‘slow cooking’ Category

  1. 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.


  2. tempeh étouffée

    April 12, 2012 by Angie

    This is a slow-cooked vegan interpretation of the popular Cajun seafood dish usually made with shrimp or crawfish.  My family is from New Orleans and they love seafood.  Being allergic to seafood (and a vegetarian for the past decade), I’ve missed out on a lot of traditional foods and am trying to catch up with this recipe.  For an authentic Nawlins feel, serve it over a bowl of white rice.

    Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

    Ingredients:
    2 tbsp olive oil
    12 oz (one and a half packages) tempeh
    1 medium-size yellow onion, finely chopped
    1 green bell pepper, chopped
    2-3 ribs of celery, chopped
    1-2 tsp minced garlic
    26 oz Pomi brand chopped tomatoes
    1 c water
    1 tsp salt
    1 1/2 tsp parsley flakes
    1/2 tsp ground thyme
    1/2 tsp chili powder
    a tiny pinch of ground cayenne pepper

    Instructions:
    1. Wash and chop the onion, bell pepper, and celery.  Cut the tempeh into small cubes.


    2. Heat one tablespoon of olive oil in a pan (with a lid).  Brown the tempeh on all sides.
    3. While the tempeh is browning, mix the chopped tomatoes, water, salt, parsley, thyme, chili powder, and cayenne pepper together inside the crock pot.
    4. Once the tempeh is browned, add it to the tomato mixture in the crock pot.


    5. Keep the skillet over medium heat and add another tablespoon of olive oil.  Sauté the garlic, onion, bell pepper, and celery. Put a lid on the pan and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
    6. Add the vegetable mixture to the crock pot and stir.
    7. Put the lid on the crock pot and set it to low. Let it cook for 6-8 hours. I like to stir it a couple times over the course of the day to prevent sticking if I’m home.
    8. Add salt and pepper to taste.  Serve over rice or with a slice of toast.

     


  3. lentil soup with spinach

    March 21, 2012 by Angie

    Cute Husband loves this soup!  Slow cooking it all day gives the lentils a great texture and really lets all the flavors blend together.  More reasons to love it: it’s easy, you can make it ahead of time, and you don’t have to turn on the oven, keeping the kitchen nice and cool.

    Adapted from Robin Robertson’s “Lentil Soup with Ribbons of Kale” recipe in Fresh from the Vegetarian Slow Cooker.

    Lentil Soup with Spinach

    Ingredients:

    olive oil
    1 yellow onion, chopped
    2 celery ribs, chopped
    2 carrots, chopped
    1 tbsp minced garlic
    1 1/4 c dried lentils, picked over and rinsed
    6 cups low-sodium vegetable stock
    1 tbs reduced-sodium soy sauce
    salt and freshly ground pepper to taste
    3 oz fresh spinach leaves, stems removed

    Instructions:

    1.  Chop the onion, celery, and carrots.


    2.  Heat about 1 tbsp of olive oil in a pan with a lid.  Add the minced garlic, onion, celery, and carrots.  Place the lid on the pan and cook for about 8 minutes or until the vegetables have softened.
    3.  While the vegetables are cooking, pick over and rinse the dried lentils.  Pour the lentils, vegetable stock, and soy sauce into your slow cooker.
    4.  Add the softened vegetables to the slow cooker.
    5.  Season with salt and pepper.  Stir all the soup to mix everything up nicely.  Cover the slow cooker and turn it on low.  Let the soup cook for 8 hours.  If I’m home, I like to stir the soup once every couple of hours to make sure nothing sticks to the bottom as my slow cooker runs a little hot.

    After about five hours of slow cooking.

    6.  Right before serving the soup, tear the stems off of the spinach leaves and stir the leaves into the soup.  They will wilt quickly.  Add more salt and pepper to taste and serve.


  4. three-bean chili

    March 15, 2012 by Angie

    I had already decided to bake vegan cornbread muffins for this week’s 52 Weeks of Baking Challenge.  What goes better with cornbread muffins than chili?  The answer is nothing. Therefore…chili.

    I followed the recipe from the ever-fabulous cookbook by Robin Robertson, Fresh from the Vegetarian Slow Cooker.  I really can’t recommend this book enough.  I am a big fan of every recipe I’ve made from it.  In case you’re not motivated to buy it or check it out from your library, a kind Internet person has typed out the recipe for you here.  I followed it without variation up until the chive-flecked dumplings part where I closed the book and made cornbread muffins instead.


  5. sloppy lentils

    February 11, 2012 by Angie

    I love my slow cooker.  This sloppy lentils dish is a staple at our house.  The recipe is from Fresh from the Vegetarian Slow Cooker by Robin Robertson with some changes.  Leaving this to cook all day in the slow cooker creates rich flavors and perfectly soft lentils.  I like to eat this in a bowl topped with a slice of Swiss cheese.  It’s also great on a whole wheat bun for the full vegetarian Sloppy Joe experience.

    Ingredients
    1 tbs olive oil
    1 tsp garlic, minced
    1 medium-sized yellow onion, diced
    1 green bell pepper, chopped
    1 tbsp chili powder
    1.5 c dry lentils, picked over & rinsed
    3/4 of a container of Pomi brand chopped tomatoes (the kind in the box; about 20 oz of any brand of chopped tomatoes will work)
    2 c water
    2 tbs reduced-sodium soy sauce
    1 tbs Dijon mustard
    sea salt and freshly ground pepper to taste

    Instructions

    1. In a sauté pan, heat the olive oil over medium heat. Sauté the minced garlic, diced onion, and bell pepper for about 5 minutes. Stir in the chili powder and cook for a minute more. Take the pan off the heat and set it aside while you add the rest of the ingredients to the slow cooker.

    2. After rinsing and picking over the lentils, put the lentils and all remaining ingredients into the slow cooker. Add the onion and bell pepper mixture. Stir to combine all of the ingredients.


    3. Put the lid on the slow cooker and turn it on the low setting. Let it cook on low for 6-8 hours. I have left it as long as 10.5 hours but it is good to stir it a few times if you are home, especially if your slow cooker runs hot.

    Here it is after seven hours of slow cooking.  We usually let it cook a little longer but we had someplace to be so we ate it and it was as good as ever.

    Cute Husband had a piece of toast with his.  He builds a solitary toast Stonehenge to keep it from getting soggy with condensation.