Recent Posts

Cancer Prevention Diet
November 9, 2020

Cancer Prevention Diet

At the East Georgia Cancer Coalition, we work toward cancer prevention through information, referrals, and uniting resources. That is why at Hearty at Home we provide you with delicious recipes to help you build a healthy diet. According to the American Cancer Society, cancer risk …

All Recipes, Cooking Tips
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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 Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
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0 Comments
S’mores Pie
February 17, 2025

S’mores Pie

S’mores Pie is a no-bake chocolate pie and graham cracker crust. This creamy dessert is easy to make and is a delicious way to take care of any leftover s’more ingredients. You can use a homemade crust or a store-bought graham cracker crust.

Ingredients

Serves: 8-10 Time: 3-4 hours

S’mores Pie

Crust

  • 8-9 graham cracker sheets (1 sleeve)
  • 4 Tbs dairy or non-dairy butter, melted

Filling

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut flour
  • 1 cup water (or less)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1/4 cup tahini
  • 1/4 cup peanut butter (or can sub for more peanut butter)
  • 1/2 cup semi-sweet chocolate chips, melted

Toppings

  • Marshmallows (small preferred or large ones cut in half)
  • Roasted peanuts (optional)
  • Shaved chocolate
  • Extra graham crackers, ground

Directions

  1. If you’re making your own crust, start by using a food processor to pulse the graham crackers until ground, about 4-5 minutes. Add in the melted butter and pulse for another minute.
  2. Preheat the oven to 350ºF, and evenly pack the crust into a 9-inch pie tin or springform pan. Once the oven is hot, bake for 10 minutes. Remove from the oven and cool completely.
  3. In a mixer or food processor, combine the filling ingredients until smooth, adding the water gradually. The water will help thin the mixture, but you don’t want it to be too liquidy. If using a mixer, set the speed on high and whip some air in for about 4-5 minutes.
  4. Pour the filling into the cool crust pan, and evenly distribute marshmallows into the filling on top. Place in the fridge and chill for 3-4 hours to fully set. Once set, decorate with shaved chocolate, chopped roasted peanuts, and ground graham crackers. Slice and enjoy! Store leftovers in the fridge for up to 5 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, Dessert, Plant-Based, Vegan
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by egccstaff
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0 Comments
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
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0 Comments
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
Matcha Cookies
January 23, 2025

Matcha Cookies

Matcha Cookies that are vegan-friendly and easy to make! Tastes just like a cup of matcha, lightly sweetened. Perfect with any cup of tea or coffee.

Ingredients

Yields: ~1 dozen

Matcha Cookies

  • 3/4 cup vegan butter, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 Tbs matcha tea powder, unsweetened
  • 2 Tbs non-dairy milk
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour

Directions

  1. In a large bowl, cream the room-temperature butter, sugar, vanilla, non-dairy milk, and matcha powder. Then, sift in the flour, baking powder, baking soda, salt.
  2. Mix the batter together until formed; it should be firm but not too sticky or crumbly.
  3. Place the dough in the fridge for 10-20 minutes.
  4. Then, when you’re ready to bake, preheat the oven to 350ºF and line a cookie sheet with parchment paper or a baking mat.
  5. Use a tablespoon to scoop out even amounts of cookie dough and press flat onto the baking sheet.
  6. Place the cookies in the oven and bake for 10-12 minutes.
  7. Remove from the oven and cool completely. Once cool, you may dust them with powdered sugar if desired.
  8. Store in an airtight container at room temperature for up to 4-5 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.

Baking, 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
Egg-free Biscotti
January 9, 2025

Egg-free Biscotti

Egg-free Biscotti that is vegan-friendly and easy to make! This recipe can also be tried out with 1:1 gluten free flour. Enjoy biscotti with a cup of coffee or tea. Because this recipe is baked twice, you can store the biscotti in an airtight container …

All Recipes, Appetizer, Baking, Breakfast, Dessert, 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
-
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
Loukoumades
December 11, 2024

Loukoumades

Loukoumades are delicious little Greek donuts, sometimes called honey puffs, as they are light, airy, and drizzled with honey. You can also top them with crushed pistachios, but for ours, we used walnuts. Ingredients Yield: ~35 donuts Loukoumades Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Baking, Breakfast, Dessert
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by egccstaff