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?

 

Advertisements

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? 

My Review on Frugal Vegan By Katie Koteen and Kate Kasbee

fv

I’m happy to be reviewing this book right now. There’s been a lot of talk over on face book about how expensive it is to be vegan. I guess in some ways its true all the vegan processed food add up. A box of Mac N cheese is 5.00 which feeds 1-2 people. So for a family of 4-5 you’ll need at least 2 boxes. That’s 10 or more. A pizza costs about 10 dollars again it’s going to cost you about 30 dollars to feed your family that doesn’t include bread sticks or salad. So yes eating like that is expensive. Katie and Kate will show you how you can make tasteful and healthful meals that won’t break the bank. You’ll even have money leftover that if you want to splurge on processed foods you can. I don’t think you’ll be doing that too often though.

What do you think when you hear the term “frugal”? I think of inexpensive meals that lack something, read flavor. Or the image of college days come flooding back. Peanut butter and jam sandwiches, rice cakes, chips, KD (Kraft Dinner) was the blue box mac n cheese that you could buy for .50 cents. You get the idea. Very. Boring. Meals. (Although there’s nothing wrong with a good PB and jelly sandwich, but you just don’t want to eat it every day… or do you?)

Now I’m going to tell you all about Frugal Vegan. I promise Katie and Kate will have you eating well balanced meals that the old stigma will be vanished from your memory- it was all just a horrible nightmare. Plus it’ll make you wish you had this book sooner.

It starts with The Whole Enchilada. I’ve already made the Easy Vegan Enchiladas. Next I’m wanting to make BLT with sriracha mayo and Roasted Potato and Zucchini Pizza, BBQ Chickpea Sliders.

Then on to Carb Party. The spicy broccoli and White Bean Pasta was great. Next I want to try Kale Stuffed Shells with Marinara (I might sub the kale with spinach though), Lemon and Pea Risotto.

Bring On The Bowls. You have to try the Backyard BBQ Bowl, The Crispy Buffalo Tofu Bowl is up next. Actually I love bowls so I’ll be making every recipe in this chapter.

Best Dressed Salads. I’m wanting to try the Vegan Taco Salad because tacos, Rustic Market Salad, and Curried Potato Salad.

Slurp Worthy Soups. With Fall not far off- this will be my go to section. Chickpea Curry has great flavor. Up next is Minestrone Soup, Lentil Soup with Greens, Roasted Carrot Curried Soup.

Mornings. Breakfast is my favorite food group! Yes it is a food group 😉 Apple cinnamon is tasty and fills you up. Crispy Vegan Bacon, Tofu Scramble Eggs, Pineapple Scones??? Yes please!

Bite Size. I’ve been eying the Baked Oven Fries with Rosemary and Sea Salt since I received Frugal Vegan. Other worthy bite-size mentions are: Salted Peanut Butter Popcorn, Spicy Chipotle Corn and Zucchini, Pineapple Slaw.

Get Sauced. Mushroom Gravy, Curry Dressing, Sriracha Mayo, Miso Garlic Dressing. Your pasta and salads have never tasted this good!

Glazed and Infused. I don’t know about you but I always start to glance through a cookbook from the end to beginning. If the treats don’t look good or sound enticing then I lose interest. How does Watermelon Lime Granitas, Mini Key Lime Pies, Warm Apple Crisp, Chocolate Coconut Cream Puffs sound? EXACTLY!!!

Smart shopping, batch cooking and freezing with 18 recipe titles that freezes well, there’s a few charts of what you could eat and when to swap it. Such as instead of chia seeds use flax seeds in baking. They cover grains, legumes, seeds and nuts, oils and vinegar’s, fruits and veggies and miscellaneous. There’s also some tips to maximize your produce so it doesn’t go to waste.

Pancakes with Roasted Bananas.3jpg copy

Pancakes with Roasted Bananas
Nut-free, soy-free
Splurge: Serve with coconut oil, peanut butter and/or pure maple syrup
Serves 4 • 30 minutes to prepare
If you haven’t made these before, you’re in for a treat. Roasted bananas take just a few extra minutes to prepare,
but are entirely worth the effort. Firm, even slightly under-ripe, bananas work great for this recipe as they
soften quite a bit as they cook. We suggest using maple/agave-blend syrup, because it’s less expensive than pure
maple syrup.
2–3 bananas, cut into ½-inch (13-mm)
pieces
3 tbsp (45 ml) maple/agave-blend syrup
¼ tsp cinnamon
1 cup (125 g) unbleached all-purpose flour (or half all-purpose and half whole wheat)
2 tbsp (23 g) baking powder
½ tsp cinnamon
1 tbsp (12 g) sugar
1/8 tsp salt
1 cup (240 ml) nondairy milk
2 tbsp (30 ml) vegetable oil
Coconut oil, peanut butter and pure maple syrup, for serving, optional
Preheat the oven to 375°F (191°C).
Place the sliced bananas on a baking sheet lined with parchment paper. Drizzle the maple/agave-blend syrup over
the banana pieces and toss to evenly coat. Sprinkle bananas with cinnamon and bake for 10 to 15 minutes, or until
the pieces are soft and sticky. Set aside.
While the bananas are baking, combine the flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate
bowl, combine the milk and oil. Add the milk mixture to the flour mixture and stir just until moistened; a few lumps
are okay (don’t overmix or the pancakes will be tough).
Heat a nonstick pan over medium heat (you can add some oil, but with a nonstick pan you shouldn’t need it.) Give
the batter a quick stir and maybe another splash of nondairy milk so it’s nice and pourable before adding it to the
pan. Then pour the batter onto the pan to form circles about 6 inches (15 cm) in diameter. Cook the pancakes for a
couple of minutes on one side, until bubbles appear on the surface. Flip the pancakes and cook the other side until
golden brown, about 3 minutes.
Serve the pancakes topped with roasted bananas and maple/agave-blend syrup or other additional toppings if
desired.

