Tag: Gluten Free

Rajma Masala (Kidney Bean Curry)
April 22, 2022

Rajma Masala (Kidney Bean Curry)

Rajma Masala, or Kidney Bean Curry, is a simple & easy dish to make but is rich in flavor, protein, and nutrients. Try using other vegetables in this dish such as carrots, cauliflower, or peas. You may also substitute for chickpeas if desired. Ingredients Serves: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Mashed Rutabaga & Tamarind Lentils
April 20, 2022

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga & Tamarind Lentils make for a tangy and rich pairing which you can serve as side dishes to the main entree or enjoy together as a whole meal. Rutabaga tastes like a slightly sweeter turnip and pairs well with the tangy, savory, and …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Wild Rice Protein Bowl
April 18, 2022

Wild Rice Protein Bowl

Wild Rice Protein Bowl makes for a delicious dish that is easy to customize to your liking. Enjoy this meal for dinner or prep it for lunch for the week. While we made this recipe vegan-friendly, you can substitute for a meat protein if desired. Try adding carrots, broccoli, cauliflower, or sweet potatoes to this dish.

Ingredients

Serves: 4 Time: 45-50 minutes

Wild Rice Protein Bowl

  • 1 cup wild rice
  • 2 cups water or vegetable broth
  • 1/2 large yellow onion, diced
  • 1 bell pepper, diced
  • 1/2 cup mushrooms, halved
  • 2-3 garlic cloves, minced
  • 1/2 block tempeh, cubed
  • 2 cups green (kale, collards, or cabbage)
  • 1 Tbs olive oil
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • Salt & black pepper to taste

Directions

  1. In a rice cooker or stove top pot, begin cooking rice. If using a rice cooker, if it has a brown rice cook time, use that, otherwise set the time and check on the rice towards the end and ensure it’s cooked and fluffy. If you are using a pot, boil the water first, then add the rice, cover with a lid and reduce heat to low and simmer for about 30 minutes. The lid may need to be propped to prevent it from boiling over.
  2. Next, prepare your vegetables and protein. If you are using meat, you may prepare that separetly to your liking (be it baking, grilled, sautéed, etc)
  3. In a large skillet, heat the olive oil.
  4. Once hot, begin sautéeing the onion and garlic for about 2-3 minutes.
  5. Then add in the tempeh, bell pepper and mushroom.
  6. Cook together for about 5-7 minutes.
  7. Add in the seasonings.
  8. Continue to cook the vegetables on medium high heat until tender, then add the greens on top and cook for about 2 minutes or until lightly wilted.
  9. When the rice is done, combing with the veggies and protein. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Rutabaga & Spinach Curry
April 15, 2022

Rutabaga & Spinach Curry

Rutabaga & Spinach Curry is a delicious and easy dish to make that’s perfect for dinner and you can enjoy for lunch the next day. Rutabagas are rich in potassium and vitamin C, and spinach contains vitamin K, fiber, phosphorus, and thiamine. Serve over rice …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Turkish Lentil & Eggplant Stew
April 13, 2022

Turkish Lentil & Eggplant Stew

Turkish Lentil & Eggplant Stew makes for a hearty and warming dish that is packed with flavor, protein, and plant-based nutrients. You can serve this stew with a side of toasted bread or top with feta cheese or a slice of soft vegan cheese. This …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Quesadillas
April 11, 2022

Vegan Quesadillas

Vegan Quesadillas are the perfect power lunch, appetizer, or entree if you’re low on time but need a bite to eat. These are super easy to prepare and are a great dairy-free option for those who are allergic to dairy.

Ingredients

Serves: 4-6 Time: 20-30 minutes

Vegan Quesadillas

  • 1 cup vegan cheddar cheese
  • 1 can black beans, drained & rinsed
  • 1/2 yellow onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/2 small zucchini, thinly julienned
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt & black pepper to taste
  • Olive oil
  • 3-6 Flour tortillas

Directions

  1. Prepare your vegetables and drain the beans.
  2. In a skillet, on high heat pour a dab of olive oil.
  3. Once hot, begin sauteing your onion, bell pepper, and zucchini. Stir for about 5 minutes.
  4. Then, add in the black beans, chili powder, garlic powder, and a pinch of salt and black pepper.
  5. Cook for about another 5 minutes or until vegetables are softened.
  6. Remove vegetables from heat.
  7. Then, in a small skillet set heat to medium high and lightly grease with a bit of olive oil.
  8. Place a tortilla on the skillet and sprinkle some cheese on one side, then add a thin layer or the beans and vegetables. Top with a small layer of cilantro and cheese.
  9. Fold the tortilla over and cook for about 2-3 minutes or until the bottom is lightly crisp and starting to brown.
  10. Flip and cook the other side until crisp and lightly browned.
  11. Repeat the previous three steps to your heart’s content. Or until you run out of veggies.
  12. Cut the quesadillas in half, serve & enjoy.
  13. You can freeze leftovers for up to 2-3 weeks and reheat in the microwave or stove later.

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, Vegan
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by egccstaff
Garden Quinoa Salad
April 6, 2022

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 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Vegetable Udon Noodle Soup
April 4, 2022

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 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Chana Dal
April 1, 2022

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

  1. First, soak the dal in water for at least an hour or soak in hot water for 30 minutes.
  2. 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.
  3. 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.
  4. Meanwhile, prepare your remaining ingredients.
  5. 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.
  6. Then, add the garlic and ginger. Stir together for another 2-3 minutes.
  7. Next, add the green chilies, diced tomatoes, and a dash of salt.
  8. Cook together for about 7 minutes.
  9. After your dal has cooked, combine with the vegetable mix and stir together well.
  10. Serve over rice 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, Vegan
-
by egccstaff
Southwest Quinoa Salad
March 25, 2022

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 …

All Recipes, Appetizer, Dip, Entree, Gluten Free, Vegan
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by egccstaff