Tag: Gluten Free

Mediterranean Sweet Potato Platter
August 17, 2022

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Lentil Balsamic Bowl
August 5, 2022

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish …

All Recipes, Entree, Gluten Free, 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 by using dairy milk (though eggs are not needed).

Ingredients

Time: 65 minutes Yield: 9-10 slices

Blueberry Banana Oat Bread

  • 1/4 cup non-dairy butter (melted) or light olive oil
  • 2-3 ripe bananas
  • 2 Tbs + 2 tsp sugar or agave nectar
  • 1/4 cup non-dairy, unsweetened milk
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbs flax meal (optional)
  • 1/2 Tbs chia seeds (optional)
  • 1 1/4 cup old-fashioned oats (or gluten-free oats)
  • 1 1/4 cup all-purpose flour (or gluten-free flour)

Directions

  1. Preheat the oven to 350ยบ F and prepare a loaf pan by lightly oiling and dusting with flour. Remove excess flour by knocking the back of the pan over the trash or sink.
  2. In a large bowl, peel & mash the bananas with a fork or whisk.
  3. Once mashed, mixed together well with the non-dairy butter or oil, vanilla extract, and cinnamon.
  4. Then, mix in the baking powder, baking soda, salt, flax meal, and chia seeds. Stir together until thoroughly combined.
  5. Next, mix in the non-dairy milk and combine well.
  6. Then, gently fold in the oats with a rubber spatula until fully incorporated.
  7. Fold in the flour until the batter is fully formed. Be careful not to over-mix the batter.
  8. Lastly, fold in the blueberries until evenly distributed in the batter.
  9. Transfer the batter to the loaf pan and place it in the oven.
  10. Bake for 50-55 minutes. The top should be crisp and firm and test the inside by poking with a toothpick or butter knife. If it comes out clean, your bread is done.
  11. Allow it to cool before enjoying it!

Store in the refrigerator for up to 5 days or at room temperature for 3 days.

Nutrition Information

Serving per slice, estimated by Yummly

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.

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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Baking, Breakfast, Dessert, Plant-Based
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by egccstaff
Shredded Coconut Mounds
August 1, 2022

Shredded Coconut Mounds

Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year. Ingredients Yield: 6-8 cookies Time: 20 minutes Shredded Coconut Mounds 3 cups …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff
Acorn Squash & Tofu Ratatouille
July 29, 2022

Acorn Squash & Tofu Ratatouille

Acorn Squash & Tofu Ratatouille with eggplant, zucchini, onion, garlic, and tomatoes. A delicious spin on the classic ratatouille. While we oven-roasted our tofu, you can try broiling or steaming it if preferred! Ingredients Serves: 4 Time: 50-60 minutes Culinary Skill: Intermediate Acorn Squash & …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Creamy Lion’s Mane Pasta
July 27, 2022

Creamy Lion’s Mane Pasta

Creamy Lion’s Mane Pasta, a delicious and easy pasta dish with a homemade creamy tomato sauce. Lion’s mane mushrooms are known for their meaty-like texture and taste (akin to crab meat), and are perfect substitutes for plant-based dishes. Not only that, lion’s mane is low in calories but high in potassium, protein, iron, and vitamin-B, and is a great source of fiber.

Make this dish gluten-free by substituting for a gluten-free pasta, and you can make this dish vegetarian as well by substituting for dairy.

Ingredients

Serves: 4 Time: 45 minutes

Creamy Lion’s Mane Pasta

  • 2/3 cup cherry tomatoes, halved
  • 1/2 yellow onion, diced
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/2 cup vegetable broth
  • 1/2 cup lite coconut milk or other unsweetened non-dairy milk/cream
  • 5-6 oz. lion’s mane mushrooms
  • 1/2-1 Tbs non-dairy butter
  • 1/2 lb. pasta

Directions

  1. Begin by preparing your vegetables. You can carefully pull apart the lion’s mane by hand to make smaller pieces.
  2. Next, in a medium pot, set heat to high and add the olive oil and halved tomatoes.
  3. Stir them for about 2 minutes and then set heat to medium-low and cover the pot with a lid.
  4. After the tomatoes have steamed some, add in the onion and garlic and cover the pot, allowing it to simmer for another 5 minutes.
  5. Next, add the seasonings, vegetable broth, and non-dairy milk to the pot and bring the heat back up to medium-high. Cover the pan with a lid and watch until it begins to bubble. About 3-4 minutes.
  6. Meanwhile, begin boiling the water to cook your pasta according to its packaging.
  7. Once the tomato mix has bubbled slightly, remove from heat and transfer to a food processor or blender, or mix with an immersion blender. Blend the tomato mix until you get a sauce.
  8. Return the sauce to the pot on the stove, recover with lid, and reduce heat to low and allow it to continue to simmer. Taste and adjust seasoning as desired.
  9. Then, in a medium skillet, heat the non-dairy butter on high.
  10. Once hot, begin sautรฉeing the lion’s mane. Allow them to cook on each side for a minute or two before flipping and continue cooking until they’re lightly browned on each side. Then remove from heat and add to the tomato sauce.
  11. Drain your pasta once it has fully cooked.
  12. Combine the pasta with the sauce, serve and enjoy!

