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Lentil Meatball Spaghetti
August 10, 2023

Lentil Meatball Spaghetti

Lentil Meatball Spaghetti makes for a delicious plant-based meal rich in nutrients and protein while low in fat. This dish can be prepared using any variety of lentils, and for added flavor, you can try using fresh basil instead of dried. We used a simple …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Beet Hummus
August 7, 2023

Roasted Beet Hummus

Roasted Beet Hummus with cannellini beans makes for a delicious, chickpea-free alternative. This colorful and creamy dip pairs well with vegetable crudité, crackers, or toast Beets are rich in nutrients and vitamins while low in calories and fat. Ingredients Roasted Beet Hummus Nutrition Information Nutrition …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Grits
August 4, 2023

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit.

Ingredients

Serves: 4-5 Time: 45 minutes

Lion’s Mane & Grits

  • 8-10 oz. lion’s mane mushrooms
  • 1 can red kidney beans, drained & rinsed
  • 4-5 oz. cherry tomatoes
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 2-3 cups collard greens, stems removed, rinsed & chopped
  • Chili powder
  • Paprika
  • Ground mustard
  • Old bay seasoning
  • Salt & pepper
  • 1/2 lemon, juiced
  • Olive oil or non-dairy butter
  • 1 cup grits
  • 3 cups water (or 2 cups water + 1 cup coconut milk or heavy cream)

Directions

  1. Begin by preparing your vegetables and mushrooms. Set the greens aside.
  2. In a medium pot, add water (or water and coconut milk combo) and bring to a boil.
  3. Once boiling, add the grits and season with a generous dash of old bay and a dash of salt and pepper. Stir together.
  4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes.
  5. Meanwhile, heat 1/2 Tbs vegan butter in a large skillet over high heat.
  6. Once hot, add in the mushrooms.
  7. Cook for 5-7 minutes with the thyme, sage, smoked paprika, black pepper, and chili powder. Finish off with a splash of apple cider vinegar.
  8. Remove the mushrooms from a skillet and set aside on a plate with a paper towel.
  9. Deglaze the pan with more vinegar before adding the onion and bell pepper to the skillet.
  10. Cook for another 5-7 minutes, then add the collards, tomatoes, and red beans.
  11. Reduce heat to medium-low and season the vegetables and beans with mustard, paprika, chili powder, old bay, salt, and pepper.
  12. Once the vegetables are tender and the greens wilted, return the mushrooms to the pan and stir for 1-2 minutes before removing them from heat.
  13. Serve the vegetables over the grits.
  14. If desired, serve with chopped scallions and a splash of hot sauce or top nutritional yeast, 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables. Ingredients Serves: 3-4 Time: 45 minutes …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Easy Cold Brew
July 28, 2023

Easy Cold Brew

Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or …

All Recipes, Beverage
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by egccstaff
Banana & Oat Protein Bars
July 26, 2023

Banana & Oat Protein Bars

Banana & Oat Protein Bars for mid-day or post-workout fuel, or to get you going in the morning. This recipe is simple, low-sugar, and easy to make! For a gluten-free option, substitute for gluten-free oats.

We made these using our Homemade Plant-Based Protein Powder, but you can try it with store-bought options.

Ingredients

Banana & Oat Protein Bars

  • 2-3 ripe bananas
  • 1/2 cup nut butter (we used chocolate pistachio almond butter)
  • 2 Tbs cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 cups oats
  • 3 Tbs homemade or store-bought protein powder
  • Optional: 1-2 Tbs honey or agave nectar

Directions

  1. First, preheat the oven to 350º F and prepare a square baking dish (about 9 x 9 inch) with parchment paper.
  2. In a large bowl, mash the bananas well.
  3. Then, whisk in the nut butter and protein powder.
  4. Next, combine the cinnamon and cocoa powder.
  5. Once fully combined, mix in the oats until fully incorporated.
  6. Spread the mixture out evenly in the pan and smooth out with a spatula.
  7. Place in the oven and bake for 18-20 minutes.
  8. Remove from the oven once cooked and allow them to cool before cutting into squares.
  9. Store in the refrigerator in an airtight container 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, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Homemade Plant-Based Protein Powder
July 24, 2023

Homemade Plant-Based Protein Powder

Homemade Plant-Based Protein Powder is a great alternative to expensive storebought protein supplements. This recipe is made primarily with green split peas which are a safe legume to consume raw, especially once soaked, though if you have pre-existing gastrointestinal issues, check with your doctor before …

All Recipes, Baking, Beverage, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce 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
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Oyster Mushroom & Sausage Pasta
July 18, 2023

Oyster Mushroom & Sausage Pasta

Oyster Mushroom & Sausage Pasta in a creamy tomato sauce with sautéed vegetables makes for a tasty, rich dish. This recipe is easy to modify for a plant-based diet using a vegan sausage substitute and you can try making it gluten-free by using a gluten-free …

All Recipes, Entree, Plant-Based
-
by egccstaff