Author: egccstaff

Cajun Pasta & Red Beans
May 3, 2023

Cajun Pasta & Red Beans

Cajun Pasta & Red Beans is a quick and easy dish that can be modified easily for a gluten-free option using gluten-free pasta. Try this recipe with andouille sausage or a plant-based meat alternative! If you’re low on ingredients or don’t have much time to …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Berbere Sweet Potatoes & Lentils
April 26, 2023

Berbere Sweet Potatoes & Lentils

Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients. We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Dairy-Free Chocolate Orange-Spice Cake
April 25, 2023

Dairy-Free Chocolate Orange-Spice Cake

Dairy-Free Chocolate Orange-Spice Cake is a delicious and rich chocolate cake with a hint of spice and orange essence. This lightly-sweetened, dairy-free cake aims to please all crowds!

Ingredients

Dairy-Free Chocolate Cake Batter

  • 2 cups non-dairy milk
  • 2/3 cup coconut or olive oil
  • 2 tsp orange juice
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 2 tsp ground ginger
  • 1 tsp five spice
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Orange-Spice Cream Cheese Frosting

  • 8 oz Go Veggie vegan cream cheese
  • 1/4 cup smart balance, softened
  • 1 tsp fresh orange juice
  • Zest of one orange (plus extra for decorating)
  • 1 tsp ground ginger
  • 1/2 tsp five spice
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • Non-dairy chocolate chips (for topping)

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. Whisk together the flour, sugar, baking powder, baking soda, and spices in a large mixing bowl.
  3. Create a well in the center, then add the non-dairy milk, oil, apple cider vinegar, and orange juice.
  4. Gradually cream together all ingredients, ensuring the batter is smooth, creamy, and lump-free. Taste and adjust sweetness as desired.
  5. Divide the batter evenly between your two baking pans and place in the oven.
  6. 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, spices, zest, and orange juice. 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 cool completely 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.
  3. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  4. Decorate the cake with chocolate chips and orange zest.
  5. Serve and enjoy!

For storage, keep it 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.

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.

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Baking, Dessert, Plant-Based, Vegan
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by egccstaff
Ethiopian-Spiced Lentil Vegetable Platter
April 20, 2023

Ethiopian-Spiced Lentil Vegetable Platter

Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice. We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Red Bean & Tempeh Cassoulet
April 17, 2023

Red Bean & Tempeh Cassoulet

Red Bean & Tempeh Cassoulet is a hearty plant-based one-pot dish that is easy to make and absolutely delicious. Try substituting the tempeh for another plant-based option, such as Impossible Beef. Kidney beans are rich in nutrients, fiber, and protein! Ingredients Serves: 4-5 Time: 50 …

All Recipes, Entree, Plant-Based
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by egccstaff
Mushroom Noodle Stir-Fry
April 14, 2023

Mushroom Noodle Stir-Fry

Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles.

Ingredients

Mushroom Noodle Stir-Fry

  • 1 cup dehydrated shiitake mushrooms
  • Water for soaking
  • 1/2 yellow onion, thinly sliced
  • 1 small bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1/2 yellow squash, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp ginger
  • 3 Tbs soy sauce
  • 1 heading Tbs cornstarch
  • 3/4 cup water
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1/2 tsp rice vinegar
  • 1/2 Tbs brown sugar
  • 1-2 Tbs sesame oil
  • 8-10 oz. rice or wheat noodles
  • Roasted tofu (optional)

Directions

  1. Begin by soaking the mushrooms in a large bowl of tepid water for about 1 hour. If you are roasting tofu, begin pressing the tofu at the same time.
  2. When draining the mushrooms after soaking, save about 1 cup of the mushroom water.
  3. When you’re ready to cook, prepare the vegetables.
  4. Then, create a stir-fry sauce by mixing the cornstarch, minced garlic, soy sauce, water, rice vinegar, brown sugar, and seasonings in a medium bowl.
  5. If you are roasting tofu, preheat the oven to 420ºF and prepare the tofu accordingly.
  6. In a large skillet, set heat to medium high.
  7. Once hot, add the sesame oil, enough to coat the pan.
  8. Then, begin sautéeing the onion, cooking for about 5 minutes.
  9. Then, add the mushrooms, carrots, and squash and continue to cook until the vegetables are soft and tender.
  10. Meanwhile, bring a pot of water to a boil, incorporating the cup of mushroom water from before.
  11. Once the water reaches a boil, add in your noodles and cook accordingly to their packaging.
  12. When the noodles are cooked or al dente, drain and rinse in warm water.
  13. Return the noodles to the pot and lightly toss in a drizzle of sesame oil and soy sauce.
  14. Once the vegetables are softened, create a space in the middle of the pan to pour the stir-fry sauce into and allow it to darken and bubble for a couple of minutes.
  15. Then, fully mix the vegetables into the sauce and cook for another 5-7 minutes.
  16. Serve the vegetable stir fry over the noodles 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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas. Ingredients Serves: …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Silken Tofu Curry
April 10, 2023

Silken Tofu Curry

Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients. …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Oyster Mushrooms & Bulgur Wheat
April 5, 2023

Oyster Mushrooms & Bulgur Wheat

Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and cholestoral-free grain with an earthy flavor that pairs well with meaty mushrooms.

Ingredients

Oyster Mushrooms & Bulgur Wheat

  • 8 oz. blue oyster mushrooms, gently pulled apart
  • 1 cup bulgur wheat (coarse)
  • 2 cups vegetable broth
  • 1 tsp whole fennel
  • 1 Tbs olive oil or non-dairy butter
  • 1/4 cup onion, sliced
  • 2-3 small radishes, sliced
  • 1/4 cup turnips, sliced
  • 2 garlic cloves, minced
  • 1/2 package tempeh, sliced (optional)
  • 4-5 leaves green chard, stems removed & chopped
  • Salt & pepper to taste
  • 1 tsp paprika
  • 1 tsp ground thyme
  • 2 Tbs red wine vinegar

Directions

  1. In a medium stove pot, bring the vegetable broth to a low boil with the fennel.
  2. While the broth is coming to a boil, preare the onion, radish, turnips, and garlic. Prepare the chard and set aside.
  3. Once the broth has boiled, whisk in the bulgur wheat, reduce heat to low and cover with a lid.
  4. Cook the bulgur wheat for about 15-20 minutes, stirring occassionally until fluffy and the liquid is absorbed.
  5. Meanwhile, in a large skillet, set heat to medium high.
  6. Once hot, add the oil or butter.
  7. Then, sauté the onion and cook for 5 minutes. Next, add the turnips, radish, and garlic (and tempeh if using).
  8. Continue cooking the vegetables for about 7-10 minutes, seasoning lightly with a dash of salt and pepper, along with the paprika and thyme.
  9. Then, add in the mushrooms and cook for 5 minutes.
  10. Add in the red wine vinegar and then add the chard.
  11. Cook until the chard is wilted and the mushrooms are softened and tender.
  12. Serve the mushrooms and veggies over the bulgur wheat 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, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Roasted Eggplant Couscous
April 3, 2023

Roasted Eggplant Couscous

Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it! Ingredients Serves: 4-5 Time: 1 hour 15 minutes Roasted Eggplant Couscous Roasted Eggplant Chickpea Couscous …

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