Recent Posts

Vegan Banana Pancakes
June 1, 2022

Vegan Banana Pancakes

Vegan Banana Pancakes are perfect for a weekend breakfast for brunch! This recipe is super easy to make and can be modified easily to be gluten-free by using gluten-free oats and flour. Serve with syrup, peanut butter, chocolate chips, or other fresh fruit such as …

All Recipes, Breakfast, Gluten Free, Vegan
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by egccstaff
Turkish Roasted Potatoes
May 27, 2022

Turkish Roasted Potatoes

Turkish Roasted Potatoes make for a delicious breakfast hash, brunch item, or a side dish for dinner. This versatile dish has a spicy and sweet flavor profile and can be mixed and matched with different root vegetables. We include an option for mixing your own …

All Recipes, Appetizer, Breakfast, Entree, Gluten Free, Vegan
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by egccstaff
Mint Chocolate Fudge
May 25, 2022

Mint Chocolate Fudge

Mint Chocolate Fudge that is fully vegan and purely delicious! This recipe is like a thin mint cookie only creamier and richer. This recipe is also perfect if you wanted to give a tasty treat as a gift any time of the year.

Ingredients

Mint Chocolate Fudge

  • 1/4 coconut cream or other creamy non-dairy milk (unsweetened)
  • 1/2 cup creamy cashew butter
  • 1/4 cup sugar or maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp mint extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 + 2 Tbs cup vegan butter or coconut oil, melted
  • 1/8 tsp salt
  • Fresh mint leaves for garnish

Directions

  1. Pull all your ingredients out ahead of time to ensure they are at room temperature.
  2. Then, line a 9×5 inch loaf pan with parchment paper, enough to have over the sides to easily remove the fudge later.
  3. Next, combine the coconut cream, cashew butter, sugar, vanilla, and mint in a medium bowl. Mix together until thoroughly combined.
  4. Stir in the cocoa powder and salt and mix together until it is free of lumps.
  5. Then add in the melted butter or coconut oil and stir until fully combined.
  6. Pour the fudge into the pan and top with the freshly chopped mint leaves for garnish.
  7. Freeze the fudge for at least 4 hours or overnight. Once done, slice the fudge into squares and store it in the freezer in a reusable container or cover the tray with foil. Do not leave the fudge out long otherwise, it will soften.

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, Dessert, Gluten Free, Vegan
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by egccstaff
Vegan Lemon Bars
May 23, 2022

Vegan Lemon Bars

Vegan Lemon Bars are a delightful dessert to enjoy in springtime. This recipe is easy to make and modify for your dietary needs. For a gluten-free option, try substituting with 1:1 gluten-free flour. Top with a sprinkle of powdered sugar or fresh raspberries or blueberries. …

All Recipes, Baking, Vegan
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by egccstaff
Pan-Roasted Mushrooms & Kale
May 20, 2022

Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale make for a delicious side dish or part of an entree. This dish is easy to make and we included some other sides to pair with your mushrooms & kale. While we used chestnut mushrooms, you can give it a try …

All Recipes, Entree, Vegan
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by egccstaff
Chana Dal Grain Bowl
May 18, 2022

Chana Dal Grain Bowl

Chana Dal Grain Bowl makes for a balanced meal for lunch or dinner, packed with protein & topped with raw veggies & freshly made dressing. Mix and match by adding other hearty greens such as kale, or chopped cauliflower. This dish is easy to customize and makes for a great prep at the beginning of the week to enjoy for a few days or for large gatherings!

Ingredients

Serves: 4-6 Prep Time: 1 hour 30 minutes Cook Time: 35 minutes

Chana Dal Grain Bowl

  • 1 cup chana dal (pre-soaked)
  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 bell pepper, diced
  • 1/2 red or yellow onion, diced
  • 1 small cucumber, sliced
  • 2 cups spring mix greens or other greens, roughly chopped
  • 1-2 green onions, chopped
  • 1/2 cup vegan greek yogurt dressing

