Month: February 2021

Zucchini Bread
February 26, 2021

Zucchini Bread

This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea! Ingredients Zucchini Bread 1 heaping cup grated zucchini 1/4 oat milk (or other non-dairy milk) 1/2 cup of unsweetened applesauce (or 1 …

All Recipes, Baking, Vegan
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by egccstaff
Sourdough Pancakes
February 24, 2021

Sourdough Pancakes

If you’ve followed our Sourdough Starter recipe, then you might have a lot of sourdough leftovers to discard*. But rather than waste that, you can turn some of that starter into delicious and fluffy Sourdough Pancakes! This batter can be made overnight or on the …

All Recipes, Breakfast
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by egccstaff
Smashed Brussels Sprouts
February 22, 2021

Smashed Brussels Sprouts

These Smashed Brussels Sprouts are AMAZING. Hands down, a new favorite side dish.

Although we blanched our brussels, as you’ll see in the video, you can skip that step by either lightly steaming them using a steam basket or just move straight onto roasting (though they won’t necessarily be “smashed” since they aren’t par-cooked, brussels are delicious any which way).

Don’t like nutritional yeast? You don’t have to use it! Substitute the tahini dressing with 1 cup of mozzarella and top with Parmesan cheese for you and your dairy-loving friends.

Don’t like cheese at all? Make a lemon tahini drizzle instead! The best part about this recipe is that you can dress up the Brussels sprouts however you want.

Ingredients

Smashed Brussels Sprouts

  • 2 cups brussels sprouts
  • Tahini dressing
    • 1 Tbs Tahini
    • 2 Tbs Warm Water
    • 1 Tbs Nutritional Yeast
    • 1 tsp paprika
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 2 tsp lemon juice
    • 1/2 Tbs Olive oil
  • Extra olive oil for the baking sheet & 1 tsp salt for blanching

Directions

  1. Begin by preheating the oven to 400ºF
  2. Next, prepare the tahini sauce ingredients in a small bowl and set them aside.
  3. In a large pot, bring water to a boil with a tsp of salt.
  4. While the water is heating up, chop the bottoms off of the Brussels sprouts and then cut them in half, longways.
  5. Once the water is boiling, add the brussels to the water and boil for 7-10 minutes.
  6. Quickly strain and transfer brussels to an ice bath and cool for a couple of minutes.
  7. Strain the water and completely dry your brussels sprouts with a towel or paper towel on a baking sheet.
  8. Once dry, then use a jar or rolling pin to push down and “smash” your Brussel sprout halves. Be sure to pat dry excess water.
  9. Return the brussels sprouts to a mixing bowl, add in the tahini sauce and combine with a spatula (If you’re using mozzarella, just add the brussels to the baking sheet and top with cheese).
  10. Transfer the brussels sprouts to a lightly oiled baking sheet and bake for 30-35 minutes.
  11. Serve as is, top with some extra nutritional yeast or pair with another side.

We paired our Smashed Brussels Sprouts with a Chickpea Quinoa Pilaf, it was *chef’s kiss* magnificent.

Smashed Brussels Sprouts & Chickpea Quinoa Pilaf

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Gluten Free, Vegan, Videos
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by egccstaff
Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you.

What makes this recipe stand apart? Well, it’s vegan and soy-free, and we can help you make it gluten-free. We also use less sugar than in your typical cake recipe, so this chocolate cake is much richer in chocolatey flavor and isn’t overwhelmingly sweet.

Give this rich, moist, and fluffy 2-layered cake a try and we’re certain it will be warmly welcomed by the pickiest of eaters.

Ingredients

Chocolate Cake Batter

  • 2 cups oat milk steeped in 1/2 cup coffee beans
  • 2/3 cup coconut or olive oil
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar or 1 batch of egg replacer
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Cream Cheese Frosting

Directions

  1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
  2. In a saucepan, steep your coffee beans with oat milk (or another non-dairy milk of your choice) on medium heat for 3-5 minutes. Reduce to low and allow it to steep for another 5-7 minutes or until the milk begins to take on the color of coffee. Stir with a whisk.
  3. Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
  4. Then, add the apple cider vinegar to the oat milk and allow it to combine for a few minutes* (if you’re using egg replacer powder, you can just prepare the egg replacer in place of this step and move on to the next step)
  5. In a large mixing bowl, add the oil, sugar, and vanilla extract (and egg replacer if using instead of apple cider vinegar). Lightly beat on low with a mixer or use a whisk until thoroughly combined.
  6. Then add the oat milk and whisk together.
  7. If you have a sifter, add the flour, cocoa powder, salt, baking powder, and baking soda to a sifter – or whisk the ingredients together in a separate bowl – and gradually add the dry ingredients to the wet ingredients while mixing in a stand mixer or using a hand mixer.
  8. Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
  9. Divide the batter evenly between your two baking pans and place in the oven.
  10. Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.

Preparing the frosting

  1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
  2. Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, salt, and vanilla extract. Add half of the powdered sugar and cream ingredients together until smooth.
  3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
  4. Place frosting in the fridge.

Assembling the cake

  1. Allow the cake to completely cool before frosting.
  2. Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  3. Serve and enjoy!

For storage, keep covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty! Ingredients Quinoa & Capers Bowl 1 cup uncooked quinoa 3 …

All Recipes, Entree, Vegan
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold.

Ingredients

Broccoli & Bok Choy Noodle Bowl

  • 8 oz. edamame spaghetti
  • 2-3 cups broccoli florets, chopped
  • 2 medium shallots, thinly sliced
  • 1-2 garlic clove, minced
  • 2 heads bok choy, chopped
  • 3 Tbs Soy Sauce
  • 1 Tbs Sesame Oil
  • Rice Vinegar
  • Sesame Seeds
  • Sriracha (optional)

Directions

  1. Begin by preparing your vegetables and measuring out your spices, set aside.
  2. Then, in a large pot, bring 8 cups of water to a boil. Once boiling, add edamame noodles to the water and cook for 3-5 minutes. Drain noodles and set them aside.
  3. Next, in a large skillet, set heat to high and add sesame oil.
  4. Once hot, begin cooking shallots and minced garlic. Cook until the shallots are translucent. Add 2 tsp sesame seeds.
  5. Afterward, add the broccoli and the white part of the chopped bok choy. Save the leafy green ends for later.
  6. Add 1 Tbs of Soy Sauce and the ground ginger, stir well. Add a splash of rice vinegar as needed to prevent sticking. Cook for 5-7 minutes.
  7. Then, add the leafy greens and reduce heat to medium-low. Cook for 5 minutes.
  8. Once the greens have wilted slightly, add the edamame noodles to the pan, add the remaining soy sauce and another splash of rice vinegar and incorporate the vegetables into the noodles. Adjust flavor as desired with soy sauce, ginger, and add sriracha for an extra kick.
  9. Top with extra sesame seeds, serve and enjoy. Other optional toppings could include lime juice, minced cilantro, sriracha, or chopped peanuts. This dish could also be served cold.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Gluten-Free Peanut Butter Cookies
February 5, 2021

Gluten-Free Peanut Butter Cookies

The classic peanut butter cookies except they’re gluten-free and vegan friendly! Safe for kids with gluten or dairy allergies. And of course, they’re delicious for adults too that are looking for homemade treat. Pairs well with a glass of milk or a cup of coffee. …

All Recipes, Baking, Dessert, Gluten Free, Vegan
-
by egccstaff