Author: egccstaff

Veggie Frank Chili
October 1, 2021

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Pumpkin Bread
September 29, 2021

Pumpkin Bread

Pumpkin Bread, the scrumptious signifier of Fall! This is about as classic as it gets and it’s an easy recipe to kick-off your fall baking. Top your pumpkin bread with cranberries, almonds, walnuts, or pepitas (raw pumpkin seeds). We’ve also included ingredients so you can …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Clementine & Kale Salad
September 27, 2021

Clementine & Kale Salad

Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing!

Ingredients

Clementine & Kale Salad

  • 4 cups kale, chopped
  • 1-2 clementines, peeled and segmented
  • 1 Tbs roasted sunflower seeds
  • 1 Tbs dried cranberries

Green Goddess Dressing

  • 1 garlic clove, peeled
  • 1 medium avocado
  • 1/3 cup water
  • 3/4 cup fresh basil leaves, de-stemmed
  • 1/4 cup parsley, chopped
  • 7-8 chives, chopped
  • 1/2 cup chopped scallions
  • 1 medium lemon, juiced
  • 2 Tbs apple cider vinegar
  • 1 tsp salt

Directions

  1. Rinse, dry and chop your kale. Be sure to remove the thick stems in the middle of the leaves.
  2. Add the kale to a large bowl.
  3. Peel and segment your clementines and add to the kale.
  4. Top with roasted sunflower seeds and dried cranberries.
  5. Prepare your preferred dressing and top over the salad.
  6. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Coconut Lentil Stew with Kale
September 24, 2021

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons. Ingredients Serves: 5-6 Time: 45-50 minutes …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
One-Pot Vegan Spaghetti
September 22, 2021

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy! Ingredients Serves: 3-4 …

All Recipes, Entree, Vegan
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by egccstaff
Strawberry Spinach Salad
September 20, 2021

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach.

Ingredients

Serves: 3-4

Strawberry Spinach Salad

  • 10-12 oz. fresh spinach, stems removed
  • 4-5 fresh strawberries, sliced
  • 1/4 cup walnuts, chopped
  • 2 green onions, chopped
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • Salt & pepper to taste

Optional toppings: Feta cheese, mozzarella, cherry tomatoes, roasted sunflower seeds

Directions

  1. Rinse and dry your spinach and strawberries, remove the stems, and cut the strawberries into quarters or thin slices.
  2. Add your spinach and strawberries to a large bowl.
  3. Then, top with walnuts and green onions.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and garlic powder. Season gradually with salt and pepper, then taste and adjust as desired.
  5. Pour as much dressing as desired per serving and top with optional toppings.
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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
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by egccstaff
Quinoa & Capers Bowl
September 17, 2021

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce. Ingredients Quinoa & Capers Bowl 1 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Coconut Carrot Curry
September 15, 2021

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Blueberry Orange-Ginger Coffee Cake
September 13, 2021

Blueberry Orange-Ginger Coffee Cake

Blueberry Orange-Ginger Coffee Cake that uses all-natural sugars. Enjoy this scrumptious coffee cake on the weekend for breakfast or brunch. While this recipe is vegan-friendly, you can modify by using dairy butter and milk.

Ingredients

Blueberry Orange-Ginger Coffee Cake

Wet Ingredients

  • 1/2 cup vegan butter, softened
  • 1 flax egg (1 Tbs ground flax meal + 2 Tbs warm water)*
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/4 cup orange juice
  • 1/4 cup dairy-free milk
  • 1/2 cup apple sauce

Dry Ingredients

  • 2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour

Fold-In at the End

  • 1 1/2 cup blueberries, fresh

Crumb topping

  • 1/2 cup coconut sugar
  • 3 Tbs vegan butter, melted
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1 tsp ground ginger

*you can substitute a flax egg for a real egg if non-vegan

Directions

  1. Preheat the oven to 350ºF and prepare a 9-inch square baking pan with lightly rubbed-in vegan butter and dusted with flour.
  2. Then, prepare your crumb topping and set it aside.
  3. In a large mixing bowl, prepare your wet ingredients and whisk well or combine with a mixer. Start with the butter, flax egg, and apple sauce. Whipping together well. Then add in the remaining ingredients.
  4. In a separate bowl, whisk or sift together the dry ingredients. Then gradually add them to the wet ingredients about 1/2 cup at a time. The batter should be smooth and free of lumps, but fairly thick. If too thick and dry, add another splash of milk or orange juice.
  5. Then, fold in the blueberries.
  6. Add the batter to the baking pan and top with crumb topping.
  7. Bake for 40-50 minutes or if a toothpick comes out clean when pricking the middle of the cake.
  8. Serve fresh and enjoy! Save leftovers in the refrigerator for up to 4 days and reheat in the microwave or toaster oven.

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, Breakfast, Dessert, Vegan
-
by egccstaff
Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf
September 10, 2021

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf

Balsamic-Honey Roasted Carrots & Vegetable Rice Pilaf with herbs makes for a delicious dinner or side dish. This recipe is moderately involved but is absolutely worth the effort if you have extra time to make a seemingly simple meal quite elegant. While we used tempeh …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff