Kathy_Hester's profile page
Recipes
Vegan Sweet Potato Spice Frozen Latte
By Kathy_Hester
Be different and drink Sweet Potato Spice Frozen Lattes instead of the big chain's pumpkin one
- 1/4 cup sweet potato puree
- 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
- 1/4 cup (63ml) vegan creamer
- 1 cup (250ml) Unsweetened So Delicious Coconut Milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- pinch cloves
- pinch allspice
- pinch nutmeg
- Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc. (I used 1 packet Nu-Stevia)
- 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
- 2 cups ice
Spiked Strawberry Mint Lemonade
By Kathy_Hester
This simple and refreshing drink is made with fresh lemon juice, fresh mint, agave nectar and infused strawberry vo...
- 2 lemons, juiced
- 6 fresh mint leaves
- Agave nectar, to taste
- 1 shot strawberry vodka, home infused or store bought
- Crushed ice
Slow Cooker Vegan White Bean Quinoa Gumbo
By Kathy_Hester
A super healthy gumbo with quinoa that's soy-free, gluten-free and oil-free too! It cooks in a small 1 1/2 to 2 qua...
- For the morning ingredients:
- 2 1/2 cups (570 ml) water
- 1 cup (100 g) sliced okra
- 1/4 cup (54 g) dry Great Northern
- beans or other small white bean
- 1 tablespoon (5.5 g) sautéed minced onion
- 2 tablespoons (15 g) celery, minced
- 2 cloves garlic, minced
- 1 cube bouillon
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 2 whole allspice berries
- For the evening ingredients:
- 1 cup (180 g) diced tomatoes
- 1/8 cup (25 g) quinoa
- 1 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper
Roasted Root Veggie Vegan Hash
By Kathy_Hester
This is the perfect way to turn too many root veggies into a fantastic meal!
- 2 tablespoons olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 4 to 5 cups roasted veggies (see below for roasting directions)
- 1 package Gardein Beefless Tips, cut into small chunks (sub seitan or even beans if you prefer)
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons ketchup, to taste (can sub tomato paste)
- 1/2 to 1 teaspoon smoked salt (or plain salt), to taste
- pepper to taste
Lychee Pina Colada
By Kathy_Hester
A creamy frosty cocktail that's a vacation in a glass
- 1 1/2 cups crushed pineapple in juice
- 1 can Reduced Fat Coconut Milk
- 8 lychees and 1/4 cup syrup (from 1 can Lychee in syrup or Lychee Natural Drink with fruit)
- 1 tablespoon rosewater
- 1 tablespoon agave nectar
- 1/2 cup rum, or more to taste
Pumpkin Hazelnut Brownies (vegan)
By Kathy_Hester
I saw some Rogue Ale Hazelnut Brown Nectar when I was grocery shopping and immediately thought about brownies
- dry ingredients:
- 2 cups whole wheat pastry flour
- 1 cup cocoa
- 1/2 teaspoon salt
- 1/2 cup toasted hazelnuts, minced in food processor
- wet ingredients:
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1 1/2 cups sugar
- 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
- 1 teaspoon vanilla
- 1 cup Rogue Ale Hazelnut Brown Nectar
Lemon Donuts with Vegan Cream Cheese Frosting
By Kathy_Hester
These little bites of soy-free baked goodness are low fat, made with whole wheat pastry flour, and are sweetened wi...
- wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
- dry ingredients:
- 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Vegan Autumn Lentil Soup
By Kathy_Hester
The soup is perfect for a Fall day and I recommend making it with whatever lentil you happen to have on hand
- soy-free, gluten-free
- This recipe uses a 3 1/2 to 5 quart slow cooker
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 cup lentils
- 5 cups water
- 2 cups potato, chopped
- 1 carrot, chopped
- 1 stalk celery, minced
- 1 tablespoon bouillon
- 1 sprig fresh rosemary (or 1/4 teaspoon ground)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- smoked salt (or plain salt) and pepper, to taste
Slow Cooker Indian Inspired Quinoa Stew
By Kathy_Hester
A packed with nutrition tasty stew with chickpeas, quinoa, red lentils, and veggies
- 4 to 5 cups water
- 1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
- 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
- 1/2 cup red lentils
- 1/2 cup quinoa, rinsed
- 1 cup peeled turnip, chopped
- 1 cup sweet potato, chopped
- 1/2 cup celery, chopped (about 1 stalk)
- 1 tablespoon not-chicken bouillon
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- salt, to taste
Guilt-free Salted Caramel Mocha (Dairy-free, Sugar-Free and Fat-free)
By Kathy_Hester
Start your New Year off right with a flavored cup of Joe that is as good to your wallet as it is your health!
- 1 cup piping hot coffee
- 2 to 4 teaspoons Fat-free Date Caramel Sauce
- (find caramel recipe here - http://www.keyingredient.com/recipes/148751243/fat-free-date-caramel-sauce-vegan )
- 2 to 4 teaspoons Guilt-free Stevia Chocolate Syrup
- (find recipe here - http://www.keyingredient.com/recipes/148467022/guilt-free-stevia-chocolate-syrup )
- unsweetened nondaity milk, optional
- You can also find both sauce recipes on The Back Burner, the official Key Ingredient blog - http://www.keyingredient.com/blog/?p=15338302949