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Recipes
Mango Tempeh Stir-fry
By Kathy_Hester
Slightly sweet and full of veggies this hearty stir-fry really is a meal in itself
- sauce:
- 1/2 cup water
- 1/2 medium mango
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- main ingredients:
- 2 tablespoons sunflower oil or other veggie oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 tablespoon minced ginger
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow or green bell pepper
- 2 ribs celery cut thin on the diagonal
- 2 to 3 cups broccoli florets (fresh or frozen)
- 8 ounces tempeh, cubed
- 1/2 mango thinly sliced
- cooked rice, for serving
Vegan Vanilla Pudding
By Kathy_Hester
An egg and dairy free thick pudding that's wonderful straight out of the fridge
- 3 tablespoons cornstarch + 1/2 cup nondairy milk
- 2 1/2 cups non dairy milk
- 1/2 cup sugar
- 1 to 2 teaspoons vanilla extract (I used 2)
Super-Scary Halloween Spicy Chili Stuffed Jack-O-Peppers
By Kathy_Hester
Scary pumpkins are a perfect Halloween supper! Stuff orange peppers with a spicy chili
- 1 (14.5-ounce) can diced tomatoes
- 1 to 2 peppers from a (7 ounce) can of RolandⓇ Chipotle Peppers in Adobo Sauce
- 1 (15.5-ounce) can black beans
- 1 cup ground seitan (I used Sweet Earth ground Chipotle flavor)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 4 large bell peppers about the same size with flat bottoms
Pear and Apple Cardamom Ginger Muffins
By Kathy_Hester
There's not an easier breakfast than grabbing a muffin on your way out of the door
- dry ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup quinoa flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- wet ingredients:
- 2 tablespoon ground flax mixed with 4 tablespoons warm water
- 1 cup unsweetened nondairy milk
- 1/4 cup agave nectar
- 1 teaspoon vanilla
- 1/8 teaspoon stevia
- 1 cup diced peeled apple (about 1 medium)
- 3/4 cup diced peeled pear (about 1 medium)
Butternut Squash Frijoles
By Kathy_Hester
A spicy blend of Winter squash and the bean of your choice
- This recipe uses a 1 1/2 to 2 quart slow cooker
- 1 cup dried beans (anasazi, pinto, et.)
- 3 cups water
- 1 cup butternut squash puree
- 1 clove garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with 1/2 teaspoon powdered chipotle)
- 1 teaspoon marjoram
- 1/2 teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- juice of 1/2 lime
- salt to taste
- ground hot pepper, optional to taste
Best Gluten-Free Blondies
By Kathy_Hester
"Cardamom is rich in vitamin C and riboflavin, and is considered beneficial to kidneys and bladder
- Grapeseed oil, for greasing the pan
- 1 1/2 cups all-purpose gluten-free flour
- 3/4 tsp. sodium-free baking powder
- 1/4 tsp.coriander powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. baking soda
- 1/4 tsp. guar gum
- 1/4 tsp. fine sea salt
- 1/2 cup unsweetened plain rice milk
- 1/4 cup grapeseed oil
- 1/4 cup coconut nectar
- 2 tsp. vanilla extract
- 1/4 tsp. stevia powder
- 1 cup (vegan, stevia-sweetened) chocolate chips
Cherry Almond Coconut Mini Cakes
By Kathy_Hester
These little cakes are very rich and moist from the coconut milk which acts as a liquid and the fat in this recipe
- wet ingredients:
- 1 (14 ounce) can full fat coconut milk
- 1 cup minced cherries (remove pits if using fresh and thaw overnight if using frozen to make them easier/safer to cut)
- 1 cup agave nectar (or other sweetener to taste)
- 2 tablespoons ground flax seed
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- dry ingredients:
- 2 cups whole wheat pastry flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted toasted sliced almonds
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt (leave out of almonds are salted)
- sauce ingredients:
- 1 cup pitted cherries (fresh or frozen)
- 1/4 cup Amaretto
Budget-Friendly Healthy Veggie Stew
By Kathy_Hester
This idea for this frugal stew came straight from the the bargain veggie bin at the grocery
- 2 tablespoons olive oil
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 1 bell pepper, chopped small
- 2 cups vegan chicken-style broth (or water)
- 1/4 cup pumpkin puree, optional
- 1 medium turnip, peeled and chopped small
- 1 small zucchini, chopped small
- 1 small yellow squash
- 1 (14.5) oz can diced tomatoes
- 1 (14.5) oz can chickpeas
- 1 teaspoon marjoram or oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- salt and pepper, to taste
Guilt-free Stevia Chocolate Syrup
By Kathy_Hester
Eating healthier doesn't mean you can't have a guilt-free mocha or something chocolate to dip your strawberries in
- 1/2 cup cocoa
- 1/2 cup water
- 1/2 to 1 teaspoon stevia (I used Nu-stevia powder)
- 1 tablespoon agave nectar, optional
- 2 teaspoon vanilla extract
Slow Cooker Gingerbread Latte
By Kathy_Hester
A vegan version of a gingerbread scented latte from your favorite coffee-shop
- This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)
- Makes 2 servings (unless you drink a venti and then it’s just one serving)
- soy-free, gluten-free
- 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee - see http://www.cookography.com/2007/cold-brewed-coffee-using-a-french-press
- 1/4 cup (63ml) So Delicious Coconut creamer original flavor
- 2 cup (500ml) Unsweetened So Delicious Coconut Milk (can use vanilla or plain just adjust sweetener)
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- pinch ground clove
- pinch ground allspice
- pinch nutmeg
- 1 teaspoon molasses (optional)
- Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
- (I used 1/2 packet Nu-Stevia)