Kathy Hester's Blog, page 33
August 14, 2018
The Best Gluten-Free Vegan Brownies Made With a Surprise 1-Ingredient Flour!
Everyone loves brownies, right? They are Cheryl’s favorite dessert and she has been asking me to make her some with walnuts for ages. My new gluten-free vegan brownie recipe has her seal of approval. She never suspected that they were gluten-free!
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products
. I’m so excited to work with them. It’s now my go-to gluten-free flour, and I think you’ll love cooking with it too. If you can’t find them in your loc...
August 11, 2018
Cooling Vegan Meals You Make Ahead and Eat From the Fridge!
It’s the last few weeks of searing summer heat and I have some easy to make food that you can even make ahead and eat straight from your fridge to cool you down!
What’s your favorite savory cooling recipe?
photo by theviewfromgreatisland.com
This Heirloom Tomato Gazpacho from The View From Great Island is as tasty as it is beautiful and is perfect to liven up and lunch or weekend brunch.
photo by kitchentreaty.com
Kitchen Treaty’s Creamy Chickpea Gazpacho brings regular gazpacho to a new lev...
August 9, 2018
Summer Watermelon Ricky with Homemade Watermelon Juice
Watermelon is one of the best parts of summer. Join me in a super easy to make watermelon ricky that deserves to be called a mocktail.
If you’re like me you may get a little overzealous at times. If something is priced per piece, or perhaps per watermelon, I am going to find the biggest one in the store – even if I can barely lift it into my cart by myself. I’m just thrifty cheap that way.
Well, it’s only saving money if you use the whole thing. I may have over bought on watermelon a couple...
August 7, 2018
Vegan Slow Cooker Fresh Corn Risotto Using My Favorite Corn Cobb Trick
Photo by Kate Lewis
My fridge is still stocked with sweet, fresh corn, and I bet yours is too. This vegan slow cooker fresh corn risotto uses my favorite corn cob trick that you can read about below. If you are reading this in the winter, don’t fret, you can make this with frozen corn kernels and use bouillon.
This crockpot recipe is from my book, Vegan Slow Cooking for Two and Fair Winds is letting me share it with you today.
My secret ninja trick involves fresh corn. You may not think that...
August 4, 2018
Fresh Raspberry and Thyme Gin Cocktail
Berries just may be my favorite food. Maybe the fact you can only get them a certain time of the year fresh adds to their mystique. I love them all strawberries, blueberries, blackberries, and raspberries too. Today, I have a recipe for a Fresh Raspberry and Thyme Gin Cocktail.
Of course you can make this into a mocktail by adding sparkling water instead of the gin, just leave out the water too. Or make a homemade raspberry thyme lemonade. Be creative and you’ll surprise yourself at what you...
August 2, 2018
Vegan Blueberry Buckle – No Oil Added!
It’s blueberry season! I love pie, but I’m usually too lazy to make a pie crust most nights. If you haven’t heard of a buckle before it has a cake bottom that’s topped with lots of blueberries and then finished off with an oat crumble.
Since I know many of you are on oil-free diets I adapted this recipe to be oil-free as well as soy-free and nut-free. It does use sugar, but you could experiment with the recipe to use your favorite sweetener.
You could also use a gluten-free baking mix in pla...
July 31, 2018
Vegan Ethiopian Recipes from Teff Love by Kittee Berns
I have been in love with Kittee Berns’ cookbook since it came out, and I can’t believe I’m just telling you about it. Better late than never, right? Her book, Teff Love, is full of Vegan Ethiopian Recipes – one of my favorite cuisines!
If you haven’t had much Ethiopian, you are in for a treat! It’s full of lentils, vegetables and gluten-free bread made out of teff flour. You don’t use silverware when eating Ethiopian. Instead, you tear off a piece of the bread and use it to scoop up the deli...
July 28, 2018
Got to Be NC Air Fried Tofu Rancheros with Veggies and Little Face Salsa
This post sponsored by the N.C. Department of Agriculture and Consumer Services. The delicious recipe and the opinions are all mine!
I have a fancy looking recipe of Air Fried Tofu Rancheros with Veggies for you today. It uses Little Face Salsa, which is made by a Greensboro entrepreneur, Jax Manganiello. (If you want, you can skip right to the recipe by clicking here.)
Little Face is in the beginning stages and just beginning to get into local stores. When I met with Jax, she told me about...
July 26, 2018
The Elvis Popsicle – Vegan Banana Peanut Butter Fudgsicles
These dairy free fudgesicles are a household favorite. I used ripe bananas as one of the main fudgesicles ingredients. They create the base for these Vegan Banana Peanut Butter Fudgsicles, and I’m sure you can guess that peanut butter and chocolate show up too.
We all know that pureed banana makes an excellent and creamy ice cream. I decided to use its superpower to make an extra creamy popsicle. The only hard part is waiting until they freeze before you eat them!
I don’t call for the Elv...
July 24, 2018
Fresh Herb and Watermelon Gazpacho
Watermelon is refreshing all by itself, but it’s also great in drinks and this Fresh Herb and Watermelon Gazpacho. It combines watermelon, fresh juicy tomatoes, basil, mint, pepper, and cucumber. Go ahead and make a double batch to have on hand for last minute meals all week long.
This soup adds a change of pace from a green or pasta salad. It still doesn’t heat up your kitchen because you don’t cook anything. Pile it all into your blender or food processor and it’s ready to eat!
You can u...
