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Kathy Hester’s new book The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless
If you know her earlier cookbooks, you know that Kathy has an amazing collection of creations in each one of them. Chapters in The Easy Vegan Cookbook include
Make ahead staples, Soups save the day
Simple stews, Pushover pasta
Manageable mains, Speedy stir frys
Easy sandwiches and spreads, Sides and Desserts and Drinks
Kathy covers pantry essentials, tips on meal planning, where to find the pantry items. Recipes include slow cooker as well as stove top instructions wherever possible.
The gorgeous bright photography in the book is by Ann Oliverio. Photos on this post by Ann from the cookbook.
Publishers are giving away a copy of the book on this post. To enter, see the end of the post.
Above Pumpkin hummus.
There are several quick and easy as well as intriguing and new recipes in the book including
Zucchini masala fries, Cauliflower Mexi mince, Sweet potato Ropa Vieja, Orange ginger cauliflower,
Cauliflower ricotta!, Schezuan eggplant, Riesling granita, Vegetable chowder,
Mexican kidney bean fried rice, Singapore Mai fun, Orange Chocolate Mousse Parfait and more.
Here are a few more recipe to sample from the book from the blog tour.
Spicy or not Cauliflower Po boy
Sweet Potato Spice Frozen Latte
Veggie Quinoa Drop Biscuits.
You can find more updates about the book and Kathy’s recipes on her blog Healthy Slow Cooking.
Pictured below Chili cheese Carrot Dogs. Recipe can be found here.
One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY!
Ingredients
- 2½ cups 8 oz rotini pasta , (*use gluten-free pasta)
- ¾ cup mushrooms, chopped small
- ¾ cup shredded carrots
- ½ cup minced eggplant
- 2 cups 18 oz vegan marinara sauce or Mushroom Red Pepper Pasta Sauce (page 85)
- 2 cups plain nondairy milk, unsweetened
- 1 tablespoon 15 ml vodka, optional
- 2 teaspoons tomato paste
- 2 teaspoons nutritional yeast
- 1 teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon pepper flakes
- ⅛ teaspoon onion powder
- Salt, to taste
Instructions
- Add everything but the salt to a deep skillet and push the pasta underneath the liquid. Bring to a boil, then turn the heat down to medium-low and simmer until the pasta is al dente, about 10 minutes.
- Stir every few minutes so everything doesn’t stick to the bottom of the pan. Cook for about 9 minutes or until the pasta is tender. The timing will vary depending on the shape and kind of pasta you use. Taste and add salt if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The publisher is giving away a a copy of the book on this post! (US only)
To Enter, please leave a comment on this post about your favorite easy weekday meal, or your favorite Kathy Hester recipe if you have cooked from her books or blog. before Sept 12
I like to make clean-the-crisper soup. All my vegetables that need to be used up get mixed in with low sodium vegetable broth, a variety of beans, fire roasted tomatoes, a bit of wine, some potatoes, and seasonings. The result is a hearty, delicious dinner soup that can be divided into portions for freezing, providing quick and easy meals for the future.
can’t wait to try some of these. Relatively new to veganism, and this looks like a great way to get healthy.
I don’t know if it counts as a meal, but I’m all about the lassis lately. I make my own yogurts since Whole Soy and Co went under and their amazing. I make soy, cashew, soy and mixed nut, almond, all types (next experiment will be oatmeal milk yogurt). And when it’s so hot out, I just base my dinner on it.
The other night I made a mango lassi inspired by Trader Joe’s dried chili mangos. Just some yogurt, frozen mango, cayenne, lime juice, and a bit of salt – so delicious! For lunch I make a kind of gazpacho lassi (what can I say, I’m American – I steal from every culture!) with yogurt, cucumber, tomato, red sweet pepper, garlic, onion, red wine vinegar and some water. Mmmmm….
I like making a big salad with big chunky vegetables, roasted even. Or like last night it was nice with a Seitan and black bean tacos with homemade salsa.
Spaghetti 🙂
My favorite recipe from Kathy’s Vegan Slow Cooking book that I have, is Bean and Oat Veggie Chili over Baked Sweet Potato. Yum!
Roasted mushroom and pasilla pepper enchiladas with garden pureed tomatillo and cilantro sauce. Yum.
A Greek green bean and squash stew is my favorite easy recipe!
Beans & rice
I became aware of Kathy through her blog and have since bought both her oatmeal and vegan slow cooking books. I do lots of cooking in the crockpot and her recipes are always easy, healthy and mostly have ingredients I have at home. My favorite recipe of hers is the cheezy butternut squash macaroni. YUM!