Author: egccstaff

Watermelon & Mint Agua Fresca
July 30, 2021

Watermelon & Mint Agua Fresca

Watermelon & Mint Agua Fresca is simply blended watermelon served up with a pinch of sugar, lime juice, and fresh mint leaves over ice. This delicious beverage is perfect for a hot summer day. And with fresh, sweet watermelon, you don’t even need to add …

All Recipes, Beverage, Gluten Free, Vegan
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by egccstaff
Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Green Coconut Curry
July 21, 2021

Green Coconut Curry

Green Coconut Curry with fresh lemongrass makes for a hearty but not-to-heavy meal. This Green Coconut Curry is perfect all year round. For a creamier curry, we recommend substituting the vegetable broth for a second can of lite coconut milk. And we recommend trying this curry with steamed mussels.

Ingredients

Green Coconut Curry

  • 1 cup uncooked rice
  • 1 can lite coconut milk*
  • 1-2 cups vegetable broth (depending on the preferred liquid levels)
  • 1 Tbs Green Curry Paste
  • 1/2 cup mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 yellow squash, sliced
  • 1 cup frozen peas
  • 1/2 cup broccoli & cauliflower florets
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • Black pepper to taste
  • 1 Tbs olive oil
  • Splash of rice vinegar
  • 1 stalk lemongrass

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin cooking rice in rice cooker or stovetop pot
  2. In a large pot, heat olive oil on high heat.
  3. Once hot, begin sautéing onion, bell pepper, and squash until onions are translucent. About 5 minutes.
  4. Add in the cauliflower, peas, green curry paste, and seasoning.
  5. Stir together well for 5-7 minutes.
  6. Then, add the broccoli, mushroom, and reduce heat to medium, medium-high.
  7. Add in the coconut milk and vegetable broth.
  8. Bring the mixture to a boil, add in the lemongrass, reduce heat to low, and simmer for 10-15 mintues.
  9. Taste and adjust seasoning as desired.
  10. Serve with rice and enjoy.

Nutrition Information

Nutrition Disclaimer

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by egccstaff
Mint Chocolate Scones
July 19, 2021

Mint Chocolate Scones

Mint Chocolate Scones that are vegan and allergen-friendly. These scones are low in sugar and absolutely scrumptious when served with coffee or tea. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Kimchi Stir-Fry
July 16, 2021

Kimchi Stir-Fry

Kimchi Stir-Fry is the right balance of spicy and richness without being a heavy dish. Remember, you can always substitute the protein based on your diet and preference. And you can try serving this dish with a soft boiled egg if desired. If you have …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Balsamic Vegetable Pasta
July 14, 2021

Balsamic Vegetable Pasta

This recipe for Balsamic Vegetable Pasta is super simple but incredibly tasty! If you need an easy dinner fix on a budget, this recipe is perfect. Plus, it serves well as a cold pasta salad for lunch the next day. Top with Parmesan cheese or nutritional yeast, or a few fresh basil leaves.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Balsamic Vegetable Pasta

  • 12 oz penne pasta, uncooked
  • 1/2 yellow onion, diced
  • 1/2 large red bell pepper, diced
  • 1 small zucchini, sliced
  • 2-3 garlic cloves, minced
  • 1 cup broccoli florets
  • 1/2 white mushrooms, sliced
  • 2 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 3-4 Tbs balsamic vinegar

Directions

  1. Begin boiling water to cook your pasta
  2. Once the pasta is cooked, drain and set aside
  3. In a large skillet, heat the olive oil and begin sautéing your onion, garlic, bell pepper, and zucchini. Cook for 5-7 minutes or until onion is slightly translucent.
  4. Add in the seasoning and balsamic vinegar, then add the mushroom and broccoli.
  5. Cook together on medium-high heat or until the mushrooms and broccoli are soft.
  6. Toss in the pasta, taste and adjust seasoning as desired. Remove from heat.
  7. Serve with Parmesan cheese, nutritional yeast, or fresh basil, 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, Vegan, Videos
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by egccstaff
Summer Roasted Tempeh & Vegetables
July 12, 2021

Summer Roasted Tempeh & Vegetables

Summer Roasted Tempeh & Vegetables make for a perfect side dish or served with a grain and a nice bed of fresh greens. You can mix and match with your favorite summertime vegetables such as sweet potatoes, okra, or eggplant. We paired our roasted vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Meatless Pasta Sauce
July 9, 2021

Meatless Pasta Sauce

This Meatless Pasta Sauce makes for a vegan-friendly and easy-to-make weeknight spaghetti. We added some extra vegetables to our sauce, but you can get by with just the beyond meat, some onion, and garlic. If you’re vegetarian, top your spaghetti with Parmesan cheese, or if …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
“Cheesy” Roasted Cauliflower
July 7, 2021

“Cheesy” Roasted Cauliflower

If you’re looking for a low-carb, plant-based side dish, this “Cheesy” Roasted Cauliflower is perfect! This recipe uses nutritional yeast (which is not an active yeast), which is rich in vitamins, minerals, and protein and makes for an amazing substitute for those with food allergies. It can be found at most grocery stores, and sometimes in bulk bins. This side dish pairs well with a bed of greens or other roasted vegetables.

If you’d prefer real cheese, you can substitute the vegan mayo and nutritional yeast for 1/4 c. shredded mozzarella and Parmesan cheese.

Ingredients

“Cheesy” Roasted Cauliflower

  • 1 head cauliflower, leaves & stems removed, chopped
  • 1/3 cup nutritional yeast
  • 3-4 Tbs vegan mayonnaise
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • Salt to taste
  • Olive oil
  • Apple cider vinegar

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your cauliflower and transfer it to a roasting pan.
  3. Add a small splash of olive oil and apple cider vinegar to the cauliflower and rub it into the cauliflower to combine well.
  4. In a small bowl, mix together the remaining ingredients.
  5. Add the “cheesy” mix to the cauliflower, combine well until each floret is covered.
  6. Place the pan in the oven and roast for 30-35 minutes, stirring halfway through.
  7. For cheesier cauliflower, you can add another scoop of vegan mayo and nutritional yeast.
  8. Once the cauliflower is roasted, remove it from the oven, serve and enjoy!

We paired our cauliflower with roasted root vegetables, tempeh, and a bed of shaved Brussels sprouts, cabbage, & kale

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
-
by egccstaff
Bok Choy & Tempeh Stir Fry
July 2, 2021

Bok Choy & Tempeh Stir Fry

Bok Choy & Tempeh Stir Fry with sautéed vegetables served over rice. This dish is quick and easy to make and is absolutely delicious. Bok Choy is a nutrient-dense member of the cabbage family and can be found at most grocery stores. If you’re unable …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff