Recent Posts

Sourdough Coffee Cake
March 30, 2022

Sourdough Coffee Cake

Sourdough Coffee Cake is an excellent recipe to make with sourdough discard if you’ve been keeping a sourdough starter around. This is a classic coffee cake that can be vegan or vegetarian friendly that is perfectly moist with the right level of crumble on top. …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Beyond Meatloaf
March 28, 2022

Beyond Meatloaf

A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve …

All Recipes, Entree, Vegan
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by egccstaff
Southwest Quinoa Salad
March 25, 2022

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we chose to chill it for this recipe. For a low-fat option, you can choose to omit the avocado.

Ingredients

Serves: 4-6 Time: 35 minutes

Southwest Quinoa Salad

  • 15.5 oz can red kidney beans, drained & rinsed
  • 15.25 oz can corn, drained & rinsed
  • 1 cup quinoa
  • 2 cups water
  • 1-2 jalepeños, diced
  • 1/2 red yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup cilantro, minced
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 lime, juiced
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 cups romaine lettuce, rinsed & chopped
  • 1 avocado, cubed

Directions

  1. In a rice cooker or stove top pot, combine 2 cups of water ith the rinsed quinoa. Bring to a boil. Once boiling, reduce to a low simmer (covered) and allow to cook for 20-25 minutes or until fluffy.
  2. When the quinoa is done cooking, set aside in a bowl to chill in the refrigerator.
  3. Meanwhile, drain and rinse the beans and corn in a strainer or colander.
  4. Next, add the beans and corn to a large mixing bowl.
  5. Prepare the onions, jalepeño, bell pepper, and cilantro and add to the mixing bowl.
  6. Add in the cumin, salt, black pepper, and cayenne, and stir together well.
  7. Then, add in the lime juice, cooked quinoa, avocado, and chopped romaine.
  8. Taste and adjust seasoning as desired.
  9. Serve with tortilla chips 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, Appetizer, Dip, Entree, Gluten Free, Vegan
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by egccstaff
Slow Cooker Beans & Greens
March 23, 2022

Slow Cooker Beans & Greens

Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow …

All Recipes, Entree, Vegan
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by egccstaff
Roasted Roots & Protein Bowl
March 21, 2022

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Sweet Potato & Spinach Curry
March 18, 2022

Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. You may choose to serve this dish over rice, a bed of chopped red cabbage, or alongside some naan bread.

Ingredients

Serves: 4 Time: 45 minutes

Sweet Potato & Spinach Curry

  • 1 Tbs olive oil
  • 2 Tbs red curry paste (or 1 Tbs curry powder)
  • 1/4 tsp cayenne pepper or thai chili flakes
  • 2 garlic cloves, minced
  • 1/2 Tbs fresh ginger, peeled & minced
  • 1/2 lime, squeeze juice
  • 1 (14 oz) can lite coconut milk*
  • 1 cup vegetable stock
  • 2-3 large sweet potatoes, cubes (peel optional)
  • 1/2 yellow onion, diced
  • 3 cups baby spinach, stems removed
  • Salt and black pepper to taste

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet heat 1 Tbs olive oil on high heat.
  3. Next, sauté the onion, garlic, and ginger together for 2-3 minutes or until fragrant.
  4. Then, add the curry paste or powder and seasoning. Add a dash of salt and black pepper.
  5. Add in the sweet potatoes and toss for 2 minutes.
  6. Then, add the lime juice, coconut milk (or substitute) and the vegetable stock.
  7. Stir together well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and allow it to simmer for 20-30 minutes or until sweet potatoes are soft.
  8. Once the sweet potatoes are cooked, remove the lid and add in the spinach. Allow it to wilt over 1-2 minutes.
  9. Taste and adjust seasonings, then serve over rice 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, Gluten Free, Vegan
-
by egccstaff
Roasted Spiced Chickpeas & Greens
March 16, 2022

Roasted Spiced Chickpeas & Greens

Roasted Spiced Chickpeas & Greens is an easy dish to prepare for dinner or cook ahead of time to prep lunch for the week. This recipe makes for a delicious green bowl that you can serve with your preferred dressing. You can also dress this …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Sesame Noodles
March 14, 2022

Sesame Noodles

Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Orange Cranberry Muffins
March 11, 2022

Orange Cranberry Muffins

Orange Cranberry Muffins are simple and easy to make but are bursting with flavor. This recipe is vegan but can be made with regular dairy milk & butter, although no eggs are needed. You may also substitute the brown sugar for agave nectar or honey and reduce the 1/2 cup if you prefer muffins that are less sweet. And for a gluten-free alternative, substitute for 1:1 gluten-free flour.

Ingredients

Serves: 12 Time: 25-30 minutes

Orange Cranberry Muffins

  • 1/3 cup canola oil or melted vegan butter
  • 3/4 cup non-dairy milk
  • 3 Tbs fresh orange juice
  • Zest of one orange
  • 1/2 cup light brown sugar
  • 1 Tbs ground flax seed
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 cups flour
  • 1 cup dried or fresh cranberries plush extra to top before baking
  • 1-2 Tbs pepitas for topping

Directions

  1. Preheat the oven to 425ºF
  2. In a mixing bowl, combine the oil, sugar, flax seed, orange juice, non-dairy milk, and orange zest. Mix together with a whisk until fully combined.
  3. Then, stir in the salt, baking soda, ginger and baking powder.
  4. Fold in the flour gradually, being sure not to over mix. Batter should be smooth and free of lumps.
  5. Then, fold in the cranberries.
  6. Evenly distribute batter to a 12-muffin tin lightly greased or lined with baking paper.
  7. Top muffins with a few cranberries and pepitas.
  8. Place in the oven and bake for 7-8 minutes.
  9. Then, without opening the oven door, reduce heat to 350ºF and bake for 10-12 minutes.
  10. Test muffins by pricking with a toothpick, if the toothpick comes out clean, the muffins are done.
  11. Remove muffins from oven once done and allow to cool before enjoying.

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, Vegan
-
by egccstaff
One-Pot Vegan Pasta Primavera
March 9, 2022

One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! …

All Recipes, Entree, Vegan
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by egccstaff