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Recipes
Persimmon Sour
By Kathy_Hester
When in season, the persimmon yields a tangy, sweet flavor that gin loves to flow through
- 2 fuyu persimmons
- 1/2 oz/15 ml cardamom-clove syrup (we like Royal Rose for this recipe)
- Ice
- 2 oz/60 ml Hendrick’s Gin
- 1 oz/30 ml freshly squeezed Meyer lemon juice
- 1 Meyer lemon wedge for garnish
- 1 sprig of rosemary for garnish
Sweet Potato Barbecue Bowls
By Kathy_Hester
Sweet potatoes and pinto beans team up with a smoky barbecue sauce in this lip-smacking bowl of goodness
- 1 tablespoon olive oil or 1/4 cup water
- 1/2 small red onion, minced
- 2 cloves garlic, minced
- 1 large or 2 medium sweet potatoes, peeled and coarsely shredded
- 1 1/2 cups home-cooked pinto beans, or 1 (15.5-ounce) can, drained and rinsed
- 2 canned chipotle chiles in adobo, minced
- 2 tablespoons tomato paste
- 1/3 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon tamari soy sauce
- 2 teaspoons chili powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 1/2 cup water
- 4 cups chopped fresh spinach or baby kale
Slow Cooker Scrambled Tofu Breakfast Burritos
By Kathy_Hester
Here's a super-easy slow cooker breakfast that you can wake up to
- oil-free option* gluten-free option**
- This recipe uses a 1 1/2- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)
- 1 1/2 cups (258 g) cooked or 1 can (15 ounces, or 425 g) black beans, rinsed and drained
- 7 ounces (200 g) tofu, crumbled (no need to press)
- 2 tablespoons (11 g) cooked onion (page 19)
- 2 tablespoons (19 g) green pepper, minced
- 3/4 cup (175 ml) water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 whole-wheat burrito-sized tortillas (**use gluten-free)
- Extras: salsa, vegan sour cream, Cashew Cream (page 28) or *Extra-Thick Silken Tofu Sour Cream (page 28), shredded vegan cheese (*omit to make oil-fee), lettuce, avocado, etc.
Vegan Pimento Cheese Fondue
By Kathy_Hester
Make this fondue for dinner one night and use the leftovers in sandwiches the next day! From The Vegan Slow Cooker,
- 1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade
- 3/4 cup (180 ml) water
- 2 tablespoons (12 g) vegan chicken-flavored bouillon
- 1 jar (2 ounces, or 56 g) diced pimentos, drained
- 2 cups (225 g) shredded Daiya vegan cheddar cheese
- 2 tablespoons (28 g) vegan mayonnaise or olive oil
- 1/2 teaspoon stone-ground mustard
- Salt and pepper, to taste
Slow Cooker Vanilla Tapioca Pudding
By Kathy_Hester
A very simple yet elegant pudding that really does burst in your mouth! This recipe feeds a crowd so it’s a perfe...
- 1 cup small tapioca pearls
- 8 cups unsweetened non-dairy milk (plain or vanilla)
- 1 tablespoon vanilla extract
- 1 cup sugar (or your favorite sweetener to taste, it will probably need less than 1 cup of agave nectar for instance)
Vegan Red Curry Peanut Pâté
By Kathy_Hester
Spicy and nutty this vegan pâté is the perfect flavor-packed appetizer to start off any festive dinner party
- 1/2 cup salted roasted peanuts
- 1/4 cup low-fat coconut milk
- 1/2 teaspoon Thai red curry paste, more if you want it spicy
- 1/2 teaspoon lime juice
- 1/4 teaspoon lime zest
DIY Coffee Concentrate
By Kathy_Hester
When you make your own concentrate it’s dirt cheap and you get to use the roast that you like the best
- French Press Coffee Maker or a Mason Jar
- Coffee ground for a French Press
Spelt Sausage Pancakes
By Kathy_Hester
Combine 2 traditional breakfast foods together to make a healthy breakfast or brunch
- dry ingredients:
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- wet ingredients:
- 1 1/4 cup unsweetened nondairy milk
- 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
- 1 tablespoon olive oil
- 3 large Tofurkey Italian Sausage links chopped or about 1 1/2 cup sausage crumbles
- for serving:
- maple syrup
- Earth Balance nondairy "butter"
Easy Black-eyed Pea Pecan Pate
By Kathy_Hester
Got some leftover black-eyed peas form New Year's Day? Use them up in this tasty spread that mimics a pate
- 1 1/2 cup cooked black-eyed peas
- 1/2 cup pecans
- 1/4 cup unsweetened So Delicious coconut milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon smoked salt
- 1/2 teaspoon salt-free Cajun seasoning
- 1/4 teaspoon jalapeño powder
- 4 drops Garlic Tabasco or other hot sauce
- 2 to 4 drops liquid smoke
- crackers, pita chips, etc., for serving
Warm Pomegranate Spiced Wine
By Kathy_Hester
Sometimes you need a little something extra to warm you up once winter finally ends up on your doorstep
- 1/2 inch piece of fresh ginger, sliced
- 5 whole cloves
- 5 whole cardamom pods
- 1 cup pomegranate juice (not blend)
- 1 cup red wine
- 1/4 cup apple brandy
- 1/4 cup sugar