Author: egccstaff

Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty!

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 3 cups vegetable broth
  • 2-3 cups kale, chopped
  • 1 cup purple cabbage, chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 small yellow squash, diced
  • 1/2 cup white mushrooms, chopped
  • 1/3 cup capers plus some liquid
  • 1 can great northern or cannellini beans, drained and rinsed
  • Black pepper, to taste
  • 1 tsp Italian seasoning
  • Red pepper flakes (optional)
  • Dash of lemon juice (for topping)
  • Nutritional yeast (optional for serving)

Directions

  1. Begin by preparing your vegetables. Set aside the kale and cabbage.
  2. In a large skillet, set heat to high and add the onion and garlic, cook for 3-5 minutes. Add a splash of water or vegetable broth to prevent it from sticking.
  3. Once the onion has turned translucent, add the squash and mushrooms. Cook for 7 minutes. Then add the seasoning.
  4. Next, add the quinoa and cook for 2 minutes. Add the vegetable broth, beans, and capers.
  5. Bring the mixture to a boil, then stir in the cabbage. Reduce heat to low and cover with a lid. Allow it to simmer.
  6. Once 15 minutes have passed, stir the mixture to break up lumps of quinoa and then add the kale on top, do not mix it in. Cover the pan with a lid and allow it to simmer for about 10-15 more minutes.
  7. After, stir the quinoa to ensure it is cooked and that most of the liquid has cooked out. Continue cooking if there is still excess liquid.
  8. Turn off the heat and serve hot.
  9. Top with lemon juice and optionally, red pepper flakes and nutritional yeast.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Vegan
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Gluten-Free Peanut Butter Cookies
February 5, 2021

Gluten-Free Peanut Butter Cookies

The classic peanut butter cookies except they’re gluten-free and vegan friendly! Safe for kids with gluten or dairy allergies. And of course, they’re delicious for adults too that are looking for homemade treat. Pairs well with a glass of milk or a cup of coffee. …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Marinated Tofu
February 3, 2021

Marinated Tofu

Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables.

In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious!

Modify your marinade however you like or use our recipe below

Ingredients

Marinated Tofu

  • 1 block extra firm tofu, pressed
  • 3 Tbs Soy Sauce
  • 1 tsp Sesame oil
  • 1/4 cup water
  • 1 tsp red curry paste
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 2 tsp curry powder
  • 1 Tbs rice vinegar

Directions

  1. Begin by pressing the tofu. This means taking the tofu block out of the package, draining the liquid, wrapping the block in a couple of paper towels, resting the block on a plate, and placing a cast-iron skillet or weighted pot on the block.
  2. Allow the block to press for 15-25 minutes.
  3. In the meantime, prepare your marinade in a medium-large mixing bowl.
  4. Add the sesame oil, soy sauce, curry paste, rice vinegar, water, and seasonings to the bowl. You may substitute ground ginger for fresh minced ginger.
  5. After the tofu has pressed, drain any excess liquid, remove the paper towels and cut the tofu into equal-sized cubes.
  6. Put the tofu cubes in the marinade bowl, cover it with a lid or cling wrap and allow it to marinate for at least 1 hour in the refrigerator. You may also leave the tofu overnight to soak up more flavor.
  7. When you’re ready to cook the tofu, you may either sauté, grill, or oven roast it. In this instance, we’ll be roasting our tofu but you can read more about cooking methods for tofu here.
  8. Preheat the oven to 400ºF.
  9. In a baking tray, spread out the tofu and pour in some of the marinade. Place in the oven and bake for 30-40 minutes, flipping about every 10 minutes. Save the excess marinade for baking to prevent sticking or sautéing vegetables.
  10. As for veggies on the side, you can either use the full or partial recipe from our Chickpea Lentil Vegetable Curry and substitute the lentils for rice or leave out the chickpeas.

All Recipes, Appetizer, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Cornmeal Curry Brussels Sprouts
January 29, 2021

Cornmeal Curry Brussels Sprouts

These cornmeal curry brussels sprouts are rich in flavor and absolutely delicious. Brussels sprouts are low in calories and high in fiber, vitamin K and vitamin C. This recipe makes for a great side dish to pair alongside an entree or if you’re mixing and matching a variety of …

Appetizer, Gluten Free, Vegan
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by egccstaff
21 Mediterranean Diet Recipes
January 27, 2021

21 Mediterranean Diet Recipes

A new year calls for new goals, and sometimes those goals can be revisiting our personal health and lifestyle. A Mediterranean diet offers a wide array of health benefits while also being delicious. Accordingly, a Mediterranean diet includes: Daily consumption of vegetables, fruits, whole grains, …

All Recipes, Appetizer, Beverage, Breakfast, Cooking Tips, Dip, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Jambalaya
January 25, 2021

Vegan Jambalaya

A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired.

Ingredients

Serves: 6-8 Time: 45-50 minutes

Vegan Jambalaya

  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 1-2 Tbs olive oil
  • 1 (15.5 oz) can red kidney beans, drained & rinsed
  • 2 cups uncooked rice
  • 1 (15.5 oz) can black beans, drained & rinsed
  • 1 (14 oz) can diced tomatoes, drained & rinsed
  • 4 cups vegetable broth (plus extra as needed)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp ground thyme
  • 2-3 pinches black pepper
  • 1 tsp marjoram
  • 3 heaping Tbs tomato paste
  • 1/2 tsp garlic or onion powder
  • 1-2 bay leaves
  • White vinegar or cooking sherry as needed

Directions

  1. Begin by preparing all of your vegetables, rinsing the beans and tomatoes, measuring out your spices, rice, and stock.
  2. Then, in a large pot, heat the olive oil on medium-high. Start sautéing the garlic, onion, bell pepper, and celery. Stir continually for 12-15 minutes. Gradually add a splash of white vinegar or cooking sherry as needed to prevent sticking.
  3. Once the vegetables are plenty soft, add the tomato paste and rice. Stir for 5 minutes. Add the beans, tomatoes, and seasoning. Stir in well.
  4. Add the vegetable stock and bring the mixture to a boil.
  5. After your mixture has reached a boil, cover with a lid and reduce heat to low, and simmer for 25-30 minutes or until rice is soft. Check on the jambalaya occasionally to ensure the rice is not stuck to the bottom. Add more vegetable broth as needed.
  6. When the liquid is evaporated and the rice is soft, your vegan jambalaya is ready to serve! Top with chopped scallions and hot sauce if desired.

If you’re cooking with a plant-based protein or sausage, we recommend cooking that in the pan before adding the vegetables and then removing it from the pan and adding it back in halfway through the simmer stage.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
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by egccstaff