Tag: gluten free recipes

Almond Flour Peanut Butter Cookies
January 19, 2022

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies that are gluten-free, super easy to make, and are delicious! Just 8 simple ingredients you’re likely to have around the house. These little cookies even make for a good power snack post-workout. If you have raw almonds around, but not …

All Recipes, Baking, Dessert, Gluten Free, Vegan
-
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
-
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 cauliflower for maximum flavor.

Ingredients

Serves: 3-4 Time: 45 minutes

Cauliflower Stir-Fry

  • 1 head of cauliflower, “riced” in food processor
  • 1/2 medium yellow onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 8 oz. shelled edamame*
  • 1 Tbs sesame oil
  • 3 Tbs Soy Sauce
  • 1/2 tsp black pepper
  • 1 Tbs rice vinegar
  • 2 garlic cloves, minced
  • 1/2 inch fresh ginger, peeled and minced

*If you require a soy-free recipe, we suggest substituting the edamame for squash or bok choy and coconut aminos to replace the soy sauce

Directions

  1. Prepare your cauliflower in the food processor. Be sure to remove the leaves and thick stems at the bottom of the head. Pulse until it is coarse like quinoa but not too fine, otherwise it will get mushy.
  2. Chop and prepare your remaining vegetables and set aside.
  3. In a wok or large skillet, heat the sesame oil on medium-high heat.
  4. Begin sautéing the garlic and ginger for 1-2 minutes or until their aroma is strong and present.
  5. Add the onion, carrot, bell pepper and edamame. Cook for 12-15 minutes or until tender.
  6. Next, add the cauliflower to the skillet and season with soy sauce, rice vinegar, and black pepper.
  7. Cook for 5-7 minutes.
  8. Taste and adjust seasoning as desired.
  9. Serve and enjoy!

We recommend topping with chopped scallions, lime juice, chopped dry roasted peanuts, minced cilantro, or sriracha.

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
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
-
by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty! Ingredients Quinoa & Capers Bowl 1 cup uncooked quinoa 3 …

All Recipes, Entree, Vegan
-
by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold.

Ingredients

Broccoli & Bok Choy Noodle Bowl

  • 8 oz. edamame spaghetti
  • 2-3 cups broccoli florets, chopped
  • 2 medium shallots, thinly sliced
  • 1-2 garlic clove, minced
  • 2 heads bok choy, chopped
  • 3 Tbs Soy Sauce
  • 1 Tbs Sesame Oil
  • Rice Vinegar
  • Sesame Seeds
  • Sriracha (optional)

Directions

  1. Begin by preparing your vegetables and measuring out your spices, set aside.
  2. Then, in a large pot, bring 8 cups of water to a boil. Once boiling, add edamame noodles to the water and cook for 3-5 minutes. Drain noodles and set them aside.
  3. Next, in a large skillet, set heat to high and add sesame oil.
  4. Once hot, begin cooking shallots and minced garlic. Cook until the shallots are translucent. Add 2 tsp sesame seeds.
  5. Afterward, add the broccoli and the white part of the chopped bok choy. Save the leafy green ends for later.
  6. Add 1 Tbs of Soy Sauce and the ground ginger, stir well. Add a splash of rice vinegar as needed to prevent sticking. Cook for 5-7 minutes.
  7. Then, add the leafy greens and reduce heat to medium-low. Cook for 5 minutes.
  8. Once the greens have wilted slightly, add the edamame noodles to the pan, add the remaining soy sauce and another splash of rice vinegar and incorporate the vegetables into the noodles. Adjust flavor as desired with soy sauce, ginger, and add sriracha for an extra kick.
  9. Top with extra sesame seeds, serve and enjoy. Other optional toppings could include lime juice, minced cilantro, sriracha, or chopped peanuts. This dish could also be served cold.

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, Entree, Gluten Free, Vegan
-
by egccstaff
Vegan Jambalaya
January 25, 2021

Vegan Jambalaya

A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired. Ingredients Serves: 6-8 …

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Johnny Cakes
January 15, 2021

Johnny Cakes

Johnny Cakes, also once known as journey cakes, are a delicious breakfast option that can be modified to accommodate all types of food allergies. This recipe is vegan and gluten-free friendly. Just top with some blueberries and maple syrup and enjoy!

Ingredients

Johnny Cakes

  • 2/3 cup fine yellow cornmeal
  • 1/3 c. gluten-free flour
  • 1 Tbs agave nectar (or granulated sugar)
  • 2 tsp baking powder
  • Pinch of salt
  • 3/4-1 cup plain oat milk (or other non-dairy milk)
  • 2 Tbsp melted vegan butter  (plus extra for cooking)
  • Additional add-ons: blueberries (rinsed), sliced bananas, peanut butter

Directions

  1. Begin by adding the cornmeal, gluten-free flour, agave nectar, baking powder, and salt to a medium-large mixing bowl. Whisk together until well combined.
  2. Add the vegan butter and mix. Then gradually add the oat milk to the dry ingredients. Gently stir in until the batter is semi-thick. All of the oat milk may not be needed to achieve this.
  3. A couple of small lumps in the batter are okay, but be careful to not over-mix the batter.
  4. Once you’ve achieved a semi-thick mixture, allow it to sit for 10 minutes. In the meantime, prepare additional add-ons if desired.
  5. Preheat a griddle or cast-iron skillet on medium to med-low heat. Once hot, lightly drizzle the pan with vegan butter. Use a paper towel to wipe away excess – don’t leave any pools of butter.
  6. Scoop about 1/4 cup of batter onto the griddle or skillet. Cook for about 3 to 4 minutes or until bubbles appear and the sides are slightly dry.
  7. Flip with a spatula and cook for another 2-4 more minutes. Repeat with the remaining batter. Apply and wipe a bit more vegan butter in-between cakes.
  8. Place your johnny cakes on a plate and keep warm in the oven set to 200ºF until you are ready to serve.
  9. You can add some blueberries to the batter while it is cooking, though it makes the flipping difficult. You may need to cook one side an extra minute longer.
  10. Serve with additional toppings as desired and enjoy!

Best enjoyed fresh, but extras can be stored in the freezer up to a week.

Check out some of our other breakfast recipes

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.

Breakfast, Gluten Free, Vegan
-
by egccstaff