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
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by egccstaff
22 Summer Recipes for 2022
July 22, 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Vegan
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by egccstaff
Mango Pineapple Chia Seed Pudding
July 20, 2022

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert! Ingredients Serves: Time: Overnight Mango Pineapple Chia Seed Pudding 1 whole mango, peeled & chopped …

All Recipes, Appetizer, Breakfast, Dessert, Gluten Free, Vegan
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by egccstaff
Curried Pan-Seared Brussels Sprouts
July 18, 2022

Curried Pan-Seared Brussels Sprouts

Curried Pan-Seared Brussels Sprouts is a delicious and quick way to serve up brussels sprouts. With a spin on our Creamy Coconut Pilaf & Curry Vegetables, we pan-seared the brussels sprouts and then added caramelized onions and garlic along with an array of spices. Try serving these brussels sprouts as a side to a meal or for a full meal with the rice pilaf.

Ingredients

Serves: 4 Time: 35-40 minutes

Curried Pan-Seared Brussels Sprouts

  • 1 lb brussels sprouts
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 can diced tomatoes
  • Red Curry Paste
  • Salt
  • Black Pepper
  • Garam Masala
  • Curry Powder
  • Turmeric Powder
  • Ground Cumin
  • White Vinegar
  • 1 cup rice
  • 15.5 oz can chickpeas, drained
  • (1) 15 oz. can Lite Coconut Milk* (or substitute vegetable broth)
  • 1 cup vegetable broth
  • Toppings: Cilantro, lime juice

Directions

  1. First, in a medium stovetop pot add a light drizzle of olive oil and set heat to high. Once hot, add the rice and stir for 2 minutes. Then, quickly add the chickpeas and 1 cup of lite coconut milk, and 1 cup of vegetable broth.
  2. Stir together and add 1 tsp curry powder and 1/2 tsp turmeric and a dash of black pepper.
  3. Place lid on the pan and bring to a boil.
  4. Once boiling, reduce heat to low, and stir all the rice at the bottom. Cover with lid and allow it to simmer for about 20 minutes, stirring occasionally to prevent sticking.
  5. Next, begin removing the outer leaves and tough stems from the brussels sprouts and then cut them in half, lengthwise.
  6. Then heat 2 tsp olive oil in a large skillet over medium-high heat. Once hot, add the Brussels sprouts and cook for 4 minutes.
  7. Carefully flip the brussels sprouts and season with a sprinkle of garam masala and cumin. Cook for another 3-4 minutes. Then cover the pan with a lid and steam the Brussels for one minute.
  8. Remove skillet from heat and transfer brussels sprouts to a tray or plate.
  9. Add a splash of white vinegar to deglaze the skillet, then add 1 Tbs olive oil and return the pan to the heat.
  10. Then, add the onion and garlic and a pinch of salt. Stir continuously until translucent (about 5-7 minutes).
  11. While cooking the onion, add 1 Tbs curry paste, 1/2 tsp cumin & garam masala, 1 tsp turmeric, a pinch of black pepper, and chili flakes (if desired).
  12. Next, add the tomatoes and 1/4 cup lite coconut milk. Cook for about 2-3 minutes. Taste and adjust seasoning as desired.
  13. Then, add the brussels sprouts back to the pan along set heat to medium. Cover skillet with a lid and steam the brussels sprouts for about 5-7 minutes or until desired tenderness.
  14. Remove from the heat and garnish with cilantro and lime juice, serve with creamy coconut rice pilaf and enjoy!

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
-
by egccstaff
Grits & Green Beans
July 15, 2022

Grits & Green Beans

Grits & Green Beans make for a creamy, rich, and vegetable-dense entree to enjoy! This dish is perfect for using a variety of summer harvest vegetables such as squash, chard, and turnips, but try mixing and matching with your favorite vegetables. Ingredients Grits & Green …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff