How easy can it be to become ‘Cruelty Free’ and still love every bite of what you eat? Pretty darn easy once you get the basics down. The basics are especially easy now with help from Kathy Hester and her newest book:
The first basic I absolutely fell in love with….I’ve made this one so many times this fall that I’ve actually memorized Kathy’s recipe for it…was her super simple, super moist and delicious Applesauce Spice Cake. Oh my. This one is so easy and so versatile, you’ll love having this basic, easy recipe in your head too. Add in’s are perfect so adjust away to your own fruits and nut likes. But keep this classic recipe base just as Kathy has created it for maximum spice tastes.
I LOVE the trick Kathy shares in this cake for using apple vinegar with baking soda as a quick and easy leavening. It works perfectly every time. After 5 cakes, I’ve got this one down and it’s a absolutely perfect quick gift to bring a friend on a cold fall day. Just the smell alone of those baked apples and warm spices are enough to make me smile.
Applesauce Spice Cake
Kathy has written a slew of creatively kind Vegan cookbooks since I first met her work 3 years ago and I love them all. This one is just the book you grab for something quick and easy that’s still deliciously healthy and quest worthy. In her last book, Oatrageous Oatmeals, I fell for her granola recipe with its blend of pepitas, sunflower seeds and savory spice blend. In ‘The Easy Vegan Cookbook’ I had a chance to try out Kathy’s
Chai-Spiced Almond Granola.
I used pecans in mine only because I had a ton on hand this fall and they worked great with the cinnamon, clove cardamom blend in this batch. Working out of my car as I do, I’m always searching for new snack ideas that wont pack on the pounds and travel well. Her oat recipes are always dreamy and this one is as easy as it gets mixing up in one bowl and then baking in under 30 minutes. Another keeper for my kitchen.
Now what goes with a big pot of hot chili this winter?
I’d suggest my next recipe find from The Easy Vegan Cookbook.
Kathy dwells down south where I grew up and went to school. We both have a fine appreciation for good biscuits, morning or night. We also share a love of all things ‘rosemary’ so I knew that this tender, fluffy biscuit would be the perfect side for my spicy 3 Bean Vegan “Clean Out The Fridge” Chili….and they were. In fact I finished the biscuits off before I reached the bottom of my bowl of chili. That hint of savory from the rosemary goes wonderfully with jams and sweet spreads as well while the pumpkin keeps everything moist and tender.
Whole-Wheat Pumpkin Rosemary Drop Biscuits
Another quick recipe that’s sure to please your holiday guests in just minutes to prepare:
Salted Caramel No-Ice-Cream Milk Shake
Oh yeah baby……….
Kathy’s new book helps even the long-time-Vegan, with special dishes, prepared in just minutes using basic ingredients, most of which I already had in the kitchen…yeah, we love that. Any type of cook can use these recipes for family and friends without spending hours in the preparation or time shopping. Kathy has such a good understanding of Vegan basics and delicious family favorites that her recipe collection is just like having her in your own kitchen with years of knowledge and fun for us.
Like my final share here today from The Easy Vegan Cookbook, wait for it……..
Pumpkin Hummus = Fabulous!!
Nothing boring or hard about this easy Vegan staple. The color alone will keep you dipping for more with crackers, veggies or I used it as a spread for Kathy’s Pumpkin Rosemary Biscuits as well. She’s giving my readers a look into her book today by sharing the simple recipe for this hummus. And then a chance to win a copy of her book for yourself.
- 1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
- ¾ cup (184 g) pumpkin purée (can substitute sweet potato or butternut squash purée)
- 2 cloves garlic, sliced
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (10 g) nutritional yeast
- ½ to 1 teaspoon cumin, to taste
- ¼ teaspoon smoked paprika
- ¼ to ½ teaspoon coriander, to taste, optional
- ¼ teaspoon cayenne
- 2 to 3 tablespoons (30 to 45 ml) water, as needed, to make a smooth purée
- Salt, to taste
- Place the chickpeas, pumpkin, garlic, lemon juice, nutritional yeast, cumin, paprika, coriander and cayenne in your food processor. Blend until the chickpeas are puréed. Add a tablespoon (15 ml) of water at a time if the mixture is too thick.
- Taste and adjust seasonings; add salt to taste.
- Per ½ cup (60 g) serving: Calories 107.5, protein 5.4 g, total fat 1.0 g, carbohydrates 20.2 g, sodium 217.0 mg, fiber 5.1 g
- Reprinted from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester. Published by Page St Publishing.
For your chance to win a copy of “The Easy Vegan Cookbook” simply leave a comment on this post and tell us about a favorite Vegan DIP or SPREAD that you enjoy at your house.
Giveaway is available for U. S. and Canadian residents only please. Contest ends December 15th.
Thanks so much Kathy for sharing giving us a sneak peek into your latest Vegan masterpiece and fingers are crossed for another book to add to your library of healthy cooking on the way!
Find more from Kathy around the web:
More from my site
- Peanut Butter Chocolate Mousse from Laura Theodore’s ‘vegan-ease’
- Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter