The Great Vegan Bean Book Archives - Healthy Slow Cooking

Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

Kathy Hester — Thu, 20 Feb 2020 13:00:00 +0000

The vegan vanilla pancakes are full of beans! Yes, they use beans in place of oil to keep them moist. Make a double batch and freeze some for next weekend’s breakfast, I have made Fridays my “what’s for brunch” posting day. Honesty, I start thinking about weekend brunch on the deck from about Wednesday. Tomorrow, ... Read More about Enchanted Vanilla Pancakes with Chai-spiced Peach Compote

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Lentil Quinoa Vegan Bolognese Sauce

Kathy Hester — Sun, 19 Jan 2020 13:00:00 +0000

This thick and easy Lentil Quinoa Bolognese Sauce is just what you need for dinner on a chilly evening. Add carrots, kale, Italian herbs, and a little red wine or balsamic vinegar, serve over pasta or zoodles, and poof—you’ve got an amazing meal! I wanted to re-introduce you to The Great Vegan Bean Book, one ... Read More about Lentil Quinoa Vegan Bolognese Sauce

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Easy Vegan Black-Eyed Pea Pecan Pate

Kathy Hester — Tue, 31 Dec 2019 12:00:00 +0000

Happy New Year! 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. It’s always worth making extra beans just to make this Easy Vegan Black-Eyed Pea Pecan Pate. Why Black-Eyed Peas for New Year’s Dinner? In the south, we eat ... Read More about Easy Vegan Black-Eyed Pea Pecan Pate

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Vaquero Bean Tempeh Chili Recipe

Kathy Hester — Tue, 22 Jan 2019 13:30:00 +0000

Looking for an easy recipe to use your heirloom beans in? My Vaquero Bean Tempeh Chili Recipe is a great place to start and you can substitute other beans you have on hand for the vaqueros! Vaquero Bean Tempeh Chili is one of the recipes from The Great Vegan Bean Book. This chili and the ... Read More about Vaquero Bean Tempeh Chili Recipe

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Vegan Slow Cooker Mother Stallard Beans with a Stove-Top Variation

Kathy Hester — Tue, 27 Feb 2018 12:00:00 +0000

I know some of you have been missing the slow cooker recipes, and I have one of the simplest recipes for you today. My Slow Cooker Mother Stallard Beans even has a stove-top variation. This recipe is from my The Great Vegan Bean Book and perfect for a lazy day at home or it will cook while you ... Read More about Vegan Slow Cooker Mother Stallard Beans with a Stove-Top Variation

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Pineapple Rum Beans from The Great Vegan Bean Book

Kathy Hester — Sat, 17 Feb 2018 12:00:00 +0000

Pineapple Rum Beans are one of the most popular recipes in The Great Vegan Bean Book and very easy to make. I serve them over mashed sweet potatoes that are full of flavor. Black Runner beans are my favorite in the Pineapple Rum Beans though you can certainly use kidney beans in the place to ... Read More about Pineapple Rum Beans from The Great Vegan Bean Book

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Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book

Kathy Hester — Fri, 23 Aug 2013 11:00:00 +0000

This creamy soup is full of Thai flavor. Lemongrass, lime, coconut milk, ginger and cilantro elevate this soup to an exotic treat. The ‘tongue of fire’ in the title refers to a variety of heirloom beans with that name, which have a meaty texture and an undertone of spice in them. They are firm like kidney ... Read More about Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book

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Black Bean Fudgesicles from The Great Vegan Bean Book

Kathy Hester — Thu, 08 Aug 2013 11:00:00 +0000

Today is another hot one so I’ll be grabbing one of these from the freezer when I get home today. These surprising fudgesicles still taste like your childhood favorites. Like all recipes in The Great Vegan Bean Book, it is chock full of beans. One of my favorite chapters is the dessert chapter, and there are ... Read More about Black Bean Fudgesicles from The Great Vegan Bean Book

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Vegan Rosewater Parfaits with Silken Tofu & a Surprise Ingredient

Kathy Hester — Sat, 11 May 2013 04:01:26 +0000

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, ... Read More about Vegan Rosewater Parfaits with Silken Tofu & a Surprise Ingredient

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The Best Indian Chickpea Yogurt Salad

Kathy Hester — Thu, 09 May 2013 13:30:54 +0000

The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It’s wonderful to open up the fridge on a hot day and scoop some of this ... Read More about The Best Indian Chickpea Yogurt Salad

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