Garden Quinoa Salad
Garden Quinoa Salad is a great way to prep your lunch or for bringing a healthy side to a potluck. Enjoy this salad as an appetizer or a main dish and serve it with your dressing of choice. Feel free to mix and match with …
Tag: Gluten Free
Vegetable Udon Noodle Soup
Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re …
Chana Dal
Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra patience for thoroughly cooking the split chickpeas. If you don’t have all of these spices, don’t worry, you can get by with turmeric, cumin, and coriander.
Ingredients
Serves: 4 Time: 1 hour 45 minutes
Chana Dal
Cooking the Split Chickpeas
- 1 cup chana dal (split chickpeas)
- 2 1/2 cup water
- 1/4 tsp turmeric powder
Remaining Ingredients
- 1/2 cup yellow onion, finely diced
- 3 garlic cloves, peeled & minced
- 1 tsp cumin seeds or ground cumin
- 1 tsp fresh minced ginger
- 1/2 tsp chopped green chilies
- 14 oz. can diced tomatoes
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp amchur powder (dry mango powder)
- 1 pinch asafortida (hing) or corn starch
- 1 tsp coriander powder
- Salt to taste
Directions
- First, soak the dal in water for at least an hour or soak in hot water for 30 minutes.
- Once the dal has soaked, drain and transfer to a pot with 2 1/2 cups of water and bring to a boil together with the turmeric.
- After the dal has reached a boil, reduce heat to low and cover with a lid, simmer for 35-40 minutes or until the dal is softened.
- Meanwhile, prepare your remaining ingredients.
- In a large skillet, set heat to high and begin cooking the onion in the garam masala, turmeric powder, chili powder, coriander, cumin, amchur powder, and hinge. Cook together for about 5 minutes.
- Then, add the garlic and ginger. Stir together for another 2-3 minutes.
- Next, add the green chilies, diced tomatoes, and a dash of salt.
- Cook together for about 7 minutes.
- After your dal has cooked, combine with the vegetable mix and stir together well.
- Serve over rice and enjoy!
Nutrition Information
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Southwest Quinoa Salad
Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we …
Roasted Roots & Protein Bowl
Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon …
Sweet Potato & Spinach Curry
Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. You may choose to serve this dish over rice, a bed of chopped red cabbage, or alongside some naan bread.
Ingredients
Serves: 4 Time: 45 minutes
Sweet Potato & Spinach Curry
- 1 Tbs olive oil
- 2 Tbs red curry paste (or 1 Tbs curry powder)
- 1/4 tsp cayenne pepper or thai chili flakes
- 2 garlic cloves, minced
- 1/2 Tbs fresh ginger, peeled & minced
- 1/2 lime, squeeze juice
- 1 (14 oz) can lite coconut milk*
- 1 cup vegetable stock
- 2-3 large sweet potatoes, cubes (peel optional)
- 1/2 yellow onion, diced
- 3 cups baby spinach, stems removed
- Salt and black pepper to taste
*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
- Begin by preparing your vegetables.
- Then, in a large skillet heat 1 Tbs olive oil on high heat.
- Next, sauté the onion, garlic, and ginger together for 2-3 minutes or until fragrant.
- Then, add the curry paste or powder and seasoning. Add a dash of salt and black pepper.
- Add in the sweet potatoes and toss for 2 minutes.
- Then, add the lime juice, coconut milk (or substitute) and the vegetable stock.
- Stir together well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and allow it to simmer for 20-30 minutes or until sweet potatoes are soft.
- Once the sweet potatoes are cooked, remove the lid and add in the spinach. Allow it to wilt over 1-2 minutes.
- Taste and adjust seasonings, then serve over rice if desired and enjoy!
Nutrition Information
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.
Roasted Spiced Chickpeas & Greens
Roasted Spiced Chickpeas & Greens is an easy dish to prepare for dinner or cook ahead of time to prep lunch for the week. This recipe makes for a delicious green bowl that you can serve with your preferred dressing. You can also dress this …
Sesame Noodles
Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 …
Orange Cranberry Muffins
Orange Cranberry Muffins are simple and easy to make but are bursting with flavor. This recipe is vegan but can be made with regular dairy milk & butter, although no eggs are needed. You may also substitute the brown sugar for agave nectar or honey and reduce the 1/2 cup if you prefer muffins that are less sweet. And for a gluten-free alternative, substitute for 1:1 gluten-free flour.
Ingredients
Serves: 12 Time: 25-30 minutes
Orange Cranberry Muffins
- 1/3 cup canola oil or melted vegan butter
- 3/4 cup non-dairy milk
- 3 Tbs fresh orange juice
- Zest of one orange
- 1/2 cup light brown sugar
- 1 Tbs ground flax seed
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 cups flour
- 1 cup dried or fresh cranberries plush extra to top before baking
- 1-2 Tbs pepitas for topping
Directions
- Preheat the oven to 425ºF
- In a mixing bowl, combine the oil, sugar, flax seed, orange juice, non-dairy milk, and orange zest. Mix together with a whisk until fully combined.
- Then, stir in the salt, baking soda, ginger and baking powder.
- Fold in the flour gradually, being sure not to over mix. Batter should be smooth and free of lumps.
- Then, fold in the cranberries.
- Evenly distribute batter to a 12-muffin tin lightly greased or lined with baking paper.
- Top muffins with a few cranberries and pepitas.
- Place in the oven and bake for 7-8 minutes.
- Then, without opening the oven door, reduce heat to 350ºF and bake for 10-12 minutes.
- Test muffins by pricking with a toothpick, if the toothpick comes out clean, the muffins are done.
- Remove muffins from oven once done and allow to cool before enjoying.
Nutrition Information
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.
Vegan Yogurt Bowl
Vegan Yogurt Bowl is a delicious and easy way to get a nutritious breakfast that is rich in probiotics and protein – a perfect way to fuel your day! Mix and match with your favorite fruit, nuts, and granola. While we used Silk’s soy yogurt, …