The Great Vegan Bean Book

Rosewater Parfaits

May 11, 2013 · by Kathy Hester · 23 Comments

I’m so excited to participate in Virtual Vegan Potluck! This is my first one, but it certainly won’t be my last. The photo above was taken by Renee Comet who took all the photos for The Great Vegan Bean Book and she did an amazing job!

The pudding in these parfaits is thick and gets its cheesecake-like flavor from the vegan yogurt. The magic bean ingredient? Well, that would be the cooked red lentils. I promise you no one will know they are in this decadent dessert. I do use silken tofu but you could make it with all yogurt instead, it just won’t be as thick.

Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in shot glasses at your next party.

Vanilla Rosewater Parfaits from The Great Vegan Bean Book

gluten-free option*, oil-free

1 cup (262 g) vanilla yogurt
1 cup ( 192 g) cooked red lentils
1 container (12.3 ounces/349g) silken tofu
1 tablespoon rosewater
1 teaspoon vanilla
2 tablespoons agave nectar (more if using plain yogurt)
3 cups (240 g) vanilla cookie crumbs (*use gluten-free cookies to make gluten-free or leave them out and just have pudding)

Add everything except for the cookie crumbs to a food process and purée for about 8 minutes. Stop every few minutes and scrape down the side of the bowl to make sure it all gets smooth.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

The mixture will thicken up when you refrigerate the parfaits, so put them in the fridge at least 2 hours before serving but will keep covered for a few days.

Yield: 8 servings
Per serving: 124.1 calories; 3.1 g total fat; .0 g saturated fat; 6.0 g protein; 17.8 g carbohydrate; 2.3 g dietary fiber; 0 mg cholesterol.
Total Prep Time: 20 minutes
Total Cooking Time: 0 minutes

Serving Suggestions & Variations: Use different extract flavors, add cocoa powder or even liquors to make an unlimited array of versions. Graham crackers and chocolate cookies make great crumb layers as well.

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My third book, Vegan Slow Cooking for Two, comes out this September and is available for pre-order on Amazon today for only $10.31. If you pre-order now you will get the lowest price between now and when the book releases!

Filed Under: Dessert, Gluten-free, No Added Oil, Non-Slow Cooker Recipe, Not Slow Cooker, The Great Vegan Bean Book, Vegan, Virtual Vegan Potluck · Tagged: bean desserts, beans, red lentils, rosewater, The Great Vegan Bean Book, Vegan, virtual vegan potluck, vvc

Mexican Quinoa with Black Beans

April 24, 2013 · by Kathy Hester · Leave a Comment

Here’s another recipe from The Great Vegan Bean Book that comes out June 1. This recipe may look familiar because it started out on this blog. It’s been slightly tweaked, a stove-top cooking method has been added in addition to the original slow cooker one and there’s nutritional information!

This Book is not an all slow cooker book like The Vegan Slow Cooker, but I added in some slow cooker variations whenever there was space. A few got cut in editing, but I’m planning to adding them here on the blog so you’ll be able to slow cook more of the recipes. I know you guys love slow cookers as much as I do!

Super Simple Mexican Quinoa with Black Beans

soy-free, gluten-free, oil-free

1 1/2 cup (225 g) bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups (375 ml) water
1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
1 1/2 cups cooked black beans or 1 can (15 oz/420 g), rinsed and drained
1 cube vegetable bouillon
1 to 2 teaspoons chili powder, to taste
1/2 teaspoon cumin
3/4 cup (127.5 g) quinoa, rinsed well
salt and pepper to taste, if needed

Stove-top Instructions:
Add all ingredients except for the salt and pepper into a medium sauce pot with a lid. Bring to boil then turn heat to low and cook for 15 minutes or until the quinoa is done.
Season with salt and pepper. Taste and add more chili powder or cumin if needed. (Remember as your spices age the flavor is not as strong.)

Slow Cooker Instructions:
Increase the amount of water to 2 1/2 cups.
The night before: Prepare the veggies and rinse the beans if you are using canned and keep in fridge overnight.

In the morning: Add everything listed in the ingredient list above the quinoa to an oiled slow cooker. Cook on low for 6 to 10 hours. (You will add quinoa later.)
1 to 2 hours before serving: Turn the slow cooker to high and add in the quinoa. Cook until you see the quinoa’s little white tails. That’s the signal that they’re ready to eat. Taste and add salt, more cumin, extra chili powder – what ever you need to do to make this taste the way you like it!

Yield: 4 servings
Per 1 ½ cup serving: 254.3 calories; 2.6 g total fat; .1 g saturated fat; 11.6 g protein; 46.5 g carbohydrate; 9.3 g dietary fiber; 0 mg cholesterol.
Total Prep Time: 15 minutes
Total Cooking Time: 20 minutes

Be sure to let me know if you have any questions about The Great Vegan Bean Book or Vegan Slow Cooking for Two or Just You which comes out this September and uses all 1 1/2 to 2 quart slow cookers in all the recipes.

If you pre-order now you will get the lowest price between now and when the book releases!

Filed Under: Gluten-free, Mexican, Slow cooker, Soy-free, Stews, The Great Vegan Bean Book, Vegan · Tagged: beans, Black beans, crockpot, dairy-free, Gluten-free, Kathy Hester, Quinoa, slow cooker, stove-top, The Great Vegan Bean Book

Bean Queso From The Great Vegan Bean Book

April 12, 2013 · by Kathy Hester · Leave a Comment

My favorite last minute meal is a few baked tortilla chips served up with a cup of queso from my newest book, The Great Vegan Bean Book. The base recipe is mild, but you can spice it up to suit your taste. It’s perfect for a lazy spring lunch! [Read more...]

Filed Under: Appetizer, Gluten-free, Soy-free, The Great Vegan Bean Book · Tagged: cashews, Kathy Hester, nacho cheese, queso, The Great Vegan Bean Book, Vegan, Vegetarian

Easy Black-eyed Pea Pecan Pate

January 2, 2013 · by Kathy Hester · 8 Comments

Happy New Year everyone! I have a feeling this is going to be a great year for positive changes! Today I have a spread recipe that can use up your leftover black-eyed peas and is healthy enough to fit right in with your resolutions! [Read more...]

Filed Under: Appetizer, Tips and Tricks, Vegan, Vegetarian · Tagged: 2013, black eyed peas, Kathy Hester, key ingredient, New Year, pate, pecans, The Great Vegan Bean Book, Vegan, vegan pate, yellow eyed beans, yeloow-eyed beans

Vaquero Bean Tempeh Chili Recipe From The Great Vegan Bean Book

November 13, 2012 · by Kathy Hester · 10 Comments

Vaquero Bean Tempeh Chili is one of the recipes in my upcoming book. This chili and the new book are both packed full of heirloom beans. In this recipe the heirloom star is vaquero beans. They are black and white and a relative to the anasazi bean and they are very tasty.

The lovely photo above was taken by my friend, and incredibly talented photographer, Renée Comet. Make sure to head over to her website and look at some of her other beautiful photos. I’m so lucky that she took all the photos for this book, and I had a blast doing the food styling for her!
[Read more...]

Filed Under: Chili, The Great Vegan Bean Book, Vegan, Vegetarian, Winter · Tagged: Bean, cookbook, dairy-free, Gluten-free, Kathy Hester, The Great Vegan Bean Book, vaquero beans, Vegan, Vegetarian

End of Summer Raspberry Cocktail

September 18, 2012 · by Kathy Hester · Leave a Comment

With autumn just days away I felt the need to squeeze in at least one more burst of summer into my drink menu. These sweet, juicy raspberries are muddled with thyme then mixed with gin to create a refreshing cocktail you don’t want to miss. [Read more...]

Filed Under: Drinks and Syrups · Tagged: cocktail, gin, raspberry, summer, The Great Vegan Bean Book, thyme