At the East Georgia Cancer Coalition, we work toward cancer prevention through information, referrals, and uniting resources. That is why at Hearty at Home we provide you with delicious recipes to help you build a healthy diet. According to the American Cancer Society, cancer risk …
Try your hand at this quick and easy recipe for a one-pot vegan chili. This is the perfect solution for dinner when you’re not looking for a complicated recipe or making excess dishes. Ingredients Serves 5-6 Time: 1 Hour One-Pot Vegan Chili 1 Tbs Olive …
Plant-based diets are increasing in popularity, often including dishes with tofu because of their high protein and nutrients, and low fat and carb contents. However, cooking with tofu has been in culinary practices for thousands of years, originating in China.
The block of tofu is a type of bean curd made by coagulating soy milk. The production process can yield various types of blocks ranging from the softest (silken) to soft, firm, and extra firm.
And because the flavor profile of tofu is very neutral and its texture is very spongey and absorbent, it’s a perfect ingredient to be worked into various recipes.
Our Cooking With Tofu guide will include a couple of techniques with the different types of tofu blocks and our top 12 favorite tofu recipes!
Silken tofu is best for blending into sauces, creams, smoothies, and dressings. It can also be used in baking, vegan mayo, and miso soup. Silken tofu should not be pressed or fried. The packaging can either be labeled as “silken,” “soft,” or the combination of both words.
A medium through extra-firm tofu is more compact and has lower water content. These blocks of tofu can be pressed to remove excess water which is ideal for frying or baking. Many of our recipes use this type of tofu.
This technique is used with firm or extra-firm blocks. This process can be achieved by taking the tofu out of the packaging, draining its excess water, wrapping the block in a few paper towels, placing the wrapped block on a plate, and placing another plate on top that is weighed down either with a skillet or heavy bag of rice.
And so, this process can be used before choosing to marinate the tofu, frying it, or baking it.
Alternatively, you can bake tofu at a low temperature (200ºF to 215ºF) for a long period of time (30-50 minutes) to remove its excess water.
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.
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Save time and effort on dinner with this one-pot vegetable rice without skipping on health! This easy dish is packed with nutritious vegetables and plant-based protein. Ingredients Serves: 4 Time: 50 minutes to 1 Hour One-Pot Vegetable Rice 1/2 onion, diced 1/2 bell pepper, diced …
Serves: ~5 Time: 35 Minutes + 1 Hour (to chill) This Fall flavored recipe can make for an excellent side dish to your Thanksgiving dinner or just something to have ready-made for lunch throughout the week. The kale adds a nice crisp which is complemented …
recipes brought to you by Thrive Market
Maybe you’ve got a busy work schedule, or you’re helping the kids with their online learning, but either way, you can’t always make it to the grocery store. You want to stay healthy and provide your family with a variety of nutritious meals, and that’s where Thrive Market can help out!
Thrive Market is an online membership-based market on a mission to make healthy living easy and affordable for everyone. With this membership, you get guaranteed savings, with members saving an average of $32 on every order.
Homemade pumpkin pie spice mix is traditionally made with cinnamon, nutmeg, and cloves, although many homemade recipes (including ours, below) include ginger and allspice, too. While many people associate beloved pumpkin pie recipes with Thanksgiving meals, Scientific American reports that pumpkin pie probably wasn’t served during Colonial times: “While we believe that American colonists were eating pumpkins simply because it would have been a prolific food source, their ovens would not have been capable of creating modern crusts as we know them.” Pumpkin spice’s modern rise to fame began in the 1950s, when McCormick first sold a blend on supermarket shelves. Since then, home cooks and popular brands alike have discovered myriad ways to make the most of these flavors, from cult-favorite lattes to family-secret pumpkin spice cookie recipes.
Straight from the Thrive Market Test Kitchen, this is the spice blend we reach for regularly between September and March. Pro tip: don’t be shy about doubling or tripling the recipe so you’ll have enough for several months. The mix also makes a thoughtful hostess gift.
Ingredients
3 tablespoons Thrive Market Organic Ground Cinnamon
2 teaspoons Thrive Market Organic Ground Ginger
2 teaspoons Thrive Market Organic Ground Nutmeg
1 ½ teaspoons Thrive Market Organic Ground Allspice
1 ½ teaspoons Thrive Market Organic Ground Cloves
Instructions
Combine all ingredients in a small jar. Seal and store for up to six months.
A DIY spice mix is just the beginning. To celebrate all things pumpkin, stock your pantry with these favorite fall ingredients.
No need to wait until pumpkin season to bust out the pumpkin spice cake mix. Wondering what makes Simple Mills such a gluten-free favorite? Just ask Thrive Market member Barbara, who shares this mix “makes the softest, moist bread in literal minutes. It’s a new staple in my pantry!”
Not into the DIY route? No problem. Primal Palate does all the work for you with its pumpkin pie spice, made with organic ingredients including Saigon cinnamon, nutmeg, and cloves. If you need a few ideas, just turn to member Carly from New York, who uses it all year: “I put it on top of and in pancakes, on French toast, and my absolute favorite way to use this (besides baking) is a sprinkle on top of my morning coffee.”
Ask Thrive Market staffers what they keep on hand this time of year and you’ll definitely see pumpkin purée on the list. Ours is made with vine-ripened, sustainably farmed pumpkins, and it’s not just for humans. In addition to using it for recipes, member Shelly from Wisconsin uses it as a supplement for her dogs.
Pumpkin spice lattes are always popular (we’re sharing two favorite recipes below), but there’s more you can do with everyone’s favorite seasonal spice mix, including pancakes, smoothies, and of course, pumpkin spice dessert recipes.
Your search for the perfect homemade pumpkin spice latte ends here. In addition to all the usual suspects (hello, ground cinnamon, and nutmeg), this drink adds turmeric to the mix for extra nutrition.
Upgrade your morning coffee with a steamy pumpkin pie spice latte that tops off your favorite brew with real pumpkin, spices, and maple syrup for a touch of sweetness.
It’s time to switch up your usual frozen sip with a pumpkin pie-inspired beverage. Let your blender do the work of breaking down dates, pumpkin, spices, coconut milk, hemp seeds and a frozen banana—it’ll taste like dessert for breakfast!
Meet the quintessential fall snack cake—an easy pumpkin bread recipe you’ll love instantly. This paleo-friendly loaf uses a trio of gluten-free flours (almond, tapioca, and coconut) for a moist crumb, and sweetens with maple syrup instead of cane sugar.
No need to use your own spices here—this batch of seasonal cookies is made with a mix from Simple Mills that’s laced with cinnamon, nutmeg, and clove. The cookies are satisfying on their own, but don’t miss the irresistible and creamy hazelnut spread.
Kids (and adults) will love this vegan version of a classic toaster treat, complete with an autumnal spin. The filling combines pumpkin purée with spices like ginger and nutmeg, then drizzles each pie with a sweet maple glaze.
If you believe no holiday meal is complete without pumpkin pie, you’ll love our paleo-friendly version. The nutty crust features pecans and walnuts, while the creamy filling comes together with pumpkin purée, eggs, coconut cream, and plenty of spices.
This gluten-free and vegan recipe makes use of quinoa flour as the base, plus a generous two tablespoons of pumpkin pie spice for real fall flavor. The tofu-maple filling is optional, but it adds a special touch.
All you need to make this addictive snack are six simple ingredients and about 20 minutes. Before being roasted, the seeds are tossed with cinnamon, ginger, nutmeg, and cloves for a perfect fall flavor combo
We also have our own beloved pumpkin recipe to spice up your fall. It’s all naturally sweetened and easy to make! It’s sure to be a favorite for the whole family
And when you purchase a Thrive Market membership, you can choose a FREE gift up to a $24 value!
Not sure if you’re ready to try it out? New members have a 30-day risk-free cancellation period.
Ingredients 1 Ripe Banana, Mashed 1/3 Cup Olive Oil 1/4 Cup Honey 1 Cup Pumpkin Puree 2 tsp Vanilla Extract 1 Egg Replacer or 2 tsp Apple Cider Vinegar 2 1/2 tsp Pumpkin Spice 1/4 Cup Unsweetened, non-dairy milk 1 3/4 Cup Flour 1 tsp …
Serves: 6-8 Time: 1 Hour & 30 Minutes This is the hearty kind of veggie gumbo that sticks to your ribs! With a smoky hint from roasted red pepper and (optionally) a splash of liquid smoke, you can create heart healthy and nutritious gumbo for …
This recipe is adapted from Veganomicon. It’s Fall and that means soup season is here! This vegan soup is nutrition-packed and heartwarming for the soul as the cool weather approaches. Even the pickiest of eaters will warm up to a comforting bowl of this soup!
Serves: 6 Prep time: 15 minutes Cook time: 45-50 minutes
2 Tbs olive oil
1 Large yellow onion, thinly diced
1 Cup carrots, peeled and thinly sliced rounds
2 Cloves garlic, minced
2 Cups white mushrooms, sliced
1 Celery stalk, thinly sliced
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp ground black pepper
6 cups vegetable stock or water (with vegetable bouillon)
1 (15 oz.) can of chickpeas, drained and rinsed
6-10 ounces rotini pasta*
First, preheat a soup pot over medium-high heat with olive oil.
Next, sauté the onions, carrots, and celery for about 10 minutes.
Then, add the garlic, mushrooms, and seasoning, sauté for another 5 minutes. Add a splash of water to the pot to deglaze the bottom.
Afterward, add 6 cups of stock or water with bouillon and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, add the pasta. Reduce the heat to medium-low so the at the soup is at a low boil.
Cover the pot and continue to cook for about 15 minutes, stirring occasionally until the pasta is cooked through.
Adjust flavor as desired by adding salt and black pepper. Serve as it is or with crackers and enjoy!
Leftovers can be stored in the freezer for up to two weeks or in the refrigerator for 4-5 days.
If you are on a gluten-free diet, we recommend substituting the rotini with chickpea pasta which does not need to cook for as long, 5-10 minutes.
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This tasty vegan recipe is fully plant-based and can be adapted for gluten-free diets by substituting the pasta. While it is optional to add all the veggies we’ve added to our recipe, you can enjoy this kale pesto on a variety of dishes or just …