Author: egccstaff

Roasted Beet Hummus
August 7, 2023

Roasted Beet Hummus

Roasted Beet Hummus with cannellini beans makes for a delicious, chickpea-free alternative. This colorful and creamy dip pairs well with vegetable crudité, crackers, or toast Beets are rich in nutrients and vitamins while low in calories and fat. Ingredients Roasted Beet Hummus Nutrition Information Nutrition …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lion’s Mane & Grits
August 4, 2023

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chickpea & Couscous Mediterranean Bowl
August 2, 2023

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables.

Ingredients

Serves: 3-4 Time: 45 minutes

Chickpea & Couscous Mediterranean Bowl

  • 1 can chickpeas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1/2 bell pepper, diced
  • 1 small squash, diced
  • Salt & pepper to taste
  • 1 tsp marjoram
  • 1 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 small cucumbers, diced
  • 1 cup couscous
  • 1 1/2 vegetable broth
  • Optional toppings: chopped parsley, tahini sauce

Directions

  1. Prepare the onion, pepper, and squash. Chop up the cucumber and set aside in a small bowl.
  2. Lay the beets and tomatoes out onto a baking tray.
  3. In a large skillet, set heat to medium.
  4. Once hot, add the olive oil and sauté the onions for about 5 minutes.
  5. Then, add the squash and pepper and continue to stir for another 5-7 minutes.
  6. Add the chickpeas and seasonings, stir for another 2-3 minutes before adding the red wine vinegar.
  7. Cook the vegetables until lightly tender and then remove from heat.
  8. In a separate medium pot, add the vegetable broth and bring to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. Serve the chickpeas and vegetables with the couscous and cucumber, top with tahini and parsley if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Easy Cold Brew
July 28, 2023

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 …

All Recipes, Beverage
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by egccstaff
Banana & Oat Protein Bars
July 26, 2023

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 …

All Recipes, Baking, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Homemade Plant-Based Protein Powder
July 24, 2023

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

  1. Soak green split pea in water overnight.
  2. The following morning rinse the split pea and drain to remove excess water. Use a clean dish towel or paper towel to dry completely.
  3. Then, preheat the oven to 350ºF and spread the split peas onto a baking sheet in a thin layer.
  4. Bake the green split peas for 35-40 minutes or until golden brown
  5. Remove the peas from the oven and allow them to completely cool.
  6. Add all the ingredients to your high-powered blender or food processor and blend until it becomes a powder, flour-like consistency.
  7. If needed, filter out any non-blended peas and blend again separetely until fully powderized.
  8. Transfer the powder to a jar with an airtight lid.
  9. 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!

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.

All Recipes, Baking, Beverage, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Pad Thai
July 24, 2023

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Oyster Mushroom & Sausage Pasta
July 18, 2023

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

  1. Begin by preparing your vegetables, mushrooms, and sausage.
  2. Set a small skillet to medium heat.
  3. 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.
  4. Deglaze the pan with a splash of vinegar, and then add a touch more oil. Sautée the mushrooms next.
  5. Cook the mushrooms for 3-4 minutes, lightly seasoning with a dash of salt and black pepper and a splash of balsamic vinegar.
  6. Meanwhile, set a medium-large skillet to medium heat.
  7. Set the mushrooms aside with the sausage once cooked.
  8. Once hot, cook the onion, garlic, squash, and bell pepper. Cook for about 7-8 minutes.
  9. Meanwhile, boil the water to cook your pasta according to its packaging.
  10. Season the vegetables with salt, pepper, and italian seasoning.
  11. Then, add the tomato sauce and coconut milk.
  12. Allow the mixture to simmer for 4-5 minutes, then add the sausage and mushrooms.
  13. Lastly, add in the kale and basil and allow them to wilt for 1-2 minutes.
  14. Drain your pasta once it has fully cooked.
  15. Combine the pasta with the sausage, mushroom, and veggies, 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!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Plant-Based
-
by egccstaff
Shiitake & Roasted Tofu Stir Fry
July 14, 2023

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff