Tag: breakfast

Leftover Cranberry Sauce Muffins
December 2, 2022

Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins, a quick and easy recipe to make use of leftover holiday cranberry sauce. Enjoy these muffins for breakfast or brunch or as a midday pick-me-up with coffee or tea. Ingredients Yield: 12 Time: 30 minutes Leftover Cranberry Sauce Muffins Crumb tobbing …

All Recipes, Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Apple Bread
October 7, 2022

Apple Bread

Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if …

Baking, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
Pumpkin Cranberry Scones
September 14, 2022

Pumpkin Cranberry Scones

Pumpkin Cranberry Scones are here just in time as summer drifts away. These moist and delicious scones pair excellently with a cup of coffee or tea in the morning. While we used dried cranberries you can give this recipe a try with fresh cranberries as well!

Ingredients

Yield: 12-16 scones Time: 45-50 minutes

Pumpkin Cranberry Scones

  • 2 cups flour
  • 1 Tbs pumpkin spice
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 cup cold vegan margerine
  • 1/4 cup plain non-dairy milk
  • 4 tsp ground flaxseed
  • 1 1/2 cup pumpkin puree
  • 2 Tbs molasses
  • heaping 1/2 cup dried cranberries
  • 2-3 Tbs pepitas (pumpkin seeds) for garnish

Directions

  1. Preheat the oven to 350ºF and prepare two baking sheets by lightly greasing them or lining with a silicon baking mat.
  2. In a large bowl, whisk or sift together the flour, pumpkin spice, sugar, baking powder, baking soda, and salt.
  3. Then, in a separate medium bowl, whisk together the flaxseed and non-dairy milk.
  4. Next, combine the pumpkin, molasses, and vanilla extract into the flaxseed and non-dairy milk, mixing together well.
  5. Then talk the cold vegan butter and cut into pieces. Add to the flour mix and cut into the flour with a pastry cutter or heavy fork until the dough is flaky.
  6. Create a well in the dough and pour in the pumpkin mix. Then add the cranberries.
  7. Carefully fold the pumpkin into the dough being sure not to over mix but fully combining the wet and dry ingredients until a soft batter is formed.
  8. Equally split the batter between the two baking sheets, using a rubber spatula to form the batter into at least 1 inch thick rounds.
  9. Use a sharp knife to slice the batter into 6-8 triangles and then top with pepitas.
  10. Place the scones in the oven and bake for 30-35 minutes or for 40 minutes for less moist scones.
  11. Remove from the oven once baked, and allow them to cool before slicing them again to separate each scone.
  12. Store at room temperature for 3-4 days.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Cranberry Almond Bars
August 19, 2022

Cranberry Almond Bars

Cranberry Almond Bars are a delicious snack for the whole family to enjoy! This recipe is also a great starter recipe if you’re introducing your children to cooking/preparing food. You can use store-bought almond butter or try our homemade almond butter recipe. This recipe can …

All Recipes, Appetizer, Breakfast, Dessert, Plant-Based, Vegan
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by egccstaff
22 Summer Recipes for 2022
July 22, 2022

22 Summer Recipes for 2022

Summer is a beautiful time of year to enjoy the lush greenery and bright sunshine. But, it’s important to keep up your energy and stay on top of your nutritional intake during the hot summer months. Here are 22 of our favorite Summer Recipes for …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Vegan
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by egccstaff
Mango Pineapple Chia Seed Pudding
July 20, 2022

Mango Pineapple Chia Seed Pudding

Mango Pineapple Chia Seed Pudding topped with coconut flakes makes for a delicious treat to enjoy in the summertime. Serve this up for breakfast, a midday snack, or as dessert!

Ingredients

Serves: Time: Overnight

Mango Pineapple Chia Seed Pudding

  • 1 whole mango, peeled & chopped (pit removed)
  • 1 1/4 cup dairy-free milk (oat, coconut, soy, almond, etc.)
  • 1/4 cup chopped pineapple
  • 3 Tbs chia seeds
  • Extra fruit for serving
  • Dried unsweetened coconut flakes (toasted or untoasted)

Directions

  1. In a blender or food processor, combine the mango, pineapple, and dairy-free milk. Blend until fully combined.
  2. Transfer the mixture to a bowl or large mason jar with a tight sealable lid. Add in the chia seeds, stir in well, cover with a lid, and place in the refrigerator overnight. Give the jar a few shakes in the evening before going to bed.
  3. When ready to serve, top with extra mango or pineapple and dried coconut flakes, 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, Appetizer, Breakfast, Dessert, Gluten Free, Vegan
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by egccstaff
Turkish Roasted Potatoes
May 27, 2022

Turkish Roasted Potatoes

Turkish Roasted Potatoes make for a delicious breakfast hash, brunch item, or a side dish for dinner. This versatile dish has a spicy and sweet flavor profile and can be mixed and matched with different root vegetables. We include an option for mixing your own …

All Recipes, Appetizer, Breakfast, Entree, Gluten Free, Vegan
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by egccstaff
Strawberry Chia Seed Pudding
May 16, 2022

Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding is a light dessert or breakfast that you can serve with fresh fruit such as strawberries, blueberries, or bananas. If you’re serving this for breakfast, top with some granola or toasted coconut flakes if desired. Chia seeds are rich in magnesium, …

All Recipes, Breakfast, Dessert, Gluten Free, Vegan
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by egccstaff
Veggie Beans & Toast
May 4, 2022

Veggie Beans & Toast

Veggie Beans & Toast makes for an easy & nutritious weekend breakfast if you’re low on ingredients but want to make something filling to start your day. This recipe is delicious & easy to make even without the added veggies.

Ingredients

Serves: 2-3

Veggie Beans & Toast

  • Sliced bread (1-2 slices per person)
  • 1 can black beans, drained & rinsed
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 cup vegetable stock
  • 1 small onion, small diced
  • 1 small bell pepper, small diced
  • 2 garlic cloves, minced
  • 1/2 yellow squash & zucchini, finely chopped
  • Salt & black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp ground mustard
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1 Tbs olive oil

Directions

  1. Begin by preparing your vegetables and set aside.
  2. Then drain & rinse the black beans and tomatoes in a colander.
  3. In a large skillet, heat the olive oil on high heat.
  4. Once hot, begin sautéeing the garlic for 1-2 minutes or until fragrant.
  5. Then, add in the onion, bell pepper, zucchini & squash.
  6. Cook the vegetables together for 7-10 minutes on medium high heat, then add the seasonings.
  7. Next, add the black beans and tomatoes and vegetable broth.
  8. Allow the mixture to reach a low boil, then reduce to low and simmer together for about 10-15 minutes or until vegetables are softened.
  9. Meanwhile, begin toasting your slices of bread.
  10. Taste and adjust seasoning as desired.
  11. Serve beans & veggie mix over toast 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, Breakfast, Vegan
-
by egccstaff
Sourdough Coffee Cake
March 30, 2022

Sourdough Coffee Cake

Sourdough Coffee Cake is an excellent recipe to make with sourdough discard if you’ve been keeping a sourdough starter around. This is a classic coffee cake that can be vegan or vegetarian friendly that is perfectly moist with the right level of crumble on top. …

All Recipes, Baking, Breakfast, Dessert, Vegan
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by egccstaff