Tag: Gluten Free

Rosemary & Kale Navy Bean Soup
January 24, 2022

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Spiced Eggplant Penne
January 21, 2022

Spiced Eggplant Penne

Spiced Eggplant Penne with a touch of chili. This recipe is so rich in flavor while not being too heavy. Eggplant has antioxidants such as vitamins A and C and is a good source of potassium. The natural plant chemicals eggplant produces may also help …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
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 almond flour, you can mill the almonds in a blender or grinder.

Ingredients

Yield: 8-12 Cookies Time: 35 Minutes

Almond Flour Peanut Butter Cookies

  • 1 cup peanut butter (creamy or crunchy)
  • 2 Tbs maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup brown sugar
  • 2 Tbs nondairy or dairy milk

Directions

  1. Then, in a large bowl, combine the peanut butter, maple syrup, salt, baking soda, vanilla extract, non-dairy or dairy milk, and brown sugar. Use a whisk until thoroughly combined.
  2. Using a spatula, fold in the almond flour until a dough ball is formed. The dough should be firm enough to roll into a ball, not too sticky.
  3. Chill the dough in the refrigerator for at least 20 minutes.
  4. Then, preheat the oven to 350ºF when you’re ready to bake.
  5. Form small, even-sized dough balls by hand and flatten them onto a cookie sheet, creating a cross in the center with a fork.
  6. Place the cookies in the oven and bake for 10-12 minutes. Allow them to cool before serving.
  7. Store at room temperature for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Easy Homemade Hot Cocoa
January 17, 2022

Easy Homemade Hot Cocoa

Easy Homemade Hot Cocoa with a vegan and non-vegan option. A delightful little cup of hot cocoa that is lightly sweetened. Cozy up inside on a cold day with a warm, homemade cup of cocoa. Ingredients Serves: 1 Easy Homemade Hot Cocoa 1 cup non-dairy …

All Recipes, Beverage, Dessert, Gluten Free, Vegan
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by egccstaff
Black Bean Quinoa Soup
January 14, 2022

Black Bean Quinoa Soup

Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients. Ingredients Serves: 4-5 Time: 45 minutes Black Bean Quinoa Soup 1 15 oz. can black beans, drained & …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Kale & Lentil Coconut Soup
January 12, 2022

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste but have the other seasonings.

Ingredients

Serves: 4-5 Time: 35 minutes

Kale & Lentil Coconut Soup

  • 2 garlic cloves, peeled & minced
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, small dice
  • 15 oz lite coconut milk*
  • 4 cups vegetable broth
  • 1 cup red or yellow lentils
  • 2 cups kale, rinsed & stems removed
  • 1 Tbs red curry paste
  • 2 Tbs curry paste
  • 1 tsp black pepper
  • Optional: 1/4 tsp thai chili powder
  • 1/2 tsp cumin

*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. Begin by preparing your vegetables.
  2. Then, in a medium stovetop pot, set heat to high.
  3. Add in the onion, garlic, celery, and carrot and curry paste. Cook together for 5-7 minutes, adding a splash of vegetable broth halfway through.
  4. Then, add in the seasonings and lentils, cooking for another 2 minutes.
  5. Next, add the coconut milk and remaining vegetable broth.
  6. Bring the soup to a boil, then reduce heat to low, cover the pot and allow it to simmer for 20-25 minutes or until lentils are fully cooked.
  7. Add in the kale toward the last five minutes of cooking, allowing it to wilt slightly.
  8. Serve hot and enjoy!

Store leftovers in the refrigerator for up to 3-4 days or freeze leftovers for up to 3 months.

Nutrition Information

*the following information does not calculate the reduced fat of “lite” coconut milk, in which the fat per serving is 4g

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
Tomato & Rice Soup with Navy Beans
January 10, 2022

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese. Ingredients Serves: 10-12 Time: 45 Minutes Tomato & Rice Soup with Navy Beans x2 …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Layered Roasted Vegetable Casserole
January 7, 2022

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa-Stuffed Acorn Squash
January 5, 2022

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash with cranberries, pistachios, and parsley, this dish is wonderful for the winter season. This dish is packed with nutrients and flavor that is sure to become a new holiday favorite.

Ingredients

Time: 1 hour 30 minutes Serves: 4

Quinoa-Stuffed Acorn Squash

  • 2 medium acorn squash
  • 2 Tbs apple cider vinegar
  • 3 Tbs olive oil
  • Salt & black pepper to taste
  • 1 small yellow onion, diced
  • 1 cup quinoa, rinsed
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1/4 cup dried cranberries
  • 1 cup fresh parsley leaves, chopped
  • 1/4 cup roasted pistachios, shelled & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Then, cut the acorn squash in half along the length and remove the seeds.
  3. Place the squash in a large baking dish, skin-side down.
  4. In a small bowl, combine the vinegar and 2 Tbs of olive oil. Add a pinch of salt and pepper.
  5. Then, brush the insides of the squash with the vinegar/oil mix, flip the squash and brush the skin-side. Keep the squash face-down.
  6. Place the squash in the oven and bake for about 50-60 minutes or until tender.
  7. Once the squash has baked, brush lightly with any remaining vinegar/olive oil mix.
  8. While the squash roasts heat the remaining olive oil in a medium saucepan.
  9. Saute the onion on medium-high heat. Stir occasionally until the onions are soft.
  10. Then, add the quinoa, a pinch of salt, and the remaining seasonings. Stire together for 1-2 minutes.
  11. Add in 2 cups of water and cover the pot.
  12. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes. Stir occasionally until the quinoa is tender and the liquid has been absorbed.
  13. Once the quinoa is done, remove from heat and stir in the cranberries and half of the parsley and pistachios.
  14. Finally, stuff the squash with the quinoa mix and top with the rest of the parsley and pistachios. Serve & enjoy!

Nutrition Information

*Information is for the entire recipe, not per serving (divide totals by 4 for an individual breakdown)

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
21 Winter Recipes for 2021
December 17, 2021

21 Winter Recipes for 2021

21 Winter Recipes for 2021 from some of our favorite recipes and other delights from our favorite food blogs. Give these delicious recipes a try this year! 21 Winter Recipes for 2021 Vegan Broccoli Cheese Soup Beet Cauliflower Risotto Peppermint Brownies Coconut Curry Sweet Potato …

All Recipes, Appetizer, Baking, Breakfast, Cooking Tips, Dessert, Entree, Gluten Free, Vegan
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by egccstaff