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Recipes
Pumpkin Spice Cheap-o-chino
By Kathy_Hester
A fall flavored frozen coffee that is cheap and uses real pumpkin! (And it's soy and gluten free too
- 1/4 cup pumpkin puree (make it from scratch if you want)
- 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee that has cooled to room temperature)
- 1/4 cup (63ml) So Delicious Coconut creamer original flavor, optional to make it extra rich
- 1 cup (250ml) unsweetened non-dairy 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 1/4 teaspoon Nu-Stevia)
- 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out - it holds it together!)
- 1 1/2 to 2 cups ice
Vegan Cashew-Bean Queso
By Kathy_Hester
Tired of spending a fortune on jars of vegan queso? This recipe costs about 4 dollars and makes about 3 jars worth
- 1 1/2 cups cooked white beans (or 1 -15 ounce can white beans rinsed and drained)
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 cup non-dairy milk (unsweetened is best)
- 1 to 2 tablespoons green chilis, to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon salt, to taste
- a few slices of pickled or fresh jalapeño, optional
Fast and Easy Scrambled Tofu
By Kathy_Hester
Just a base recipe for scrambled tofu
- 1 package (15 ounces, or 420 g) firm or extra firm tofu
- 2 tablespoons of olive oil, optional
- 1/2 small onion, minced
- 1 clove garlic, minced
- 1 to 2 cups chopped veggies,frozen or fresh
- (I like to use red bell pepper, zucchini, green beans, etc.)
- 1/2 to 1 teaspoon turmeric
- 1/2 to 1 1/2 teaspoon kala namak salt (or 1/4 to 1/2 teaspoon smoked salt)
- pepper to taste
Vegan Slow Cooker Pumpkin Chick’n Chowder
By Kathy_Hester
Luckily this was a happy mistake – my favorite kind
- 1/2 cup pumpkin purée
- 1 medium potato, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cup vegan chick’n, cubed package (Gardein, Soy Delight, Smart Strips Chick’n, etc.)
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leave
- 1 tablespoon vegan chick’n bouillon, like Better than Bouillon (or 2 tablespoons of the one from my book if you have it)
- 4 cups water
- cayenne or chipotle powder to taste
- 1/2 cup non-dairy non-dairy sour cream
- 1 cup unsweetened non-dairy milk
- salt and pepper to taste (will vary greatly on the bouillon used)
Vegan Strawberry Chocolate Chip Scones
By Kathy_Hester
Little bits of chocolate melt in your mouth and blend perfectly with the slightly sweet strawberries
- wet ingredients:
- 1 tablespoon ground flax mixed with 2 tablespoons warm water
- 1 cup vanilla vegan yogurt (soy, coconut or almond)
- 1 1/2 cups chopped strawberries
- 1/4 cup nondairy milk of your choice (I used a blend of cashew, almond and hazelnut milks)
- dry ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon stevia
- 1/4 teaspoon salt
- 1/2 cup chopped chocolate chips
Turtle Butter: a Healthy and Decadent Spread
By Kathy_Hester
Pecan butter that's sweetened with dates and maple syrup with some cacao or cocoa powder mixed in
- 10 dates
- 2 cups water
- 2 cups pecans, toasted
- 3 tablespoons cacao or cocoa powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- pinch salt
Almost Too Simple Chocolate Fondue (dairy-free)
By Kathy_Hester
This basic chocolate fondue recipe can be enhanced with your favorite liquor, chopped nuts, or even swirl 2 flavors...
- mix ins:
- 1 cup vegan or dairy-free chocolate chips
- 1/2 cup So Delicious Coconut milk (or 1/4 cup liquor and 1/4 cup nondairy milk)
- hazelnuts
- peanuts
- almonds
- Frangelico
- Grand Marnier
- dip ins:
- berries
- mixed fruit cut into bite sized pieces
- vegan marshmallows
- small chunks of cake
Slow Cooker Get-Well-Quick Ancient Wheat Chickpea Soup
By Kathy_Hester
The title may be a mouthful but this is the soup you want in your freezer if you're feeling a little run down
- 6 cups water
- 1 (15.5 ounce can) RolandⓇ chickpeas
- 1 cup chopped celery
- 1 cup chopped turnip
- 1 cup chopped carrots
- 1/2 cup RolandⓇ turanicum
- 5 to 6 cloves garlic, minced
- 2 tablespoons vegetable bouillon or 2 cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 (2-inch) sprig fresh rosemary
- 2 tablespoons nutritional yeast
- salt and pepper, to taste
Slow Cooker Asian Corn Cabbage Soup
By Kathy_Hester
A simple yet flavorful bowl of soup that gets an Asian twist with sriracha, sesame oil, and coconut aminos or soy s...
- This recipes uses a 3.5 to 4 quart slow cooker, double the recipe for larger slow cookers.
- 1 tablespoon olive oil, optional (water sauté instead if desired)
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 2 to 3 teaspoons minced ginger
- 1 1/2 cup minced mushrooms
- pinch salt
- 4 cups chopped cabbage
- 2 cups corn kernels (frozen or fresh)
- 4 cups water
- 2 teaspoons vegan chick’n bouillon
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon sriracha sauce
- 1 teaspoon coconut aminos or light soy sauce
Summer Squash Pilaf: A Rice Cooker Recipe
By Kathy_Hester
Perfectly cooked brown rice seasoned with Mexican herbs and spices makes a great base for any meal
- 2 cups long grain brown rice (use the measure that came with your rice cooker!)
- water filled to the 2 line in your rice cooker
- 2 cups shredded mixed summer squash
- 1 cup shredded carrot
- 1 teaspoon marjoram
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- salt and pepper, to taste