Fall Spice Apple Bread is rich & moist while also being light as this recipe is all-naturally sweetened. Enjoy the warmth and comfort of fall spices without a sugar crash. This bread is perfect in the morning or midday, or as a dessert. This recipe …
Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry. Ingredients Creamy Coconut Pilaf 1 cup light coconut …
Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if desired.
Begin by preparing your tofu, allowing it to press for at least 15-20 minutes. Once pressed, drain any excess liquid and cut into cubes.
Prepare your stir fry vegetables and begin cooking your rice in a rice cooker or stovetop pot.
Then, combine your sauce ingredients in a mixing bowl.
In a skillet, heat a dash of sesame oil on high. Once hot, add the tofu and allow it to cook until lightly crisp on each side, about 3-4 minutes, and then turning.
Add the cashews to the tofu.
Then add in the sauce and allow it to darken slightly and bubble.
Stir the sauce into the tofu and cashews well, reducing heat to medium.
Set aside the tofu mix.
In a skillet, heat more sesame oil (if desired), and begin sauteing your vegetables. Begin with the onion, carrot, and squash, cooking for 7-10 minutes stirring frequently.
Add a splash of water or rice vinegar and optionally season your vegetables with a pinch of five-spice or black pepper.
Then add in the broccoli and mushrooms. Cook for another 5 minutes on high heat.
Transfer the tofu mix to the stir-fry and combine well. Add a splash of water if desired to thin out the sauce slightly.
Cook for another 3-5 minutes, then remove from heat, serve and enjoy.
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Cinnamon Applesauce Cookies fully capture the flavors of Fall! These cookies are soft, spicy, and super easy to make. You can substitute the brown sugar for a sweetener alternative of your choice that best suits your diet (or leave it out all together and rely …
Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic …
Pumpkin Bread, the scrumptious signifier of Fall! This is about as classic as it gets and it’s an easy recipe to kick-off your fall baking. Top your pumpkin bread with cranberries, almonds, walnuts, or pepitas (raw pumpkin seeds). We’ve also included ingredients so you can make this bread vegan or non-vegan. Serve this delicious loaf with friends and family over a warm cup of coffee, tea, or hot chocolate!
Ingredients
Pumpkin Bread
1/3 cup butter or vegan butter, room temperatures
2 tsp vanilla extract
2 Tbs pumpkin spice
1 egg or 1 flax egg
1/2 cup sweetener (organic sugar, agave nectar, or unsweetened applesauce)
1/3 cup milk or non-dairy milk
1 (15 oz) can pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Optional toppings: dried cranberries, chopped walnuts or almonds, pepitas
Directions
Begin by preheating your oven to 350ºF
Prepare a loaf baking pan by spraying it lightly with cooking oil, rubbing out any excess with a paper towel.
Then, in a large bowl whisk together the butter, sweetener, vanilla extract, and egg or egg alternative.
Combine well until smooth and thick.
Next, whisk in the canned pumpkin and gradually add in the milk.
In a separate bowl, sift together the flour, baking powder, salt, and baking soda.
Gradually fold the flour mix into the wet ingredients until thoroughly combined and free of lumps. Be careful not to overmix the batter.
Transfer the bread batter to the loaf pan and top with additional toppings if desired.
Place in the oven and bake for 22-25 minutes or until a toothpick or knife comes out clean when pricking the center of the loaf.
Serve and enjoy!
Store leftovers in the refrigerator for up to 4-5 days and reheat when serving in the microwaves for 15 seconds or in the oven at 200ºF for 10-12 minutes.
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For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing! Ingredients Clementine & Kale Salad 4 cups kale, chopped 1-2 clementines, …
One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy!
Ingredients
Serves: 3-4 Time: 45 minutes
One-Pot Vegan Spaghetti
6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
Then, add the tempeh, bell pepper, and squash and cook for 7-10 minutes, stirring occasionally.
After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
Once boiling, add in the spaghetti. Stir in until it begins to soften.
Then add the mushrooms.
Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
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!
This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: …