An expert vegan recipe creator, super talented photographer, amazing human, and award-winning vegan blogger, Hannah Kaminsky is one of my favorite fellow vegans!

Hannah’s quick and easy cookbook, The Student Vegan Cookbook, is an exceptional cookbook with recipes for wonderful vegan snacks, treats, and meals that anyone on a tight budget can prepare in a flash using limited kitchen equipment. This stunning book features vegan wraps, tacos, burritos, sandwiches, pastas, smoothies, one-bowl dinners, snacks and so much more that are all delicious!

Hannah is sharing some excellent recipes from the book that are perfect for the holiday season and throughout the winter months.

These three tasty vegan recipes make delicious (and easy) plant-powered dishes to prepare and share for cold weather meals. Thank you, Hannah!

CHAI-SPICED OATMEAL, by Hannah Kaminsky

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook, by Hannah Kaminsky

HANNAH SAYS: Wake up to the invigorating aroma of chai spices when you get these highly spiced oats on the stove in no time! Prep this CHAI-SPICED OATMEAL ahead to simply heat and eat when you’re in a rush.

Makes 4 Servings

2

INGREDIENTS:

3½ cups (840 ml) plain nondairy milk
½ cup (70 g) raw cashews
1 cup (80 g) steel-cut oats
¼ cup (60 ml) maple syrup
1 teaspoon black tea leaves
1½ teaspoons ground ginger
1¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
1 teaspoon vanilla extract

3

INSTRUCTIONS:

1. Puree the nondairy milk and cashews in a blender until smooth.

2. Pour the mixture into a medium saucepan along with the oats, maple syrup, tea leaves, ginger, cinnamon, salt, cloves, allspice, and cardamom.

3. Cover, bring to a boil, and reduce the heat to low. Simmer for 25 to 30 minutes, until the oats are tender but still toothsome. If it seems a bit too thick or dry, add in a splash of water, as needed.

4. Stir in the vanilla and serve hot.

Ingredients

Directions

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook, by Hannah Kaminsky

HANNAH SAYS: Wake up to the invigorating aroma of chai spices when you get these highly spiced oats on the stove in no time! Prep this CHAI-SPICED OATMEAL ahead to simply heat and eat when you’re in a rush.

Makes 4 Servings

2

INGREDIENTS:

3½ cups (840 ml) plain nondairy milk
½ cup (70 g) raw cashews
1 cup (80 g) steel-cut oats
¼ cup (60 ml) maple syrup
1 teaspoon black tea leaves
1½ teaspoons ground ginger
1¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
1 teaspoon vanilla extract

3

INSTRUCTIONS:

1. Puree the nondairy milk and cashews in a blender until smooth.

2. Pour the mixture into a medium saucepan along with the oats, maple syrup, tea leaves, ginger, cinnamon, salt, cloves, allspice, and cardamom.

3. Cover, bring to a boil, and reduce the heat to low. Simmer for 25 to 30 minutes, until the oats are tender but still toothsome. If it seems a bit too thick or dry, add in a splash of water, as needed.

4. Stir in the vanilla and serve hot.

CHAI-SPICED OATMEAL, by Hannah Kaminsky
Recipe and Photo by Hannah Kaminsky
WINTER TABBOULEH by Hannah Kaminsky

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook by, Hannah Kaminsky

HANNAH SAYS: Even the longest winter can feel far more manageable with a good supply of fresh, simple recipes on hand. Replace the traditional tomatoes with persimmons in this Middle Eastern composition for a refreshing change of pace when produce is scarce. Their juicy, meaty texture and natural sweetness completely transforms this WINTER TABBOULEH into a brand-new celebration of the colder seasons.

Makes 4 to 6 Servings

2

INGREDIENTS:

¼ cup (48 g) dried bulgur wheat
¼ teaspoon ground turmeric
½ cup (120 ml) vegetable stock
1 Fuyu persimmon, peeled, stemmed, and chopped
1⁄3 cup (40 g) pomegranate arils (optional)
1½ cups (96 g) minced carrot top fronds
1 cup (60 g) minced fresh parsley
2 tablespoons (20 g) finely chopped red onion
2 to 3 tablespoons (30 to 45 ml) lemon juice
2 to 3 tablespoons (30 to 45 ml) olive oil
Salt and ground black pepper, to taste

3

INSTRUCTIONS:

1. In a small saucepan, combine the bulgur wheat, turmeric, and vegetable stock, and place over low heat. Stir well and bring to a boil. Cover, turn off the heat, and let stand for 15 to 20 minutes, until all of the liquid has been absorbed. Let cool slightly.

2. Meanwhile, in a large bowl, combine the persimmon, pomegranate arils, carrot fronds, parsley, and onion. Add the cooled bulgur and stir to combine.

3. In a small bowl, combine the lemon juice, olive oil, and salt and pepper, adjusting the seasonings to taste. Pour over the bulgur and toss to coat.

