Since we’re so close to Halloween I selected 13 of my favorites for you to warm up with. So stay toasty and dry, and eat your oatmeal! [Read more...]
While some people avoid the “perfumy” flavors of rosewater, orange blossom water and lavender I just love them. In fact, I use them as much as I can.
At one of my favorite restaurants, La Shish in Cary, I get this amazing drink called Lebanese ice tea. It’s a mix of lemon juice, sugar, and black tea with a little something special. It can turn a bad day good with just a few sips. to recipe →
Here’s another green tea variation, this time a little closer to you-know-who’s. The color of this one is a faint green, though it didn’t capture well in the photos. You could also throw in some Swiss Chard or Kale to get a darker (and healthier) green.
In my pre-vegan days eggs were often my go to ingredient for a quick dinner. Now that I’m vegan, I still make some of the same convenience foods only I use the magic of tofu instead of eggs.
Scrambling tofu is surprisingly similar to scrambling eggs in that the excitement comes from the add-ins. (And be honest, the picture above looks pretty close to regular scrambled eggs.) to recipes→
There’s not much I like more than going out to a fancy dinner with friends. The Fearrington House is a 5 star restaurant right in my backyard and the food there always leaves me speechless.
Cheryl and I like to celebrate there as much as possible, which on our budget means only a few times a year. But they do have specials sometimes where you can get a few bucks off. Sign up for the mailing list to get those announcements.
The staff couldn’t possibly be any friendlier or more knowledgeable. If you have allergies or dietary restrictions just tell them when you make your reservations. They all put up with our guesses about unknown ingredients and were good sports when walking into our odd conversations! [Read more...]
Wow! The people at Tofutti don’t mess around they are giving you 2 free products in addition to the book! And is that a Tofutti ricotta I see? Hmmm…. [Read more...]
I have always liked tempeh, but never really loved it. It tastes great in a strong sauce or in a sandwich mixed with other bold flavors. Typically I steam it for about 10 minutes to remove that hint of bitterness than can be off-putting.
Last week I posted a Tempeh Stroganoff that was super simple to make and tasty. It was even tastier because it was made with Tempeh Girl’s artisanal tempeh. Hers is ready to go right out of the package and no steaming is needed! [Read more...]
Missed some of my other events? Here are a few more chances to get some slow cooker tips and tricks from me. If that’s not enough I’ll have some delicious snacks waiting for you! [Read more...]
I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day. Surprise your someone special with the yummy dessert cocoa. The lavender and rose flavors blend together to form its own taste that’s not as floral as you think.
I used lavender extract which I got at Savory Spice Shop, but if you can’t find any you could fill a muslin tea bag or tea ball with 1 to 2 teaspoons of culinary lavender and add this at the beginning of cooking. This will infuse the milk with a great lavender flavor too.
I do use real sugar in this recipe, because it helps to thicken it up. The longer you cook it the thicker it will be. You can substitute stevia or agave, but the hot chocolate will be thinner.
Slow Cooker Lavender Rose Cocoa
Serves 2 to 3
**Uses a 1 1/2 to 2 quart slow cooker**
- 3 cups unsweetened So Delicious Coconut Milk, or other non-dairy milk
- 1/3 cup sugar
- 2 ounces semisweet baking chocolate, in disks or chopped
- 1/4 teaspoon lavender extract
- 1/4 teaspoon rosewater
Add all the ingredients and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hour.
Stir once or twice during this time with a whisk to help the chocolate mix in well. Whisk a final time and serve.
Missed some of my other events? Here are a few more chances to get some slow cooker tips and tricks from me. If that’s not enough I’ll have some delicious snacks waiting for you too!
All of these are free and you can ask me questions about slow cooking and eating vegan at any of them.
If you are not in the Raleigh Durham area and would like to have me at an event, signing, or teach a cooking class in your area, please email me through the contact form on the blog.
Quail Ridge Books (An Independent Bookstore)
Sunday, February 26, 2012
3522 Wade Ave Raleigh, North Carolina 27607-4048
Want to eat healthier but not give up taste? Kathy Hester presents The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour. She shares stellar recipes and straightforward instructions. Oh, and there will be samples!
A Southern Season
Saturday, March 10, 2012
12 to 3 pm
A Southern Season, University Mall 201 S. Estes Drive Chapel Hill, NC 27514
I will talk about my book, sign, copies, and answer questions. And, of course, there will be samples!
Southwest Regional Library Culinary Book Club (Open to the public and free)
Tuesday, March 13, 2012
7 pm to 8 pm
3605 Shannon Road Durham, NC 27707
I will discuss my cookbook, The Vegan Slow Cooker at the Southwest Regional Library Culinary Book Club. There will be lots of tips and tricks and a few recipes too!