Tag: easy recipes

Beyond Sausage & Rice
August 6, 2021

Beyond Sausage & Rice

Beyond Sausage & Rice is a hearty fix for dinner that is rich in protein and nutrients but is 100% plant-based. We use the Beyond Meat brand sausage for this recipe, however, if you don’t use vegan meat alternatives, you can substitute for regular sausage …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats.

Ingredients

Dark Chocolate Peanut Butter Granola

  • 4 cups rolled oats
  • 1 cup chopped peanuts 
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup or honey
  • 1/2 cup peanut butter
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chunks

Directions

  1. Preheat the oven to 325ºF and line a baking sheet parchment paper
  2. In a large bowl, mix together the oats, peanuts, and salt.
  3. Then in a small saucepan, heat the sugar, cocoa powder, syrup or honey, peanut butter, and oil over medium heat. Cook until the sugar is dissolved, about 2-3 minutes.
  4. Once cooked, turn off the heat and stir in the vanilla.
  5. Add the saucepan mixture into the oats and combine well. Coat the oats completely.
  6. Add the granola onto a baking sheet and press it into the sheet. Place the granola in the oven and bake for 25-30 minutes.
  7. Once the granola has fully baked, top with half of the chocolate chunks.
  8. Place the granola back in the oven and bake for 2-3 minutes or until the chunks have melted.
  9. Remove granola from the oven and stir the granola well into the melted chocolate. Allow it to cool for at least 30 minutes before breaking it apart. Once cool, add in the remaining chocolate chunks and some more chopped peanuts if desired.
  10. Store in the pantry for up to two weeks.

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, Baking, Breakfast, Vegan
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by egccstaff
Watermelon & Mint Agua Fresca
July 30, 2021

Watermelon & Mint Agua Fresca

Watermelon & Mint Agua Fresca is simply blended watermelon served up with a pinch of sugar, lime juice, and fresh mint leaves over ice. This delicious beverage is perfect for a hot summer day. And with fresh, sweet watermelon, you don’t even need to add …

All Recipes, Beverage, Gluten Free, Vegan
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by egccstaff
Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
“Cheesy” Roasted Cauliflower
July 7, 2021

“Cheesy” Roasted Cauliflower

If you’re looking for a low-carb, plant-based side dish, this “Cheesy” Roasted Cauliflower is perfect! This recipe uses nutritional yeast (which is not an active yeast), which is rich in vitamins, minerals, and protein and makes for an amazing substitute for those with food allergies. It can be found at most grocery stores, and sometimes in bulk bins. This side dish pairs well with a bed of greens or other roasted vegetables.

If you’d prefer real cheese, you can substitute the vegan mayo and nutritional yeast for 1/4 c. shredded mozzarella and Parmesan cheese.

Ingredients

“Cheesy” Roasted Cauliflower

  • 1 head cauliflower, leaves & stems removed, chopped
  • 1/3 cup nutritional yeast
  • 3-4 Tbs vegan mayonnaise
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • Salt to taste
  • Olive oil
  • Apple cider vinegar

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your cauliflower and transfer it to a roasting pan.
  3. Add a small splash of olive oil and apple cider vinegar to the cauliflower and rub it into the cauliflower to combine well.
  4. In a small bowl, mix together the remaining ingredients.
  5. Add the “cheesy” mix to the cauliflower, combine well until each floret is covered.
  6. Place the pan in the oven and roast for 30-35 minutes, stirring halfway through.
  7. For cheesier cauliflower, you can add another scoop of vegan mayo and nutritional yeast.
  8. Once the cauliflower is roasted, remove it from the oven, serve and enjoy!

We paired our cauliflower with roasted root vegetables, tempeh, and a bed of shaved Brussels sprouts, cabbage, & kale

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, Entree, Gluten Free, Vegan
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by egccstaff
Bok Choy & Tempeh Stir Fry
July 2, 2021

Bok Choy & Tempeh Stir Fry

Bok Choy & Tempeh Stir Fry with sautéed vegetables served over rice. This dish is quick and easy to make and is absolutely delicious. Bok Choy is a nutrient-dense member of the cabbage family and can be found at most grocery stores. If you’re unable …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Leftovers Breakfast Tacos
June 30, 2021

Leftovers Breakfast Tacos

Let’s say you made some delicious roasted, grilled, or braised vegetables for dinner or maybe you had a taco night. Either way, any leftovers from dishes such as these would make for amazing breakfast tacos so long as you’ve got some eggs around! And if …

All Recipes, Breakfast, Cooking Tips
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by egccstaff
Slow Cooker Cauliflower Lentil Curry
June 23, 2021

Slow Cooker Cauliflower Lentil Curry

This Slow Cooker Cauliflower Lentil Curry is perfect if you’re short on time to make dinner. Simply toss everything into the slow cooker and let the ingredients simmer together into this delicious, creamy curry. We recommend using the low-fat coconut milk, and if you don’t have lentils around you can substitute them for chickpeas.

Ingredients

Serves: 4-5 Time: 4-8 Hours

Slow Cooker Cauliflower Lentil Curry

  • 1/2 head of cauliflower, chopped
  • 1 cup red or yellow lentils
  • 13.5 oz (1 can) low-fat coconut milk*
  • 1 Tbs red curry paste
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 3 medium carrots, diced
  • 2 large garlic cloves, minced
  • 8 oz (1 small can) tomato sauce
  • 1 cup vegetable broth or water
  • 1 Tbs curry paste
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • Salt to taste
  • 1/2 lime, juiced
  • Optional toppings: Minced cilantro, lime juice, chili flakes, chopped peanuts, or cashews

*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. Prepare your vegetables and add them to the crockpot or slow cooker.
  2. Then, add in the lentils, coconut milk, curry paste, lime juice, and vegetable broth or water.
  3. Using a wooden spoon, mix in the seasonings.
  4. If you’re setting your cooker to low heat, allow it to cook for 7-8 hours, but if you’re cooking on high, allow it to cook for 4-6 hours. If possible, you can stir it about halfway through.
  5. Once it is done cooking, taste and adjust seasoning as desired.
  6. Serve with rice or naan bread and optional toppings and enjoy!

Store leftovers in the fridge for up to 3 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 Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Veggie Dip
May 19, 2021

Veggie Dip

This is definitely a different kind of veggie dip from what you would normally picture. What’s great about this recipe is you can mix and match what vegetables you use and how to dress your dip. Ideally, you’ll have a mix of good, fresh vegetables …

All Recipes, Appetizer, Dip
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by egccstaff