‘slow cooking’ Category

  1. Maria’s French onion soup

    June 14, 2014 by Angie

    I’ve been on a quest for really fantastic homemade vegetarian French onion soup. This slow cooker version I made a few weeks ago was pretty great but I thought I could do better. My friend’s mom, Maria, makes an amazingly delicious soup that I have been fortunate enough to eat. Here is my slightly altered rendition of Maria’s recipe. Let’s just say: Mission Accomplished.

    a bowl of French onion soup

    Makes 4-5 servings

    Ingredients

    1-2 tbs olive oil
    5 medium to large sweet onions, cut in thin rounds
    64 oz of vegetarian beef stock made by dissolving 3 tbs Vegetarian Better than Bouillon No Beef Base in 2 quarts of boiling water
    1/4 cup cooking sherry
    3/4-1 tsp thyme, to taste
    salt and pepper, to taste
    1 loaf of French bread
    1 oz of shredded Swiss cheese per serving (or Daiya shreds to make it vegan)

    Instructions

    1. Caramelize the onions. I used the slow cooker to do this so that I didn’t have to babysit. I put about a tablespoon of olive oil in the slow cooker, added the sliced onions, put the lid on, and cooked on low for about six and a half hours. My slow cooker cooks hot so other crocks may require eight hours of cooking. Stir every few hours, if you’re home.

    2. Boil two quarts of water in a large stock pot. Stir in 3 tbs of Vegetarian Better than Bouillon No Beef Base.

    3. Once the bouillon is dissolved, turn the burner down to low. Add the sherry, thyme, salt, and pepper. Transfer the caramelized onions to the stock pot. Let the soup simmer while you do the next steps.

    French onion soup

    Simmering French onion soup

    4. Preheat the oven to 375 degrees. Shred your cheese if you haven’t already.

    French bread in bowls

    Two servings of French onion soup coming right up!

    5. Cut slices of French bread about 3/4 inch thick. Place one or two pieces in the bottom of an oven-safe bowl for each serving.

    6. After the soup has simmered for 10-15 minutes, add seasoning to taste. Ladle the soup into each bowl and top with the shredded cheese. Move the bowls to the oven (on a baking sheet to avoid a mess) and bake until the cheese is bubbly and melted.

    just out of the oven

     Just out of the oven

    7. Pour some wine to drink with your ridiculously good French onion soup.

    yummy

    OMG French onion soup


  2. slow cooker French onion soup

    May 15, 2014 by Angie

    I love French onion soup but it’s usually made with beef (or chicken or both) stock. I have had excellent vegetarian French onion soup in the past, however, so I know it’s possible. The most heavenly soup of all time was eaten by us at Le Potager du Marais, a vegetarian restaurant in Paris, on our honeymoon.

    Le Potager du Marais

     At Le Potager du Marais. Mmm, I want to live in Paris and eat this everyday.

    The slow cooker version I made today is really good but I am open to trying different recipes and techniques in my quest to make the perfect French onion soup.

    slow cooker French onion soup

    Tonight’s dinner: slow cooker French onion soup

    Slightly adapted from Fresh from the Vegan Slow Cooker by Robin Robertson

    Ingredients

    about 2 tbsp olive oil
    4 medium yellow onions, sliced thinly
    5 cups of vegetable broth
    1/3 cup of red wine (I used Finca Copete Malbec/Tempranillo blend.)

    Finca Copete
    1 tsp vegan Worcestershire sauce
    1/2 tsp thyme
    a healthy sprinkle of garlic powder
    a healthy sprinkle of dried parsley
    1 bay leaf
    salt and pepper to taste
    a fresh loaf of French bread (Thank you, Publix Bakery!)
    shredded Gruyere or (vegan) cheese of your choice

    Directions

    1. Pour some olive oil in the bottom of your slow cooker and turn it to low while you thinly slice four or five onions. Add the onions to the slow cooker. Cook them for about eight hours, stirring occasionally if you’re home and have that luxury.

    2. When the eight hours have passed, the onions will be caramelized and delicious-smelling. Add the vegetable broth, red wine, vegan Worcestershire sauce, thyme, garlic powder, parsley, bay leaf, and some salt and pepper. Continue to cook on low for about 45 minutes.

