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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 

Vegan Green Bean Casserole

Vegan Green Bean Casserole

Vegan Green Bean Casserole is so delicious and perfect for the holiday season. This casserole is a strong competitor against the traditional dish with its cream of mushroom soup and canned green beans because this recipe uses fresh ingredients while still capturing all the flavors 

Cauliflower Stuffing

Cauliflower Stuffing

Cauliflower Stuffing is low carb, gluten-free and full of flavor like a traditional stuffing. Save this recipe for a future Thanksgiving or other holiday meal!

This side dish is great if you’re looking for fewer carbs this holiday season or have gluten-sensitive family members.

The nutritious compounds in cauliflower support detoxification and decrease inflammation in the body. This plant supports healthy digestion, can aid in reducing cancer risk, and help support nerve health!

Ingredients

Cauliflower Stuffing

  • 1-2 heads of cauliflower, finely chopped, stems removed
  • 1 large yellow onion
  • 1/2 cup vegan Butter
  • 1 & 1/2 cup celery, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 Tbs Fresh Rosemary, Thyme & Sage, minced
  • 2 tsp ground Black Pepper
  • Additional salt to taste
  • 1-2 cups Vegetable Broth

Directions

  1. To begin, prepare all of your vegetables and herbs.
  2. In a large skillet, on medium heat add the vegan butter. Once hot enough, begin by sautéing the onion and celery until they become translucent and tender. Add salt and pepper. About 7-8 minutes.
  3. Next, add the cauliflower to the skillet. Continue to cook and stir for another 10 minutes. 
  4. Then, add the remaining herbs and seasoning, and vegetable broth. Begin with 1 cup of broth (if 1 head of cauliflower is used). The broth should be completely absorbed.
  5. If desired, store in the oven at a low temperature to keep warm, or in the broiler for extra heat. But once the vegetables have cooked thoroughly and the broth has been absorbed, the stuffing is ready to go! 
  6. Whether you are serving this dish on the side of a Turkey or it’s being stuffed into a Tofurky loaf, it’s sure to be a popular hit at the table.

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.

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts with carrots, garlic, salt & pepper. It couldn’t get simpler than that! This dish makes for a fantastic side, especially during a holiday gathering. Brussel sprouts are a type of cruciferous vegetable which contains a sulfur-containing phytochemical called glucosinolate. Glucosinolate has 

Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies that are gluten-free but 100% delicious! These cookies are rich and biscuity like traditional shortbread but without flour. Mix and match your jam with strawberry, raspberry, or apricot. Ingredients Yield: 1 dozen Time: 20-25 minutes Almond Flour Thumbprint Cookies 2 heaping 

Roasted Cauliflower Quinoa Bowl

Roasted Cauliflower Quinoa Bowl

Roasted Cauliflower Quinoa Bowl with extra vegetables and served with a tahini dressing. This dish is perfect served hot or cold for lunch or dinner. Mix and match the vegetables or substitute the quinoa for rice! You can also substitute the tempeh for garbanzo beans or cooked chicken.

Ingredients

Roasted Cauliflower Quinoa Bowl

  • 1 cup tri-color quinoa
  • 2 cups vegetable broth
  • 1/2 package tempeh, cubed
  • 1/2 yellow onion, diced
  • 2 garlic cloves, peeled & chopped
  • 1 large carrot, diced
  • 1/2 small bell pepper, diced
  • 1/2 cup red cabbage, chopped
  • 1 cup cauliflower, chopped
  • 1/2 small squash, diced
  • Salt & pepper to taste
  • Olive oil
  • Apple Cider Vinegar

Tahini Dressing

  • 1/4 cup tahini 
  • 1 tbs lemon juice
  • 2 tbs water
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground cumin

