Vegan Slow Cooking for Two or Just You by Kathy Hester Giveaway


I’ll admit, when I heard about this book, I was thinking, “Why Kathy? Why such small portions?” You have to understand that I am a lover of leftovers so it didn’t make sense to me. Feeling disappointed, I borrowed the book from the library and WOW!!!!! My feelings were way off the mark. This book is perfect, yes, you can double all the recipes if you want leftovers, but you can make more dishes, have more variety with smaller servings. I should’ve trusted my gut feeling that Kathy knows what she’s doing and doesn’t disappoint.

Like with all her books and recipes on her blog Healthy Slow Cooking, Healthy Slow Cooking for two to just you will have you making easy down to earth meals, snacks, sides, drinks and treats that are flavourful and doesn’t call for ingredients you have to turn to the google to research what it is. Don’t worry, if you are a new vegan she does explain things for you.

The book has 10 chapters.

1. The Little Slow Cooker That Can (that’s where you can find info on new to you ingredients).

2. Budget Rescuers: Easy DIY Staples. 16 DIY recipes including Italian seitan coins, a bunch of homemade spices, nut ricotta and more.

3. Morning Delights – Wake up to Breakfast. I’m making scrambled tofu breakfast burrito for tomorrow. There’s also oatmeal, French toast, polenta and tofu roasted vegetable hash to name a few. (Oh and it’s just not plain boring oatmeal or French toast either).

4. Dip Dinners: Appetizers or a Meal.  I bet the easier-than-pizza-dip is amazing!! She has a few other dips and a fondue and more.

5. Soul Satisfiers: Soups for all Seasons. Talk about comfort! 13 soups that basically make themselves. You can never go wrong with a minestrone, creamy celery soup, Autumn Harvest Veggie Soup would hit the spot after an afternoon of raking leafs.

6. International Eats: Stews, Curries and Chili. Unstuffed potatoes? Yes please!! Italian soy curls, clean-out-the-fridge curry, this chapter screams healthy comfort!

7. Tasty Fillings: Sandwiches, Tacos and More. Carolina BBQ soy curls, lentil quinoa taco filling, New England tofu rolls- they look like THE game night supper.

8. Family Favourites: One-Pot Pastas, Risotto and Pasta Sauces. Cheesy butternut squash macaroni, caulifredo, 3 different risotto recipes, AND no-more-jarred-pasta sauce!! If you read my pervious post you would know that I used my Slow Cooker only to heat up the jarred stuff many moons ago.

9. Vegan Squares: Full Meals Layered in the Slow Cooker. Tofu braised with Peas and Brussels Sprouts, all-in one Thanksgiving dinner, Italian seitan coins with mashed cauliflower and gravy. Yummy!!

10. Sweet Treats: Drinks, Syrup, Desserts. Chocolate chip cookie for 2, blueberry lemon cake, small batch of basic brownies.

Cooking for 1 or 2 people has never been easier. Just because you live solo or with a roommate or partner, and don’t have a family to feed doesn’t mean you can’t feed yourself well. (Put down those chips.)

All recipes are clearly labelled so you can easily glance to see if the recipe is gluten free, soy free or oil free.

Today, I’m not going to share a recipe with you BUT-I’m sharing a link to the blog tour that happened for her book. (A blog tour is basically a virtual book tour. People write a review, share a recipe and sometimes there’s a giveaway but not always within a month or two of the books release. Its fun!)

You can always purchase a copy for yourself or a friend here or go over to my giveaway page for full details on how you can enter for your chance to win Vegan Slow Cooking for Two or Just You.

What can’t you cook in your slow cooker?

 

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The Vegan Slow Cooker Book Giveaway

“Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour” by Kathy Hester. 


This is the very first book I bought by Kathy. Before I came across her blog Healthy Slow Cooking, the only thing I used my crockpot for was jarred pasta sauce 😂. Sadly that’s a true story. Today I have 4 slow cookers and my Instant Pot has a slow cooking feature and I use them for everything except jarred sauce. 

There’s 8 chapters in this book. Slower cooker basics, Staples you’ll want to know: make your own bouillon, seitan, sauces and more, Simmering soups that cook while you’re away, Steamy stews and curries that save the day, Casseroles (and loaves) you wish your mother made, Easy to make pasta and grain dishes, Mouth watering meatless mains, Super easy side dishes, Sandwich, tortilla, and taco fillings, Beautiful breads NOT from your oven, Party Snacks that cook while your getting ready, Breakfast worth waking up for, Decadent desserts and delightful drinks. 

I never knew you could make bread and pizza in a slow cooker before I bought this book, I’ve been hooked on her recipes since then. One thing  you can always count on Kathy for is  easy, heathy, delicious recipes that everyone can enjoy!

All of the  recipes include the night before prep so all you have to do in the morning is put the ingredients in the crockpot and set the timer, go to work, run errands, or do chores- whatever you do in the day and come home to a house that smells wonderful and you have something  hot and healthy to eat. It takes all of 10 mins to prep nightly. One of my cheats is to figure out what I want to make for the week, chop all the veggies on a Sunday (it’s a day I don’t have to work) and store in mason jars. Boom- 1/2 hr to an hour of prep and that’s it!! 

With permission from Kathy Hester I’m able to share a recipe with you. Seriously- it doesn’t get any easier than this! I hope you enjoy. Also check out her recipes if you haven’t done so already- she’s the Master of the Slow Cooking! Don’t tell her I said that! 😉 
SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
by Kathy Hester

gluten-free, soy-free
INGREDIENTS

4 to 5 cups water

1 can diced tomatoes (or 1 1/2 cups fresh or frozen)

1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)

1/2 cup red lentils

1/2 cup quinoa, rinsed

1 cup peeled turnip, chopped

1 cup sweet potato, chopped

1/2 cup celery, chopped (about 1 stalk)

1 tablespoon not-chicken bouillon

3 cloves garlic, minced

1 teaspoon turmeric

2 teaspoons garam masala

salt, to taste

INSTRUCTIONS

THE NIGHT BEFORE:

Chop veggies and store in the fridge.

IN THE MORNING:

Put everything in the slow cooker and cook on low 6 to 9 hours.

Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

RECIPE NOTES

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

Now time for the giveaway! This is not a sponsored post. I just really enjoy this book so I’m having a new copy of The Vegan Slow Cooker book shipped to you!! Exciting right? Click HERE for the giveaway and rules. Good luck. 

What is the 1 slow cooker dish you want to learn how to make?