    3. Preheat the oven to 400 degrees. Shred some Gruyere and cut enough 3/4 inch slices of bread to cover the tops of the soup for the number of servings you’re preparing. We each fit two in our bowls but could have done three if we were feeling ambitious/gluttonous.

    4. I baked the bread slices for a few minutes alone then took them out, placed the shredded Gruyere on top, and put them back in until the cheese was melted.

    5. Remove the bay leaf. Ladle the soup into bowls and top with cheesy bread slices and some extra shredded Gruyere. Add salt and pepper to taste.

    a bowl of soup


  3. red bean gumbo with field roast “sausage”

    April 24, 2014 by Angie

    Last night we had a small dinner party for Wine Wednesday. We pretty much call any Wednesday “Wine Wednesday” in our house these days. I tested a new recipe on our friends and it was well-received – everyone got seconds! I made this gumbo as authentic as I possibly could with two (kinda major) exceptions: 1) I didn’t start out with a roux because I made it in the slow cooker and 2) there’s no meat! However, it is made with Zatarain’s Filé Powder and Tabasco sauce and the chef was born in New Orleans so I think it’s pretty legit. This is adapted from Robin Robertson’s red bean gumbo from Fresh from the Vegan Slow Cookerwhich I understand to be an updated, totally vegan version of my favorite slow cooker cookbook that she published eight years earlier.

    red bean gumbo with field roast "sausage"

    Ingredients

    olive oil
    yellow onion, chopped
    4 celery ribs, chopped
    big spoonful of minced garlic
    1 quart vegetable broth
    2 cans of dark red kidney beans, rinsed and drained
    1 can of fire-roasted tomatoes, undrained
    1 green bell pepper, finely chopped
    3/4 cup okra, sliced
    2 bay leaves
    1 tsp dried thyme
    1 tsp file powder
    2 tsp paprika
    1 1/2 tsp dried oregano
    1/2 tsp garlic powder
    1/2 tsp onion powder
    a pinch of cayenne pepper
    5 drops of liquid smoke
    1/2 tsp Tabasco sauce
    salt and pepper to taste
    vegetable oil
    2 Field Roast Italian Sausages, sliced and browned
    cooked rice for serving (I cooked up 2 cups uncooked rice and that was enough to feed 4 people and cover the leftover gumbo.)

    Tabasco sauce and File powder

    Directions

    1. Chop the onion and celery. Heat olive oil in a pan. Sauté the onion for a few minutes then add the celery and garlic and cook a few minutes more.

    2. Transfer the vegetables to the slow cooker and set it to low.

    3. Pour the vegetable broth, fire-roasted tomatoes (with the juice), and the listed seasonings from bay leaves to cayenne pepper into the slow cooker. Stir and put the lid back on.

    4. Wash and chop the bell pepper and okra. Add them to the slow cooker.

    5. Drain and rinse the two cans of beans in a colander. Add them to the slow cooker. Stir everything together and cook on low for six hours.

    6. About thirty minutes prior to serving, make the rice according to the package directions. Keep the rice separate until it’s time to serve up the gumbo.

    7. About ten minutes prior to serving, heat some vegetable oil in a pan. Cut the two Field Roast “sausages” into thin slices. Add the liquid smoke and tabasco sauce to the slow cooker and stir. Brown the sausage slices on both sides then stir them into the slow cooker.

    8. Spoon some rice into the serving bowls. Discard the bay leaves then use a ladle to spoon gumbo over the rice in each bowl. Make sure to get enough broth and delicious sausage in every serving.


  4. loaded baked potato soup

    November 23, 2013 by Angie

    I saw this recipe for slow cooker loaded baked potato soup on reddit.com and I couldn’t wait to make it/eat it. I followed her directions exactly and even used some of the same toppings: sliced green onion and grated cheddar cheese. My slow cooker runs hot so I’m pretty sure mine was much more cooked than hers. It was very mushy at the end of the eight hours. I added some extra vegetable broth to try to get it to a soup consistency. That didn’t really work. Alas, it was the best tasting bowl of mashed potatoes I’ve ever made!

    Loaded Baked Potato Soup

    Here are the converted ingredient measurements for us ‘Muricans.

