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Recipes
Vegan Rosemary Potato Turnip Soup
By Kathy_Hester
Creamy low cal potato soup with the goodness of some turnip throw in! gluten-free, soy-free
- 2 cups turnips, peeled and chopped
- 4 cups potatoes, peeled and chopped
- 4 cups water
- 1 tablespoon vegan chick’n bouillon
- 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground
- salt and pepper to taste
- 1/2 to 1 cup unsweetened non-dairy milk, optional
Caramel Coconut Pancakes
By Kathy_Hester
Yet another way to satisfy your sweet tooth without refined sugar
- Dry ingredients:
- 1/2 cup whole wheat pastry flour
- 1/4 cup shredded coconut
- 1/2 teaspoon baking powder
- pinch salt
- Wet ingredients:
- 3/4 cup cooked white beans (drained and rinsed if using canned - this will take 1/2 the can)
- 1 cup unsweetened So Delicious Coconut milk
- 1 tablespoon olive oil (or use applesauce to make them fat-free)
- 1 tablespoon ground flax mixed with 2 tablespoons warm water
- 2 teaspoons agave + 1/4 teaspoon stevia (or other sweetener, to taste)
- Toppings:
- 1/4 to 1/2 cup Fat Free Date Caramel Sauce
- (find caramel recipe here - http://www.keyingredient.com/recipes/148751243/fat-free-date-caramel-sauce-vegan )
- 1/4 to 1/2 cup Stevia Chocolate Syrup
- (find recipe here - http://www.keyingredient.com/recipes/148467022/guilt-free-stevia-chocolate-syrup )
- 1/4 cup shredded coconut
Slow Cooker Purple Sweet Potato Casserole Oatmeal
By Kathy_Hester
I love purple sweet potatoes because, well, they’re purple
- toppings:
- This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk
- 1 cup chopped peeled purple sweet potato (or use a regular sweet potato)
- 1/2 teaspoon ground cinnamon
- pinch ground allspice
- pinch ground cloves
- pinch nutmeg
- sweetener to taste (brown sugar is great, but agave, stevia, etc. will still work fine)
- 2 tablespoon chopped pecans (or whole ones to make monster face)
- 2 tablespoons vegan mini-marshmallows (2 smashed with cardamom or black sesame seeds for pupils if making monster)
- 2 tablespoon agave nectar
- optional slivered almonds (for scary monster mouth)
Coconut Nog-tini
By Kathy_Hester
A dairy-free, egg-free nog that's spiced with almond and vanilla liqueurs
- 1 cup So Delicious Nog Coconut Milk, chilled
- 2 tablespoons vanilla vodka (1 ounce)
- 1 tablespoon amaretto (1/2 ounce)
- 1 tablespoon Navan or other vanilla liquor (1/2 ounce)
- fresh grated nutmeg for topping
Mint Mango Lassi (Dairy-free)
By Kathy_Hester
A vegan lassi made with soy yogurt, fresh mint and lemon verbena from my patio garden
- 1 1/2 cup frozen mango
- 1 cup unsweetened soy yogurt
- 1 cup nondairy milk (I used nut milk)
- 1 3inch sprig fresh mint (stem and all)
- 1 lemon verbena leaf or 1/2 teaspoon lemon zest
- sweeten to taste, I used about 2 tablespoons agave nectar
Watermelon Avocado Ceviche
By Kathy_Hester
You can call it watermelon ceviche or watermelon salad, but either way you'll cool down from the oppressive heat os...
- 4 cups chopped seedless watermelon
- 2 large avocados, chopped
- juice of 2 limes
- 1/2 to 1 teaspoon smoked salt, to taste
Nutcracker Sweet® “Latte”
By Kathy_Hester
A sweet vanilla cinnamon latte that gets a flavor boost with Celestial Seasonings® Nutcracker Sweet Holiday Tea
- 2 or 3 bags Celestial Seasonings® Nutcracker Sweet Holiday Tea
- 1 cup milk (use almond, soy or coconut milk to make vegan)
- 1/8 tsp vanilla syrup
- Pinch cinnamon
Carrot, Avocado & Coconut Soup from Thrive Energy Cookbook
By Kathy_Hester
With an innovative combination of complementary flavors, this soup is also mineral-rich and alkaline-forming
- 1 ripe avocado, peeled
- 1 small clove garlic, chopped
- 4 medium carrots, peeled and juiced
- 4 cups (1 L) coconut milk
- 2 tsp (10 mL) freshly squeezed lime juice
- 1 tsp (5 mL) yellow curry paste
- Small handful of fresh cilantro leaves, torn
- Sea salt and freshly ground black pepper
- 1/2 cup (125 mL) roasted cashews, coarsely chopped
Slow Cooker Vegan Lavender Rose Cocoa
By Kathy_Hester
I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day
- 3 cups unsweetened So Delicious Coconut Milk, or other non-dairy milk
- 1/3 cup sugar
- 2 ounces semisweet baking chocolate, in disks or chopped
- 1/4 teaspoon lavender extract
- 1/4 teaspoon rosewater
Holiday Slow Cooker Balsamic Brussels Sprouts
By Kathy_Hester
These slightly sweet brussels sprouts are perfect for your holiday table
- 8 ounces (225 g) brussels sprouts
- 1 tablespoon (14 ml) balsamic vinegar
- 2 tablespoons (30 ml) red wine or an extra 1 tablespoon (15 ml) balsamic
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1/2 teaspoon agave nectar or maple syrup
- 1/2 cup (120 ml) water
- Salt and pepper, to taste