I am so excited about today’s post. I got the wonderful chance to review Kathy Hester’s newest cookbook, The Easy Vegan Cookbook. Kathy runs the successful blog over at Healthy Slow Cooking. Let me tell you, the title of her newest cookbook delivers. This is not only filled with truly easy recipes, but the ones I have tried have been so fast to make and full of flavor.
One of the things I loved most about this cookbook is that soooo many of the recipes I wanted to make and that fit my style of eating. There are many books that I have flipped through and many of them contain ingredients that I never use or wouldn’t use, or just too much work. Just because these are easy, doesn’t mean they are boring or filled with bland salads.
Book cover photo done by the wonderfully talented Ann Oliverio from An Unrefined Vegan.
Kathy’s book is filled with 80 recipes with beautiful, bright photos for nearly every single recipe in the book. All photos were taken by Ann Oliverio and they make you want to make each dish. I love that the recipes have approachable ingredients and so far, the ones I’ve made I already had the ingredients. Nothing too complicated or weird, just simple ingredients I already use. The majority of the recipes are savory, with just a few desserts, so if you are looking for a lot of desserts, this is more geared towards lunches, dinners and sides.
Many amazing recipes are in this book like Maple Walnut Sausage Patties (pg. 35), Spicy Cream Corn (pg. 174), Carrot and Kale Falafel (pg. 115), Almost Effortless Lasagna (pg. ), Applesauce Spice Cake (pg. 188), and Mexican Kidney Bean Fried Rice (pg. 108) to name a few. Kathy also gives oil-free versions for practically every recipe in the book. Since we eat oil-free, I was excited to see I can easily convert them to my needs for most of the recipes.
I personally made the Broccoli with Spicy Garlic Sauce (pg. 132). This was SO fast to put together and so darn easy. My husband absolutely loved it and so did my daughter. I made this at night for dinner, so I didn’t get a picture of it, but imagine some fluffy rice with a delicious spicy garlic sauce over sautéed broccoli. So good.
I also made the Spicy Creamed Corn (pg. 174). Easy, simple, fast and so darn flavorful. I love anything with a good kick of heat!
I also made these Pecan Coconut Chocolate Chip Bars (pg. 183) during the day, so I got photos this time, haha. Kathy offers an oil-free version, so I subbed the oil for half and half of pumpkin and almond butter. Because of using less fat, I didn’t want them to turn out too cakey or dry, which happens with lower fat baked goods, so I undercooked them a few minutes. I removed them at 18 minutes and they were perfect. I loved the addition of the pecans, being my favorite nut and all!
I am excited that I am allowed to share this amazing recipe, Creole Okra Corn Soup with you all today, thank you Kathy! My husband is from Louisiana, so he especially liked this soup. It is a great, quick meal to throw together. It was ready in less than an hour. The only thing I did differently was season with salt while cooking the onions and then adding the broth. I also threw in a good pinch of celery seeds with the other spices, since that really reminds me of other Louisiana style food we’ve had. Excellent recipe and would go great with some bread too!
Reprinted with permission from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester. Published by Page St Publishing.
You can purchase The Easy Vegan Cookbook here!
Creole Okra Corn Soup
- 2 tablespoons 30 ml olive oil (*or sauté in water)
- 1/2 medium onion minced
- 1/2 medium green pepper minced
- 3 cloves garlic minced
- 3 cups 710 ml vegetable broth (or water with 2 veggie bouillon cubes)
- 1 16 oz [454 g] bag frozen sliced okra (or equivalent weight of fresh okra)
- 2 cups 11 oz [328 g] fresh or frozen corn kernels
- 1 28 oz [794 g] can crushed tomatoes (fire-roasted or plain)
- 11/2 teaspoons 7 g smoked paprika (or plain paprika plus a few drops of liquid smoke)
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1/4 to 1/2 teaspoon ground cayenne pepper to taste
- Salt and pepper to taste
- STOVE-TOP METHOD Heat oil over medium heat and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes. Add green pepper and garlic, then sauté 3 minutes more. Stir in the broth, okra, corn, tomatoes and all spices except for the salt and pepper. Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender. Before serving, add salt and pepper to taste.
- SLOW COOKER METHOD Heat oil over medium heat in a sauté pan and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes. Add the sautéed onions and everything else except the salt and black pepper to your 4-quart (4-L) slow cooker and cook on low for 7 to 10 hours. Before serving, add salt and pepper to taste.
CONTEST IS NOW CLOSED.
I’m very excited that Kathy is generous in offering a cookbook to one lucky winner. Giveaway open to all US and Canada residents only. Please enter the giveaway below.
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