    5 medium potatoes
    2 cups of vegetable stock
    1 onion, diced
    4 cloves of garlic, minced
    about 2 ounces of cheddar cheese
    1 ounce of butter (I used Earth Balance margarine)
    salt, black pepper, and toppings of your choice to taste

    I got to use my snazzy immersion blender for this. I can’t believe people use real blenders to make soup! I barely had to use it though due to the overcooking. The onion, potatoes, and broth mixture had become a big mush on its own. The recipe tasted really great but I don’t think it could be called a soup – again this is probably due to my overactive crock pot. I really do think I will adapt this and make mashed potatoes this way in the future. It was a lot easier than the old fashioned way.


  5. slow cooker curry

    July 4, 2013 by Angie

    It is so hot here! Time for slow cooking and avoiding the oven. I found this list of vegetarian crockpot recipes in a post on Reddit. I decided to modify this Vegetarian Crockpot Curry Recipe to enjoy last night. The complete recipe with my changes is below. I went overboard with the chopped tomatoes. I think mostly because of that this dish wasn’t much of a curry, per se. We both still liked it. I used the whole box of Pomi Chopped Tomatoes but I will definitely reduce that to three quarters of the box or less in the future.

    slow cooker curry

    Ingredients

    1 can chickpeas, drained and rinsed
    1 8 oz package of tempeh, cut into small pieces
    1 red bell pepper, diced
    2 red potatoes, cut into small pieces
    2 medium yellow squash, cut into small pieces
    1/2 cup carrots, diced
    1/2 cup celery, diced
    1 tbs minced garlic
    2 tbs curry powder
    1/2 tsp onion powder
    1/2 tsp garam masala
    1/2 tsp turmeric
    1/2 tsp ground ginger
    1/2 tsp salt
    1/4 tsp cayenne pepper
    2 cups vegetable broth
    3/4 of a 26.46 oz container of Pomi Chopped Tomatoes, with juice
    1 cup frozen peas

    Instructions

    1. Prepare (wash, trim, chop) all vegetables.

    2. Drain and rinse the chickpeas.

    3. Chop the tempeh into small pieces.

    4. Add the vegetables, chickpeas, tempeh, and minced garlic to the slow cooker.

    5. Add the spices and salt and stir to mix everything around.

    6. Add the vegetable broth and chopped tomatoes with juice. Stir to combine.

    7. Cook on low for about 8 hours, stirring occasionally if possible.

    8. Add 1 cup of frozen peas during the last 20 minutes.

    9. Serve with naan, rice, or toast.


  6. tortilla soup

    April 2, 2013 by Angie

    For dinner last night I made tortilla soup for the first time. I used a recipe from The Vegan Slow Cooker by Kathy Hester to start and made some of my own changes and additions.

    tortilla soup

    Ingredients
    olive oil
    vegetable oil (my addition)
    1 medium-size yellow onion, minced
    2-3 tsp minced garlic
    1 box of Pomo Chopped Tomatoes (instead of crushed tomatoes)
    3 tbsp tomato paste
    1 can of El Ebro black beans, rinsed (my addition)
    4 cups low sodium vegetable broth (instead of the suggested water)
    juice of 1/2 lime
    1 tsp cumin
    1 tsp chili powder (increased from the original recipe)
    1/4 tsp garlic powder (my addition)
    salt and pepper to taste
    1/4 c tequila (optional, I included it though because why would you ever skip tequila?)
    (original calls for 1 tsp of agave nectar or maple syrup but I skipped this)
    1 package of West Soy Chicken-Style Seitan (1 lbs 2oz)
    fried corn tortilla strips (my addition)
    1 avocado
    handful of fresh cilantro, washed and chopped (original recipe says to add 2 tbsp fresh cilantro in the slow cooker but I only used it for garnish)

    Instructions
    1. Heat the olive oil in a pan and saute the onion and minced garlic until translucent.
    2. In the slow cooker, combine the onion and garlic, chopped tomatoes, tomato paste, black beans, vegetable stock, lime juice, cumin, chili powder, garlic powder, salt and pepper, and tequila. Cook on low for 6 hours. The original recipe says to puree the soup with a hand blender after six hours. I didn’t do this because there were no giant chunks in this soup and it’s not the kind of thing that will become creamy (like a potato soup) so I thought it would be better left whole.
    3. About half an hour before you’re ready to eat, brown the seitan in vegetable oil. Add the browned seitan to the slow cooker and turn it up to high.
    4. While the seitan is warming, fry corn tortillas in olive oil. Cut the fried tortillas into strips to use as a garnish.
    5. Slice the avocado into pretty wedges and wash and mince the fresh cilantro.
    6. Serve the soup into bowls and top with avocado wedges, fried tortilla strips, and cilantro.

