Kathy Hester's Blog, page 74

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...

A Vegan Halloween Cookbook Announcement and a Recipe for Pumpkin Juice!

I’m so excited! I’ve finally finished my very first Halloween e-cookbook. It has 25 original recipes and all but 4 of them have never been seen before! One of them is my favorite autumn drink – Pumpkin Juice. Scroll to the bottom of this post to get the recipe.

I had a blast setting up the props and taking the photos. It was almost as fun as eating…I mean making all the recipes. The photo above is a super easyGhoulishly Green Potato Soup.

The Ghoulish Gourmet is a pdf that you can read on y...

Warren Bobrow’s Quick Balsamic Fig Shrub

Photo by Glenn Scott

I love fresh figs and have planting a fig tree on my to do list for next year. When I saw thisQuick Balsamic Fig Shrub recipe in Warren Bobrow’s latest book,Bitters & Shrub Syrup Cocktails, I knew I had to share it with you!

While I was on my Oregon vacation I got to visit with my friend Gail Davis, of Hungry Vegan, in Eugene. She took me to the farmers market and it is out of this world!

I tasted a pear shrub at Lola’s that didn’t have any added sugar and it was amazing....

Chard Stalk Hummus from The CSA Cookbook

Here’s another amazing recipe from The CSA Cookbook by Linda Ly. Last time we made kale stem pesto and in this recipe Linda shows you how to make all of the chard stalks into hummus! I think she’s my new hero.

You do cook the chard stems a bit, but after that it’s as easy as traditional hummus. Plus you can feel great about the idea of no more chard stems in your compost!!

Print Chard Stalk Hummus from The CSA Cookbook After Kale Stem Pesto (page 58), this is my favorite reci...

Vegan Paella Bowl from Vegan Bowls by Zsu Dever

Today I’m introducing you to Zsu Dever’s newest book, Vegan Bowls. She has a recipe for a Paella Bowl that’s amazing. It’s chock full of veggies and easy to make, plus it’s a tasty way to use up the last of your summer squash.

photo by Zsu Dever

It looks pretty impressive too and you don’t have to tell your guests how easy it was to make – wink, wink.

photo by Zsu Dever

My internet has been a little spotty on my trip, but if all goes as planned I’ll catch you up on what I’ve been doing the p...

Vegan Whole Wheat Pumpkin Drop Biscuits from The Easy Vegan Cookbook

Photo by Ann Oliverio

It’s finally pumpkin everything season!! I know some of you would rather that summer stay around a little longer, but I’m ready for the leaves to change now. For now, wearing cozy pajamas or a sweatshirt is good enough. At least as long as I have theseVegan Whole Wheat Pumpkin Drop Biscuits.

For those of you who are anti-winter squash, remember that you can substitute sweet potato puree for pumpkin puree in any recipe. Honestly, most of the time applesauce would work too...

Kale Stem Pesto from The CSA Cookbook

I really was curious about Linda Ly’s The CSA Cookbook. It is not a vegan book, but about 90+% of the recipes could be easily veganized with a vegan substitute.

I started looking at the copy that Quarto Publishing graciouslysent me to review as soon as it landed on my doorstep. I’m amazed that there are so many recipes that use parts of veggies that I often toss in the compost. This pesto recipe uses kale stems as the main ingredient with some parsley, walnuts and garlic.

She utilizes leaves...

Sweet Potato Latte from The Easy Vegan Cookbook

Photo by Ann Oliverio

Pumpkin spice frozen coffee seems to have a cult following. Just sayingthe name invokes thoughts of sweaters and multi-colored leaves. Unfortunately, almost all of the commercialsyrups have dairy in them.

This recipe from The Easy Vegan Cookbook will change your perspective, so you can see outside the pumpkin-spice box. It still is creamy, spicy and full of fall.

If you have some sweet potatoes left over from dinner, you have a new recipe to try! If you really miss your...

Autumn Salad from Everyday Vegan

Photo by Zsu Dever

This recipe for the perfect Autumn Saladis from Zsu Dever’s first cookbook, Everyday Vegan Eats. Her second book, Vegan Bowls, comes out September 15. I’ll be posting a recipe from it later this month.

This salad is full of so many of my favorite flavors. It has beets, cabbage, dried figs, brown rice, and an assortment of greens. It’s a bonus that it is covered in a creamy horseradish maple dressing.

This is not a light salad from the middle of summer, but a hearty one wit...

Step by Step Cold Brew Coffee from The Easy Vegan Cookbook

Photo by Ann Oliverio

Today is the official start of fall, at least according to Starbucks. Today it launches a new formulation, but unfortunately, the new syrup still contains dairy. But don’t be sad – make your own instead!

Today’s post is a step by step on how to make coffee concentrate, which is the base for any coffee drink that I make at home. Turn yours into a vegan pumpkin spice latte with my pumpkin coconut caramel sauce or with some homemade pumpkin-spice cashew creamer. The caramel...