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Recipes
Coconut Almond Frozen Coffee
By Kathy_Hester
This frosty coffee drink tastes just like an Almond Joy with a kick of caffeine!
- 1/4 cup cold brewed coffee concentrate (or 1 cup regular brewed coffee)
- 1 cup Vanilla So Delicious Almond Plus Milk
- 1/4 cup coconut flakes (I used reduced fat)
- 1 heaping tablespoon cocoa
- 1/2 teaspoon almond extract
- 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
Kale Rosemary Pistachio Oil Pesto
By Kathy_Hester
A simple winter pesto made special with RolandⓇ Pistachio Oil
- 2 cups chopped kale
- 1/4 cup parsley
- rosemary leaves from a 1-inch sprig
- 3 tablespoons RolandⓇ Pistachio Oil
- 3 tablespoons nutritional yeast
- 1/4 teaspoon smoked salt
Almond Joy Oatmeal
By Kathy_Hester
You just can’t go wrong with coconut, almond, chocolate oatmeal
- This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts (You can double or triple it and use a larger slow cooker.)
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk (or other non-dairy milk)
- 1 tablespoon unsweetened cocoa
- 2 tablespoons finely shredded unsweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- sweetener to taste (I use about 2 tablespoon agave nectar)
- Toppings for serving: slivered almonds and extra coconut
No Shame Layer Dip
By Kathy_Hester
If you have a few things in your pantry you can make short work of it and have an impressive tasting dip
- 1 can refried black beans
- zest and juice of 1 lime
- 2 teaspoons rum
- 1/4 to 1/2 teaspoon chipotle powder
- 1/4 cup vegan sour cream
- 2 tablespoons green chilis
- 1 avocado
- 1/4 cup salsa verde
- 1 to 2 cups heirloom tomatoes, chopped
- smoked salt, to taste
White Chocolate Cranberry Pistachio Cookies
By Kathy_Hester
These cake-like cookies condense the winter holidays into one little bite
- mix ins:
- 1/2 cup dried sweetened cranberries
- 1/2 cup shelled pistachios
- 1/2 cup vegan white chocolate chips
- dry ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- pinch salt
- wet ingredients:
- 1 cup unsweetened So Delicious coconut milk
- 1/4 cup mashed banana
- 2 tablespoons ground flax mixed with 4 tablespoons warm water
- 1 teaspoon vanilla extract
- optional powdered sugar
Slow Cooker Mexican Quinoa with Black Beans
By Kathy_Hester
This saucy dish is easy to throw together and packs a big nutritional punch
- 1 1/2 cup bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups water
- 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
- 1 1/2 cups black beans (or a 14.5 ounce can, rinsed)
- 1 tablespoon not-chicken bouillon
- 1 to 2 teaspoons Cajun seasoning
- 1 to 2 teaspoons chili powder (to taste)
- 1/2 teaspoon cumin
- 3/4 cup quinoa, rinsed well
- salt and pepper to taste, if needed
Strawberry Lemon Basil Mini Donuts
By Kathy_Hester
These donuts are cakey and baked with no added fat
- wet ingredients:
- 1/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1/3 cup minced strawberries (about 4 or 5)
- 1 to 2 tablespoons agave nectar
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon lemon zest
- 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
Maple Coconut Macaroons with Quinoa Flour
By Kathy_Hester
These macaroons get their moistness from rich coconut cream, sweetness from maple syrup and a nutrition boost from ...
- 2 tablespoons ground flaxseed
- 4 tablespoons warm water
- 1/4 cup coconut cream skimmed from the top of a RolandⓇ Coconut Milk (Do not use low-fat)
- 2 1/3 cups finely shredded coconut
- 1/4 cup RolandⓇ Quinoa Flour
- 1/4 cup RolandⓇ Maple Syrup
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, optional
- 1/4 teaspoon salt
Super Easy Rice Cooker Biryani
By Kathy_Hester
The easiest dinner ever. Just add everything in the rice cooker and go take a walk or sit in the garden while it co...
- It's important to use the measuring cup that came with your rice and the water lines in your rice cooker!
- 2 cups brown basmati rice (use rice cooker measure)
- water to fill line 2 in your slow cooker plus 1 cup in a regular measuring cup
- 1/2 cup lentils
- 1/4 cup cashews, chopped
- 2 teaspoons minced ginger
- 1/2 teaspoon turmeric
- 2 cloves garlic, minced
- 2 bay leaves
- 2 cinnamon sticks (or 1/2 teaspoon ground)
- 3 black cardamom pods (or 1/2 teaspoon ground)
- 4 whole cloves (or 1/4 teaspoon ground)
- 8 whole black peppercorns (or 1/4 teaspoon ground)
- salt, to taste
All-in-One Thanksgiving Dinner
By Kathy_Hester
You may not want to go through all of the trouble of making a big holiday meal if you’re cooking for only one or ...
- FOR THE BOTTOM LAYER (TEMPEH AND GRAVY):
- 1 cup (235 ml) water
- 2 tablespoons (14 g) Golden Veggie Bouillon Powder (recipe below)
- Pinch each salt and pepper
- 8 ounces (225 g) tempeh (*or seitan for soy-free), cut into 2 slices
- 1 to 2 tablespoons (8 to 16 g) flour (**or gluten-free thickener)
- FOR THE MIDDLE LAYER (STUFFING):
- 1 1/2 cups (42 g) packaged vegan stuffing (**or gluten-free stuffing)
- 1/2 cup (120 ml) water
- 1/4 cup (28 g) minced cranberries or pecans
- FOR THE TOP LAYER (CANDIED SWEET POTATOES):
- 1 medium sweet potato, cut into thick rounds
- 1 tablespoon (15 g) brown sugar
- 1/4 teaspoon cinnamon
- Pinch salt