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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Pull Apart Pizza Buns

I decided it was time to stop talking about these and just make them.  Kathy Hester (healthy slow cooking) wrote a review and shared a recipe from Ginny’s (vegan in the freezer) new book, The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes.

I knew I needed pizza sauce, I wasn’t all that worried, because I had some in the cupboard right?! Well it turns out I didn’t, so off to the google gods to find a decent recipe (read, let’s hope I have everything on hand and wouldn’t take hours to make). The first site that popped up was minimalist baker- hey, I’ve been to her site before, she has some good recipes, let’s check it out. A can of tomato sauce, some spices- whisk and that’s it. The recipe is so easy, but tasty. See for yourself pizza sauce. The recipe is part of a pizza recipe, so I’m going to revisit and make that pizza pie. I mixed the yeast with the water, made my flax egg, made the pizza sauce- then I got down to work. Ok Big Red,  a.k.a Kitchen Aid stand mixer did the rest of the work for me. You might want to keep a couple tablespoons of extra flour handy so you don’t have to wash your hands before getting extra flour if you find the dough too sticky. Also before you start cutting the dough, or as I did just rip off equal sized pieces, flour your work area so the dough doesn’t stick. Put it in the crock pot, and clean up.

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The next picture is after it cooked on low for an hour.

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It says to use a stand mixer to mix the ingredients but you would be able to whisk and knead by hand if you don’t have one. Also, a trick I’ve learned from Kathy is to always make sure you put a clean tea towel between the crock and the lid- otherwise your bread would get soggy- look at how much condensation is on the lid, all of that would end up on your bread. (seriously, you can cook bread, buns, cakes, pizza EVERYTHING in the crockpot, just look through Kathy’s site, she’s proof that it can be done)

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I suggest, making a garlic dip for this- I’m making some tonight to have with them.You can add vegan parm, or even add a bit of vegan cheese and transfer them to the oven for a few mins to melt the cheese. I wish I was at home, because I’m want some in my mouth right now…. with yummy ranch dip. So, I’m going to get going so I can work on that.

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Check out the recipe and make these soon, you don’t need to thank me. I suggest making these for game night- BUT fair warning, you will want to make a few batches of these. They freeze well, and can be in the freezer for up to 3 months.

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Here’s my recipe* for garlic dip (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that)

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good.

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This is the mayo I use, but use any vegan mayo you want.

What is your fav pizza dip?

*the garlic dip is a recipe loosely based on Lindsay’s ranch dip from the The Happy Herbivore book. The link will take you to her site.