Banana Oat Bars
Banana Oat Bars are easy to make and are great for a quick breakfast on the go. This recipe is also easy to modify if you want to try a different nut-butter, sweetener, or try adding dried fruit or chia seeds for an extra omega-3 …
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Sweet Potato Gnocchi
Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based! …
Plum Upside Down Cake
Plum Upside Down Cake is a delicious treat to enjoy in the summer and is easy to make! This plant-based recipe is quick and simple to follow with nothing too fancy. You can substitute the almond flour for another type of nut and grinding it in a food processor until fine and crumbly. Or you can try using a gluten free or oat flour option.
Ingredients
Plum Upside Down Cake
- 1 1/2 cup all-purpose flour
- 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2/3 cup non-dairy milk
- 1/4 cup non-dairy butter or vegetable oil
- 1/2 cup sugar
- 1 Tbs lemon juice
- 2-3 plums, seeds removed & thinly sliced
- 1 Tbs maple syrup, agave nectar or honey
Directions
- Preheat the oven to 360ºF and prepare an 8-inch cake pan or springform pan by lightly greasing the bottom and sides.
- Cut the plums and arrange neatly on the bottom of the pan, drizzle with the maple syrup, agave, or honey. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, all spice, cinnamon, and ginger.
- In a medium bowl, whisk together the non-dairy milk, butter, vanilla, sugar, and lemon juice.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Whisk the batter together until it is smooth.
- Pour the batter onto the plums into the pan, leveling out and smoothing with a spoon or rubber spatula.
- Place in the oven and bake for about 35 minutes or until a toothpick or fork comes out clean. Allow the cake to cool for 15 minutes before flipping.
- Cool for about 10 more minutes before cutting and serving.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
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Banana Date Scones
Banana Date Scones are deliciously moist and low in added sugar. These scones are easy to make, so you can enjoy them throughout the week! Ingredients Yield: 8 large scones Time: 45 minutes Banana Date Scones Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …
White Bean & Lentil Stew
White Bean & Lentil Stew is a delicious and easy dish served over rice or with naan. This Moroccan-inspired recipe is rich in protein and can be enjoyed any time of the year. Ingredients Serves: 4-6 Time: 45-60 minutes White Bean & Lentil Stew Directions …
Tomato & Herb Grain Bowl
Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance.
Ingredients
Serves: 4-5 Time: 60 minutes
Tomato & Herb Grain Bowl
- 1 cup brown rice, pre-cooked
- 1 cup whole-grain barley, pre-cooked
- 1/2 yellow onion, diced
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1 can petite diced tomatoes
- 2 cups kale, stems removed & chopped
- 1 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 1 tsp black pepper or to taste
- Salt to taste
- Olive oil
- 1 cup chickpeas
- 1 cup green peas
- 2 Tbs tomato paste
- 2 Tbs water
Directions
- In a large skillet, set heat to medium. Once hot, add just enough olive oil to lightly coat the pan.
- Begin sautéeing the onion. Cook for 5 minutes, then add the garlic. Stir for 1 minute.
- Next, add the mushrooms, diced tomatoes, chickpeas, and green peas.
- Stir together for 3-4 minutes, then add the seasonings, cooked barley and rice, water, and tomato paste.
- Bring heat to a simmer, cover with a lid, and allow the flavors to marinade for 10-15 minutes, adding the kale in during the last minutes, allowing it to wilt.
- Taste and adjust seasonings as desired.
- Serve immediately.
Nutrition Information
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, and Facebook
Quick Pickled Onions
Quick Pickled Onions are easy to make and have ready in a few hours. A pickled red onion is a great garnish or addition to a salad. You can also use this same recipe for pickled carrots, cherry tomatoes, or okra. Ingredients Quick Pickled Onions …
Cashew Almond Ricotta
Cashew Almond Ricotta is a non-dairy alternative that is rich and delicious! Use this recipe in lasagna, on pizzas, or try it with stuffed shells, peppers, or mushrooms! A quick and easy no-fuss recipe as long as you have a food processor or high-speed blender. …
Urad Dal & Cauliflower
Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut milk. We also added steamed tofu to this dish, but you could add paneer cheese or goat cheese
Urad Dal, or black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal. Urad dal is rich in antioxidants, which can benefit the heart, liver, and kidneys.
The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or in water at room temperature for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.
Ingredients
Serves: 4-5 Time: 45-50 minutes + 6-8 hours prep
Urad Dal & Cauliflower
- 1 cup soaked urad dal
- 2 cups cauliflower florets, chopped
- 1/2 yellow onion, diced
- 1 cup mushrooms, sliced
- 1 Tbs red curry powder
- 8 oz. tomato sauce
- 1 (14 oz) can lite coconut milk*
- 2 tsp curry powder
- 1 tsp garam masala
- 1/4 tsp red chili flakes (optional)
- 1 tsp ground ginger
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2-3 Tbs olive oil or coconut oil
- Cooked jasmine rice
- 1 Tbs lemon juice
- Cilantro for garnish (optional)
Directions
- Prepare the urad dal using the instructions above.
- When you’re ready to cook, prepare the vegetables and cook your rice. In a large skillet, set heat to medium.
- Once hot, add the 2 Tbs of oil and sauté the cauliflower for about 5-7 minutes, stirring occasionally.
- Then, add the curry paste and seasonings. Stir together for 1-2 minutes, then add the onions and a splash of water to deglaze the pan.
- Cook together for another 3-4 minutes before adding the mushrooms and tomato sauce. Stir for 2-3 more minutes.
- Add the coconut milk and lemon juice, pre-prepped and cooked dal, and bring to a low boil.
- Cover with a lid, reduce heat to low, and simmer for 15-20 minutes.
- Serve over rice, add garnish if desired, and enjoy!
Nutrition Information
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, and Facebook
Drunken Noodles
Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season. Ingredients Serves: 4 Time: 60 minutes Drunken Noodles Stir Fry …