For the whole month of February, in my Facebook group Kind Veggie’s Whole Food Plant Based Cooking Tips, we featured Kathy Hester and her recipes from healthyslowcooking.com. Kathy was originally known, as her web address suggests, for her slow cooking or crock pot recipes. She has already published 2 cookbooks on the topic! She has since branched out to focus an entire cookbook on beans, one on oats and her newest one, to be released in 2015, is focusing on easy vegan recipes. Sign me up! She also happens to be super nice. She’s always happy to help out with her recipes and make suggestions for ingredient replacements if you have a dietary need to consider (or just don’t have an ingredient on hand). As always, I am made all the recipes gluten free with the suggestions Kathy provided.
This month, we started off with a slow cooker chili. I ate part of it over nachos and part of it just as chili in a bowl topped with cashew sour cream. Here is the link for Lots of Beans and Grains Slow Cooker Chili. It was super thick and looked very much like a traditional meat chili so it may work well to serve to omni eaters and since it’s a slow cooker chili… it can be warm all the time whenever someone wants a 2nd or 3rd bowl.
Next, we made a Lentil Quinoa Bolognese Sauce. This time around, I served it over gluten free spiral noodles and it was de-li-cious. YUM! I used a variety of lentils since I didn’t have enough of one kind. I used french, green/brown and some type of black lentil. I’ve also made it before and used it as the tomato sauce layer in lasagna. It’s a very hearty and lovely sauce, totally yummy an filling and beautiful next to a colorful salad..
Next up was Mushroom Sundried Tomato Risotto made with steel cut oats instead of arborio rice! I must admit… I didn’t go the whole risotto route and stir stir stir. I did actually make the recipe in the pressure cooker. I used 1 cup steel cut oats and 3 cups water and cooked the whole thing for 3 minutes after first sauteeing the onion and mushroom. It was awesome and pretty too! If you like the idea of eating oats for breakfast, but get tired of adding fruit and nuts or other sweet things… this might be a nice change. I sure enjoyed it.
For the last week, we did a Choose Your Own Adventure. Kathy has a section on her website of recipes that are so easy, she has put them in a category called “Beyond Easy”. Out of this category, I chose to make the Not Refried Beans. I didn’t have pintos, so I used mayocoba beans instead. They didn’t seem to need as much water as the recipe called for but boy were they delicious and the beans were so yummy and made the apartment smell amazing. (And I got to use my adorable 2 quart crock pot!) Before I mashed the beans, I did pour off some of the liquid and used that in my cheese sauce for the meal that night. It all worked out well. I didn’t really get a picture of the beans as I was super hungry and ready to chow down by the time dinner was all ready (and we had dinner guests and I honestly just forgot). I did manage to get a picture earlier that day of “appliance corner” and the cute little crock pot the Not Refried Beans were made in. It’s really a handy little size for a variety of things if you are a crock pot type person.
So there you have it. Another month of delicious recipes featuring Kathy Hester. If you like cookbooks, please check out hers. I have all but one on kindle (slow cooking for 2), and I have already pre-ordered her newest one. I’m so excited!
Recipes for March will be from veganricha.com! I’ve only made a couple recipes from Richa’s site to date, but they were awesome. I’m looking forward to this month so I can try more of them. Since March has 5 Mondays, we will be featuring 5 recipes instead of 4. Come join us! This week, we are making plant-based cheese slices. It’s much easier than it sounds!