    Verdict: This soup is soooo good! Robbie and I have only ever had tortilla soup at Mellow Mushroom because it seems to have chicken in it everywhere else. Their vegetarian version is pretty awesome but Robbie said he liked mine better 🙂 I will definitely make it again – probably soon before my second container of seitan expires. If you decide to make it I strongly suggest going all out with the garnishes. It takes some time but the fried tortilla strips and avocado wedges are what make this soup so special.


  7. buttery chick’n

    March 22, 2013 by Angie

    We’ve been taking Sookie to puppy kindergarten classes at 7:30 on Thursdays which means dinnertime is all crazy for seven weeks. I made sloppy lentils in the slow cooker last week and that worked out really well. I wanted to try something new for the slow cooker this week so I made buttery chick’n from The Vegan Slow Cooker by Kathy Hester. It’s an Indian/Middle Eastern flavored tofu dish with a tomato sauce seasoned with garam masala, cumin, and turmeric.

    Buttery Chick'n

    It’s a lot like another recipe I used to make often in college in a wok called spiced tofu from Bobbi Hinman’s totally fantastic cookbook The Vegetarian Gourmet’s Easy International Recipes. Both recipes are delicious. I want to make and blog the spiced tofu soon to compare since it’s been a long time.

    Buttery Chick'n Closeup

    We ate it with saltines because we’re not big rice people. Robbie is kinda picky about “weird” spices but he got seconds. Definitely a keeper!


  8. black bean soup

    January 14, 2013 by Angie

    We’ve been so busy with packing for our big move to our very first house! We’re renting, not buying, but it’s still a big deal because neither of us have lived in any house other than our parents’. Knowing we’d be hungry and covered in dust and other dormant apartment nastiness from packing, I made this black bean soup yesterday morning and kept it cooking in the slow cooker all day so we could enjoy it for dinner last night.

    Black Bean Soup

    I followed a recipe from my favorite slow cooker book, Fresh from the Vegetarian Slow Cooker by Robin Robertson. If you like soup, I definitely recommend this cookbook. I got to use my fabulous immersion blender for this recipe. Here’s a photo of the cooked soup before blending.

    before pureeing

    And here’s one after blending about half of the chunky ingredients to make a thicker soup. So good! A+ leftovers too.

    after pureeing


  9. minestrone soup

    October 3, 2012 by Angie

    It’s soup season! Bring out the slow cooker and make some minestrone soup. This recipe is from my favorite slow cooker cookbook Fresh from the Vegetarian Slow Cooker by Robin RobertsonThere is an option to add noodles (I made Dreamfields macaroni) and pesto at the end. I add it to the individual servings so I can store everything separately for leftovers. If you skip the store-bought pesto or make your own without cheese, this soup is vegan. Robbie and I really like this one because it tastes so healthy and delicious and the cooking and cleanup effort is minimal.


  10. soy chorizo chili

    September 20, 2012 by Angie

    We got a Trader Joe’s! Well, Sarasota got a Trader Joe’s, but that’s better than nothing! On our way back from Miami a couple of weekends ago we stopped at the brand new, insanely crowded store and filled a cooler with coveted, inexpensive food stuffs. Amongst our loot was the very popular Trader Joe’s brand vegan soy chorizo. It comes in a plastic sausage wrapper sort of thing. When you open that up you get crumbly, slightly spicy, vegan chorizo. I used it in this favorite three-bean chili recipe which I’ve posted in the past. I left out the black beans and added the soy chorizo right into the slow cooker. It was delicious and now I understand the national fervor for this soy chorizo.