaining ingredients.
  7. Serve with a desired dressing of your choice or fresh sliced avocado.

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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Vegetable Quinoa Bowl
March 9, 2023

Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl makes for a delicious dinner or meal prep that can be enjoyed hot or cold for lunch the next day. This recipe is also easy to cater to different tastes and seasons if you want to mix & match with vegetables …

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