Author: egccstaff

Chocolate Mint Cookies
December 21, 2020

Chocolate Mint Cookies

Combine the richness of chocolate with the smooth sweetness of peppermint and you have delectable Chocolate Mint Cookies! Want to double down on the chocolate? Dip this cookie in a glass of hot cocoa or chocolate milk. These make for the perfect gift basket of …

All Recipes, Dessert, Gluten Free, Vegan
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by egccstaff
Gluten-Free Snickerdoodles
December 18, 2020

Gluten-Free Snickerdoodles

Gluten-free snickerdoodles are just as soft and chewy as the classic cookies, but these are perfect for friends or loved ones with gluten-free needs. Give them as a gift during the holidays or enjoy them yourself as a rich little indulgence. Ingredients Gluten-Free Snickerdoodles 1 …

Dessert, Gluten Free, Vegan
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by egccstaff
Vegan Pound Cake
December 16, 2020

Vegan Pound Cake

This vegan pound cake is a perfect rendition of the classic cream cheese pound cake. This recipe makes for a tasty dessert or holiday gift for anyone who wants to indulge a little. Serves perfectly with a hot cup of coffee!

Ingredients

Vegan Pound Cake

  • 1 cup sugar
  • 3/4 cup vegan butter, room temperature
  • 8 oz. vegan cream cheese, room temperature
  • 2 tsp vanilla
  • 3 tsp egg replacer mixed with 6 Tbs warm water
  • 2 cups sifted flour* (substitute with gluten-free flour if desired)
  • 1 1/2 tsp baking powder
  • Extra butter and flour for the baking pans

Directions

  1. Begin by preheating the oven to 325ºF.
  2. Next, in a large mixing bowl, use a hand mixer to cream together the vegan butter, cream cheese, vanilla, and sugar at the lowest speed. Then add in the egg replacer.
  3. If you’re unable to find egg replacer, 1 cup of unsweetened applesauce or 2 flax eggs is a good substitute. Set aside once smooth.
  4. Then, in a separate bowl, sift together the flour and baking powder.
  5. Gradually add the flour mix to the wet ingredients, combining in batches.
  6. Cream together with the mixer on low until the batter is creamy, thick, and free of lumps.
  7. This mixture can usually make 1 large cake and a small cake or 3 small ones. Whichever amount you choose to make, coat the pan with some of the vegan butter and dust with flour.
  8. Fill the pans 3/4 of the way and place them in the oven. Bake for 45 minutes, rotate, and then bake for another 20-25 minutes. Prick the cake in the middle with a toothpick or butter knife – if it comes out clean (free of the batter) then the cake is thoroughly cooked through.

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.

Dessert, Gluten Free, Vegan, Videos
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by egccstaff
Kale White Bean Soup
December 14, 2020

Kale White Bean Soup

Kale & white bean soup is one of the easiest soups to make when you’re in a hurry and want something filling. Plus, this recipe can be very simple on ingredients or if you’re feeling like you need to kick things up this dish can …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegan Hungarian Goulash
December 11, 2020

Vegan Hungarian Goulash

Hungarian Goulash is a soup or stew that is traditionally made with tender beef and paprika-spiced onions. Other versions may add vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes. In this adaptation, we’ve replaced the beef with vegan sausage and used gluten-free pasta to …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Cauliflower Curry Soup
December 10, 2020

Cauliflower Curry Soup

Cauliflower curry soup is a delicious way to stay warm during the cold season. This recipe is also low-fat, with the vegetables not being sautéd in oil and choosing a low-fat option for coconut milk.

Ingredients

Cauliflower Curry Soup

  • 1 yellow onion, diced
  • 4 garlic cloves, diced
  • 2 carrots, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 (13.5 oz) can Lite Coconut Milk*
  • 3 cups of cauliflower, chopped
  • 2 cups water
  • 1 Tbs Curry Powder
  • Salt to taste
  • 1 cup kale, chopped
  • Chopped cilantro and lime juice (optional topping)
  • Cooked rice for serving (optional)

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing all of your vegetables and set them aside.
  2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
  3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
  4. Then add 2 cups of water, coconut milk, and another pinch of salt. Stir until everything is well combined.
  5. Add the cauliflower, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 15 minutes or until cauliflower is tender.
  6. Finally, add the kale and cook for another few minutes until the kale is wilted.
  7. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

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
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by egccstaff
Vegetable Lentil Soup
December 9, 2020

Vegetable Lentil Soup

Vegetable lentil soup is delicious and nutritious! Lentils are packed with protein and iron and their health-promoting polyphenols and may reduce several heart disease risk factors. Plus, who doesn’t love to cozy up with a hearty and warm soup during the Winter season? Give this easy soup …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Starting A Sourdough Starter
December 7, 2020

Starting A Sourdough Starter

Since the quarantine, there has been no shortage of folks posting their sourdough starter and homemade bread projects. Have you scrolled past these posts and wondered if it’s worth the time and effort? Um, yes! Sourdough is a great project to take on for making …

All Recipes, Cooking Tips, Vegan
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by egccstaff
Vegan Gingerbread Cookies
December 4, 2020

Vegan Gingerbread Cookies

The winter holiday season calls for cookies! This recipe for vegan gingerbread cookies can also be adapted for gluten-sensitive diets.

Ingredients

Gingerbread Cookies

  • 3 & 1/4 cups all-purpose flour (or gluten-free flour)
  • 2 tsp baking powder
  • 1 Tbs ground ginger
  • 1/2 tsp ground clove
  • 1 Tbs cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup vegan butter, room temperature
  • 1/2 cup brown sugar, packed
  • 3/4 cup dark or light molasses
  • 1 tsp vanilla extract
  • Powdered sugar (for topping)

Directions

  1. To begin, in a large mixing bowl combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set it aside.
  2. In a separate large mixing bowl, using a whisk or hand mixer, beat the butter and brown sugar together until smooth and creamy, for about 1 minute. Add the molasses and vanilla, and beat the mixture again until creamy.
  3. Then, gradually add the flour mixture to the butter mixture. Fully combine the flour into the butter before adding more flour. With a rubber spatula, scrape down the sides of the bowl as needed. When all the flour has been added, the dough should be fully formed.
  4. With the dough, divide it into two halves and roll each into a ball. Wrap each ball in plastic wrap. Place in the fridge and chill for at least 3 hours and up to 2 days.
  5. Once the dough has chilled, preheat the oven to 350°F and line at least 2 baking sheets with parchment paper.
  6. Roll out the dough onto a lightly floured surface. When using a rolling pin, the dough should be about 1/8 inch thick.
  7. Cut the dough using cookie cutters (of your preferred shape) and then transfer the cookies onto the baking sheets, leaving a 1/2 inch of space between cookies.
  8. Reroll any excess dough and repeat until all the dough has been used.
  9. Place the trays in the oven and bake for 8 to 10 minutes. Once baked, transfer the baking sheets to cooling racks.
  10. Once the cookies have cooled, use a mesh strainer or sifter to sprinkle powdered sugar on top of the cookies.

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, Dessert, Gluten Free, Vegan
-
by egccstaff
Kimchi Stew
November 30, 2020

Kimchi Stew

Kimchi, originating from Korea, is delicious, spicy fermented napa cabbage and sometimes radish. When fermented, the dish is mixed with salt, vinegar, garlic, chili peppers, and other spices and is tightly sealed in a jar. This stew recipe is sure to become your new favorite …

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