Recent Posts

Cauliflower & Tempeh Curry
October 26, 2022

Cauliflower & Tempeh Curry

Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roots & Lentil Soup
October 24, 2022

Roots & Lentil Soup

Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Kale & Shaved Brussels Sprouts Salad
October 21, 2022

Kale & Shaved Brussels Sprouts Salad

Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting the walnuts for sunflower seeds or pepitas.

Ingredients

Kale & Shaved Brussels Sprouts Salad

  • 2 cups kale, stems removed & chopped
  • 3-4 large brussels sprouts, shaved & ends removed
  • 1/2 cup red cabbage, chopped
  • 1 Tbs dried cranberries
  • 2 Tbs chopped walnuts
  • 1-2 large scallions, chopped

Sweet Dijon Dressing

  • 1 Tbs dijon mustard
  • 1/2 Tbs honey or maple syrup
  • 1 1/2 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Begin by rinsing and drying your produce.
  2. Then, prepare the kale, brussels, and cabbage by chopping them and adding them to a large bowl.
  3. Toss well and add on the scallions, dried cranberries, and walnuts.
  4. In a separate bowl, mix together the salad dressing.
  5. Toss the dressing into the salad or serve on the side.
  6. Serve & enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pumpkin Spice Snaps
October 19, 2022

Pumpkin Spice Snaps

Pumpkin Spice Snaps, a delicious & soft cookie that plays on traditional ginger snaps. A quick & easy recipe for fall! Ingredients Yield: 12 cookies Pumpkin Spice Snaps Wet 1/3 c. pumpkin puree  1/4 c. olive oil 1 Tbs ground flax seed 1/2 tsp vanilla …

Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Pesto-Spinach Spaghetti
October 17, 2022

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Zucchini Muffins
October 14, 2022

Zucchini Muffins

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

Yield: 12 muffins Time: 35-40 minutes

Zucchini Muffins

  • 1/2 cup non-dairy & unsalted butter, (or dairy butter) melted
  • 1/4 cup non-dairy or dairy milk
  • 1 Tbs flax seed + 2 Tbs warm water (or 1 egg)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup zucchini, shredded
  • 1/2 cup walnuts, chopped (optional)

Directions

  1. Preheat the oven to 350º F and prepare a muffin tin by lining paper or silicon liners or lightly oiling.
  2. Then, prepare the zucchini by shredding it in a food processor with the shred blade or use a box grater. Set aside.
  3. In a medium bowl, combine the melted butter with the sugar. Whisk together with the flax “egg,” vanilla, and non-dairy milk.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  5. Fold the wet ingredients into the dry ingredients, and carefully combine with a rubber spatula until combined. Be careful not to overmix the batter.
  6. Then, carefully fold in the shredded zucchini and walnuts until fullly combined.
  7. Fill the muffin tin with batter until each mold is almost full.
  8. Place in the oven and bake for 22-25 minutes or until done. Check for doneness by poking with a toothpick or knife, if it comes out clean, the muffins are done.
  9. Remove from the oven and allow to cool before serving.

Store at room temperature for up to 3-4 days, or in the refrigerator 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Potato Lentil Soup
October 12, 2022

Potato Lentil Soup

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

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 …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Arroz con Pollo
October 5, 2022

Vegan Arroz con Pollo

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 minutes

Vegan Arroz con Pollo

  • 1 Package Morning Star Meatless Chicken Strips (or other preferred product)
  • 1/2 large yellow onion, diced
  • 2 small carrots, diced
  • 2-3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 3 cups vegetable broth
  • 1 cup rice
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red cayenne pepper
  • 1 tsp ground cumin
  • 1/2 lime, juiced
  • 1 Tbs capers
  • 1 Tbs olive oil
  • Optional garnish: minced cilantro

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large cast iron skillet (or another deep skillet), set heat to high and add the olive oil.
  3. Once hot, begin sautéeing the onion and garlic. Cook together for 3-4 minutes.
  4. Next, add the carrot and bell pepper. Stir together for about 10 minutes.
  5. Then, add the meatless chicken strips and seasonings.
  6. Stir together for about 5 minutes.
  7. Add in the rice and stir into the heat for 2 minutes.
  8. Next, add the vegetable broth and bring the skillet to a boil or bubbling simmer.
  9. Cover the skillet with a lid, and reduce heat to medium-low.
  10. Stir occasionally and allow the rice to simmer for about 20 minutes. Check to ensure the rice is cooking evenly.
  11. Once the rice is soft and cooked thoroughly, top with capers and cilantro (optional).
  12. Serve 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
Pumpkin Muffins
October 3, 2022

Pumpkin Muffins

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 …

Baking, Breakfast, Plant-Based, Vegan
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by egccstaff