Kathy_Hester's profile page
Recipes
Healthy Vegan Shamrock Shake Redo
By Kathy_Hester
A shamrock shake that's green from real greens instead of artificial green food coloring
- 1 cup unsweetened nondairy milk (mixed nut or coconut recommended)
- 1/2 cup kale or other greens
- 1/4 teaspoon stevia
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1/8 teaspoon xanthan gum or 1/4 teaspoon pectin
- 1 1/2 cup ice, crushed is best
Cucumber and Avocado Inside-out Nori Rolls From Stealth Health Lunches Kids Love
By Kathy_Hester
This darling bug of a roll wears a sly coat of avocado
- 1/2 medium carrot, peeled and halved crosswise
- 1 avocado, pitted and split lengthwise
- 1 1/2 cups/315 g Easy and Perfect Sushi Rice (see recipe at http://luncheskidslove.wordpress.com/2013/08/14/chicken-run-wrap-sweet-and-sour-chicken-in-origami-wraps/)
- 2 half-sheets nori
- 1/2 English cucumber, cut into 4” x 1/4”/10 x 0.6 cm sticks
- 2 teaspoons/9.5 g sesame seeds (optional garnish)
- 1/2 cup/120 ml Orange Tamari Sauce
Black Forest Oatmeal Parfait
By Kathy_Hester
Black cherry chocolate steel-cut oats sandwiched between layers of vanilla vegan yogurt speckled with chopped cherr...
- Toppings:
- 2 cup (500ml) Plain So Delicious Almond Milk (or So Delicious Coconut Milk, any flavor)
- 1/2 cup (40g) steel-cut oats
- 1 tablespoon cocoa
- 1/2 teaspoon black cherry extract
- sweetener of choice, to taste (I used 1/4 teaspoon stevia)
- 6 cherries, chopped (fresh or frozen)
- 1 container Vanilla So Delicious Yogurt (regular or Greek)
- extra pitted cherry and chocolate shavings to make it pretty
Mango Lime Confetti Slaw
By Kathy_Hester
You should be eating a veggie rainbow everyday and this is an easy and tasty way to do that! Carrots, cabbage, radi...
- Dressing:
- 2 cups shredded carrots
- 1 1/2 cups shredded zucchini
- 2 cups finely chopped green cabbage
- 2 cups finely chopped purple cabbage
- 2 (8 ounce) bags Dandy Radish MiniSticks
- Flesh from 2 mangos
- zest and juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon jerk seasoning
- pinch hot pepper powder, optional
Tri-color Quinoa and Greens Taco Filling
By Kathy_Hester
This recipe is one of my favorites because it has a ton of leeway
- 1 cup water or vegetable broth
- 1/2 cup Roland® Pre-washed Tricolor Quinoa
- 2 tablespoons olive oil
- 1/2 small onion (about 1/2 cup)
- 3 cloves garlic, minced
- 1/2 medium red bell pepper (about 1/2 cup)
- 1 1/2 to 2 teaspoons cumin powder, to taste
- 1 1/2 to 2 teaspoons chili powder, to taste
- 1/2 teaspoon smoked paprika
- 1 1/2 cup chopped greens (collards, kale, spinach, etc.)
- 1/4 cup nutritional yeast flakes
- salt, to taste
Quick Pickle - Cucumbers and Onions
By Kathy_Hester
This is a recipe my Mom would make all summer long
- 1 cup sliced cucumber (About 1/2 English cucmber or 2 small regular cukes)
- 1/4 to 1/2 cup thinly sliced onion (you can minced them if you prefer)
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 to 2 teaspoons agave nectar, to taste
- 1/4 to 1/2 teaspoon salt, to taste
Lemon Coconut Whole Wheat Pancakes
By Kathy_Hester
These cheery pancakes are full of luxurious coconut milk
- dry ingredients:
- 1 cup whole wheat pastry flour
- 1/2 cup shredded coconut
- 1 tablespoon baking powder
- pinch of salt
- wet ingredients:
- 1 (14 ounce) can RolandⓇ Brand coconut milk
- 3 tablespoons agave nectar (or sweetener of choice, to taste)
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- zest of 1 lemon (about 2 teaspoons)
Vanilla Cardamom Strawberry Compote
By Kathy_Hester
Strawberries infused with vanilla, cardamom and orange adds a spring surprise to a Sunday brunch or as a weeknight ...
- This recipe uses a 1 1/2 to 2 quart slow cooker:
- 1 pound fresh strawberries
- Juice of 2 oranges, about 1 cup
- 1/2 vanilla bean, split or 1 teaspoon vanilla extract
- 5 whole green cardamom pods
- 3 tablespoons agave nectar or other sweetener, to taste
- 2 tablespoons Grand Marnier, orange liquor or 1/2 teaspoon orange extract
Cheezy Butternut Squash Macaroni
By Kathy_Hester
This easy recipe for 2 comes from my latest book, Vegan Slow cooking for Two (http://www
- FOR THE MORNING INGREDIENTS:
- 1 1/2 cups (210 g) cubed butternut squash or other winter squash
- 1/2 cup (90 g) chopped tomatoes
- 1 1/2 cups (355 ml) water
- 2 cloves garlic, minced
- Three 3-inch (7.5 cm) sprigs fresh thyme or 1 1/2 teaspoons (1.5 g) dried thyme
- One 2-inch (5 cm) sprig fresh rosemary or 1/2 teaspoon dried rosemary
- FOR THE EVENING INGREDIENTS:
- 1/4 cup (24 g) nutritional yeast flakes
- 1/2 to 1 cup (120 to 235 ml) unsweetened nondairy milk
- 1 1/2 cups (158 g) uncooked whole-wheat macaroni (*use gluten-free)
- Salt and pepper, to taste
Kelly Peloza's Lavender Mint Tea Cookies
By Kathy_Hester
Herbal tea finds a home with fresh mint in these sumptuous shortbread cookies from the wonderful book: Cheers to Ve...
- 3/4 cup (168 g) vegan margarine
- 1/4 cup (60 ml ) canola oil
- 1 1/4 cups (150 g) powdered sugar
- 2 tablespoons (30 g) lime juice
- 2 teaspoons (10 ml) vanilla extract
- 4 teaspoons (8 g) finely chopped mint leaves
- 2 1/2 teaspoons (6.5 g) culinary lavender, crushed
- 2 1/4 cups (281 g) flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt