Recent Posts

S’mores Pie
February 17, 2025

S’mores Pie

S’mores Pie is a no-bake chocolate pie and graham cracker crust. This creamy dessert is easy to make and is a delicious way to take care of any leftover s’more ingredients. You can use a homemade crust or a store-bought graham cracker crust. Ingredients Serves: …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff
Rutabaga & White Bean Stew
February 8, 2025

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread. Ingredients Serves: 6 Time: 60 minutes Rutabaga & White Bean Stew Directions NUTRITION INFORMATION Nutrition Disclaimer MORE DELICIOUSNESS If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Coconut Tofu & Rice Soup
January 31, 2025

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients.

Ingredients

Serves: 4-6 Time: 45-50 minutes

Coconut Tofu & Rice Soup

  • 2 Tbs non-dairy butter
  • 3 medium carrots, diced
  • 1 medium yellow onion, diced
  • 2-3 garlic cloves, minced
  • 2-3 small red potatoes, diced
  • 1/2 cup green peas, fresh or frozen
  • 1 cup broccoli florets, chopped
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • x2 13.5 oz cans lite coconut milk
  • 1 tsp dried lemongrass
  • 2 tsp ground ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 block soft tofu, cubed
  • Rice for serving

Directions

  1. Prepare all of your vegetables. Use a rice cooker or pot to cook the rice separately.
  2. In a 4 qt. pot, set heat to medium high. Once hot, add the non-dairy butter and begin sautéing the onion, carrot, and garlic. Stir for 5-7 minutes, or until the onions are translucent.
  3. Then, add the zucchini, squash, and peas. Stir for 2-3 more minutes.
  4. Add the seasonings and coconut milk. You can also substitute one of the cans of coconut milk for a cup of vegetable broth.
  5. Bring to a low boil, then reduce heat to low and simmer.
  6. Simmer for 15-20 minutes, adding in the broccoli florets and tofu in towards the last 10 minutes.
  7. Taste and adjust seasoning as desired.
  8. Serve with rice, garnish with lime juice and sriracha if desired.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Matcha Cookies
January 23, 2025

Matcha Cookies

Matcha Cookies that are vegan-friendly and easy to make! Tastes just like a cup of matcha, lightly sweetened. Perfect with any cup of tea or coffee. Ingredients Yields: ~1 dozen Matcha Cookies Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more …

Baking, Plant-Based, Vegan
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by egccstaff
Black-Eyed Peas & Collards
January 17, 2025

Black-Eyed Peas & Collards

Black-Eyed Peas & Collards, the classic southern pairing, is delicious, rich in nutrients, and easy to prepare. Serve it up with cornbread on the side! Ingredients Serves: 8 Time: 1 hour plus 8 hours prep Black-Eyed Peas & Collards Black-Eyed Peas Collards Directions Nutrition Information …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Egg-free Biscotti
January 9, 2025

Egg-free Biscotti

Egg-free Biscotti that is vegan-friendly and easy to make! This recipe can also be tried out with 1:1 gluten free flour. Enjoy biscotti with a cup of coffee or tea. Because this recipe is baked twice, you can store the biscotti in an airtight container at room temperature for 2 weeks.

Ingredients

Egg-free Biscotti

  • 3 fl. oz. aquafaba (liquid from chickpea can)
  • 100 grams sugar
  • 120 grams whole, unsalted almonds (sliced almonds can also be used)
  • 120 grams all-purpose flour
  • A pinch of salt
  • 1/2 tsp vanilla or almond extract (optional)

Directions

  1. Preheat the oven to 345ºF and prepare a 4 x 8-inch loaf pan by lightly greasing it with cooking spray.
  2. Using a stand mixer or a hand mixer with the whisk attachment, add the aquafaba to a large mixing bowl and whip the aquafaba until you’ve achieved stiff peaks (about 10-12 minutes).
  3. While the mixer is still going, add the sugar slowly, 1 tablespoon at a time.
  4. Then, use a rubber spatula to carefully fold the flour, almonds, and any flavor extract should you choose to add one. Combine until it is just formed.
  5. Once the batter has come together, add it to the loaf pan, using the spatula to even out the top. Place in the oven and bake for
  6. Remove the loaf from the oven and let it cool out of the tin on a wire rack. Once it has reached room temperature, fully wrap it in foil and let it rest for 1-2 days to fully dry out.
  7. Once you’re ready for the second bake, preheat the oven to 320ºF. Use a sharp knife to cut wafer-thin pieces, lining them onto 1-2 baking sheets. Bake for 20 minutes, flipping halfway through to ensure they’re golden on both sides.
  8. Remove from the oven, cool before enjoying, and store leftovers in an airtight container for up to 2 weeks at room temperature.

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, and Facebook.

All Recipes, Appetizer, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Vegan Potato Salad
January 3, 2025

Vegan Potato Salad

Vegan Potato Salad with veganaise, cucumber, dill, turmeric, and carrot. This delicious recipe is easy to make. Ingredients Vegan Potato Salad Directions 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 …

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Chick’n Chili
December 20, 2024

White Chick’n Chili

White Chick’n Chili is a hearty protein dish that is rich and comforting in the winter. This dish can be made with plant-based chick’n or you may use poultry. Ingredients Serves: 6-8 Time: 45 minutes White Chick’n Chili Directions Nutrition Information Nutrition Disclaimer More Deliciousness …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Loukoumades
December 11, 2024

Loukoumades

Loukoumades are delicious little Greek donuts, sometimes called honey puffs, as they are light, airy, and drizzled with honey. You can also top them with crushed pistachios, but for ours, we used walnuts.

Ingredients

Yield: ~35 donuts

Loukoumades

  • 2 tsp active dried yeast
  • 4 oz. warm water + 6 oz. warm water set aside
  • 300 grams all-purpose flour
  • 1/2 tsp salt
  • Neutral-flavored oil for frying
  • Honey and crushed nuts for topping

Directions

  1. In a small bowl, combine the active dried yeast with 4 oz. of warm water. Mix and allow it to bloom for 5 minutes.
  2. Meanwhile, in a large bowl, sift together the flour and salt. After the yeast has bloomed, make a well in the center of the flour, pour in the yeast water plus 6 additional oz. of warm water. Use a wooden spoon to mix the batter together until sticky, runny, and well combined.
  3. Cover the bowl with plastic wrap and set it in a warm location, proofing for at least one hour or until the dough has doubled in size. It should be a bit bubbly and light once fully proofed.
  4. Set aside some oil in a cup and place in the fridge to cool.
  5. When you’re ready to fry the donuts, fill a large pot with about 2-3 inches depth of oil. Bring the oil to 345ºF and then you’re ready to fry, just be sure to maintain the temperature while frying.
  6. Use a small dessert spoon and dip it in the cold oil to then scoop up a small amount of batter. You may use another spoon dipped in the cold oil to help shape the batter into a more even sphere into the oil. Repeat until the pot is full but not so much that the donuts don’t have a little room to move around.
  7. Fry the donuts for 1-2 minutes, turning them so they are an even golden color all the way around. Use a metal slotted spoon or tongs to remove the donuts. Place the cooked donuts on a sheet with paper towels to absorb extra oil. Continue step 6 and 7 until all the batter is used.
  8. While the donuts are still warm, drizzle lightly with honey and the crushed nuts. Serve warm, best enjoyed fresh.

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, and Facebook.

All Recipes, Baking, Breakfast, Dessert
-
by egccstaff
Warm Quinoa Salad & Roasted Cauliflower
December 6, 2024

Warm Quinoa Salad & Roasted Cauliflower

Warm Quinoa Salad & Roasted Cauliflower with celery, carrots, onion, and kale. This delicious and easy recipe is rich in nutrients. Ingredients Serves: 3-4 Time: 40 minutes Warm Quinoa Salad & Roasted Cauliflower Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff