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
Perfect Crispy Potatoes
September 15, 2026

Perfect Crispy Potatoes

The Perfect Crispy Potatoes roasted in the oven only requires a few extra steps. Add these to your breakfast/brunch rotation or incorporate them as a side for an entree. Boiling the potatoes briefly in water before roasting creates the perfect exterior crunch with a soft …

All Recipes, Appetizer, Beverage, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Vegan Banana Walnut Muffins
August 24, 2026

Vegan Banana Walnut Muffins

Vegan Banana Walnut Muffins that are delicious, light, and easy to make. These can be made gluten-free by substituting for a 1:1 gluten-free flour. Enjoy with coffee or tea in the morning or as a mid-day snack.

Ingredients

Yield: 12 Time: 30 minutes

Vegan Banana Walnut Muffins

  • 2-3 ripe medium bananas
  • 1/3 cup neutral oil
  • 1 cup non-dairy milk combined with 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/4 cup brown sugar
  • 3/4 tsp salt
  • 1 Tbs baking powder
  • 1/2 cup chopped walnuts

Directions

  1. Preheat the oven to 400ºF and lightly grease a muffin in.
  2. In a measuring cup, combine the non-dairy milk and apple cider vinegar and set aside while you prepare everything else.
  3. In mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
  4. In a large separate bowl, mash the bananas and whisk together with the oil, non-dairy milk, vanilla extract, and brown sugar. Make a well in the center and gradually fold in the flour until combined, some lumps are okay.
  5. Fold in the walnuts.
  6. Evenly distribute the batter in the tin, place in the oven, and bake for 20-24 minutes, until golden.
  7. Store leftovers in the refrigerator in an airtight container for up to 3 days, warm them up in the microwave or the oven if desired.

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Crispy Kale, Broccoli, and Chickpeas
August 21, 2026

Crispy Kale, Broccoli, and Chickpeas

Crispy kale with sautéed broccoli and garlic, roasted chickpeas, couscous, and tahini dressing. This hearty dish makes for a lovely appetizer served with pita bread or crackers, or as a side salad. Ingredients Serves: 3-4 Time: 40 minutes Crispy Kale, Broccoli, and Chickpeas Directions Nutrition …

All Recipes, Appetizer, Plant-Based, Vegan
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by egccstaff
Red Bean Gumbo + Cornbread
July 28, 2026

Red Bean Gumbo + Cornbread

Fully-plant based vegetable gumbo with a delicious and easy skillet cornbread that is dairy and egg-free. This recipe is hearty and easy to make! Ingredients Red Bean Gumbo + Cornbread Gumbo Cornbread Directions

All Recipes, Baking, Entree, Plant-Based, Vegan
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by egccstaff
Creamy White Bean + Chickpea Pasta
July 16, 2026

Creamy White Bean + Chickpea Pasta

Creamy White Bean + Chickpea Pasta that is easy and delicious! This protein-packed, plant-based dish can also be made gluten free by using a gluten free pasta. If you need to make bean substitutes, you can swap for red lentils.

Ingredients

Serves: 4 Time: 45 minutes

Creamy White Bean + Chickpea Pasta

  • 1 can cannellini beans, drained & rinsed
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1/2 Tbs nutritional yeast
  • 1 tsp paprika
  • 1/2 yellow onion, thinly sliced
  • 1/2 bell pepper thinly sliced
  • 1 can chickpeas, drained and rinsed
  • 8 oz. pasta of your choosing
  • Olive oil
  • Salt + pepper to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Garnish: plant-based parmesan (optional)

Directions

  1. In a small pot, simmer the cannellini beans, broth, and garlic for about 5 minutes. Then transfer to a blender or use an immersion blender to blend until smooth and creamy. Set aside.
  2. Cook your pasta according to its packaging. Drain and set aside.
  3. In a skillet, sauté the onion and bell pepper in light oil. Season with salt, pepper, and Italian seasoning. Cook until the onions are translucent, then add the chickpeas. Cook together for another 5-7 minutes. Taste and adjust seasoning as desired.
  4. Combine the white bean “sauce,” vegetables, and chickpeas with the pasta. Cook together either in the skillet for about 2-3 minutes. For a thinner consistency, you may add more broth.
  5. Serve and enjoy.
All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Gluten-Free Strawberry Chocolate Cookies
June 23, 2026

Gluten-Free Strawberry Chocolate Cookies

Gluten-Free Strawberry Chocolate Cookies with almond meal, coconut flour, and gluten-free oat flour. These cookies are soft, gooey, and delicious. Coconut flour, often used in gluten-free baking, should not be used as a 1:1 substitute for flour because it is extra absorbent. Ingredients Yield: 10-12 …

All Recipes
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by egccstaff
Creamy Tahini Pasta
May 21, 2026

Creamy Tahini Pasta

Creamy Tahini Pasta with plant-based sausage, broccoli, bell pepper, and onion. A delicious and easy recipe that can be made vegan or non, and gluten free. Ingredients Serves: 4 Time: 35-45 minutes Creamy Tahini Pasta Directions

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Carrot Cake
May 13, 2026

Vegan Carrot Cake

A delicious, moist, and flavorful vegan cake carrot that is dietary friendly. For a gluten-free option, you may substitute for 1:1 gluten-free flour.

Ingredients

Vegan Carrot Cake

  • 4 cups grated carrots (about 6-8 large carrots)
  • 2/3 cup vegan buttlemilkw, room temperature (2/3 cup nondairy milk + 2 tsp apple cider vinegar combined)
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 1/2 cup vegetable oil
  • 2/3 cup dairy free yogurt, room temperature
  • 1 Tbs vanilla extract
  • Vegan Cream Cheese Frosting, for decorating

Directions

  1. For ingredients that need to be at room temperature, set them out a couple of hours before baking.
  2. Preheat the oven to 350ºF and prepare three 8-inch cake tins or one 9-inch square cake tin by lightly greasing with oil.
  3. In one large mixing bowl, combine the sugars and vegetable oil. Whisk together until thoroughly combined. Then, mix in the dairy free yogurt and vanilla extract. Combine until smooth.
  4. In a separate large bowl, sift or whisk together the flour, baking powder, baking soda, spices, and salt.
  5. Gradually add the flour mix to the wet mix and alternating between “buttermilk” and the flour, mixing slowly with the whisk. Be careful not to overmix the batter. Continue until all of the flour and buttermilk is combined with the oil/sugar mix.
  6. Using a rubber spatula, fold in the grated carrots until evenly distributed.
  7. Distribute the batter into your cake tin(s) and place in the oven. Bake for 28-30 minutes if using the 8″ rounds, or bake for about 1 hour and 12-15 minutes if using a 9×9 pan. Keep an eye out for early browning on top and cover with foil if needed. The cakes will be done if they can poked with a toothpick and comes out clean.
  8. Allow the cakes to cool completely before frosting, using a store-bought vegan cream cheese or making your own!

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!

All Recipes
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by ak-egcc
Seitan Pasta e Patate
April 23, 2026

Seitan Pasta e Patate

Seitan Pasta e Patate is an easy, plant-based and budget-friendly recipe that is quick to make. You can use store-bought or homemade seitan or substitute for a frozen alternative ground beef such as Impossible or Beyond. Ingredients Seitan Pasta e Patate Directions

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Spaghetti & Beanballs
March 26, 2026

Spaghetti & Beanballs

Spaghetti & Beanballs that are fully plant-based, rich in protein, and easy to make! This recipe is delicious year round. Made with light red kidney beans and vital wheat gluten. Ingredients Spaghetti & Beanballs Spaghetti Red beanballs Marinara  Directions In a large saucepan, set heat …

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