January Eats

January is the month for soups, slow cooking and fat free living. Who doesn’t love a good creamy potato soup? Or a cream of broccoli soup? And the slow cooker is the perfect way to make soups thats hands off. For a comprehensive list of recipes please visit Kathy over at Heathy Slow Cooking and Susan over at Fat Free Vegan.

Here’s a sampling of yummy, easy recipes to help start your January.

  1. Creamy Potato Soup will hit the spot. It’s made on the stove top, but it takes less than 30 mins to make, so you can have a healthful satisfying, effortless meal on your table before you know it, even on a night where you don’t have a lot of time to cook. Photo credit goes to Sam from It Doesn’t Taste Like Chicken.

creamy-vegan-potato-soup

2. Easy Vegan Chicken Noodle Soup. Another soup that will be on your table from prep to cooked in 30 minutes or less. She has a vegan beef soup recipe link on her chicken noodle soup page that I’m wanting to try. Photo credit goes to Marly from Namely Marly.

3. Creamy Vegan Broccoli Soup. Depending on how long it takes you to chop broccoli this soup can be on your table within 40-45 mins. It will be worth the wait. Photo credit goes to Shannon from Yep it’s Vegan.

4. Slow Cooker Whole Wheat Spelt Potato Rolls. Oh you read that right! Plus you need a good bun for your soup. Best part is it’s cooked in the slow cooker- brilliant. Photo credit goes to Kathy from Healthy Slow Cooking.

5. With only 144 calories per muffin- these Banana Date Walnut Muffins will hit the spot. Freeze some for a quick healthful grab and go breakfast. Photo credit goes to Susan from Fat Free Vegan.

If you are still wanting more recipes check out the following books:

Vegan Soups and Hearty Stews for All Seasons Paperback  by Nava Atlas.

Awesome Vegan Soups: 80 Easy, Affordable Whole Food Stews, Chilis and Chowders for Good Health Paperback  by Vanessa Croessmann.

Vegan Slow Cooking for Two or Just for You: More than 100 Delicious One-Pot Meals for Your 1.5-Quart/Litre Slow Cooker by Kathy Hester.

Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes Paperback by Robin Robertson .

Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year  by  Del Sroufe.

If you would like any more recommendations or would like to recommend a book, contact me or leave a comment.

Hope you enjoy New Year’s resolution friendly January!!

xx

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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?

 

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? 

Queso Burger Fries

Fries loaded with Queso and burger crumbles and it’s 100% vegan! Yes I did and I have no regrets! This recipe can be made using your stove, you would need to modify the recipes. 

For the Queso you’ll need to visit Kathy Hester’s blog Healthy Slow Cooking. If you don’t have a instant pot, boil the nuts and carrots for about 5 mins, add cauliflower and cook for about 5 more mins. You want them on the softer but not mushy side. Note* I have not tried this method so I’m guess here. As you know the bigger the pieces the longer it takes to cook. 

Serves 2 

For the fries:

4-5 potatoes, peeled and cut into wedges. 

Salt and pepper to taste

1 tsp garlic powder 

1/2 tsp ancho powder or any chili powder you like. 

1 tablespoon of oil or omit for oil free cooking. 

Toss the wedges with the oil and seasonings. Place in air fryer, cook at 180 for 15 mins, flip and cook for 10 more mins. 

For oven method, pre-heat oven to 350 and cook for 40-45 mins. 

For the beef crumbles:

1 cup of Beyond Meat Fiesta Crumbles

1 tsp garlic powder

1/2 tsp ancho powder or any chili powder you like. 

1 tsp oil or omit for oil free cooking. 

Toss the crumbles with the oil and seasoning right in your frying pan. 

Cook on medium heat until heated through about 5-8 mins (I didn’t time it). 

Grab a big plate- place fries on it, then put on your Queso, add your crumbles and top with green onion, diced tomatoes, diced  jalapeño. Anything you like or just omit the additional toppings as I did because I couldn’t wait to eat it 😀 


Let me know what you think. I hope you like it!

Vegan Mock Taco Bell Crunch Wrap

The challenge? Make and post a vegan Taco Bell crunch wrap for vegan snack down. This was one fun challenge. I only had the small flour tortillas- BUT next time I will buy both the large and small ones. This is so easy to make. Of course you can double or triple this recipe.

Makes 1 Lg or 2 small crunch wrap(s).

1/4 of an onion diced

2-3 minced garlic cloves

1/4- 1/2 cup  Beyond Meat feisty crumbles

1/2 tsp basil

1/4 chili powder

A pinch red chili flakes, optional

A few Que Pasa chips

3 tablespoons (or more) leftover rice

2 large, or 4 small flour tortillas

Shredded Lettuce

Diced Tomatoes

Cheese sauce

Daiya Homestyle Ranch

Method:

1. Heat oil/water or veggie broth in the pan. Add onions. Sauté until soft.  Toss in the garlic, stir cook for about 20 seconds before adding the feisty crumbles and rice. Cook until heated through.

2. Take the large wrap place the filling in it.

3. Place the chips on top of the cooked mixture to cover it up. Kinda flatten them. But make sure to leave big pieces.

4. Take your shredded lettuce, and diced tomatoes place on top of chips. Drizzle tons of cheese sauce on it.

5. Take the small wrap (or cut a large one to make it smaller. Place on top of the cheese mixture.

6. Take the edges of the larger wrap and fold it over the smaller one to all the yummy goodness is covered. Place seam side down in the heated pan pan. (I just used the same one I cooked the mixture in).

7. On medium to medium low heat, cook each side for about 4 mins until you get a nice golden brown colour.

8. Enjoy it with some daiya ranch and/or more cheese sauce.


I can not put the cheese sauce recipe on my site as it’s in Jl’s new book: The Vegan Airfyer, however,Julie and Kittee had permission to post the cheesy fries recipe (They are hosting a giveaway for the book which closes Wed July 26 2017).  Make sure to prepare the fries as well for a complete meal (I didn’t have potatoes so I missed out. But Jl spices the fries the same way I usually season mine- so I know they’re good!

For another review and a chance to win The Vegan Airfryer, check out Mary Ellen’s blog V Nutrition. (Her contest closes Sat July 22 I think it is).

Amy from Veggies Save The Day tweeted about this magical dish that immediately had me drooling and knew this is the sauce I needed to make for my crunch wrap. It would be good over broccoli, or nacho’s well- everything!!

Try this recipe and let me know what you think of it. Just don’t blame me for the crunch wrap addiction 😀 Make sure to bookmark this page for those 3 am cravings and Taco Bell isn’t open. Is Taco Bell open at 3 am? Let’s just say no. Besides with this easy recipe you know that there will be no mistakes or cross-contamination so there’s no reason to leave the comfort of your home.

Enjoy!