Directions

  1. The initial prep for this dish is to soak the chana dal in water for at least one hour or in hot water (not boiling) for 30 minutes. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for another 25-30 minutes or until the dal has softened. Drain the water once cooked and chill the dal in the refrigerator for 20 minutes.
  2. Meanwhile, prepare your vegetables and add them to a large bowl.
  3. Next, prepare your greek yogurt dressing or serve with a dressing of your choice.
  4. In a small stovetop pot, bring 2 cups of vegetable broth to a boil.
  5. Once boiling, remove from heat and add in the couscous, stirring constantly until the liquid is fully absorbed and the couscous is light and fluffy.
  6. Combine the couscous with the vegetables, add in the dal, and distribute evenly when serving.
  7. Top with greek yogurt dressing once served 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
-
by egccstaff
Strawberry Chia Seed Pudding
May 16, 2022

Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding is a light dessert or breakfast that you can serve with fresh fruit such as strawberries, blueberries, or bananas. If you’re serving this for breakfast, top with some granola or toasted coconut flakes if desired. Chia seeds are rich in magnesium, …

All Recipes, Breakfast, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Oyster Mushroom & Veggie Plate
May 13, 2022

Roasted Oyster Mushroom & Veggie Plate

Roasted Oyster Mushroom & Veggie Plate with wild rice makes for a balanced and hearty meal that is sure to impress any dinner guest. Oyster mushrooms are a good source of fiber, and protein, and have a variety of vitamins and minerals, not to mention, …

All Recipes
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by egccstaff
Baba Ganoush
May 11, 2022

Baba Ganoush

Baba Ganoush is an irresistibly delicious dip made with roasted eggplant. Hummus doesn’t hold a candle to the rich & creamy flavor of baba ganoush! Make this dip as an appetizer or side for a get-together, it’s sure to be a crowd favorite. Serve alongside pita and vegetable crudité.

Ingredients

Serves: 8-10 Time: 65 minutes

Baba Ganoush

  • 2 lbs medium eggplants
  • 1/4 cup tahini
  • 1/3 cup olive oil, plus extra
  • 3 garlic cloves, peeled & minced
  • 2-3 Tbs lemon juice
  • 1/4 tsp ground cumin
  • 3/4 tsp salt, or to taste
  • For garnish: a dash of paprika, a drizzle of olive oil, olives, and minced flatleaf parsley

Directions

  1. Begin by preheating the oven to 450ºF.
  2. Then, line a large, rimmed baking sheet with parchment paper or a nonstick slip baking pad
  3. Next, halve the eggplants down its length and brush the interior (cut) sides lightly with olive oil.
  4. Place the eggplant in the prepared pan with the cut sides down and place them in the oven.
  5. Roast eggplant for about 35-40 minutes, until the cut side is tender.
  6. Once cooked, remove the eggplant from the oven and allow it to cool. Once cool, flip the eggplant and scoop out the interior into a mesh strainer over a mixing bowl, and discard the skin.
  7. In the strainer, pick out any excess eggplant skin and use the back of a spoon to push out excess moisture. Then, allow the eggplant to rest for a few minutes in the strainer, draining any additional moisture.
  8. Empty out the bowl underneath the strainer and wipe it out. Then transfer the drained eggplant into the bowl. Mix in the garlic and lemon juice to the eggplant and stir with a fork or whisk until the eggplant is thoroughly combined and has softened.
  9. Next, add the tahini and stir. While stirring, slowly drizzle in the olive oil.
  10. Continue to stir until the mixture is pale and creamy, and use a fork to break up any leftover chunks of eggplant.
  11. Season with salt and cumin. Taste and adjust seasoning as desired, such as more salt or lemon juice for a more tart dip.
  12. Transfer the baba ganoush to a serving bowl and top with a light drizzle of olive oil, olives, parsley, and paprika. Serve and enjoy!

Store leftovers in the refrigerator in an airtight container for 3-4 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, Appetizer, Vegan
-
by egccstaff
Spring Couscous & Veggies
May 9, 2022

Spring Couscous & Veggies

Spring Couscous & Veggies with fresh seasonal vegetables and greens makes for a refreshing meal for lunch or dinner. Mix and match with different vegetables such as carrots, turnips, cauliflower, or broccoli. Try pairing it with your favorite dressing as well for another layer of …

All Recipes, Entree, Vegan
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by egccstaff