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Kathy Hester
Kathy Hester is the author of over ten vegan cookbooks (with WFPB options), including the only plant-based Ninja Creami cookbook. Her blogs Healthy Slow Cooking (which includes more than slow-cooking recipes) and Plant Based Instant Pot are full of easy-to-make, flavorful recipes with options for allergies and special diets. You'll be inspired by the beautiful photographs and set at ease by her step-by-step instructions. Follow her on Youtube for free mini-cooking classes, or join Kathy's Cooking Club.
Experience the iconic flavor of the famous pineapple Dole Whip with this homemade vegan version. Creamy, tangy, and oh-so-refreshing, it’s a tropical delight that will transport you to a vacation state of mind.
This is such a cute snack and a nice change of pace from pretzels and chips. The pasta crisps up and the flavors remind me a little of an Italian-style cheese cracker.
The combination of jackfruit and great northern beans gives this white chili the perfect texture. Seasoned with mild ancho chili powder, green chilies, and ground cumin, it has layers of complex flavors without being overpowering.
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