Recent Posts

Homemade Tacos
March 15, 2021

Homemade Tacos

Mix and match with these Homemade Tacos! We’ve got a recommendation for vegan fillings, but feel free to substitute any ingredient with something you’d prefer, whether it’s fish, al pastor, or chicken. Ingredients Homemade Tacos Corn or flour tortillas Protein (Trader Joe’s soy chorizo or …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Tofu Palak Paneer
March 12, 2021

Tofu Palak Paneer

This recipe for Tofu Palak Paneer offers a low-fat, low-carb, but high protein alternative to the traditional recipe. See substitutions for a fully vegan, gluten-free option. Serve over rice and enjoy! Ingredients Tofu Palak Paneer 1 package extra-firm tofu, pressed and cut into 1/2 inch …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Black Bean Vegetable Enchiladas
March 10, 2021

Black Bean Vegetable Enchiladas

Chow down on these tasty Black Bean Vegetable Enchiladas! A great meal for those who are cutting back on meat, plus our sauce recipe is low fat but full in flavor.

Ingredients

Time: 45 minutes Serves: 6-8

Black Bean Vegetable Enchiladas Sauce

  • 3 Tbs flour (or gluten-free flour)
  • 2 Tbs chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz. tomato sauce
  • 1 cup vegetable broth
  • 1 tsp apple cider vinegar

Black Bean Vegetable Enchiladas Filling

  • 1 can black beans, drained & rinsed
  • 1/2 yellow onion, diced
  • 1 medium zucchini, small dice
  • 2 garlic cloves, minced
  • 1 medium bell pepper, small dice
  • 1 jalapeño, diced
  • 12-15 corn tortillas
  • 2 cups cheddar cheese or vegan cheddar cheese, plus extra for topping (*Kroger’s Non-Dairy Cheddar is gluten-free)
  • For the topping: minced cilantro and fresh lime juice

Directions

  1. Preheat the oven to 350ºF
  2. In a mixing bowl, whisk together the flour and spices.
  3. Prepare your vegetables and beans, setting them aside.
  4. In a medium saucepan, heat a splash of water or olive oil on medium-high heat.
  5. Add in the flour mixture, keeping the vegetable broth and tomato sauce close by.
  6. As the flour gets lumpy, whisk continuously and gradually pour in the vegetable broth.
  7. Continue breaking up the flour mix, full adding in the broth, and then tomato sauce.
  8. Simmer the sauce for 5 minutes, whisking continuously.
  9. In a large pan or skillet, heat a bit of oil and sauté your vegetables for about 5-7 minutes or until lightly tender. Add in the black beans and cook for another 5 minutes.
  10. Turn off the heat and transfer the veggie bean mix to a bowl. Mash the mixture together with a wooden spoon, combining the cheese.
  11. In a 9 x 13-inch baking pan or another deep-pan, lightly coat the bottom of the pan with a few spoonfuls of the enchilada sauce.
  12. Add about 1/4 cup of the veggie bean mix into a tortilla, roll it up and add it to the pan with the fold side on the bottom of the pan. Repeat until the mixture and tortillas have been used and the pan is fully lined.
  13. Top the enchiladas with the remainder of the sauce and some extra cheese, place in the oven and bake for 15-20 minutes or until the tortillas are lightly crisp and the mixture is bubbling.
  14. Serve hot with minced cilantro and lime juice and enjoy!
All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Chocolate Chip Cookies
March 8, 2021

Vegan Chocolate Chip Cookies

Enjoy a lightly sweetened indulgence with these Vegan Chocolate Chip Cookies! We assure you a vegan cookie is as tasty and rich as the classic recipe. Need to make some adjustments for those with other allergies or dietary restrictions? You can use any non-dairy milk …

All Recipes, Baking, Gluten Free, Vegan, Videos
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by egccstaff
An Easy Guide to Stir Fry
March 5, 2021

An Easy Guide to Stir Fry

Cooking can be overwhelming with all of the planning, grocery shopping, and then making time at the end of the day. But our Easy Guide to Stir Fry helps make dinner a breeze! Stir fry is delicious, quick to make, and you can whip up …

All Recipes, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Curried Sweet Potato Stew
March 3, 2021

Curried Sweet Potato Stew

Cozy up with a bowl of Curried Sweet Potato Stew! This recipe is absolutely decadent while being packed with hearty, plant-based nutrients. Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Curried Sweet Potato Stew

  • 2 medium sweet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 Tbs olive oil
  • 2 cups vegetable broth
  • 13.5 oz. can lite coconut milk*
  • 8 oz. can tomato sauce
  • 16 oz. can chickpeas, drained and rinsed
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1 cup uncooked rice & 2 cups water
  • Optional seasoning: 1 tsp chinese five spice, 1/4 tsp szechuan pepper
  • Suggested toppings: Minced cilantro, lime juice, chopped cashews, scallions

*Light 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 all of your vegetables and measuring out your spices.
  2. In a separate pot or rice cooker, begin cooking your rice.
  3. Next, in a large stockpot on high heat, heat the olive oil and begin sauteing the garlic until fragrant, about 20-30 seconds.
  4. Then, saute the onion and celery for 7-10 minutes or until lightly softened. You may add a splash of the vegetable broth to prevent sticking.
  5. Mix in the curry paste.
  6. Add the diced sweet potato and stir to coat in the oil.
  7. Afterward, add the spices and cook on medium-high heat for 10 minutes.
  8. Stir in the chickpeas and mushrooms, then add the coconut milk, vegetable broth, and tomato sauce. Combine well.
  9. Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes or until the sweet potatoes are cooked through.
  10. Taste and adjust seasoning as desired. Serve over rice and with optional toppings and enjoy!

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, Videos
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by egccstaff
Cauliflower Casserole
March 1, 2021

Cauliflower Casserole

This Cauliflower Casserole is a quick, 45-minute dinner fix that is sure to impress anyone who denies the deliciousness of cauliflower. While our recipe is using a tofu topping, you’re welcome to omit this portion of the recipe if you have dietary aversions to soy …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Zucchini Bread
February 26, 2021

Zucchini Bread

This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea! Ingredients Zucchini Bread 1 heaping cup grated zucchini 1/4 oat milk (or other non-dairy milk) 1/2 cup of unsweetened applesauce (or 1 …

All Recipes, Baking, Vegan
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by egccstaff
Sourdough Pancakes
February 24, 2021

Sourdough Pancakes

If you’ve followed our Sourdough Starter recipe, then you might have a lot of sourdough leftovers to discard*. But rather than waste that, you can turn some of that starter into delicious and fluffy Sourdough Pancakes!

This batter can be made overnight or on the morning of cooking.

*By discard, we mean that when you feed your sourdough and it doubles, usually you only save half of the amount to feed again and then discard the rest.

Ingredients

Sourdough Pancakes

  • 1 1/2 cup all-purpose flour
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 240 g (about 1 cup) active, unfed sourdough starter or discard
  • 2 large eggs
  • 1 cup milk
  • 3 Tbs melted unsalted butter, plus more for cooking

Directions

Overnight Prep

  1. When preparing overnight, combine the flour, sugar, salt, sourdough starter, eggs, milk, and 3 Tbs butter, and leave out the baking powder and baking soda. Combine ingredients thoroughly with a whisk and leave in a large container with a lid overnight.
  2. The next morning, whisk in the baking powder and soda. The texture should be thick and bubbly but easy to pour. You may thin out the batter with an extra tablespoon or two of milk, as desired. Allow the batter to rest for about 5 minutes before cooking.

Same Day Prep

  1. To prevent sticking, preheat your 10-inch skillet (cast iron or non-stick) in the oven at 200ºF or heating on the stovetop. Adding a little oil or butter to the skillet or griddle will also add a lovely crisp to your cakes.
  2. Meanwhile, in a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda.
  3. Then add in the sourdough, milk, eggs, and butter. Whisk together until smooth, some lumps are okay.
  4. On your stovetop, over medium-high heat, add a bit of oil or butter to your skillet until it’s melted.
  5. Pour about 1/3 cup of batter into the skillet.
  6. Cook for 1-2 minutes, you may need to lower the heat to medium, medium-low (especially with a cast iron).
  7. Once the edges of the cake begin to puff and bubbles appear, flip your pancake over with a spatula.
  8. Cook for about another minute and remove from the skillet.
  9. Repeat for the remainder of the batter, but use a paper towel to wipe out the skillet between pancakes and add a bit more butter or oil as needed to prevent the skillet from drying.

Serve hot with maple syrup, powdered sugar, or fruit such as bananas, blueberries, raspberries, or strawberries.

For a vegan option, we recommend this recipe from Zero Waste Chef

OLYMPUS DIGITAL CAMERA

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, Breakfast
-
by egccstaff
Smashed Brussels Sprouts
February 22, 2021

Smashed Brussels Sprouts

These Smashed Brussels Sprouts are AMAZING. Hands down, a new favorite side dish. Although we blanched our brussels, as you’ll see in the video, you can skip that step by either lightly steaming them using a steam basket or just move straight onto roasting (though …

All Recipes, Appetizer, Gluten Free, Vegan, Videos
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by egccstaff