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? 

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Comfort Eating With Nick Cave

Vegan Recipes To Get Deep Inside of You. By Automne Zingg. Recipes by Joshua Ploeg.

 

Even though they love Nick Cave is is a work of parody. The book is dedicated to “anyone nursing a broken heart, a beer and a burrito.”

This book is pure comfort food. From Mac N cheese to Jerky to funeral potatoes to cookies and more. Every recipe has a comic of Nick Cave eating the food. The recipes are simple and for the most part can be made cheaply. It’s a win win all the way around. 

With permission from Microcosm I’m able to share a recipe with you. On a day like to day, with my heart heavy I’m going to share funeral potatoes. After all I feel like I’m attending a funeral so it’s only appropriate. 


Funeral Potatoes 

I’ve eaten nearly a whole tray of these at a church potaluck back in the day. It was great! They were all aghast; I could see their freightened faces peering at me through the gate. 

4 cups potatoes, cooked and diced. 

1 cup of your favourite vegan “sour cream”

1 onion diced

3 garlic cloves, minced

2 tablespoons parsley, minced

1 1/2 cups corn flakes

1 cup margarine or coconut oil

1 cup of your favourite vegan cheez, shredded

White pepper and salt to taste

1/4 cup flour or rice flour

1/2 cup broth

1/4 cup nutritional yeast. 

Mix potatoes, “sour cream”, onion, parsley, broth, garlic, salt and pepper to taste, as well as half of the cheez, half of the oil, and half of the nutritional yeast. Pour into an 8- inch X 11- inch baking dish. 

Crumb together cornflakes with the rest of the oil and cheez, nutritional yeast, salt and pepper to taste, if needed. Sprinkle on top of the potato dish. Bake at 375 degrees for 30 minutes. 

I received a review copy from Microcosm and they are to send one of you the book as well. So, hold on….. the giveaway is  Over on this page 🙂 Head over there as there’s more instore!!

What are you all eating today?

Agave Sriracha Tofu

I came across Becky’s Agave Sriracha Tofu Bites with Ranch Dipping Sauce on facebook a few weeks ago and knew I needed to make them. The timing couldn’t have been more perfect as I needed to use up some tofu before it went bad and for the first time ever, I didn’t feel like making my scramble. Look at this. I made home fries to go with it. I used Follow Your Heart Ranch for dipping. My thoughts on the dip later. Right now I want to focus on this *must make* recipe. Becky’s method uses the oven, but I’m all into seeing what I can make in the Sheldon (my air fryer). I cooked mine for 20 mins on 180, shaking once. Next time, I will check after 15 mins- but these turned out really good. AND the sauce? BOOM!!

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I would’ve thrown out the marinade if it wasn’t for Becky mentioning- save it, it’ll be fine in the fridge. I hydrated some soy curls, as that’s another one of my obsessions. I left the curls soaking up that sweet, spicy delicious sauce in the fridge over nite. The next day I added some red chili flakes, and for the first time in weeks I used my oven. I used a low setting and cooked it for a few hours. Flipping the curls every once in awhile. They were good!

soy-curls

Because my phone went crazy on me and was disabled I lost some (a lot of) pictures so I don’t have a photo of this cooked. Looking at this saucy mixture is making me hungry!! I need to make some more STAT!!!

Be sure to check out Becky’s recipe over on Glue & Glitter. I promise you it will not disappoint you at all. In fact, being inspired by this recipe- I played around with this recipe with garlic chili sauce. That was pretty epic as well! I’ll be posting the recipe for that shortly.

Thanks for reading 🙂

Baked Stew

It’s cold here today, not even in the double digits kind of cold. Perfect time to use the oven.  I wanted to make some jerky today, so while I’m waiting for it to marinate, I’m making stew. I have always loved Mouth-watering Vegan and her Baked Stew like Momma Used to Make.  It’s perfect as is, but I’m in love with Better than Bouillon Beef (it’s made from veggies, don’t worry), so I decided that I was going to take Mouth-watering Vegan’s recipe and put my own twist on it. Oh, and I was more veggies, because I wanted to bulk it up a bit more. If you have time, you should make some bread and add some garlic butter to serve with it. Nothing more perfect than stew and fresh bread on a frigid summer day.

Here’s the recipe adapted from Mouth-watering Vegan. For her recipe, please visit her site, and take a look while you’re there, she has some good recipes.

Veggie Stew

1 yellow onion

5-6 cloves of garlic (depending on size and your like of garlic, can omit, but I don’t suggest that- EVER!!)

4 carrots sliced diagonally want them kinda thin- but not see thru thin- that’s just wrong

3 celery stalks (cut like you did the carrots

24 ounces/ 680g of mini yellow fleshed potatoes (it’s a small bag- don’t sweat it)

¼ cup hot water- dissolve a tsp of beefless bouillon in it

2 cups hot water – dissolve a tbsp of beefless bouillon in it.

Method:

  1. Add about a tbsp of oil (use water or broth if you don’t use oil). Heat it up in a cast iron pot. (I use Kitchen Aid- it’s nice and heavy and I like the way it cooks up the food).
  2. You want to sweat the onions this takes a few mins over medium heat.
  3. Add the minced garlic, stir for about 30 seconds or until fragrant.
  4. Add the veggies, and the ¼ cup of broth, let cook for about 10 mins.
  5. Add 1 cup of broth, let cook for about 30 mins, lower the heat about- make sure you stir occasionally. It really doesn’t need to be babysat, but it still needs attention.
  6. After about 30 mins, add the last cup of broth and put into a preheated 350 degree oven, and let cook for 20 mins. Taste a carrot and a potato to make sure they are fully cooked. If not cooked then cook it for another 15-20 mins. You might find that the carrots and potatoes are perfect after cooking it on the stove for 30 mins.

For some reason, I do not have a pic to share with you 😦 But it was delish.

Let me know what you think of my version of this to die for stew.

 

Vegan Bowl Attack review and recipe

More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.

 

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I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.

With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.

Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).

Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.

Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.

Enjoy- Give into The Vegan Attack Bowl!!

 

Loaded Potato Breakfast Bowl*

Loaded-Potato-Breakfast-Bowl

Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!

Ingredients

For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:

1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:

Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.

Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.

Yield: 2 large or 4 small serving.

*I was given permission to share the recipe and photograph.

Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.

Tell us, what is your favorite bowl?