Zucchini Muffins that are lightly sweet, delicious, and easy to modify for your dietary needs! For a gluten-free option, substitute for gluten-free flour, and we included other ingredient substitutions for plant-based or no dietary restriction. Enjoy these muffins for breakfast or a midday pick-me-up! Ingredients …
Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic …
Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if desired.
2 large Honeycrisp apples (or other sweet red), finely diced (about 3 cups, reserve 1/2 cup for topping)
1 Tbs lemon juice
Directions
Preheat the oven to 350ºF
Next, prepare the apples and mix with lemon juice. Set aside.
In a large bowl, whisk together the melted butter, almond butter, flax seed with water, sugar or sweetener, cinnamon, and vanilla extract.
Then, whisk in the salt, baking soda, and baking powder.
Next, carefully mix in the flour, being sure to stir slowly and not overmix.
Once combined, fold in 2 1/2 cups of the apples.
Transfer the batter to a lightly greased loaf pan and then top the bread batter with the remaining apples and sprinkle on cinnamon. You may also top with a sprinkle of brown sugar as well.
Place the bread in the oven and bake for 50-55 minutes. To check if the bread is done, poke with a knife or toothpick. If it comes out clean, the bread is ready to remove from the oven.
Allow the bread to cool before slicing & enjoying!
Store at room temperature for 4 days or in the refrigerator for 5-6 days.
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Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …
Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For …
Creamy Tofu Pasta is an easy plant-based dish to make that is an excellent recovery meal after a big workout. A delicious recipe that you can modify to your liking, try sautéeing some bell pepper or broccoli to mix in with the pasta sauce along with onion and zucchini. For a gluten-free option, substitute for gluten-free pasta, and for a vegetarian version, top with dairy parmesan
Ingredients
Serves: 6 Time: 40 minutes
Creamy Tofu Pasta
2-3 garlic cloves, minced
1 Tbs olive oil
1/2 tsp paprika
1/2 tsp chili powder
1 tsp salt
1/4 tsp old bay seasoning
1 tsp dried basil
1/2 tsp dried oregano
¼ tsp red pepper flakes
1/2 tsp black pepper
1 can diced tomatoes
1 (8 oz.) package of tofu of any variety, drained
1/4 cup lite coconut milk or creamy cashew milk (unsweetened)
16 oz. box of pasta
1/2 yellow onion
1 small yellow squash or zucchini
Optional topping: nutritional yeast, plant-based parmesan, red pepper flakes
Directions
First, prepare your ingredients. Set aside the onion and squash or zucchini from the rest.
In a large skillet or pan on medium heat, add olive oil. Once hot, sauté the garlic for about 2 minutes or until lightly golden.
Then, reduce heat to medium-low and add the herbs, salt, and pepper, and stir together for 1 minute.
Next, add the diced tomatoes and cook for another 5-7 minutes. Add in the tofu and stir in well, continuing to cook for another 3-4 minutes.
Then, using an immersion blender or transferring the mix to a food processor or blender, blend the tofu mixture until smooth. Add in the coconut milk or cashew milk until creamy. Taste and adjust seasoning.
Return sauce to the pot once mixed and set heat to low and cover with a lid.
Then begin boiling water for your pasta.
In a small skillet, heat another dash of olive oil and cook the onion and squash until the onion is translucent and the squash has softened.
Drain the pasta water once it is cooked to the desired texture/doneness.
Mix the onion and squash in with the tofu sauce and then mix in the pasta until fully combined.
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!
Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat …
Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and …
Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best outcome, prepare your rice ahead of time and allow it to completely cool. Leaving it in the refrigerator the day before is even better.
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!
Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta. Ingredients …