Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish …
Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian …
Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year.
Ingredients
Yield: 6-8 cookies Time: 20 minutes
Shredded Coconut Mounds
3 cups shredded, unsweetened coconut
1/4 cup almond flour
1 1/2 Tbs melted vegan butter or coconut oil
3 Tbs honey or maple syrup
1 1/2 Tbs aquafaba (brine from canned chickpeas)
Pinch of salt
1/2 tsp pandan extract (can substitute for vanilla or almond)
1 Tbs cornstarch
Directions
Preheat the oven to 375ยบ F
Place the shredded coconut in the food processor or blender
Pulse or mix the coconut for 1 minute or until the coconut clumps together in flakes.
Then, add the almond flour, melted butter or oil, sweetener, aquafaba, salt, and flavor extract. Mix together for 20 seconds.
Next, pulse in the cornstarch until the wet dough has formed.
Carefully scoop a heaping tablespoon of dough out onto a cookie sheet lined with parchment paper or a silicone baking mat. Leave plenty of space between each cookie. The dough is a bit crumbly but can be easily pressed together into its form.
Place in the oven and bake for 13-15 minutes or until lightly golden on top, be careful not to burn the bottom.
Remove from the oven once baked and allow to fully cool on a cooling rack.
Serve & enjoy!
Cookies can be stored at room temperature for 3-4 days.
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!
Acorn Squash & Tofu Ratatouille with eggplant, zucchini, onion, garlic, and tomatoes. A delicious spin on the classic ratatouille. While we oven-roasted our tofu, you can try broiling or steaming it if preferred! Ingredients Serves: 4 Time: 50-60 minutes Culinary Skill: Intermediate Acorn Squash & …
Creamy Lion’s Mane Pasta, a delicious and easy pasta dish with a homemade creamy tomato sauce. Lion’s mane mushrooms are known for their meaty-like texture and taste (akin to crab meat), and are perfect substitutes for plant-based dishes. Not only that, lion’s mane is low …
Jelly Donut Cupcakes, the deceptively delicious cupcake that’s all dressed up like a donut. These are the perfect pastry to bring to a morning meeting, potluck brunch, or for enjoying at home! Serve with coffee in the morning or after dinner for dessert. Adapted from the Veganomicon, you can make these pastries vegetarian by using cow dairy and butter, or try making them gluten-free with a gluten-free flour substitute.
Ingredients
Yield: 12 cupcakes Time: 35-40 minutes
Jelly Donut Cupcakes
1 cup non-dairy milk (we used Planet Oat Original)
1 tsp apple cider vinegar
2. Tbs cornstarch
1 1/12 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1/3 cup vegan butter, melted (we used Smart Balance)
3/4 cup granulated sugar
2 tsp vanilla extract
Raspberry jam or preserves (or another jam of your choosing)
Confectioner’s sugar (for topping)
Directions
Preheat the oven to 350ยบF and line a 12-muffin tin with cupcake liners.
Then, in a small mixing bowl, combine the non-dairy milk, apple cider vinegar, and cornstarch. Whisk together until well-combined and then set aside.
In a large mixing bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
Once the dry ingredients are mixed, create a well in the center of the bowl by parting the flour around to the sides of the bowl.
Then, pour the milk mixture into the well and begin to whisk together, being sure to remove clumps of flour.
Next, whisk in the melted vegan butter, vanilla extract, and sugar and combine until the batter is smooth.
Evenly distribute the batter into the muffin liners. Each should be filled about 3/4 of the way full.
And then, with your jam, take a heaping teaspoon of jam and plop it on top of the batter in the center. Don’t push the jam down into the batter.
Place the cupcakes in the oven and bake for 21-23 minutes.
Once baked, remove them from the oven and allow them to cool completely on a wire rack. It is best to leave the cupcakes out at room temperature (preferably overnight) to allow the top to dry a bit, like a donut. But, you can serve immediately once cooled.
Top with powdered sugar before enjoying and serve with coffee if desired!
Store at room temperature for up to 4 days or in the refrigerator for 5-7 days.
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!
Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for …
Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert! Ingredients Serves: Time: Overnight Mango Pineapple Chia Seed Pudding 1 whole mango, peeled & chopped …
Curried Pan-Seared Brussels Sprouts is a delicious and quick way to serve up brussels sprouts. With a spin on our Creamy Coconut Pilaf & Curry Vegetables, we pan-seared the brussels sprouts and then added caramelized onions and garlic along with an array of spices. Try serving these brussels sprouts as a side to a meal or for a full meal with the rice pilaf.
Ingredients
Serves: 4 Time: 35-40 minutes
Curried Pan-Seared Brussels Sprouts
1 lb brussels sprouts
1/2 yellow onion, diced
3-4 garlic cloves, minced
1 can diced tomatoes
Red Curry Paste
Salt
Black Pepper
Garam Masala
Curry Powder
Turmeric Powder
Ground Cumin
White Vinegar
1 cup rice
15.5 oz can chickpeas, drained
(1) 15 oz. can Lite Coconut Milk* (or substitute vegetable broth)
1 cup vegetable broth
Toppings: Cilantro, lime juice
Directions
First, in a medium stovetop pot add a light drizzle of olive oil and set heat to high. Once hot, add the rice and stir for 2 minutes. Then, quickly add the chickpeas and 1 cup of lite coconut milk, and 1 cup of vegetable broth.
Stir together and add 1 tsp curry powder and 1/2 tsp turmeric and a dash of black pepper.
Place lid on the pan and bring to a boil.
Once boiling, reduce heat to low, and stir all the rice at the bottom. Cover with lid and allow it to simmer for about 20 minutes, stirring occasionally to prevent sticking.
Next, begin removing the outer leaves and tough stems from the brussels sprouts and then cut them in half, lengthwise.
Then heat 2 tsp olive oil in a large skillet over medium-high heat. Once hot, add the Brussels sprouts and cook for 4 minutes.
Carefully flip the brussels sprouts and season with a sprinkle of garam masala and cumin. Cook for another 3-4 minutes. Then cover the pan with a lid and steam the Brussels for one minute.
Remove skillet from heat and transfer brussels sprouts to a tray or plate.
Add a splash of white vinegar to deglaze the skillet, then add 1 Tbs olive oil and return the pan to the heat.
Then, add the onion and garlic and a pinch of salt. Stir continuously until translucent (about 5-7 minutes).
While cooking the onion, add 1 Tbs curry paste, 1/2 tsp cumin & garam masala, 1 tsp turmeric, a pinch of black pepper, and chili flakes (if desired).
Next, add the tomatoes and 1/4 cup lite coconut milk. Cook for about 2-3 minutes. Taste and adjust seasoning as desired.
Then, add the brussels sprouts back to the pan along set heat to medium. Cover skillet with a lid and steam the brussels sprouts for about 5-7 minutes or until desired tenderness.
Remove from the heat and garnish with cilantro and lime juice, serve with creamy coconut rice pilaf and enjoy!
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!
Grits & Green Beans make for a creamy, rich, and vegetable-dense entree to enjoy! This dish is perfect for using a variety of summer harvest vegetables such as squash, chard, and turnips, but try mixing and matching with your favorite vegetables. Ingredients Grits & Green …