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Cancer Prevention Diet

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 

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons. Ingredients Serves: 5-6 Time: 45-50 minutes 

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy!

Ingredients

Serves: 3-4 Time: 45 minutes

One-Pot Vegan Spaghetti

  • 6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
  • 12 oz. tomato sauce
  • 1 can diced tomatoes, drained & rinsed
  • 1 1/4 cup lite coconut milk
  • 1/2 yellow onion, diced
  • 1/2 package of tempeh, cubed or sliced*
  • 1 small bell pepper, diced
  • 1/2 squash or zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • Salt to taste
  • 1 Tbs olive oil
  • Optional toppings: vegan parmesan, fresh basil leaves

*If you are allergic to soy, you can substitute the tempeh or white beans or beyond meat’s ground beef.

Directions

  1. Begin by preparing your vegetables.
  2. Once ready, heat the olive oil in a large, deep skillet on high heat.
  3. Once hot, begin sautéing your garlic and onion until fragrant and the onion translucent, about 4-5 minutes.
  4. Then, add the bell pepper and squash and cook for 7-10 minutes, stirring occasionally.
  5. After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
  6. Once boiling, add in the spaghetti. Stir in until it begins to soften.
  7. Then add the mushrooms.
  8. Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
  9. Serve fresh with optional toppings 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.

Strawberry Spinach Salad

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: 

Quinoa & Capers Bowl

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce. Ingredients Quinoa & Capers Bowl 1 

Coconut Carrot Curry

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion blender, food processor, or blender.

Ingredients

Coconut Carrot Curry

  • 1 can lite coconut milk
  • 3-4 carrots, tops removed and cut in long quarters
  • 1 Tbs curry powder
  • 1/2 Tbs cumin
  • 1 tsp ground ginger
  • Salt & black pepper to taste
  • Olive oil
  • 1 can garbanzo beans, drained & rinsed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 yellow squash, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup red cabbage, chopped
  • 1 Tbs red curry paste

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Prepare your carrots and transfer them to a baking sheet.
  3. Lightly drizzle the carrots with a splash of olive oil and rub it into the carrots.
  4. Place carrots in the oven and bake for 25-30 minutes or until they begin to crisp and soften.
  5. Meanwhile, prepare your remaining vegetables.
  6. In a skillet, heat 1 Tbs olive oil on high heat. Begin sautéing the onions and garlic.
  7. Cook for 2-3 minutes or until onions are translucent and garlic is fragrant.
  8. Add the curry paste to the vegetables.
  9. Then, add the bell pepper, squash, and cabbage. Stir together for 7 minutes.
  10. Set the heat to low and add the garbanzo beans and mushrooms.
  11. Cover the skillet and keep on very low.
  12. By this point, your carrots should be ready.
  13. If you are using an immersion blender, transfer the carrots to a medium stovetop pot and about 1/4 cup of coconut milk. Gradually blend the coconut milk, remaining seasonings, and carrots together until thick and smooth
  14. If you are using a food processor or blender, simply add the carrots, coconut milk, and remaining seasonings to the appliance and blend together until smooth.
  15. When your coconut carrot curry sauce is done, transfer it to the cooked vegetables and allow it to simmer together for another 10-15 minutes or until vegetables are fully cooked.
  16. Serve with cauliflower rice, rice, or lentils with naan bread 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.

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk. Ingredients Blueberry Orange-Ginger Coffee Cake Wet Ingredients 1/2 cup vegan butter, 

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh 

Loaded Mac and Cheese

Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli separately. This recipe is perfect for growing kids and the whole family if you need a quick, filling fix for dinner or it makes for a great potluck side.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Loaded Mac and Cheese

  • 1/2 Box Pasta: macaroni, penne, rigatoni, or shell
  • 1 Tbs vegan butter
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan mozzarella (optional)
  • 1/4 cup non-dairy milk (we used Planet Oat)
  • 1 can red kidney beans, drained and rinsed
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp old bay seasoning
  • Salt and black pepper to taste
  • 1 cup broccoli florets, chopped

Directions

  1. In a large pot, begin boiling enough water to cover the pasta.
  2. In a small pan, add the drained kidney beans and combine them with the garlic, bay leaf, and old bay. Set heat to low and cover with a lid. Allow it to simmer for about 10-12 minutes.
  3. In another pot or using a colander over the pasta water, boil or steam the broccoli until tender but still bright green.
  4. Once the pasta water is boiling, add in the pasta and cook until soft.
  5. Set broccoli aside for later once cooked.
  6. After the pasta has cooked, remove it from the stove and drain water. Return to stove on low heat.
  7. Add vegan butter, nutritional yeast, non-dairy milk, and optional vegan cheese to the pasta. Stir well with a wooden spoon. Add salt and pepper to taste.
  8. Remove the bay leaf from the beans and combine the beans with the pasta.
  9. Add the broccoli to the pasta.
  10. Stir well, taste, and adjust seasoning as desired.
  11. Serve with chopped scallions or extra cheese 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.

BBQ Tempeh Rice Bowl

BBQ Tempeh Rice Bowl

BBQ Tempeh Rice Bowl with nutritious vegetables and delicious flavors. This recipe makes for a rich and filling dinner or lunch which can be enjoyed hot or cold the next day. If you have soy allergies or avoidance you can substitute the tempeh for chickpeas 

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins are filled with a variety of healthy ingredients such as carrots, apples, flaxseed, and whole wheat flour. These delicious cinnamon-spiced muffins are a fluffy mixture of carrot cake, apple cake, and spice cake without added sugar. Enjoy one in the morning