Kathy_Hester's profile page
Recipes
Heat of the Summer Salad Rolls
By Kathy_Hester
You can have the perfect light warm weather meal without grilling or heating up your house with these seasonal summ...
- Dipping sauce:
- 6 (9 to 10 inch) rice paper wrappers
- 8 to 12 lettuce leaves
- 6 ounces grilled flavor of Beyond Meat
- 2 About 2 cups shredded carrots
- 2 About 2 cups shredded summer squash
- 8 ounce package Dandy Radish MiniSticks
- 1/4 cup water
- 1/4 cup smooth peanut butter
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon hoisin sauce
- 1/2 lime, juiced
- sriracha, for topping
- chopped peanuts, for topping
Slow Cooker Vegan Hot and Sour Soup
By Kathy_Hester
It’s hard to find vegan soups at Chinese takeouts in most areas
- 1 package (10 ounces, or 280 g) sliced mushrooms
- 8 fresh shiitake mushrooms, stems removed and caps sliced
- 1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned
- 4 cloves garlic, minced
- 1 package (15 ounces, or 420 g) firm or silken tofu, cubed
- 2 tablespoons (16 g) grated fresh ginger, divided
- 4 cups (940 ml) water
- 2 tablespoons (12 g) vegan chicken-flavored bouillon
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon sesame oil, plus extra for drizzling
- 1 teaspoon chili paste
- 2 tablespoons (30 ml) rice wine vinegar or apple cider vinegar
- 11 ⁄2 cups (225 g) fresh or frozen peas
Autumn Cinnamon Apple Biscuits
By Kathy_Hester
These biscuits bring the taste of apples to a perfect breakfast biscuit
- 2 1/4 cups whole wheat pastry flour (or mix of all purpose and whole wheat pastry flour)
- 1/4 cup brown sugar or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/3 cup coconut oil
- 2 medium apples peeled and chopped (about 1 1/2 cups)
- 1/2 cup unsweetened nondairy milk
- 1/2 cup plain coconut or soy yogurt
Pesto Made With Greens
By Kathy_Hester
I love making pesto, especially in the winter with the greens that come in myCSAbox
- 1/2 cup water
- 1/2 cup orange juice
- 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped
- 1/4 to 1/2 cup nutritional yeast
- 1/2 cup chopped pecans
- 1 to 2 tablespoons olive oil or extra orange juice
- 1 teaspoon balsamic vinegar (or plain lemon juice)
- 1/2 teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke)
Slow Cooker Pumpkin Coconut Caramel Sauce (Vegan)
By Kathy_Hester
This rich, gooey sauce embodies fall
- Please note this recipes uses a 1 1/2 to 2 quart slow cooker
- 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
- 1 cup (225 g) packed brown sugar
- 1 cup (245 g) pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- pinch cloves
Veggie Oat Taco Mince
By Kathy_Hester
Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients
- 1 cup water
- 1/4 cup steel cut oats
- 1/4 cup minced carrots
- 1 tablespoon olive oil (or use water to make no oil added)
- 1/2 small onion, minced (about 1/4 cup)
- 1/4 cup minced green pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 tablespoon chopped green chilies
- 1 cup minced kale (or other green)
- juice of 1/2 a lime
- 2 tablespoons to 1/4 cup cilantro, to taste
- salt, to taste
Autumn Apple Walnut Bars (with Apple Brandy)
By Kathy_Hester
This moist bar is full of whole grains, apples, walnuts and a little something extra - apple brandy
- wet ingredients:
- 1 cup unsweetened vanilla nondairy milk
- 1/4 cup apple brandy
- 1 tablespoon ground flax mixed with 2 tablespoons warm water
- 1/2 teaspoon maple extract
- 1/2 teaspoon vanilla extract
- dry ingredients:
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- extras:
- 2 cups chopped apples
- 1 cup chopped walnuts
Baked Crispy Chickpea Seitan Patties
By Kathy_Hester
Cheryl, my picky eater, loves the crispy vegan chicken patties you can get in the frozen food section
- 1 1/2 cups (375 g) cooked chickpeas or 1 can (15 ounces, or 420 g), rinsed and drained
- 1/4 cup (24 g) nutritional yeast
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or 1 clove
- garlic, minced
- 1 ⁄8 teaspoon ground rosemary
- 1/2 cup (120 ml) unsweetened nondairy milk
- 1 cup (120 g) vital wheat gluten flour
- 2 to 3 cups (216 to 324 g) bread crumbs, for coating (I like to use whole wheat panko)
Savory Peanut Coconut Fondue
By Kathy_Hester
Peanut fondue is a perfect cocktail party dish
- Things to didp:
- 1/2 cup (130 g) peanut butter
- 1 can (14 ounces, or 392 g) light coconut milk
- 1 clove garlic, minced
- 1/2 tablespoons (12 g) fresh grated ginger
- 1/2 to 1 teaspoon soy sauce (to taste)
- 1/4 to 1/2 teaspoon ground chile (chipotle, cayenne, etc.)
- 1/2 to 1 teaspoon garam masala
- 1 tablespoon (8 g) cornstarch, as needed
- cooked baby potatoes
- seared tofu and tempeh
- steamed veggies
Easy and Refreshing Meyer Lemon Lavender Gin Cocktail
By Kathy_Hester
A refreshing cocktail with lavender, zesty citrus and gin
- 2 ounces Meyer lemon juice (or 1 ounce lemon juice and 1 ounce orange juice)
- 2 ounces Barrel Rested Cardinal Gin
- 1 ounce water
- 1 tablespoon agave nectar (or sweetener of choice, to taste)
- 3 drops lavender bitters
- 2 drops lavender extract