Easy Cold Brew
Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or …
Author: egccstaff
Banana & Oat Protein Bars
Banana & Oat Protein Bars for mid-day or post-workout fuel, or to get you going in the morning. This recipe is simple, low-sugar, and easy to make! For a gluten-free option, substitute for gluten-free oats. We made these using our Homemade Plant-Based Protein Powder, but …
Homemade Plant-Based Protein Powder
Homemade Plant-Based Protein Powder is a great alternative to expensive storebought protein supplements. This recipe is made primarily with green split peas which are a safe legume to consume raw, especially once soaked, though if you have pre-existing gastrointestinal issues, check with your doctor before trying a pea protein powder.
Split peas are a great source of plant-based protein and high in fiber while being low in fat, and a good source of folate, iron, and potassium.
Ingredients
Homemade Plant-Based Protein Powder
- 1 cup green split peas
- 2 heaping Tbs flax meal
- 2 heaping Tbs chia seeds
- 1 Tbs sunflower seeds
Optional additions
- Pumpkin seeds
- Hemp seeds
- Coconut sugar or stevia
- Cocoa powder or vanilla powder
Directions
- Soak green split pea in water overnight.
- The following morning rinse the split pea and drain to remove excess water. Use a clean dish towel or paper towel to dry completely.
- Then, preheat the oven to 350ºF and spread the split peas onto a baking sheet in a thin layer.
- Bake the green split peas for 35-40 minutes or until golden brown
- Remove the peas from the oven and allow them to completely cool.
- Add all the ingredients to your high-powered blender or food processor and blend until it becomes a powder, flour-like consistency.
- If needed, filter out any non-blended peas and blend again separetely until fully powderized.
- Transfer the powder to a jar with an airtight lid.
- Store in the refrigerator for 3-4 weeks.
Add 2-3 scoops to your next smoothie or try baking with them and making protein bars!
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Tofu Pad Thai
Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian. Ingredients Serves: 4-5 Tofu Pad Thai Baked Tofu Pad Thai Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …
Mushroom & Shishito Noodles
Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare. For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino. Ingredients Serves: 4-5 Time: 45 minutes Mushroom & Shishito Noodles …
Oyster Mushroom & Sausage Pasta
Oyster Mushroom & Sausage Pasta in a creamy tomato sauce with sautéed vegetables makes for a tasty, rich dish. This recipe is easy to modify for a plant-based diet using a vegan sausage substitute and you can try making it gluten-free by using a gluten-free pasta.
Ingredients
Serves: 4 Time: 45 minutes
Oyster Mushroom & Sausage Pasta
- 1/2 yellow onion, diced
- 1 small yellow squash or zucchini, thinly sliced
- 1/2 medium red bell pepper, diced
- 1/2 cup lacinato kale, chopped
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 tsp black pepper
- Balsamic vinegar
- 4-5 basil leaves
- 8 oz. tomato sauce
- 1/2 cup lite coconut milk or other unsweetened non-dairy milk/cream
- 6 oz. Italian oyster mushrooms
- 2-3 sausage links (vegan or non), sliced
- 1/2-1 Tbs olive oil
- 1/2 lb. pasta
Directions
- Begin by preparing your vegetables, mushrooms, and sausage.
- Set a small skillet to medium heat.
- Once hot, add some olive oil and cook the sausage until lightly crisp on both sides. Remove from the pan once cooked, setting aside on a plate with a paper towel.
- Deglaze the pan with a splash of vinegar, and then add a touch more oil. Sautée the mushrooms next.
- Cook the mushrooms for 3-4 minutes, lightly seasoning with a dash of salt and black pepper and a splash of balsamic vinegar.
- Meanwhile, set a medium-large skillet to medium heat.
- Set the mushrooms aside with the sausage once cooked.
- Once hot, cook the onion, garlic, squash, and bell pepper. Cook for about 7-8 minutes.
- Meanwhile, boil the water to cook your pasta according to its packaging.
- Season the vegetables with salt, pepper, and italian seasoning.
- Then, add the tomato sauce and coconut milk.
- Allow the mixture to simmer for 4-5 minutes, then add the sausage and mushrooms.
- Lastly, add in the kale and basil and allow them to wilt for 1-2 minutes.
- Drain your pasta once it has fully cooked.
- Combine the pasta with the sausage, mushroom, and veggies, serve, and enjoy!
Nutrition Information
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.
Shiitake & Roasted Tofu Stir Fry
Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have …
Roasted Brussels Sprouts & Couscous
Roasted Brussels Sprouts & Couscous with cauliflower and tomatoes make for a delicious entree or side dish that is easy to prepare! This dish would pair well with a lean protein or on its own, perhaps including chickpeas or cannellini beans. Ingredients Serves: 3-4 Time: …
Creamy Comb tooth & Asparagus Pasta
Creamy Comb tooth & Asparagus Pasta is a delicious entrée that is sure to be a crowd-pleaser with very simple ingredients and flavoring.
Comb tooth mushrooms are very similar to lion’s mane and share the same nutrient-dense properties & are malleable in adopting flavor profiles.
Ingredients
Serves: 4-5 Time: 35-40 minutes
Creamy Comb tooth & Asparagus Pasta
- 1 bunch asparagus, halved
- 1 Tbs olive oil
- Salt & black pepper to taste
- 1 lemon, juiced & divided
- 5-6 oz. comb tooth mushrooms
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 lb. pasta
Vegan Creamy Pasta Sauce
- 1 1/2 cups non-dairy milk, unsweetened
- 2 Tbs cornstarch
- 3 Tbs nutritional yeast
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 Tbs olive oil
Directions
- Set the oven to 400ºF and prepare your asparagus.
- Lightly toss the asparagus in half of the lemon juice, a generous pinch of salt and pepper, and a light drizzle of olive oil.
- Place the asparagus in the oven and roast for 20-25 minutes or until lightly roasted. Remove from the oven once cooked.
- Meanwhile, boil the water to cook your pasta according to its packaging.
- In a small pot, set heat to medium-high and add the non-dairy milk. Once lightly steaming, begin whisking the cornstarch and reduce heat to low.
- Add in the nutritional yeast, black pepper, olive oil, and garlic powder. Whisk until the sauce thickens up, then turn off the heat and cover with a lid.
- Then, in a medium skillet, heat the non-dairy butter on high.
- Once hot, begin sautéeing the onion and garlic, cooking for 3-4 minutes before adding the comb tooth mushrooms. Cook together for 5-7 minutes, adding a dash of salt and black pepper and the remaining half of the lemon juice.
- Drain your pasta once it has fully cooked.
- Combine the pasta with the sauce, top with vegetables, serve, and enjoy!
Nutrition Information
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.
Matcha Chocolate Scones
Matcha Chocolate Scones that are vegan and allergen-friendly, not to mention delicious. These scones are low in sugar, bringing out the earthy flavor of matcha while being lightly sweetened by chocolate. Serve them fresh when hot and you can store them at room temperature for …