Tag: easy recipes

Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you.

What makes this recipe stand apart? Well, it’s vegan and soy-free, and we can help you make it gluten-free. We also use less sugar than in your typical cake recipe, so this chocolate cake is much richer in chocolatey flavor and isn’t overwhelmingly sweet.

Give this rich, moist, and fluffy 2-layered cake a try and we’re certain it will be warmly welcomed by the pickiest of eaters.

Ingredients

Chocolate Cake Batter

  • 2 cups oat milk steeped in 1/2 cup coffee beans
  • 2/3 cup coconut or olive oil
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 2 tsp apple cider vinegar or 1 batch of egg replacer
  • 1 cup unsweetened cocoa powder
  • 2 heaping cups of unbleached, all-purpose flour (or gluten-free flour)
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder

Chocolate Cream Cheese Frosting

Directions

  1. Preheat the oven to 350ºF and prepare two 8-inch round cake pans by spraying with a nonstick cooking spray or lightly rubbing with a dash of olive oil and a paper towel.
  2. In a saucepan, steep your coffee beans with oat milk (or another non-dairy milk of your choice) on medium heat for 3-5 minutes. Reduce to low and allow it to steep for another 5-7 minutes or until the milk begins to take on the color of coffee. Stir with a whisk.
  3. Once steeped, use a strainer to separate the beans and oat milk, discard the coffee beans.
  4. Then, add the apple cider vinegar to the oat milk and allow it to combine for a few minutes* (if you’re using egg replacer powder, you can just prepare the egg replacer in place of this step and move on to the next step)
  5. In a large mixing bowl, add the oil, sugar, and vanilla extract (and egg replacer if using instead of apple cider vinegar). Lightly beat on low with a mixer or use a whisk until thoroughly combined.
  6. Then add the oat milk and whisk together.
  7. If you have a sifter, add the flour, cocoa powder, salt, baking powder, and baking soda to a sifter – or whisk the ingredients together in a separate bowl – and gradually add the dry ingredients to the wet ingredients while mixing in a stand mixer or using a hand mixer.
  8. Gradually cream together all ingredients, ensuring that the batter is smooth, creamy, and free of lumps. Taste and adjust sweetness as desired.
  9. Divide the batter evenly between your two baking pans and place in the oven.
  10. Bake the cakes for 25-30 minutes or until the center of your cake comes out clean when pricked with a toothpick.

Preparing the frosting

  1. While the cake is baking, combine softened smart balance and vegan cream cheese in a mixing bowl.
  2. Use a mixer to cream together until fluffy. Then, mix in the cocoa powder, salt, and vanilla extract. Add half of the powdered sugar and cream ingredients together until smooth.
  3. Taste and add more powdered sugar as desired. Frosting should be smooth and creamy.
  4. Place frosting in the fridge.

Assembling the cake

  1. Allow the cake to completely cool before frosting.
  2. Once the cake has, add a thick layer of cream cheese frosting between the top and bottom layers for a 2-layer cake. Then, use a butter knife to apply the frosting on the top and sides of the cake.
  3. Serve and enjoy!

For storage, keep covered in the refrigerator for up to 5-7 days. If you have excess frosting, you may add that to the cut side of the cake to retain its moisture and freshness.

More Deliciousness

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.

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, Youtube, Vimeo, and Facebook.

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty! Ingredients Quinoa & Capers Bowl 1 cup uncooked quinoa 3 …

All Recipes, Entree, Vegan
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by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold.