Directions

  1. Begin by preheating the oven to 400ºF
  2. Chop your vegetables and transfer to a large roasting pan
  3. Drizzle the vegetables lightly with about 1 Tbs olive oil and apple cider vinegar and season with a generous dash of salt and black pepper.
  4. Place in the oven and roast for 35-40 minutes or until the vegetables are tender and slightly crisp
  5. Then, run cold water over quinoa in a fine-mesh strainer until water is clear.
  6. Meanwhile, heat a medium stovetop pot with a splash of olive oil on high heat.
  7. Add in the quinoa and cook for one minute.
  8. Then, add in the vegetable broth and stir together well.
  9. Cover the pot with a lid and remain on high heat until it reaches a boil.
  10. Once boiling, stir the quinoa again and set heat to low.
  11. Return the lid to the pot and allow the quinoa to simmer for 15-20 minutes or until fully cooked.
  12. Meanwhile, make the tahini dressing.
  13. When the vegetables and quinoa are done, serve together and top with tahini dressing and optionally, chopped scallions.
  14. Serve and enjoy! Leftovers can be served cold or warm for lunch the next day.

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.

Street-Style Beans & Rice

Street-Style Beans & Rice

Street-Style Beans & Rice recalls the delicious flavors of grilled street corn or elote. This dish is packed with complete protein and is pretty spicy. For those who can’t do spice, you can remove the jalapeño and cayenne. While this dish is vegan, you can 

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup is rich, creamy, and loaded with flavor & nutrients. This soup is excellent for the colder months. Sweet potatoes have been found to reduce the risk of one cancer, in particular, colorectal cancer. They are also rich in vitamin A 

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup made with homemade cashew cheese, vegetable broth, onions, carrots, and cauliflower is a delicious, plant-based recipe for the colder months. Make this recipe gluten-free by removing the croutons or substituting gluten-free bread!

Ingredients

Serves: 4 Time: 45-60 minutes

Vegan Broccoli Cheese Soup

  • 3 cups broccoli florets, chopped
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 cup cauliflower, chopped
  • 4 garlic cloves, minced
  • 1 tsp black pepper (+ more to taste)
  • 1/2 cup homemade cashew cheese*
  • 3 cups vegetable broth
  • 1 cup unsweetened, non-dairy milk
  • 2 slices bread, cubed for croutons

*If you don’t have cashew cheese prepared, you can still make this recipe with 1/2 cup raw cashews, 1 tsp apple cider vinegar, 1 tsp dill, 1 Tbs lemon juice

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. Prepare your vegetables and set aside the broccoli stems from the florets when chopping.
  3. In a large stovetop pot or dutch oven, set heat to high and add in the olive oil.
  4. Begin sauteing the onion, garlic, carrot, broccoli stems, cauliflower, and black pepper. Cook for about 10 minutes.
  5. Then, add in the vegetable broth and non-dairy milk. Set heat to low and allow it to simmer for 20 minutes.
  6. Meanwhile, boil water in a separate pot and either use a steaming basket or lightly boil 2 cups of the broccoli, reserving 1 cup for toppings. Steamed or boiled broccoli should be bright green and slightly tender.
  7. Drain water and set broccoli aside.
  8. Then, lightly drizzle the remaining broccoli and the cubed bread with olive oil and place on the baking pan.
  9. Place in the oven and bake for 10 minutes.
  10. By this point, your soup should be done simmering. Either transfer it to a blender or use an immersion blender, adding in the cashew cheese or raw cashews + seasonings. Blend the soup together until creamy, working in batches if necessary.
  11. Once the soup is blended, add in the cooked broccoli and pulse the soup a couple of times until the broccoli is incorporated but still chunky.
  12. Remove the croutons and broccoli from the oven.
  13. Serve the soup with croutons and toasted broccoli 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.

Homemade Cashew Cheese

Homemade Cashew Cheese

Homemade Cashew Cheese is a delicious, herby delight to enjoy as an appetizer or side for a dinner party. Serve this cashew cheese up with some sourdough crackers or fresh, raw vegetables. Ingredients Homemade Cashew Cheese 1 hefty cup raw cashews, soaked in water for 

Easy Broiled Tofu

Easy Broiled Tofu

Easy Broiled Tofu makes for a delicious and crispy addition to any dish or can make for a tasty side. We paired this braised tofu with our Mashed Sweet Potatoes and Braised Cabbage. Mix and match with any of our other veggie sides, or add