Kathy Hester's Blog, page 73

5 Vegan Thanksgiving Side Dish Recipes

It’s almost Thanksgiving! Do you know what you’re making yet? We always go to the Triangle Vegetarian Society’s big shindig for lunch, but then later we stop by another friend’s to hangout with them and eat a little more.

If this is your first vegan Thanksgiving, you may be worrying over what to serve as a main dish. You can relax, the main dish can be anything when you have sides that fulfill all of your fall cravings.

I’ll have a round-up of main courses and you can check out my vegan Than...

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.

First, you make your own homemade pecan milk. I don’t bother straining it since I love any little pieces that sneak through in a shake. Then you add the pumpkin puree, ground chia seeds and spices.

Blend more and the ground chia seeds will start to make it a little th...

One Pot Veggie Vodka Sauce and a Peek into My Gothic Dinner Party

Photo by Anne Oliverio

It’s so nice to be back in North Carolina. I love going on vacation, but it sure is nice to come home again. No matter how much I try to get ahead there’s always a ton to catch up on – like a Gothic dinner party to host!

Since I talk about it all the time, I thought it would be nice to give you a glimpse into my favorite party of the year. All of the photos are from phones and in particularly difficult lighting. But I think it still will make you feel like you were the...

Butternut Squash And Kale Lo Mein With Crispy Tofu

I love fall and winter squash is one of my top three reasons why. I love the color, the delicate, slightly sweet flavor and how nutritious it is. WhenDreamfieldsFoodsasked me to participate in their October Healthy Pasta Month event I was thrilled and determined to sneak in a little butternut squash.

Since I was going to post in International week, it got me thinking about infusing the ingredients of American fall into an Asian-inspired recipe. Since I drew the spaghetticard, I thought a lo...

Vegan Spiced Sweet Purple Potato Baked Oatmeal

I’m finally home again! I have traveled more this fall than I usually do all year long. This time I went to Mexico and stayed at the lovely Dreams Riveria Cancun. I went to a conference called Food Blog University and we added on a few days of vacation too. I’ll be sharing some photos from that trip and my others soon.

While I was gone the leaves completely changed. I woke up this morning surrounded by orange, yellow and red. It’s perfect!

Halloween is only days away. Do you have you party...

Vegan Pumpkin Ice Cream from The Complete Guide to Vegan Food Substitutions

Photo by Celine Steen

I’m back traveling again, so I want to share a fun fall recipe for you to try. Since this ispumpkin everything season I thought you’d like to try Joni and Celine’s recipe for vegan pumpkin ice cream from their bookThe Complete Guide to Vegan Food Substitutions.

In case you don’t have access to some of the premade ingredients in the recipe I have a few links to DIY recipes for you:

speculoos cookies or find a gluten-free version here pumpkin puree vegan cream cheese (but...

Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse

This is not only a knee-knocking dessert worthy of a campfire story, it’s quite gruesome too. This Forbidden Rice Mousse is a horror-worthy end to your Halloween meal!

This wholesome chocolate dessert that’s simply made with chocolate chips, coconut milk, sweetener, vanilla and black forbidden rice. It cooks in your 1 1/2 to 2 quart slow cooker and thickens up a ton in the fridge.

Mine was very runny before I put it into the fridge and still came out in a super-thick mousse. To make it thinn...

Vegan Halloween Treat: Purple Sweet Potato Spice Monster Biscuits

Halloween is so close I can taste it! Every dish I’m making these days I see through my spooky decorating glasses. I have a pile of edible delights to make “eyes” with and a list of recipes I want to put them on.

Last week I found some purple sweet potatoes at the farmers market and thesePurple Sweet Potato Spice Monster Biscuits are the result of my inner mad scientist.

I look forward to purple potatoes every fall. They are such a treat to cook with.I also make a monster oatmeal with them,...

3 Must Make Vegan Slow Cooker Dinners for Fall

I’m celebrating our first bit of autumn weather by sharing three of my favorite vegan slow cooker dinners. I have theCreamy Indian Lentils and Kidney Beansin my crockpot right now for my dinner!

I am still in love with theSlow Cooker Tempeh Braised with Port Wine and Figsin the photo above. It’s a dump everything in the slow cooker and go kinda recipe. But what I love is that it’s an elegant dish that is great at any dinner party.

This Italian Slow Cooker Cranberry Bean Soup with Greens is...

Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet

Are you in the Halloween spirit yet? If not, grab some black cocoaor some Hershey’s Special Dark Cocoa, get out the Halloween cookie cutters, put on your witch hat and bake some bat and cat chocolate graham cracker.

I use a chopstick to make the eyes before Ibake them. You could also make Fork and Beans homemade googly eyesto make them even more over the top.

These cute cookiesare lightly sweetened with maple syrup and use whole wheat flour. That makes them healthier than your average Hallow...