Author: egccstaff

Creamy Pumpkin Pasta
October 29, 2021

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta is savory, rich in flavor, and perfect for Fall! Serve it alongside our marinated beet & apple salad for a seasonally appropriate dinner. For a gluten-free option, simply use gluten-free pasta. This recipe is vegan but can be made non-vegan by substituting …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Marinated Beet & Apple Salad
October 27, 2021

Marinated Beet & Apple Salad

Marinated Beet & Apple Salad paired with kale, cabbage, or arugula makes for a delicious and vitamin-rich appetizer or side dish for the Fall season. Ingredients Serves: 2-4 people Time: 45 minutes Marinated Beet & Apple Salad 2-3 beets 1 green apple 2 cups kale, …

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by egccstaff
Sausage Breakfast Hash
October 25, 2021

Sausage Breakfast Hash

Sausage Breakfast Hash makes for a delicious weekend breakfast. Take a little extra time to make yourself a well-rounded meal with this recipe! For our version, we made it 100% vegan by using Beyond Sausage but you can use whatever protein product you’d like!

Ingredients

Serves: 2-3 Time: 25-30 minutes

Sausage Breakfast Hash

  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, sliced
  • 1/2 cup white mushrooms, sliced
  • 2-4 sausage patties, regular meat or beyond sausage
  • 1 avocado
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 1 tsp ground thyme
  • 1/2 tsp ground sage
  • Toast or bagel for serving
  • Olive or vegetable oil
  • 1 Tbs apple cider vinegar
  • Top with chopped scallions

Directions

  1. Begin by preparing your vegetables. Keep the onion and garlic separate from the bell pepper and zucchini, and save the mushroom for last.
  2. In a large skillet, heat a small dash of olive or vegetable oil on high heat. Once hot, add the onion and garlic.
  3. Cook for 2-3 minutes.
  4. Then, add the bell pepper and zucchini. Cook together for 5-7 minutes.
  5. Add the ground thyme and sage and a dash of salt and pepper.
  6. Cook the vegetables until the onions are translucent and the zucchini begins to soften.
  7. Then, set heat to medium and add the apple cider vinegar and mushrooms. Taste and adjust seasoning as desired.
  8. Continue stirring the vegetables occasionally.
  9. Meanwhile, in a separate pan set the heat to medium-high.
  10. Add your sausage patties and cook for 2-3 minutes on each side (or according to your product’s packaging)
  11. Once the sausage is cooked, set aside on a plate with a paper towel.
  12. Prepare your toast or bagel by popping it in the toaster.
  13. By this point, your vegetables should be fully softened but still tender. Remove from heat.
  14. Serve your vegetables with 1-2 sausage patties, a piece of toast, and a few slices of avocado. Top with chopped green onions, and enjoy!

Nutrition Information

Nutrition Disclaimer

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by egccstaff
Braised Red Cabbage
October 22, 2021

Braised Red Cabbage

Braised Red Cabbage makes for an excellent side dish any time of the year. We paired our cabbage with roasted potatoes, tempeh, and vegetables, but you can add this cabbage to grains and other nutritious vegetables and proteins. Ingredients Braised Red Cabbage 1 red cabbage, …

Appetizer, Cooking Tips, Gluten Free, Vegan
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by egccstaff
21 Fall Recipes for 2021
October 20, 2021

21 Fall Recipes for 2021

Fall is such a perfect time of year to transition your meal planning and grocery shopping to hearty vegetables and rich flavors. Here are our top 21 recipes to try this Fall! Try these recipes anytime during the season, and especially around the holidays. 21 …

All Recipes, Appetizer, Dessert, Entree, Gluten Free, Vegan
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by egccstaff
Sweet Potato Chickpea Bowl
October 13, 2021

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables with substitutes such as red cabbage, Brussels sprouts, or bell pepper.

