Tag: Vegan

Chocolate Almond Cranberry Cookies
August 24, 2022

Chocolate Almond Cranberry Cookies

Chocolate Almond Cranberry Cookies that can be easily made gluten-free and allergen-friendly! These cookies are lightly crisp on the outside but soft and chewy on the inside. A delicious treat to make for a sweet occasion. Ingredients Yield: 8-10 cookies Time: 25-30 minutes Chocolate Almond …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff
Falafel Garden Bowl
August 22, 2022

Falafel Garden Bowl

Falafel Garden Bowl is a delicious recipe that can be served as an entrée, side dish, or salad. This meal can be prepared early in the week and served cold. We served this dish with warm rice as a base and freshly made falafel. You …

All Recipes, Appetizer, Entree, Gluten Free, 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 also be made gluten-free by using gluten-free oats.

Ingredients

Yield: 16 squares

Cranberry Almond Bars

  • 2 cups old-fashioned oats
  • 1/2 cup almond butter
  • 1 Tbs cinnamon
  • 1/2 cup sliced almonds
  • 1/4 cup agave nectar or honey
  • 1/2 cup dried cranberries

Directions

  1. Prepare a 9-inch square pan with parchment paper.
  2. In a large bowl, mix together the almond butter, cinnamon, salt, and sweetener.
  3. Then, fold in the cranberries and almonds until fully combined.
  4. Lastly, fold in the oats until everything is sticking together.
  5. Transfer the mixture to the pan and flatten it out evenly with another sheet of parchment paper.
  6. Store in the refrigerator for at least 30 minutes before cutting into squares or rectangles.

You may individually wrap your bars or leave them in the tray, though it is best to store them in the refrigerator or a cool place.

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, Plant-Based, Vegan
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by egccstaff
Mediterranean Sweet Potato Platter
August 17, 2022

Mediterranean Sweet Potato Platter

Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Plant-Based Diets
August 12, 2022

Plant-Based Diets

Plant-Based Diets are commonly lumped in with recipes also labeled as “vegan,” “vegetarian,” or even “whole-food plant-based”. With all the different diet terms out there and shifting tides in the American diet, it’s important to understand what these terms mean when talking about nutrition and …

Cooking Tips, Plant-Based, Vegan
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by egccstaff
Mocha Brownies
August 10, 2022

Mocha Brownies

Mocha Brownies that are allergen-friendly, rich, moist & delicious! A hint of coffee makes for a lovely mocha cocoa flavor. A perfect treat to make for a friend or special occasion or if you’re just feeling for a chocolate-y dessert! For a gluten-free version, substitute the flour for gluten-free flour.

Ingredients

Yield: 18 brownies Time: 45 minutes

Mocha Brownies

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 + 1 tbs cup melted non-dairy butter
  • 1/2 + 1/3 cup non-dairy milk*
  • 1/2 cup coffee beans
  • 1/4 tsp coffee extract (optional)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 cup allergen-friendly chocolate chips

*You can supplement 1/2 cup of the milk for cold brew coffee

Directions

  1. Preheat the oven to 350ºF and prepare an 8-inch squash baking pan by lightly greasing it with a bit of oil.
  2. Begin by pouring the non-dairy milk into a small saucepan and then add the coffee beans. Set heat to low on the stove and allow it to simmer together for about 10 minutes, stirring occasionally.
  3. You should be able to smell the coffee come through but you don’t want to scorch the milk. Remove from heat once done and allow it to cool completely.
  4. Then, in a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and sugar. Create a well in the center.
  5. Drain the coffee-steeped milk into the center of the wet ingredients, and discard the coffee beans.
  6. Add the coffee extract and non-dairy butter to the bowl as well.
  7. Mix together the ingredients of a smooth, creamy batter is formed.
  8. Fold in the chocolate chips.
  9. Transfer the batter to the baking pan, place brownies in the oven and bake for 20-22 minutes. The top should be firm.
  10. Remove from the oven and allow to cool before cutting.

You may choose to dust with powdered sugar, try mixing a bit of cocoa powder in with the powdered sugar or try making an icing or serving with coffee ice cream.

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, Gluten Free, Plant-Based, Vegan
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by egccstaff
Hot Italian Sausage Pasta with Broccoli
August 8, 2022

Hot Italian Sausage Pasta with Broccoli

Hot Italian Sausage Pasta with Broccoli is a quick and easy sauceless pasta dish that is simply tasty! We made this version plant-based by using Beyond Meat’s Hot Italian Sausage, but you can modify this recipe to have traditional sausage and even make this dish …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Lentil Balsamic Bowl
August 5, 2022

Roasted Lentil Balsamic Bowl

Roasted Lentil Balsamic Bowl, a delicious grain & greens bowl with toasted lentils and balsamic roasted veggies served over a bed of fresh greens. This dish is great to enjoy for dinner or meal prep earlier in the week to have for lunch. This dish …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Blueberry Banana Oat Bread
August 3, 2022

Blueberry Banana Oat Bread

Blueberry Banana Oat Bread, though not quite like our Hearty Banana Bread, this loaf is equally hearty & delicious! This recipe is simple and easy to make and is fully plant-based. You can substitute ingredients to make this loaf gluten-free with non-gluten alternatives or vegetarian by using dairy milk (though eggs are not needed).

Ingredients

Time: 65 minutes Yield: 9-10 slices

Blueberry Banana Oat Bread

  • 1/4 cup non-dairy butter (melted) or light olive oil
  • 2-3 ripe bananas
  • 2 Tbs + 2 tsp sugar or agave nectar
  • 1/4 cup non-dairy, unsweetened milk
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbs flax meal (optional)
  • 1/2 Tbs chia seeds (optional)
  • 1 1/4 cup old-fashioned oats (or gluten-free oats)
  • 1 1/4 cup all-purpose flour (or gluten-free flour)

Directions

  1. Preheat the oven to 350º F and prepare a loaf pan by lightly oiling and dusting with flour. Remove excess flour by knocking the back of the pan over the trash or sink.
  2. In a large bowl, peel & mash the bananas with a fork or whisk.
  3. Once mashed, mixed together well with the non-dairy butter or oil, vanilla extract, and cinnamon.
  4. Then, mix in the baking powder, baking soda, salt, flax meal, and chia seeds. Stir together until thoroughly combined.
  5. Next, mix in the non-dairy milk and combine well.
  6. Then, gently fold in the oats with a rubber spatula until fully incorporated.
  7. Fold in the flour until the batter is fully formed. Be careful not to over-mix the batter.
  8. Lastly, fold in the blueberries until evenly distributed in the batter.
  9. Transfer the batter to the loaf pan and place it in the oven.
  10. Bake for 50-55 minutes. The top should be crisp and firm and test the inside by poking with a toothpick or butter knife. If it comes out clean, your bread is done.
  11. Allow it to cool before enjoying it!

Store in the refrigerator for up to 5 days or at room temperature for 3 days.

Nutrition Information

Serving per slice, estimated by Yummly

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.

Baking, Breakfast, Dessert, Plant-Based
-
by egccstaff
Shredded Coconut Mounds
August 1, 2022

Shredded Coconut Mounds

Shredded Coconut Mounds, a macaroon style cookie that is super simple to make with just a food processor! These little coconut mounds are a delish & light treat to enjoy anytime of year. Ingredients Yield: 6-8 cookies Time: 20 minutes Shredded Coconut Mounds 3 cups …

All Recipes, Baking, Dessert, Gluten Free, Plant-Based
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by egccstaff