Recent Posts

Roasted Green Beans & Sweet Potatoes
April 14, 2021

Roasted Green Beans & Sweet Potatoes

Roasted Green Beans & Sweet Potatoes make for a quick and easy side dish to your main entree or serve this side with a bowl or rice, quinoa, or a bed of seasonal greens to make for a meal bowl. Perfect for leftovers when you’re …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Easy Hummus Recipes
April 12, 2021

Easy Hummus Recipes

Delicious, healthy, and homemade! Easy hummus recipes for you to try if you want to mix up your dip and spread options. Serve any hummus alongside raw vegetables, crackers, or tortilla chips. All you need for these recipes is a food processor or blender. Easy …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Creamy Mushroom Kale Pasta
April 9, 2021

Creamy Mushroom Kale Pasta

This Creamy Mushroom Kale Pasta is made with a creamy vegan sauce using silken tofu, garlic, and nutritional yeast. If you are wanting to try a non-vegan version, you can substitute the sauce for an Alfredo or this homemade white sauce from Lil’ Luna

Ingredients

Serves: 4-5 Time: 30 minutes

Creamy Mushroom Kale Pasta

For the sauce

  • 1 package silken tofu
  • 3-4 garlic cloves, minced
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 shallot, diced

For the pasta

  • 1 box penne pasta *can be substituted for gluten-free pasta
  • 2 cups mushrooms, sliced
  • 1 cup kale, chopped
  • Salt & pepper to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp oregano
  • Olive oil for cooking
  • Optional: top with fresh minced basil or parmesan if non-vegan

Directions

  1. In a sauce pan, add a splash of olive oil on high heat. Begin sautéing the garlic and shallot until translucent and fragrant.
  2. Either transfer the cooked shallot and garlic to a food processor or keep in the pan if using an immersion blender. Whichever way, combine with the tofu, salt, and nutritional yeast and blend until smooth and creamy.
  3. Return the combined sauce to a sauce pan and cover with a lid (no heat).
  4. In another pot, begin boiling water for your pasta and prepare according to the packaging.
  5. In a skillet, heat about a tablespoon of olive oil on high heat and begin sautéing mushrooms. Cook for about 7 minutes on high heat, then add the pasta sauce to the pan and seasonings, stir together for 5 minutes, then reduce heat to low.
  6. After about 7 more minutes, add the chopped kale to the sauce/mushroom mix and allow it to wilt. Be careful not to overcook the kale, you want the leaves to remain bright green.
  7. Once the pasta is cooked, drain the water, remove the veggie/sauce mix from the heat and combine it with the pasta. Stir together well.
  8. Serve and enjoy!

If you’re using a pre-made Alfredo sauce, this recipe is super quick and easy, simply sauté some mushrooms and kale until they are soft, heat up the sauce and serve with pasta.

You may optionally top your pasta with Parmesan or more nutritional yeast.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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
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by egccstaff
Perfect Roasted Asparagus
April 7, 2021

Perfect Roasted Asparagus

The best meals aren’t overly complicated. Perfect Roasted Asparagus is simple, easy, and makes for a healthy side dish or complement to a full meal. We served ours with our chickpea quinoa pilaf which is also absolutely delicious, or you can add it to the …

All Recipes, Appetizer, Cooking Tips, Gluten Free, Vegan, Videos
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by egccstaff
Vegetable Tikka Masala
April 5, 2021

Vegetable Tikka Masala

Mix up your dinner plans with this homemade vegetable tikka masala. This recipe comes with an easy sauce recipe with affordable ingredients so you don’t have to stress. See below for the ingredient substitutions because this recipe is easy to modify whether you’re a meat-eater, …

All Recipes, Entree, Gluten Free
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by egccstaff
Smoothies
April 2, 2021

Smoothies

Whether you’re looking for a quick and easy breakfast or a healthy afternoon pick-me-up, these simple smoothies are perfect to give you that extra bit of fruit or protein during the day. If you have dietary restrictions, you can substitute the silken tofu with yogurt and peanut butter with another nut butter – or leave it out altogether. All you need to get these smoothies made is a blender! Plus, these ingredients are affordable and easy to keep around.

Smoothies

Each recipe makes 3-4 servings

Berry Blast

  • 1 cup mix of frozen berries (strawberries, blueberries, blackberries)
  • 1 ripe banana
  • 1/2 cup silken tofu or plain yogurt
  • 1/2 cup milk (dairy or non-dairy) or orange juice
  • 2-3 Tbs honey or agave nectar
  • 2-4 ice cubes

Peanut Butter Banana

  • 1/2 cup creamy peanut butter
  • 1 frozen banana
  • 1/2 cup silken tofu or plain yogurt
  • 1/2 cup milk (dairy or non-dairy)
  • 2 Tbs ground flax meal
  • 1 tsp cinnamon
  • Optional, 1 Tbs honey or agave nectar
  • 5-6 ice cubes

Beach Vibes

  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/2 cup frozen strawberries
  • 1 ripe banana
  • 1/2 cup silken tofu or plain yogurt
  • 1/2 cup milk (dairy or non-dairy) or orange juice
  • 2-4 ice cubes

Date Shake

  • 1/2 cup pitted dates
  • 1/2 cup silken tofu or plain yogurt
  • 1/4 cup milk (dairy or non-dairy)
  • Dash of nutmeg
  • 5-6 ice cubes

Chocolate PB Dream

  • 1/2 cup creamy peanut butter
  • 1 frozen banana
  • 1/2 cup silken tofu or plain yogurt
  • 1/2 cup milk (dairy or non-dairy)
  • 1 Tbs cocoa powder* or 3 Tbs chocolate syrup
  • 2-3 Tbs honey or agave nectar* (use if you’re adding cocoa powder)
  • 4-5 ice cubes

Pre or Post Workout

  • 1 cup frozen berry mix
  • 1 ripe banana
  • 1/2 cup silken tofu or plain yogurt
  • 1/2 cup milk (dairy or non-dairy)
  • 1 Tbs chia seeds
  • 1/2 Tbs ground flax meal
  • 2 Tbs PB2 Powder or 1 Tbs creamy peanut butter
  • 1 Tbs honey or agave nectar
  • 2-4 ice cubes

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Beverage, Dessert, Gluten Free, Vegan
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by egccstaff
Root Vegetable Tahini Grain Bowl
March 31, 2021

Root Vegetable Tahini Grain Bowl

This Root Vegetable Tahini Grain Bowl is loaded with roasted root vegetables and topped with tahini sauce. You can substitute or add in parsnips, sweet potatoes, or beets. This can make for a wonderful side dish or make a fully loaded bowl by adding in …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Peanut Butter Brownies
March 29, 2021

Peanut Butter Brownies

These Peanut Butter Brownies are deliciously rich and super easy to make! A perfect intro recipe if you’re cooking with your kids. Plus, this recipe is vegan-friendly without any need to get costly ingredients. Whether you just want a treat for yourself or bake a …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Balsamic Roasted Grain Bowl
March 19, 2021

Balsamic Roasted Grain Bowl

A Balsamic Roasted Grain Bowl with Brussels Sprouts & Quinoa makes for a delicious, nutritious dish for lunch or dinner. Preparing the night before and serving as a cold grain bowl the next day is also a tasty option if you’ve got to eat on the go.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Balsamic Roasted Grain Bowl

  • 1-2 pounds Brussels sprouts, stems removed and halved
  • 10 oz. cherry tomatoes
  • 4 garlic cloves, peeled and smashed
  • 1 large zucchini, chopped
  • 2 Tbs balsamic vinegar
  • Optional: 1/2 Tbs honey or agave nectar
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • An extra splash of olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme

Directions

  1. Preheat the oven to 400ºF
  2. Begin preparing your Brussels sprouts, tomatoes, garlic, and zucchini, and add them to a deep baking pan.
  3. In a bowl, mix together the 1 Tbs olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the balsamic mixture over the vegetables, combine with a wooden spoon or spatula. Place the pan in the oven and bake for 25-30 minutes or until Brussels sprouts are lightly roasted and tender. Check on the vegetables halfway through baking.
  5. In a medium pan, heat a drizzle of olive oil and add 1 cup of quinoa to the pan. Cook for 1-2 minutes.
  6. Add the vegetable broth (or you may substitute water and rehydrated bouillon) and the paprika and thyme.
  7. Cover the pan with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer for 25-30 minutes or until quinoa is done. Stir occasionally to prevent sticking.
  9. After everything is done, combine your quinoa and roasted vegetables, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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
Cauliflower Stir-Fry
March 17, 2021

Cauliflower Stir-Fry

Enjoy this Cauliflower Stir-Fry which substitutes cauliflower for rice for those who are on a low-carb diet but don’t want to skip on flavor! You can use a food processor to create your own cauliflower rice, or buy it pre-made, though we recommend the fresh …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff