Recent Posts

Watermelon Salsa
August 4, 2021

Watermelon Salsa

Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Dark Chocolate Peanut Butter Granola
August 2, 2021

Dark Chocolate Peanut Butter Granola

This homemade Dark Chocolate Peanut Butter Granola is delicious on its own or with yogurt or fruit. Make yourself a batch with just a few simple ingredients. If you are gluten sensitive you can substitute for gluten-free oats. Ingredients Dark Chocolate Peanut Butter Granola 4 …

All Recipes, Appetizer, Baking, Breakfast, Vegan
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by egccstaff
Watermelon & Mint Agua Fresca
July 30, 2021

Watermelon & Mint Agua Fresca

Watermelon & Mint Agua Fresca is simply blended watermelon served up with a pinch of sugar, lime juice, and fresh mint leaves over ice. This delicious beverage is perfect for a hot summer day. And with fresh, sweet watermelon, you don’t even need to add the sugar.

We recommend buying a seedless watermelon and using a mesh strainer. You can use a blender, food processor, or immersion blender to make your watermelon juice

Ingredients

Watermelon & Mint Agua Fresca

  • 1 whole watermelon, seeded & cubed
  • 1-2 limes
  • Ice cubes
  • Mint leaves for serving
  • Optional: Sugar and plain soda water

Directions

  1. Break down your watermelon on a sturdy surface, placing a slightly damp kitchen towel under your cutting board to prevent it from sliding around. Use a serrated knife for an easier cut through the watermelon rind.
  2. Remove any seeds and cube the watermelon, placing the cubes into a large bowl.
  3. Gradually blend the watermelon cubes in batches with your blender or processor. Once blended, transfer the juice through a mesh strainer into a pitcher or other serving container to catch the remaining seeds.
  4. Continue this process until all of your watermelon has been juiced.
  5. For serving, pour 8-10 ounces of watermelon juice into a tall glass.
  6. Cut the lime in quarters and squeeze one or two quarters into the glass.
  7. Add a few ice cubes and 1-2 fresh mint leaves.
  8. Serve and enjoy!

For added sweetness, you can add a teaspoon of granulated sugar to the glass. Or you can top off the juice with soda water for a bubbly drink.

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, Vimeo, and Facebook.

All Recipes, Beverage, Gluten Free, Vegan
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by egccstaff
Gluten-Free Creamy Tomato Pasta
July 28, 2021

Gluten-Free Creamy Tomato Pasta

This recipe for Gluten-Free Creamy Tomato Pasta uses chickpea pasta, but you can use any gluten-free pasta of your choosing. For the creamy tomato sauce, we offer you two sauce recipes, one that’s vegan and one that is for dairy lovers. Ingredients Serves: 4 Time: …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Green Coconut Curry
July 21, 2021

Green Coconut Curry

Green Coconut Curry with fresh lemongrass makes for a hearty but not-to-heavy meal. This Green Coconut Curry is perfect all year round. For a creamier curry, we recommend substituting the vegetable broth for a second can of lite coconut milk. And we recommend trying this …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Mint Chocolate Scones
July 19, 2021

Mint Chocolate Scones

Mint Chocolate Scones that are vegan and allergen-friendly. These scones are low in sugar and absolutely scrumptious when served with coffee or tea. Serve them fresh when hot and you can store them at room temperature for 2-3 days in the refrigerator for 5 days. If storing in the refrigerator, you can reheat them in the oven at a low temperature for 5-10 minutes or in the microwave for 15 seconds.

If you are gluten-free, substitute for gluten-free flour

Ingredients

Mint Chocolate Scones

  • 2 cups all-purpose flour
  • 1 egg replacer or 1 Tbs flax meal mixed with 2 Tbs warm water
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 8 Tbs cold smart balance or other vegan butter
  • 2 tsp fresh mint leaves, chopped*
  • 1/4 cup allergen-friendly chocolate chips
  • Oat milk (as needed)
  • *If you don’t have fresh mint, substitute 1/2 tsp peppermint extract

Icing ingredients

  • 1/2 cup powdered sugar
  • 1-2 Tbs Oat milk

Directions

  1. Preheat the oven to 350ºF
  2. In a large mixing bowl, combine the flour, salt, vanilla, and sugar. Whisk together.
  3. Create a hole in the middle of the flour mix and pour in the egg replacer.
  4. On top of that, add in the 8 Tbs of cold vegan butter.
  5. Using your hands or a pastry blender, mix the wet ingredients into the dry. The dough should be semi-firm but easily shapeable and not too sticky. If the dough is very dry, add a splash of oat milk or other non-dairy milk as needed. Fold in the mint and chocolate chips by hand.
  6. Once well combined, turn the dough out onto a lightly floured surface and form it together into a log about 1 1/2 – 2 inches in height.
  7. Use a pastry cutter or knife to cut out triangles along the length of the dough log.
  8. Add the shaped scones to a baking sheet.
  9. Place in the oven and bake for 10 minutes, rotating, and baking for 10-12 more minutes or until the scones are lightly golden.
  10. If using icing, mix together those ingredients to achieve an icing that is not too liquidy. Pour over the scones after they have cooled.
  11. Serve with a cup of coffee or tea and enjoy!

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, Vimeo, and Facebook.

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff
Kimchi Stir-Fry
July 16, 2021

Kimchi Stir-Fry

Kimchi Stir-Fry is the right balance of spicy and richness without being a heavy dish. Remember, you can always substitute the protein based on your diet and preference. And you can try serving this dish with a soft boiled egg if desired. If you have …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Balsamic Vegetable Pasta
July 14, 2021

Balsamic Vegetable Pasta

This recipe for Balsamic Vegetable Pasta is super simple but incredibly tasty! If you need an easy dinner fix on a budget, this recipe is perfect. Plus, it serves well as a cold pasta salad for lunch the next day. Top with Parmesan cheese or …

All Recipes, Entree, Vegan, Videos
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by egccstaff
Summer Roasted Tempeh & Vegetables
July 12, 2021

Summer Roasted Tempeh & Vegetables

Summer Roasted Tempeh & Vegetables make for a perfect side dish or served with a grain and a nice bed of fresh greens. You can mix and match with your favorite summertime vegetables such as sweet potatoes, okra, or eggplant. We paired our roasted vegetables with a delicious “cheesy” roasted cauliflower and a brussels sprouts salad.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Summer Roasted Tempeh & Vegetables

  • 3-4 small red potatoes or 1 large sweet potato
  • 1 large yellow squash or zucchini, diced
  • 1/2 large yellow or red onion, diced
  • 1 medium orange bell pepper, diced
  • 2 celery stalks, diced
  • 1 large carrot, chopped
  • 1 package of tempeh, cubed
  • 2 Tbs olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp ground thyme
  • 1/2 tsp ground sage
  • 2 Tbs apple cider vinegar

Directions

  1. Preheat the oven to 400ºF
  2. Rinse, dry, and prepare your vegetables. After chopping them, toss them into a large mixing bowl.
  3. Add in the seasonings, olive oil, and apple cider vinegar to the mixing bowl and mix well into the vegetables until they are all evenly coated.
  4. Spread vegetable mix out into a baking pan and place in the oven.
  5. Roast vegetables for about 45 minutes, rotating and mixing the vegetables halfway through. Cook until the potatoes are soft and the vegetables have a light crisp. If you have fresh cherry tomatoes, you can toss them in during the last 20 minutes of cooking for added flavor.
  6. Once vegetables are done, remove them from the oven, serve and enjoy!

If you want to avoid soy products, you can leave out the tempeh and substitute for chicken or red kidney beans.

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, Vimeo, and Facebook.

All Recipes, Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Meatless Pasta Sauce
July 9, 2021

Meatless Pasta Sauce

This Meatless Pasta Sauce makes for a vegan-friendly and easy-to-make weeknight spaghetti. We added some extra vegetables to our sauce, but you can get by with just the beyond meat, some onion, and garlic. If you’re vegetarian, top your spaghetti with Parmesan cheese, or if …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff