Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook. Since it’s a stew instead of a stir-fry, you don’t have to concentrate the entire time. It’s full of flavor, with ginger, mushrooms and tofu in a spicy red sauce. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.
Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets. Believe it or not, this filling is so flavorful you won’t even need a dipping sauce, but you can use soy sauce or tamari, if you’d like. This makes 12 dumplings, or 2 per serving. Recipe and photos by Kathy Hester, from The Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.
Once you’ve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. They’re easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish. Look for garam masala near the curry spices at your local market. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing. more→
Some nights are so cold it’s hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot — winter one-pot lentils and rice. It’s hearty, filling, and uses staples from your pantry. Plus, there’s only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it’s ready to eat. Recipe and photos by Kathy Hester, fromThe Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.
There’s more to pumpkin juice than just breaking into a haunted pumpkin patch, fending off the zombies, and juicing a pumpkin. This Harry Potter-inspired version simmers spices, fresh ginger and vanilla bean – with apple juice to infuse it. Then it’s blended with soaked dried apricots, pumpkin purée and a little nutmeg. It’s sweetened only with dried apricots. Reprinted with permission from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes by Kathy Hester © 2016 printed with permission. more→
If you’re looking for a healthier treat for Halloween, Kathy Hester has got you covered with these easy, devilishly creepy “bats and cats” chocolate graham crackers. They’re vegan and better for your kids (and you!) than all the sugary candies. Reprinted with permission from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes © 2016 printed with permission. more→
A carrot is the same shape as a hot dog and close enough in color to make a decent substitute. But what about the taste? I promise you, this marinade really takes it to the next level. I think the sesame oil helps, but the vinegar gives it that “cured” flavor, too. Think of this as a fun vegetable side dish rather than as a main dish. Recipe and photo reprinted with permission from The Easy Vegan Cookbook* by Kathy Hester ©2015, published by Page Street Publishing.
Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, ©2014.