4. Cover and chill for at least 2 hours before serving to allow the flavors to marry.

4

HANNAH'S NOTE: To make this in the microwave, simply heat the bulgur, turmeric, and stock in a large bowl for 3 minutes, or until the liquid comes to a boil. Cover with a lid or slightly larger plate, and proceed with the recipe as written.

Ingredients

Directions

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook by, Hannah Kaminsky

HANNAH SAYS: Even the longest winter can feel far more manageable with a good supply of fresh, simple recipes on hand. Replace the traditional tomatoes with persimmons in this Middle Eastern composition for a refreshing change of pace when produce is scarce. Their juicy, meaty texture and natural sweetness completely transforms this WINTER TABBOULEH into a brand-new celebration of the colder seasons.

Makes 4 to 6 Servings

2

INGREDIENTS:

¼ cup (48 g) dried bulgur wheat
¼ teaspoon ground turmeric
½ cup (120 ml) vegetable stock
1 Fuyu persimmon, peeled, stemmed, and chopped
1⁄3 cup (40 g) pomegranate arils (optional)
1½ cups (96 g) minced carrot top fronds
1 cup (60 g) minced fresh parsley
2 tablespoons (20 g) finely chopped red onion
2 to 3 tablespoons (30 to 45 ml) lemon juice
2 to 3 tablespoons (30 to 45 ml) olive oil
Salt and ground black pepper, to taste

3

INSTRUCTIONS:

1. In a small saucepan, combine the bulgur wheat, turmeric, and vegetable stock, and place over low heat. Stir well and bring to a boil. Cover, turn off the heat, and let stand for 15 to 20 minutes, until all of the liquid has been absorbed. Let cool slightly.

2. Meanwhile, in a large bowl, combine the persimmon, pomegranate arils, carrot fronds, parsley, and onion. Add the cooled bulgur and stir to combine.

3. In a small bowl, combine the lemon juice, olive oil, and salt and pepper, adjusting the seasonings to taste. Pour over the bulgur and toss to coat.

4. Cover and chill for at least 2 hours before serving to allow the flavors to marry.

4

HANNAH'S NOTE: To make this in the microwave, simply heat the bulgur, turmeric, and stock in a large bowl for 3 minutes, or until the liquid comes to a boil. Cover with a lid or slightly larger plate, and proceed with the recipe as written.

WINTER TABBOULEH, by Hannah Kaminsky
Recipe and Photo by Hannah Kaminsky
PUMPKIN PROTEIN POWER LATTE, by Hannah Kaminsky

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook by, Hannah Kaminsky

HANNAH SAYS: For a bolder brew that will help wake you up and keep you going, consider pump-kin up the volume with this quick blend! Whether this latte is served hot or cold, sugary coffee shop concoctions just can’t compete. For a more indulgent experience, consider topping of your PUMPKIN PROTEIN POWER LATTE with whipped coconut cream.

2

INGREDIENTS:

1 cup (240 ml) brewed coffee, hot or chilled
½ cup (120 ml) plain nondairy milk
½ cup (120 g) pumpkin puree
¼ cup (30 g) vanilla vegan protein powder
1 to 2 tablespoons (15 to 30 ml) maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground cloves
Pinch of ground nutmeg

3

INSTRUCTIONS:

1. This protein-packed blend can be served either hot or cold, so depending on your preference, either cool down your coffee after brewing or use it right away and heat up your nondairy milk to match. Pour both into your blender along with all the remaining ingredients, adding only 1 tablespoon (15 ml) of maple syrup at first. Thoroughly puree, until the mixture is completely smooth, scraping down the sides of the container with a spatula if any clumps of unblended ingredients cling to the sides.

2. Taste the mixture and add the remaining 1 tablespoon (15 ml) maple syrup if you’d prefer a sweeter taste.

Ingredients

Directions

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook by, Hannah Kaminsky

HANNAH SAYS: For a bolder brew that will help wake you up and keep you going, consider pump-kin up the volume with this quick blend! Whether this latte is served hot or cold, sugary coffee shop concoctions just can’t compete. For a more indulgent experience, consider topping of your PUMPKIN PROTEIN POWER LATTE with whipped coconut cream.

2

INGREDIENTS:

1 cup (240 ml) brewed coffee, hot or chilled
½ cup (120 ml) plain nondairy milk
½ cup (120 g) pumpkin puree
¼ cup (30 g) vanilla vegan protein powder
1 to 2 tablespoons (15 to 30 ml) maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground cloves
Pinch of ground nutmeg

3

INSTRUCTIONS:

1. This protein-packed blend can be served either hot or cold, so depending on your preference, either cool down your coffee after brewing or use it right away and heat up your nondairy milk to match. Pour both into your blender along with all the remaining ingredients, adding only 1 tablespoon (15 ml) of maple syrup at first. Thoroughly puree, until the mixture is completely smooth, scraping down the sides of the container with a spatula if any clumps of unblended ingredients cling to the sides.

2. Taste the mixture and add the remaining 1 tablespoon (15 ml) maple syrup if you’d prefer a sweeter taste.

PUMPKIN PROTEIN POWER LATTE, by Hannah Kaminsky
Recipes and Photos by Hannah Kaminsky

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