Recent Posts

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 …

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.

Ingredients

Yield: ~20 small squares Time: 45 minutes

Vegan Lemon Bars

Shortbread

  • 1 cup non-dairy butter
  • 1 Tbs lemon zest
  • 1/4 cup powdered sugar
  • 1/8 tsp salt
  • 2 cups flour

Lemon Filling

  • 1/2 cup fresh lemon juice (about 3 lemon’s worth)
  • 3/4 cup coconut cream*
  • 1/4 cup cornstarch
  • 3 Tbs lemon zest
  • 1/2 cup granulated sugar
  • 1/2 cup vegan butter
  • 1/8 tsp salt
  • Small pinch of turmeric powder
  • Extra powdered sugar for topping

Directions

  1. Preheat the oven to 350ºF
  2. Prepare a square baking pan with parchment paper or lightly grease with vegan butter
  3. In a mixing bowl, cream together the butter, lemon zest, powdered sugar, and salt until thoroughly combined.
  4. Then, gradually fold the butter mix into the flour by hand, being careful not to overmix. The dough should form together and only be a little crumbly.
  5. Press the dough into the baking pan evenly. Place the shortbread in the oven and bake for 20-25 minutes or until golden.
  6. Meanwhile, prepare the lemon filling.
  7. In a medium saucepan, whisk together the lemon juice and cornstarch until thoroughly mixed and free of lumps.
  8. Then, whisk in the salt, lemon zest, coconut cream, sugar, and butter.
  9. Set heat to medium on the stove to cook the lemon filling, whisking together constantly until the butter and sugar have melted. Then add in the turmeric.
  10. Continue whisking for about 10-15 minutes until the filling begins to bubble.
  11. Remove from heat once done. The filling should be glossy and thick.
  12. Evenly distribute the filling on top of the shortbread and allow it to cool and set.
  13. Cut and serve once fully cooled.

Store leftovers in the refrigerator for up to 5 days. Wait until the lemon bars have fully cooled before dusting with powdered sugar on top, otherwise, the sugar will dissolve into the filling.

*You can try and substitute the coconut cream for another thick non-dairy milk such as cashew or oatmilk combined with silken tofu (1/2 cup each), but will result in not as thick of a bar filling.

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, 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 …

All Recipes, Entree, Vegan
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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, protein, omega-3, and dietary fiber. A powerful nutritional punch in such a tiny seed!

Ingredients

Serves: 4 Time: 4 hours or overnight

Strawberry Chia Seed Pudding

  • 1 1/4 cup dairy or non-dairy milk
  • 3 Tbs chia seeds
  • 1 Tbs maple syrup or honey
  • 4-5 medium strawberries, destemmed

Directions

  1. In a blender, combine the strawberries and milk. Blend until smooth. You may pass the milk through a sieve if you wish to remove the strawberry seeds.
  2. Otherwise, transfer the milk to a jar with a lid and add the chia seeds and sweetener.
  3. Seal the jar tightly and shake it all together 6-7 times.
  4. Place in the refrigerator and chill overnight for at least 4 hours, giving it an occasional shake (before going to bed) to keep the chia seeds from settling to the bottom.
  5. The pudding will be done when the chia seeds are fully expanded and the mixture is thick and a little gel-like.
  6. When you’re ready to serve, distribute evenly and serve with fresh sliced strawberries and top with other fruit if desired.

Store leftovers in the refrigerator for 2-3 days and enjoy with fruit or mix on top of yogurt or oatmeal.

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, 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 …

All Recipes, Appetizer, Vegan
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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 flavor!

Ingredients

Spring Couscous & Veggies

  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 tsp paprika
  • 1 tsp black pepper
  • 2-3 small radishes, thinly sliced
  • 1 cup radish greens, rinsed & stems removed
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup snow peas or sugar snap peas, halved
  • 2 cups spring mix greens for serving
  • Salt & black pepper to taste
  • 1 tsp ground mustard
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp ground thyme
  • 1 Tbs olive oil
  • Optional topping: honey mustard dressing, balsamic vinagrette, green goddess dressing

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, heat the olive oil on high.
  3. Once hot, sauté the onion and bell pepper for 2-3 minutes.
  4. Next, add in the radishes, peas, a dash of salt and black pepper, the ground mustard, thyme, paprika, and garlic powder.
  5. Stir the vegetables together and cook until tender, about 7-10 minutes.
  6. Then, add the lemon juice and radish greens. Continue cooking until the greens are thoroughly wilted.
  7. Reduce heat of the vegetables to low.
  8. Then, in a medium sauce pan, bring two cups of vegetable broth to a boil.
  9. Once boiling, add in the couscous and quickly stir with a fork until the couscous absorbs the broth and becomes fluffy. Remove from heat immediately and mix in with a 1/2 tsp of paprika and a 1 tsp of black pepper. Remove the vegetables from heat as well.
  10. Serve the couscous with a mix of spring greens and the sautéed vegetables. Top with a dressing if desired, 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
Chickpea Bulgur Wheat Bowl
May 6, 2022

Chickpea Bulgur Wheat Bowl

Chickpea Bulgur Wheat Bowl is a quick & nutritious fix for dinner or you can make up a batch to enjoy for lunch throughout the week. Bulgur wheat comes from cracked whole-grain kernels and is rich in fiber and may protect your heart health. Ingredients …

All Recipes, Entree, Vegan
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by egccstaff