Giveaway is now closed
I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next. I’ve already made the wonderfully spicy Sloppy Buffalo Beans. Twice actually. That burger is so quick and simple to make up on a busy night. I love it!
But today, I’m sharing the sweeter side of beans. Ginger Red Bean Popsicles. They are uniquely flavored for a dessert, especially a popsicle. Leave it to Kathy to come up with unusual flavors and bean recipes. The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash. In minutes really once you have the paste made. Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today. Really fun getting your protein in each day from such a delicious frozen treat.
You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well.
Kathy’s new book is just fabulous.
Kathy has offered 1 of my readers a chance to win a free copy of her newest book.
If you can’t wait to see if you’ll win a copy of Kathy’s The Great Vegan Bean Book you can order it right now!!
Kathy has such creative ideas for food in general but incorporating healthy beans into her recipes is a wonderfully nutritious and flavorful way to get some protein and fiber into anyone’s diet.
Her recipes are easy to follow and beautifully photographed by
food photographer Renee Comet
And once you’ve fallen in love with The Great Vegan Bean Book, check out her first book, The Vegan Slow Cooker for even more exciting ideas for cooking up quick healthy recipe ideas for you and your family.
The Vegan Slow Cooker available at Amazon.
I really do love this book and am anxious to try so many more delicious recipe ideas here. So you want to win a copy for yourself
Contest goes through July 1st. For U.S. and Canada residents only please.
- 1 can (14 ounces) of light coconut milk
- *1 cup sweet red bean paste (recipe from The Great Vegan Bean Book
- ½ cup non-dairy milk (plain or vanilla)
- 1 Tbs. grated fresh ginger
- Optional Non Dairy Chocolate Drizzle
- Blend the first 4 ingredients in a food processor or blender until smooth. Pour into frozen pop molds and freeze overnight.
Check out the cutest little pop sicle silicone molds ever that I found on Amazon for these pops.
They work really well, can be used for hot and cold items and wash up in a.
Winner is Jennifer Nebeker! Contest is now closed.
I was provided a copy of Kathy’s The Great Vegan Bean Book to review although I was under no obligation to do so.
( Plus I already had one cause I couldn’t wait to start cooking from it ) 😉 Thanks Kathy!!!
More from my site
- Watermelon Jam – repost
- July 4th Bing Cherry Bombs