Kathy Hester's Blog, page 61

Super-Scary Spicy Chili Stuffed Jack-O-Peppers

I can turn any recipe into a spooky extravaganza and these Super-Scary Spicy Chili Stuffed Jack-O-Peppers are no exception. But don’t worry, if Halloween’s not your holiday, no one turns their back on a warm bowl of hearty chilli when the temperatures drop. So enjoy it in a scary bell pepper, a plain bell pepper, or even some chilli all by itself.

This chilli get’s its spice from Chipotle Peppers in Adobo Sauce. It’s pureed into a sauce with the juice from the canned tomatoes, so you can ma...

Overnight Pumpkin Ginger Oats with Nancy’s Organic Cultured Soy

I am so ready to wear my new sweater, but the weather is not cooperating. It’sgotten a little chillier at times, but it keeps going back to hot weather. I even had to turn on the a/c again this week! To get my pumpkin oat fix I’ve been making theseOvernight Pumpkin Ginger Oats. I can eat them cold on hot days and hot on chilly ones.

Just so you know this post is sponsored by Nancy’s Organic Cultured Soy. That means I was compensated to write it, but just so you know,Nancy’s Organic Cultured...

Vegan Pecan Pumpkin Shake – No Ice Cream Needed!

This Vegan Pecan Pumpkin Shakeis so easy to make and you don’t use any vegan ice cream to make it. It’s so rich and creamy that you’ll forget it’s actually healthy. In fact, it’s healthy enough to even be your morning smoothie.

This recipe is from my ebook, The Ghoulish Gourmet. The pdf version costs $8.95 and you can click the buy now button to purchase (the button is below the cover photo). Or you can get the Kindle version at Amazon for $9.95.

Only $8.95!

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Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner

Happy October! I’ve gotten out some of my fun Halloween pans and cookie cutters to make some new ghoulish goodies. Today I’m sharing my recipe forSpooky Skull Vegan Pot Pies. Honestly, it’s the best pot pie I’ve ever had, so you need to make this even if you make a plain pie.

Just so you know, this is another post in my series of recipes sponsored by theIdaho Potato Commission. Vegans can never have enough potato recipes. Ilove these tri-color fingerling potatoes that theIdaho Potato Commiss...

Happy October Vegan Menu Plan

Happy October everyone! This year has flown by and you know I’m ready formy favorite season to come to North Carolina. This free vegan menu plan celebrates some of the autumn produce you’re seeing in your favorite markets.

There are a lot of slow cooker recipes in the mix and a few that you can make the night before. Have a warm vegan drink and enjoy the leaves as they change color.

Monday: Start your week off right with this delicious and easy Slow Cooker Pumpkin, Chickpea, & Red Lentil Cu...

Roasted Butternut Squash Burgers with Sabra Spread

I figured if you can have a cauliflower steak, I could make Roasted Butternut Squash Burgers. There’s nothing in it but seasoned butternut squash slices and you can freeze the extras or cut them up and use them in salads.

Justso you know, this post is sponsored by Sabra. I’m lucky to be one of their Sabra Tastemakers for the year and get to create fun recipes for them.

Sabra has a new line of spreads and 2 of them are vegan! I used the garlic herb on my butternut squash veggie burger and I’v...

Slow Cooker Whole Wheat Spelt Potato Rolls

I’m ready forsoup season. There’s nothing that says fall like a big bowl of lentil soup or vegan tomato soup. But my favorite thing is the homemade rolls I serve on the side. This recipe for Slow Cooker Whole Wheat Spelt Potato Rolls is so easy to make you’ll find yourself making them all the time.

This is another post in my series of recipes sponsored by theIdaho Potato Commission.The mashed potato and the starchy potato water makes these rolls are super moist.

I made a double-batch of dou...

Bursting Full of Fall Flavors Vegan Menu Plan

So the first official day of fall happened last week. I’ve been in Baltimore and it doesn’t feel very much like the season changed, but at least the week wasn’t full of 90 degree days. I’m still craving winter squash, hearty beans, and sweet potatoes and this week’s vegan menu plan reflects that.

Let me know what your favorite fall dishes are in the comments. As always, I value your requests for future menu plan themes so let me know those too. Happy autumn!

Breakfast: Purple sweet potatoes...

Vegan Halloween Recipe: Harry Potter’s Pumpkin Juice

It’s time to break out my Halloween e-cookbook, The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes, and make some Harry Potter’s Pumpkin Juice to get in the spirit. This year you can buy it on Amazon as a Kindle book or click on one of the buy now buttons in this post to get it as a pdf.

It has 25 original recipes and all but 4 of them have never been seen before! One of them is my favorite autumn drink – Harry Potter’s Pumpkin Juice. Scroll to the bottom of this post t...

Quick and Easy Tofu Superfood Stir-fry: Made with an Eat Smart Sweet Kale Salad Kit

It can be hard to throw together a great weeknight meal.When you think of salad mixes or kits, you probably think of lettuce and not something to throw in a stir-fry. I’m really into the newEat Smart Gourmet Vegetable Salad Kits because they are full of superfoods like kale, green cabbage, broccoli, Brusselssprouts, chicory,and other veggies that are wonderful raw or cooked.

Please note that this post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and al...