Tag: Brunch

Loukoumades
December 11, 2024

Loukoumades

Loukoumades are delicious little Greek donuts, sometimes called honey puffs, as they are light, airy, and drizzled with honey. You can also top them with crushed pistachios, but for ours, we used walnuts. Ingredients Yield: ~35 donuts Loukoumades Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Baking, Breakfast, Dessert
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by egccstaff
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Banana Date Scones
July 25, 2024

Banana Date Scones

Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week! Ingredients Yield: 8 large scones Time: 45 minutes Banana Date Scones Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare.

Ingredients

Serves: 2-3

Tempeh Scramble Grit Bowl

  • 1/2 cup yellow grits
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 small zucchini, thinly sliced
  • 2-3 mushrooms, sliced
  • Half extra firm tofu block, drained & crumbled
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 Tbs nutritional yeast
  • 1 Tbs soy sauce
  • 1/2 Tbs tahini
  • 1 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • Olive oil

Directions

  1. To prepare the tofu, crumble half a block into a bowl
  2. Add in the soy sauce, tahini, mustard, paprika, chili powder, pepper, and garlic powder, and mix with a fork. Set aside.
  3. Then, prepare your vegetable hash.
  4. In a medium stovetop pot, add the 2 cups of water and bring to a boil, lightly seasoning with salt.
  5. Once boiling, add in the grits and stir. Quickly set the heat to low and cover with a lid.
  6. Stir the grits occasionally until cooked, about 10-15 minutes.
  7. Meanwhile, in a large skillet, add about 1 Tbs of olive oil on medium-high heat.
  8. Sauté the onion for 2-3 minutes, then add the bell pepper and zucchini, cooking for 5 minutes.
  9. Add in the mushrooms and cook on medium until the vegetables are softened and tender. Season with a dash of the same seasonings used on the tofu, including a dash of salt.
  10. Simultaneously, add a dash of olive oil to a smaller skillet on medium heat.
  11. Add the tofu to the pan once hot and allow the tofu to cook for 5-7 minutes, flipping with a spatula and repeating until each side is lightly browned and slightly crisp.
  12. Transfer the tofu to the vegetables once both are cooked.
  13. Serve the vegetables and tofu over the grits, top with chopped scallions and hot sauce if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Cinnamon Rolls
November 16, 2022

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls that are lightly sweet, easy to make, and perfect for sharing at a get-together for brunch or a holiday party. This is a great starter recipe for testing your baking skills as well! Ingredients Time: 1 hour 45 minutes Yield: 10 rolls …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Pumpkin Cranberry Scones
September 14, 2022

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!

Ingredients

Yield: 12-16 scones Time: 45-50 minutes

Pumpkin Cranberry Scones

  • 2 cups flour
  • 1 Tbs pumpkin spice
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 cup cold vegan margerine
  • 1/4 cup plain non-dairy milk
  • 4 tsp ground flaxseed
  • 1 1/2 cup pumpkin puree
  • 2 Tbs molasses
  • heaping 1/2 cup dried cranberries
  • 2-3 Tbs pepitas (pumpkin seeds) for garnish

Directions

  1. Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
  2. In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
  3. Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
  4. Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
  5. Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
  6. Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
  7. Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
  8. Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
  9. Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
  10. Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
  11. Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
  12. Store at room temperature 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

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Blueberry Banana Oat Bread
August 3, 2022

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian …

Baking, Breakfast, Dessert, Plant-Based
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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
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.

Ingredients

Sourdough Coffee Cake

  • 1/2 cup unsalted butter or vegan butter
  • 1/2 cup brown sugar
  • 1 cup unsweetened applesauce
  • 1 cup unfed sourdough starter
  • 2 cup flour (all-purpose)
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda & baking powder
  • 1 tsp salt
  • 1/4 cup dairy or non-dairy milk

Coffee Cake Crumb Topping

  • 2 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup unsalted butter or vegan butter

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, cream together the butter, vanilla, applesauce and brown sugar.
  3. Once thoroughly mixed, mix in the sourdough starter and lightly mix until combined.
  4. Then, add in the salt, baking powder, and baking soda and combine well.
  5. Gradully mix in the flour until fully combined and then add in the milk or non-dairy milk. The dough should be fairly sticky.
  6. Then, lightly grease an 8 x 8 inch square pan.
  7. In another mixing bowl, combine the crumb topping ingredients until crumbly.
  8. Transfer the batter to the pan and top evenly with the crumb topping.
  9. Place the coffee cake in the oven and bake at 350º for 45-50 minutes. Prick with a knife to make sure the cake is done.
  10. Allow the cake to cool before serving.

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, Dessert, Vegan
-
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 …

All Recipes, Baking, Breakfast, Vegan
-
by egccstaff