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Recipes
DIY Vegan Almond "Parmesan" Sprinkles
By Kathy_Hester
This is a mixture of almonds and nutritional yeast that come together and look like the Parmesan grated topping you...
- 1/2 cup slivered almonds (the ones without skins)
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder, optional
- small a small amount of olive oil, optional
- 1/4 to 1/2 teaspoon salt (to your taste)
Chamomile Hot Toddy Throat Soother
By Kathy_Hester
A relaxing tea with lemon, agave and a little something to help you sleep
- 1 cup of water
- 1 bag Celestial Seasonings® Chamomile Herbal Tea
- 1 shot bourbon or scotch
- 2 tsp honey (use agave nectar to make vegan)
- 1 lemon wedge
Easy Asian Broccoli Slaw
By Kathy_Hester
This is great as a side on a picnic or to top a veggie burger hot off the grill
- Dressing:
- 1 bag (12 ounce/340 g) bag of organic broccoli slaw
- 1/4 cup light coconut milk
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons Sriracha
- 2 teaspoons grated ginger
- 1 to 2 teaspoons soy sauce, to taste
- Extras (for crunch and/or garnish):
- toasted sesame seeds
- minced peanuts
- minced almonds
- minced onion and bell pepper
- sunflower seeds
- minced cashews
Lots of Beans and Grains Slow Cooker Chili
By Kathy_Hester
Thick and hearty filling chli that's full of beans and grains to give you a chili you can feel good about
- pm ingredients:
- 2 cups assorted dried beans (any but kidney beans*)
- I used 3 heirlooms in equal amounts (alubia blanca, arikara yellow beans, sangre de toro)
- 4 cups water
- am ingredients:
- 2 cups water
- 1 can (15.5 ounce) diced tomatoes or tomato puree
- 1/4 cup bulgar (use quinoa or more millet to make gluten-free)
- 1/8 cup millet
- 1 tablespoon dry veggie bouillon (with nutritional yeast or chickeny flavor) or 1 cube
- 1 teaspoon cumin
- 1 teaspoon chili spice mix
- 1/2 teaspoon chipotle or ancho powder
- 1/2 teaspoon smoked paprika
- salt, to taste
Joni Newman's Indian-Spiced Pumpkin and Jackfruit Chili
By Kathy_Hester
This delicious recipe is from Joni Newman's new book: Fusion Food in the Vegan Kitchen and the photo is by Wade Ham...
- 2 tablespoons (30 ml) olive oil
- 1 cup (160 g) finely diced onion
- 2 tablespoons (20 g) minced garlic
- 1 fresh jalapeño, finely diced
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 ⁄2 teaspoon ground coriander
- 1 ⁄2 teaspoon turmeric
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon red pepper flakes, or to taste
- 1 can (20 ounces, or 566 g) jackfruit, packed in water or brine, rinsed and drained
- 1 cup (235 ml) all-natural root beer (not diet!)
- 1 can (15 ounces, or 425 g) crushed tomatoes
- 1 ⁄2 cup (122 g) pumpkin purée
- salt and pepper to taste
- nondairy sour cream, for serving (optional)
- chopped cilantro, for serving (optional)
Blueberry Green Tea Cheap-o-chino
By Kathy_Hester
In this particular drink frozen blueberries add some thickness and sweetness in addition to that fruity flavor that...
- 1 1/2 cup So Delicious Vanilla Almond Plus Milk
- 1/2 cup frozen blueberries (if fresh use more ice)
- 1 teaspoon matcha powder
- 1/4 teaspoon stevia or other sweetener, optional
- pinch of xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
- 1/2 cup ice
Refreshing Summer Watermelon Ricky with Stevia!
By Kathy_Hester
Simple to make and with watermelon juice, lime juice and a light sweetener it is the perfect summer mocktail
- 6 cups seedless and peeled watermelon chunks
- 2 limes
- 8 drops liquid stevia or 2 small packets (or sweetener of your choice, to taste)
- 1 ounce of gin per serving, optional
Cardamom Rose Frozen Coffee
By Kathy_Hester
Coffee with cardamom is a perfect combination and the rosewater rounds it out but doesn't overpower it
- 1/4 cup cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
- 1 1/2 cup vanilla nondairy milk
- 1 teaspoon cocoa
- 1 teaspoon rose water
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon Nu-stevia or your favorite sweetener, to taste
- 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
- 1 1/2 to 2 cups ice
Slow Cooker Vegan Red Beans and Rice for 2 (or 3)
By Kathy_Hester
If you can’t find small red beans you can use pre-cooked kidney beans instead and make the dish in the morning
- This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
- 1 cup dry red beans
- 3 cups water
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt-free Cajun seasoning
- A few drops liquid smoke or smoked salt
- Tabasco, optional, to taste or serve on the side
- salt, to taste
- cooked rice for serving
- cooked vegan sausage links or grilled tofu, optional
Super Easy BBQ Tofu Pizza
By Kathy_Hester
Easy to put together bbq tofu topping for pizza shells, English muffins, or even tortillas!
- Makes about 4 mini pizzas or 1 large (feel free to double or triple if you have a gang of vegans stopping by.)
- 1/2 block tofu
- 1/2 red pepper, chopped
- 1/2 cup fresh (or canned) pineapple, chopped
- 1/4 to 1/2 cup Pepper Jack Daiya (or your favorite vegan cheese)
- 1/4 to 1/2 cup of your favorite bbq sauce (use more or less depending on how saucy you like it)