Recent Posts

Cancer Prevention Diet
November 9, 2020

Cancer Prevention Diet

At the East Georgia Cancer Coalition, we work toward cancer prevention through information, referrals, and uniting resources. That is why at Hearty at Home we provide you with delicious recipes to help you build a healthy diet. According to the American Cancer Society, cancer risk …

All Recipes, Cooking Tips
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by egccstaff
Cold Tofu Ramen
June 6, 2025

Cold Tofu Ramen

Cold Tofu Ramen with a tahini sauce and cucumber slaw. This recipe is perfect to enjoy in the hot weather months and is easy to prepare. Ingredients Serves: 2 Time: 60 minutes Cold Tofu Ramen Tahini Sauce Slaw Optional Garnish Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
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0 Comments
Peanut Sesame Ginger Cookies
June 6, 2025

Peanut Sesame Ginger Cookies

Peanut Sesame Ginger Cookies with tahini and sesame seeds. These rich cookies are delicious and easy to make. You can make them gluten-free by substituting with 1:1 gluten free flour. You can also substitute the peanut butter for another nut butter or using all tahini instead.

Ingredients

Yield: 10-12 cookies Time: 20 minutes

Peanut Sesame Ginger Cookies

  • 3 1/2 Tbs crunchy peanut butter
  • 3 1/2 Tbs ground tahini
  • 1/4 cup sugar
  • 1 Tbs honey
  • 1 cup flour
  • 2 Tbs melted non-dairy butter
  • 1/4 cup non-dairy milk
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup sesame seeds

Directions

  1. Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicon baking mat.
  2. In a large bowl, whisk the melted butter, peanut butter, tahini, honey, non-dairy milk, and sugar together.
  3. In a separate bowl, whisk together the flour, ground ginger, salt, and baking soda. Then, fold the dry ingredients into the wet and mix together until thoroughly combined.
  4. In a small bowl, add the sesame seeds. Measure about 1 tbs of dough out to shape and form the cookies by hand, slightly pressing them flat and then coating them in sesame seeds. Place the cookies on the baking sheet and repeat until all the dough is used.
  5. Place the cookies in the oven and bake for about 10-12 minutes, rotating halfway through.
  6. Remove from the oven and allow them to cool completely before enjoying. Store leftovers in an airtight container at room temperature.

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!

All Recipes, Baking, Dessert, Plant-Based, Vegan
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by egccstaff
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0 Comments
Red Hot Tempeh & Rice
May 10, 2025

Red Hot Tempeh & Rice

Red Hot Tempeh & Rice with bell peppers and squash. This hot marinated tempeh is spicy and succulent and makes for a great addition to grains, greens, or other roasted veggies. Ingredients Serves: 4 Time: 1 hour and 45 minutes Red Hot Tempeh & Rice …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Tempeh Goulash
May 10, 2025

Mushroom & Tempeh Goulash

Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew. Ingredients Serves: 4 Time: 45-50 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Skyline Dip
April 29, 2025

Skyline Dip

Skyline Dip is a midwestern side dish using Cincinnati’s signature chili, cream cheese, and shredded cheddar. Our version is 100% vegan, using Impossible Ground Beef, but this recipe can be made using the non-vegan originals and canned Skyline. This dish is perfect for a potluck, tailgate party, or large gathering.

Ingredients

Serves: 10-15

Skyline Dip

  • 1 (8 oz.) package Oatly vegan cream cheese
  • 1 (7 oz.) bag Daiya Dairy-Free Cheddar Cheese shreds
  • Cooked vegan skyline chili (see below) or 15 oz. meat-based skyline

Skyline Chili

  • 1 package Impossible Beef Lite
  • 3 cups water
  • 6 oz. tomato paste
  • 1/2 oz. unsweetened baker’s chocolate
  • 2 Tbs chili powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 1 tsp cumin
  • 1/4 tsp ground clove
  • 1/4 tsp red pepper flakes
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 2 Tbs apple cider vinegar

Directions

  1. To make the vegan skyline, in a large pot, set the heat to medium. Add the water, tomato paste, and unsweetened chocolate. Whisk together until combined, about 5-8 minutes. Then, add the seasonings, sugar, salt, and apple cider vinegar. Whisk together. Add the (thawed if bought frozen) vegan ground beef, breaking up into smaller pieces with the whisk or potato masher. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1 hour.
  2. Once the skyline is done, taste and adjust seasoning as desired. Leftovers can be stored in the refrigerator.
  3. To make the dip, set the oven to 350ºF. In a medium casserole dish layer the vegan cream cheese on the bottom. Take about 15-16 oz. of the vegan skyline and layer over the cream cheese. Then, use about 3/4 of the bag of shredded cheese and layer it on top. Place in the oven and bake for about 12-15 minutes, until bubbling. Remove from the oven once cooked, serve fresh with corn chips for dipping.
  4. To store any leftovers, cover the casserole dish with plastic wrap or foil, reheat in the oven to warm up leftovers for about 10 minutes.

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!

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Asparagus Risotto
April 22, 2025

Asparagus Risotto

Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings. Ingredients Serves: 5-6 Time: 45-50 …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Teriyaki Tempeh & Broccoli
April 12, 2025

Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli served over rice with a side of dressed cabbage and cucumber. This protein-rich dish is delicious and easy to prepare. Ingredients Teriyaki Tempeh & Broccoli Teriyaki Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Veggie Farro Bowl
April 5, 2025

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken.

Ingredients

Roasted Veggie Farro Bowl

  • 1 cup farro, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium squash, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 cups lacinato kale, chopped
  • 1 cucumber, thinly sliced
  • 1/4 cup parsley, chopped
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
  7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, 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!

All Recipes, Entree, Plant-Based, Vegan
-
by egccstaff
Seitan Pasta Sauce
March 25, 2025

Seitan Pasta Sauce

Seitan Pasta Sauce with homemade seitan. This rich protein sauce is delicious and easy to prepare and serve over your favorite pasta. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
25 Spring Recipes for 2025
March 16, 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …

All Recipes, Appetizer, Baking, Cooking Tips, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff