Tag: easy recipes

Pineapple Fried Rice
April 26, 2021

Pineapple Fried Rice

Pineapple Fried Rice is a delicious way to squeeze that extra serving of fruit into your day. While fried rice is better when using leftover rice that’s chilled in the fridge overnight, you can use freshly made rice as well. Optionally, you can add shrimp, …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Thai Coconut Curry Rice
April 23, 2021

Thai Coconut Curry Rice

If you like a bit of a kick in your meal, this Thai Coconut Curry Rice is right for you! You can leave out the Thai chili if you need a more mild dish, but the flavor will be rich nonetheless. Modify it for vegans …

All Recipes, Entree
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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
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
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 …

All Recipes, Entree, Gluten Free, Vegan
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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 flax egg)
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup vegetable or olive oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cup all-purpose (or gluten-free) flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • Optional add-in’s: chia seeds, walnuts

Directions

  1. Preheat the oven to 350ºF
  2. Grate the zucchini with a hand grater or food processor. Squeeze out excess liquid from the zucchini using a cheesecloth.
  3. In a large mixing bowl, whisk together the sugar, vanilla, oat milk, applesauce, and oil.
  4. In a separate bowl, sift together the flour, spices, salt, baking powder, and baking soda.
  5. Combine the dry ingredients into the wet ingredients well, omitting any lumps in the batter.
  6. Fold in the grated zucchini until well incorporated.
  7. If you are adding in chia seeds or chopped walnuts, fold those in as well.
  8. In a lightly oiled loaf pan, add the batter to the pan.
  9. Place in the oven and bake for 45-50 minutes. You may want to start the baking process by covering the pan for the first 15-20 minutes to prevent the outside from overbaking.
  10. Check the zucchini bread by pricking with a toothpick or butter knife in the middle. If it comes out clean, your bread is done!
  11. Serve and enjoy.
Zucchini Bread

Store uneaten bread by wrapping it in plastic wrap and leaving it at room temperature for up to 3 days. It can also be frozen for up to two months. Allow it to thaw by resting it in the refrigerator and enjoy it within 3 days.

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, Baking, Vegan
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by egccstaff
Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you.

What makes this recipe stand apart? Well, it’s vegan and soy-free, and we can help you make it gluten-free. We also use less sugar than in your typical cake recipe, so this chocolate cake is much richer in chocolatey flavor and isn’t overwhelmingly sweet.

Give this rich, moist, and fluffy 2-layered cake a try and we’re certain it will be warmly welcomed by the pickiest of eaters.

Ingredients

Chocolate Cake Batter

  • 2 cups oat milk steeped in 1/2 cup coffee beans
  • 2/3 cup coconut or olive oil
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar or 1 batch of egg replacer
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Cream Cheese Frosting

Directions

  1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
  2. In a saucepan, steep your coffee beans with oat milk (or another non-dairy milk of your choice) on medium heat for 3-5 minutes. Reduce to low and allow it to steep for another 5-7 minutes or until the milk begins to take on the color of coffee. Stir with a whisk.
  3. Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
  4. Then, add the apple cider vinegar to the oat milk and allow it to combine for a few minutes* (if you’re using egg replacer powder, you can just prepare the egg replacer in place of this step and move on to the next step)
  5. In a large mixing bowl, add the oil, sugar, and vanilla extract (and egg replacer if using instead of apple cider vinegar). Lightly beat on low with a mixer or use a whisk until thoroughly combined.
  6. Then add the oat milk and whisk together.
  7. If you have a sifter, add the flour, cocoa powder, salt, baking powder, and baking soda to a sifter – or whisk the ingredients together in a separate bowl – and gradually add the dry ingredients to the wet ingredients while mixing in a stand mixer or using a hand mixer.
  8. Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
  9. Divide the batter evenly between your two baking pans and place in the oven.
  10. Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.

Preparing the frosting

  1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
  2. Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, salt, and vanilla extract. Add half of the powdered sugar and cream ingredients together until smooth.
  3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
  4. Place frosting in the fridge.

Assembling the cake

  1. Allow the cake to completely cool before frosting.
  2. Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  3. Serve and enjoy!

For storage, keep covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.

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, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Gluten Free, Vegan
-
by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

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