Author: egccstaff

25 Spring Recipes for 2025
March 16, 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …

All Recipes, Appetizer, Baking, Cooking Tips, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Cauliflower & White Bean Soup
February 28, 2025

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients. Ingredients Serves: 4-5 Time: 50-60 minutes Roasted Cauliflower & White Bean Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Vegan Stuffed Shells
February 17, 2025

Vegan Stuffed Shells

Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering!

Ingredients

Vegan Stuffed Shells

  • 12 oz. tomato sauce
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 10-12 large pasta shells (parboiled)
  • 1 (8 oz) container of vegan cream cheese, room temperature
  • 2 cups spinach
  • 4 Tbs vegan parmesan
  • 2 Tbs nutritional yeast
  • Vegan mozzarella

Directions

  1. Parboil the shells according to the package, preheat the oven to 350ºF, and prepare a small casserole dish by lightly spraying it with cooking oil. Once parboiled, drain and use the boiling pasta water to wilt the spinach in a colander by dumping the hot water over the spinach and then quickly rinsing it with cold water. Drain and pat dry with paper towels.
  2. In a blender or food processor, blend the vegan cream cheese with the vegan parmesan, nutritional yeast, and a dash of garlic powder and oregano.
  3. Add half of the spinach to the blender and pulse a few times. Remove the blade, and mix in the remainder of the spinach.
  4. In a small bowl, whisk together the tomato sauce with the oregano, salt, black pepper, garlic, and red pepper flakes.
  5. Assemble the casserole by evenly lining the dish with the tomato sauce. Fill the shells evenly and line them neatly in the dish. Once done, add the remainder of the tomato sauce over the shells and top with about 1/4 cup of the vegan mozzarella plus extra dashes of vegan parm. Cover with foil and place in the oven.
  6. Bake for about 25-35 minutes, removing the foil for the last 5-10 minutes and cooking until it bubbles.
  7. Remove from the oven and allow it to cool before serving.

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, and Facebook.

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
S’mores Pie
February 17, 2025

S’mores Pie

S’mores Pie is a no-bake chocolate pie and graham cracker crust. This creamy dessert is easy to make and is a delicious way to take care of any leftover s’more ingredients. You can use a homemade crust or a store-bought graham cracker crust. Ingredients Serves: …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff
Rutabaga & White Bean Stew
February 8, 2025

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread. Ingredients Serves: 6 Time: 60 minutes Rutabaga & White Bean Stew 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
Coconut Tofu & Rice Soup
January 31, 2025

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Coconut Tofu & Rice Soup

  • 2 Tbs non-dairy butter
  • 3 medium carrots, diced
  • 1 medium yellow onion, diced
  • 2-3 garlic cloves, minced
  • 2-3 small red potatoes, diced
  • 1/2 cup green peas, fresh or frozen
  • 1 cup broccoli florets, chopped
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • x2 13.5 oz cans lite coconut milk
  • 1 tsp dried lemongrass
  • 2 tsp ground ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 block soft tofu, cubed
  • Rice for serving

Directions

  1. Prepare all of your vegetables. Use a rice cooker or pot to cook the rice separately.
  2. In a 4 qt. pot, set heat to medium high. Once hot, add the non-dairy butter and begin sautéing the onion, carrot, and garlic. Stir for 5-7 minutes, or until the onions are translucent.
  3. Then, add the zucchini, squash, and peas. Stir for 2-3 more minutes.
  4. Add the seasonings and coconut milk. You can also substitute one of the cans of coconut milk for a cup of vegetable broth.
  5. Bring to a low boil, then reduce heat to low and simmer.
  6. Simmer for 15-20 minutes, adding in the broccoli florets and tofu in towards the last 10 minutes.
  7. Taste and adjust seasoning as desired.
  8. Serve with rice, garnish with lime juice and sriracha if desired.

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, and Facebook.

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Matcha Cookies
January 23, 2025

Matcha Cookies

Matcha Cookies that are vegan-friendly and easy to make! Tastes just like a cup of matcha, lightly sweetened. Perfect with any cup of tea or coffee. Ingredients Yields: ~1 dozen Matcha Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more …

Baking, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards
January 17, 2025

Black-Eyed Peas & Collards

Black-Eyed Peas & Collards, the classic southern pairing, is delicious, rich in nutrients, and easy to prepare. Serve it up with cornbread on the side! Ingredients Serves: 8 Time: 1 hour plus 8 hours prep Black-Eyed Peas & Collards Black-Eyed Peas Collards Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Egg-free Biscotti
January 9, 2025

Egg-free Biscotti

Egg-free Biscotti that is vegan-friendly and easy to make! This recipe can also be tried out with 1:1 gluten free flour. Enjoy biscotti with a cup of coffee or tea. Because this recipe is baked twice, you can store the biscotti in an airtight container at room temperature for 2 weeks.

Ingredients

Egg-free Biscotti

  • 3 fl. oz. aquafaba (liquid from chickpea can)
  • 100 grams sugar
  • 120 grams whole, unsalted almonds (sliced almonds can also be used)
  • 120 grams all-purpose flour
  • A pinch of salt
  • 1/2 tsp vanilla or almond extract (optional)

Directions

  1. Preheat the oven to 345ºF and prepare a 4 x 8-inch loaf pan by lightly greasing it with cooking spray.
  2. Using a stand mixer or a hand mixer with the whisk attachment, add the aquafaba to a large mixing bowl and whip the aquafaba until you’ve achieved stiff peaks (about 10-12 minutes).
  3. While the mixer is still going, add the sugar slowly, 1 tablespoon at a time.
  4. Then, use a rubber spatula to carefully fold the flour, almonds, and any flavor extract should you choose to add one. Combine until it is just formed.
  5. Once the batter has come together, add it to the loaf pan, using the spatula to even out the top. Place in the oven and bake for
  6. Remove the loaf from the oven and let it cool out of the tin on a wire rack. Once it has reached room temperature, fully wrap it in foil and let it rest for 1-2 days to fully dry out.
  7. Once you’re ready for the second bake, preheat the oven to 320ºF. Use a sharp knife to cut wafer-thin pieces, lining them onto 1-2 baking sheets. Bake for 20 minutes, flipping halfway through to ensure they’re golden on both sides.
  8. Remove from the oven, cool before enjoying, and store leftovers in an airtight container for up to 2 weeks at room temperature.

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, and Facebook.

All Recipes, Appetizer, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Potato Salad
January 3, 2025

Vegan Potato Salad

Vegan Potato Salad with veganaise, cucumber, dill, turmeric, and carrot. This delicious recipe is easy to make. Ingredients Vegan Potato Salad Directions 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 …

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