Ingredients

Broccoli & Bok Choy Noodle Bowl

  • 8 oz. edamame spaghetti
  • 2-3 cups broccoli florets, chopped
  • 2 medium shallots, thinly sliced
  • 1-2 garlic clove, minced
  • 2 heads bok choy, chopped
  • 3 Tbs Soy Sauce
  • 1 Tbs Sesame Oil
  • Rice Vinegar
  • Sesame Seeds
  • Sriracha (optional)

Directions

  1. Begin by preparing your vegetables and measuring out your spices, set aside.
  2. Then, in a large pot, bring 8 cups of water to a boil. Once boiling, add edamame noodles to the water and cook for 3-5 minutes. Drain noodles and set them aside.
  3. Next, in a large skillet, set heat to high and add sesame oil.
  4. Once hot, begin cooking shallots and minced garlic. Cook until the shallots are translucent. Add 2 tsp sesame seeds.
  5. Afterward, add the broccoli and the white part of the chopped bok choy. Save the leafy green ends for later.
  6. Add 1 Tbs of Soy Sauce and the ground ginger, stir well. Add a splash of rice vinegar as needed to prevent sticking. Cook for 5-7 minutes.
  7. Then, add the leafy greens and reduce heat to medium-low. Cook for 5 minutes.
  8. Once the greens have wilted slightly, add the edamame noodles to the pan, add the remaining soy sauce and another splash of rice vinegar and incorporate the vegetables into the noodles. Adjust flavor as desired with soy sauce, ginger, and add sriracha for an extra kick.
  9. Top with extra sesame seeds, serve and enjoy. Other optional toppings could include lime juice, minced cilantro, sriracha, or chopped peanuts. This dish could also be served cold.

More Deliciousness

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.

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Marinated Tofu
February 3, 2021

Marinated Tofu

Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables. In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious! Modify …

All Recipes, Appetizer, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
21 Mediterranean Diet Recipes
January 27, 2021

21 Mediterranean Diet Recipes

A new year calls for new goals, and sometimes those goals can be revisiting our personal health and lifestyle. A Mediterranean diet offers a wide array of health benefits while also being delicious. Accordingly, a Mediterranean diet includes: Daily consumption of vegetables, fruits, whole grains, …

All Recipes, Appetizer, Beverage, Breakfast, Cooking Tips, Dip, Entree, Gluten Free, Vegan
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by egccstaff
Vegan Jambalaya
January 25, 2021

Vegan Jambalaya

A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired.

Ingredients

Serves: 6-8 Time: 45-50 minutes

Vegan Jambalaya

  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 1-2 Tbs olive oil
  • 1 (15.5 oz) can red kidney beans, drained & rinsed
  • 2 cups uncooked rice
  • 1 (15.5 oz) can black beans, drained & rinsed
  • 1 (14 oz) can diced tomatoes, drained & rinsed
  • 4 cups vegetable broth (plus extra as needed)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp ground thyme
  • 2-3 pinches black pepper
  • 1 tsp marjoram
  • 3 heaping Tbs tomato paste
  • 1/2 tsp garlic or onion powder
  • 1-2 bay leaves
  • White vinegar or cooking sherry as needed

Directions

  1. Begin by preparing all of your vegetables, rinsing the beans and tomatoes, measuring out your spices, rice, and stock.
  2. Then, in a large pot, heat the olive oil on medium-high. Start sautéing the garlic, onion, bell pepper, and celery. Stir continually for 12-15 minutes. Gradually add a splash of white vinegar or cooking sherry as needed to prevent sticking.
  3. Once the vegetables are plenty soft, add the tomato paste and rice. Stir for 5 minutes. Add the beans, tomatoes, and seasoning. Stir in well.
  4. Add the vegetable stock and bring the mixture to a boil.
  5. After your mixture has reached a boil, cover with a lid and reduce heat to low, and simmer for 25-30 minutes or until rice is soft. Check on the jambalaya occasionally to ensure the rice is not stuck to the bottom. Add more vegetable broth as needed.
  6. When the liquid is evaporated and the rice is soft, your vegan jambalaya is ready to serve! Top with chopped scallions and hot sauce if desired.

If you’re cooking with a plant-based protein or sausage, we recommend cooking that in the pan before adding the vegetables and then removing it from the pan and adding it back in halfway through the simmer stage.

Nutrition Information

More Deliciousness

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.

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
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by egccstaff