Ingredients

Sweet Potato Chickpea Bowl

  • 1 large sweet potato, diced
  • 1 can chickpeas, drained & rinsed
  • 2 garlic cloves, peeled
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 1 zucchini, diced
  • Salt & black pepper to taste
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/4 tsp ground sage
  • 1 tsp Italian seasoning
  • 1 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • Tahini dressing
  • Kale, chopped cabbage, arugula, rice, lentils, or quinoa for serving

Directions

  1. Begin by preheating the oven to 350ºF
  2. Prepare your vegetables and toss into a large mixing bowl.
  3. Add the olive oil, apple cider vinegar, and seasonings to the bowl and toss the vegetables until evenly coated.
  4. Then, transfer the vegetables to a baking pan.
  5. Place vegetables in the oven and roast for 40-45 minutes, stirring halfway through.
  6. While your vegetables are roasting, prepare your pairing, be it a grain or fresh greens. If using greens, be sure to rinse well.
  7. Prepare the tahini dressing.
  8. Once the vegetables are done, serve over your preferred accompaniment and drizzle with tahini dressing. 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, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Fall Spice Apple Bread
October 11, 2021

Fall Spice Apple Bread

Fall Spice Apple Bread is rich & moist while also being light as this recipe is all-naturally sweetened. Enjoy the warmth and comfort of fall spices without a sugar crash. This bread is perfect in the morning or midday, or as a dessert. This recipe …

All Recipes, Baking, Gluten Free, Vegan
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by egccstaff
Creamy Coconut Pilaf & Curry Vegetables
October 8, 2021

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry. Ingredients Creamy Coconut Pilaf 1 cup light coconut …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Orange Cashew Tofu
October 6, 2021

Orange Cashew Tofu

Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if desired.

Ingredients

Orange Cashew Tofu

  • 1 block extra-firm tofu, drained & pressed, cut into cubes
  • 1/3 cup raw cashews
  • 1/2 onion, diced
  • 2 carrots, diced
  • 1/2 cup white mushrooms, sliced
  • 1 small zucchini or squash, thinly sliced
  • 1/2 cup broccoli florets
  • Sesame oil for cooking
  • 1 cup uncooked rice & 2 cups water

Orange Sauce

  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 cup orange juice
  • 1-2 Tbs lite soy sauce
  • 1/2 tsp black pepper
  • 1 Tbs rice vinegar
  • 1 Tbs cornstarch

Directions

  1. Begin by preparing your tofu, allowing it to press for at least 15-20 minutes. Once pressed, drain any excess liquid and cut into cubes.
  2. Prepare your stir fry vegetables and begin cooking your rice in a rice cooker or stovetop pot.
  3. Then, combine your sauce ingredients in a mixing bowl.
  4. In a skillet, heat a dash of sesame oil on high. Once hot, add the tofu and allow it to cook until lightly crisp on each side, about 3-4 minutes, and then turning.
  5. Add the cashews to the tofu.
  6. Then add in the sauce and allow it to darken slightly and bubble.
  7. Stir the sauce into the tofu and cashews well, reducing heat to medium.
  8. Set aside the tofu mix.
  9. In a skillet, heat more sesame oil (if desired), and begin sauteing your vegetables. Begin with the onion, carrot, and squash, cooking for 7-10 minutes stirring frequently.
  10. Add a splash of water or rice vinegar and optionally season your vegetables with a pinch of five-spice or black pepper.
  11. Then add in the broccoli and mushrooms. Cook for another 5 minutes on high heat.
  12. Transfer the tofu mix to the stir-fry and combine well. Add a splash of water if desired to thin out the sauce slightly.
  13. Cook for another 3-5 minutes, then remove from heat, 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, Vegan, Videos
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by egccstaff
Cinnamon Applesauce Cookies
October 4, 2021

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies fully capture the flavors of Fall! These cookies are soft, spicy, and super easy to make. You can substitute the brown sugar for a sweetener alternative of your choice that best suits your diet (or leave it out all together and rely …

All Recipes, Baking, Dessert, Vegan
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by egccstaff