Kathy_Hester's profile page
Recipes
Slow Cooker Maple Pear Walnut Cake Oatmeal
By Kathy_Hester
This one is a comforting bowl of fall all in one bowl
- Ingredients:
- Please note this recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 2 cup (500ml) Unsweetened So Delicious Coconut Milk (you can use any non-dairy milk or even water instead)
- 1 pear, chopped
- 1/2 teaspoon vanilla
- 1/2 teaspoon maple extract
- sweetener of choice, to taste (I used 1 packet Nu Stevia)
- Toppings:
- 1/4 cup (30g) walnuts, chopped
- fresh grated nutmeg
- drizzle of maple syrup (optional)
Vegan Whole Wheat Bourbon Banana Bread
By Kathy_Hester
Whole wheat pastry flour and sweet, ripe bananas balance out the brown sugar and bourbon to make this a great desse...
- Wet Ingredients:
- 2 tablespoons ground flaxseed mixed with 4 tablespoons warm water
- 4 large (2 to 2 1/4 cups) bananas, mashed
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 cup (115 grams) packed brown sugar
- 1/4 cup melted coconut oil
- Dry Ingredients:
- 2 cups (242 grams) whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- Mix in:
- 1 cup (134 grams) chopped pecans, toasted
Slow Cooker Black-eyed Peas
By Kathy_Hester
This is a great anytime meal, but lends itself well to a Halloween dinner when it's topped with baled grits cut int
- 1 pound dry black-eyed peas
- 3 cloves garlic, minced
- 3 bay leaves
- 6 cups of water, or enough to cover the beans and about 1 inch above
- 1 to 2 teaspoons Cajun seasoning, to taste
- a few drops liquid smoke
- hot pepper powder (chipotle etc.), to taste
- smoked salt and pepper, taste
- jalapeño salt, optional – to taste
- Tabasco, on the side for serving
Date Sweetened Coconut Hazelnut Spread
By Kathy_Hester
This recipe is great spread on toast or graham crackers, drizzled on top of vanilla ice cream or even used as a cup...
- 1 (14 ounce) can of Roland FoodsⓇ Coconut Milk
- 10 pitted dates
- 1/2 cup toasted hazelnuts
- 2 teaspoons vanilla
Slow Cooker Not-Refried Black Beans
By Kathy_Hester
These healthy beans are gluten-free, soy-free and have no oil added
- 4 cups water
- 2 cups dry black beans
- 1 cup minced bell pepper
- 3 cloves garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder, or add more if you prefer your beans spicy
- 1/4 teaspoon granulated onion powder
- salt, to taste
Slow Cooker Summer Pasta Sauce with Fresh Basil
By Kathy_Hester
The perfect way to not heat up your kitchen and have a from scratch pasta sauce too! Fresh tomatoes, eggplant, pepp...
- 1 to 2 tablespoons olive oil
- 1/2 cup onion, minced (about 1/2 a medium onion)
- 1/2 cup sweet or bell pepper, minced (about 1/2 a medium bell pepper)
- 2 cups (164 g) eggplant, diced
- 2 1/2 to 3 cups (395 to 474 g) diced fresh Italian tomatoes (of any color)
- 3 cups diced tomatoes, or 2 cans (around 14 ounces or 392 g each)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- Fresh ground pepper and salt to taste
- 1/4 cup (10 g) fresh basil, chopped
Raspberry Thyme Cocktail
By Kathy_Hester
Sometimes you need a special drink after a long day, week or even month
- 1 teaspoon fresh thyme leaves
- 8 fresh raspberries
- juice of 1/2 lemon
- 1 to 2 teaspoons agave, to taste
- 1 shot gin
- 2 shots water
Vegan Toasted Almond Arugula Winter Pesto
By Kathy_Hester
A thick yummy paste of arugula, toasted almond oil, and more
- 2 cups arugula, loosely packed
- 1 to 2 tablespoons toasted almond oil (or substitute olive oil)
- 1/2 cup toasted slivered almonds
- 1/4 nutritional yeast
- 1/2 to 1 teaspoon fume del sel (or substitute plain salt)
Slow Cooker Tempeh Braised with Figs and Port Wine
By Kathy_Hester
This is a tasty way to introduce novices to the delights of tempeh
- 2 tablespoons (30 ml) olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
- 8 fresh figs, each cut into 6 wedges
- 1 ⁄2 cup (120 ml) water
- 1 cup (235 ml) port wine
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and pepper, to taste
Ghostly Cashew Cream White Bean Spread
By Kathy_Hester
Make a ghostly dip or spread from white beans and cashew cream
- 1/2 cup cooked white beans
- 2 tablespoons cashew cream
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste