Welcome to the debut episode of Kathy Hester's Vegan Kitchen!!!

Kathy loves using kitchen appliances to make cooking easier and works hard to save money and time wherever possible. Each month she will teach you a new recipe to make for your family and talk about tweaking recipes to fit your diet or allergies. Going vegan or WFPB does not mean giving up comfort food or flavor!

Get more whole food plant based recipes on her blogs or in her books:

https://plantbasedinstantpot.com/

https://healthyslowcooking.com/

https://www.youtube.com/@KathyHesterVeganRecipes/

Find her books here: https://amzn.to/3Gt5ZsQ

FREE! Get 4 of Kathy’s most popular spice blends - including Chef AJ’s favorite BBQ seasoning here: https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448

***VEGAN COOKING CLASS SALE***

Join Kathy’s Cooking Club for 20% off through Chef AJ’s link: https://kathyhester.thrivecart.com/kathys-cooking-club/?coupon=NCE20PERCENTOFFCHEFAJ

What is Kathy’s Cooking Club?

You get 2 new cooking classes each month that you can attend live or watch later where we make at least 4 new recipes. All recipes accommodate dietary preferences like SOS, WFPB, and allergies.

Plus get access to all past class recordings & recipes as long as you are a member - there are more than 90 classes you can watch right now!

Does the price go up? No it stays 20% off as long as you are a member.

Is it hard to cancel if I want to? It’s easy to cancel through a link in the dashboard. You do it yourself when you want!

*** GOT A NINJA CREAMI? ***

Love your Ninja Creami? Get the ONLY whole food plant based ebook for it here: https://chefaj1--kathyhester.thrivecart.com/wfpb-ninja-creami-e-cookbook-nce/

Are you a visual learner? Buy Kathy’s Ninja Creami Experience and get videos and classes in addition to the ebook here: https://chefaj1--kathyhester.thrivecart.com/ninja-creami-experience/

-Quick and Easy Vegan Chicken and Rice Soup with a Chickpea Option

by Kathy Hester

Use leftover rice, broth or bouillon, chickpeas or soy curls, to make this perfect cozy soup. You can make this on the stove, in a slow cooker or in an Instant Pot - whichever one fits you!

First Cook Ingredients:

6 cups water (or use broth and leave out the bouillon cube)

1 1/2 cup dry soy curls

2 carrots cut into half moons or quarters

2 salt-free vegan chicken bouillon cubes (https://plantbasedinstantpot.com/vegan-instant-pot-bouillon/) or 1/4 cup dry salt-free bouillon (https://healthyslowcooking.com/vegan-chicken-bouillon-powder-recipe/)

2 sprigs fresh rosemary or 1 teaspoon ground

1 teaspoon dried basil

1 teaspoon dried marjorm

1 teaspoon dried thyme

1 teaspoon ground garlic

1/2 teaspoon onion powder

Before Serving Ingredients:

1 1/2 cups cooked rice or other grain

1/4 cup nutritional yeast

1/4 cup chopped fresh parsley or about 2 tablespoons dried

salt or salt substitution and pepper, to taste

Add all the first cook ingredients to a soup pot and bring to a boil, then turn down to a simmer and cook until the carrots are soft.

Then put in the before-serving ingredients, cook on medium until the rice is hot and re-season as needed.

Options:

Chickpea soup option: Use 1 1/2 cups less water or broth and add one can of drained chickpeas or 1 1/2 cups homemade and viola - you have chickpea and rice soup!

Cook in Your Slow Cooker: Add first cook ingredients and cook on low for 7 - 9 hours. Add the before-serving ingredients, turn to high, and simmer until the rice is hot and re-season as needed.

Cook in Your Instant Pot: Add first cook ingredients and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then release the rest of the pressure manually. Add the before-serving ingredients, turn off, then click the saute button and simmer until the rice is hot and re-season as needed.