Credit info
From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman

Katie and Kate YOU have just created the most delicious Frugal Vegan book off all time!

I was given a copy of this book for review by Page Street Publishing and they are going to give one lucky winner a copy as well. Must be 18 or older and have a United States mailing address enter HERE for you chance. Good luck 🙂 To purchase a copy click here. CONTEST CLOSED!!

Let us know what your go to Frugal Vegan Meal is!

 

 

Back To School Lunch Round Up

Unfortunately it’s getting to be that time where we need to figure out what to make our kids for lunch. The school my kids go to had a microwave for the kids to heat their lunches, but because the school keeps getting bigger the lunch room is no longer available, the kids eat their lunch in their classrooms. Sadly no more heat up lunches allowed. My kids get sick of sandwiches every day, and I loose my creativity sometimes. Thinking outside of the box is important when crafting a lunch that your kids will eat and won’t trade, or throw in the garbage.

  1. Baked Tofu. This would hold up well in their lunch kits. I could see this over rice, as pictured, or in a wrap, over some noodles. Book mark this one for your go to baked tofu. Photo credit goes to Sarah from Fried Dandelions.

fdbakedtofu

2. White bean and artichoke sandwich filling. To switch things up a bit, I’d be tempted to make her burger recipe (that inspired this recipe) and see if it would hold up- read- keep warm. Photo credit goes to Mel from A Virtual Vegan.

white-bean-artichoke-vegan-sandwich-filling-7

3. Chickpea and vegetable picnic hand pies. These would be fun to eat. I think there’ll be lots of hand pies in our future, both savoury and sweet! Photo credit goes to Jacqueline from Tinned Tomatoes.

vegetable picnic pies

4. Easy quinoa and cheese patties.  These look really good, don’t you think? Photo credit goes to Nico from Yumsome.

easy-quinoa-and-cheese-patties-5

5. Vegan Chickpea Mayonnaise Salad Sandwich. Who doesn’t love chickpeas? Photo credit goes to Rhian’s Recipes.

RRCP
6. Grilled green Goddess Wraps. Looks so fresh! Photo credit goes to Rebecca from Strength and Sunshine.


7. Egg free deviled potatoes. This is a nice treat. Photo credit goes to Monica from The Hidden Veggies.


8. Easy vegan tofu lettuce wraps. The kids can easily assemble this at lunch time. Photo credit goes to Vegan Chickpea.

 


9. Weeknight pasta in a flash. Leftovers are perfect for lunches, double the batch :). Photo credit goes to Jacquline from Tinned Tomatoes.


10. Air Fryer Carrot Falafel with Tahini Sauce. I love air fryer recipes don’t you? Photo credit goes to Choclette from Tin and Thyme.

11. Buffalo tahini quinoa and rice wraps. I could eat this every day! Photo credit goes to Rebecca from Strength and Sunshine.

12. Buffalo chickpea salad sandwich.  This would be great on freshly made bread. Photo credit goes to Karissa.

13. Vegan asparagus and sun-dried tomato quiche. I’m not a fan of crust in any quiche dish, I would enjoy this without it. Photo credit goes to Nico from Yumsome.

14. Roasted Cauliflower Chimichurri. Another great way to use cauliflower!! Photo credit goes to Kate from Root + Revel.


That gives you more than 2 weeks worth of main meals for school lunches. Now for the treats! I wish you could see the look of surprise on your childs face(s) when he/she opens up their lunch kits. Although you don’t need to wait to make these delicious treats!

Mint Chocolate Truffle Larabar Bites. She had me at mint chocolate. *drooling*. Photo credit goes to Melanie from A Virtual Vegan.

Rainbow popcorn. Seriously, how fun is this? Photo credit goes to Sarah from Fried Dandelions.

Protein Donuts. I don’t know about your kids, but mine love it when I surprise them with donuts. Photo credit goes to Olivia from Lettuce Liv.

Peanut Butter cups. I’ve made this a few different ways. Huge hit with the kids.

Tess Challis wrote A Dozen Healthy (and Easy) Snacks Your Kids Won’t Hate.  for Vegan Pregnancy and Parenting. After your finished reading the article, browse the website. It has everything you wanted or needed to know about raising vegan kids.

I hope you found this round up useful. What are your go to school lunches?