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Holiday Sweet Potato Casserole

November 23, 2010 · by · Leave a Comment

Holiday Sweet Potato Casserole (Photo by Bill Bettencourt, Property of Fair Winds Press)

soy-free, gluten-free*

Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

Holiday Sweet Potato Casserole

  • 8 large sweet potatoes, cut in chunks
  • 1 1/2 (355 ml) cup water
  • 1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
  • 1/4 to 1/2 teaspoon cinnamon (to taste)
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • pinch ground cloves

topping:

  • 2 tablespoons (28 g) vegan margarine
  • 3 tablespoons (45 ml) olive oil
  • 3/4 cup (170 g) packed brown sugar
  • 1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
  • 3 tablespoons (45 ml) non-dairy milk or water
  • 1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Perfect for the Holidays, Side Dish, Vegan, Vegetarian · Tagged: , , , , , , , , , ,

Slow Cooker Vegan White Chick’n Chili

November 19, 2010 · by · Leave a Comment

A piping hot bowl of chili is  perfect to enjoy the chilly fall and winter nights. Since it’s ready when you get home you can just jump into your fleece pjs and eat a bowl by the fire. Go ahead and  take a night off from worries and chores.

Slow Cooker Vegan White Chick’n Chili

  • 2 cans (15 ounce, or 425g) white beans (or 3 cups homemade)
  • 2 cups veggie broth (or water mixed with 2 Tbl chicken-less seasoning)
  • 1/2 small chopped onion
  • 1 can (14.5 ounce, or 411g) diced tomatoes (or 1 1/2 cup homemade)
  • 2 garlic cloves
  • 2 packages Lightlife chicken strips (or 4 servings vegan chick’n), chopped
  • 1 can (4 ounce/113g) green chilies
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cayenne or other hot chili powder
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro (in a pinch use the little freezer cubes from Trader Joe’s – they have garlic and basil too!)

Put everything except for the cilantro into the slow cooker and cook on low for 6 – 9 hours.  You can cook this on high for 3 to 4 hours if you are in a hurry. Taste and re-season as needed. Stir in cilantro before serving.

Top with vegan bacon bits and some shredded vegan cheddar cheese like Daiya.

If you want you can substitute tofu or tempeh chunks for the chick’n strips.

Filed Under: Chili, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Vegan Creamy Scalloped Potatoes

November 15, 2010 · by · 2 Comments

soy-free*, gluten-free

Creamy, garlicky potatoes are a favorite anytime, but it’s a great dish to bring to a holiday dinner. It’s as rich as the original, in fact no one will suspect it’s vegan unless you tell them! Fancy up this dish and make it au gratin. Just add some shredded vegan cheddar in between the layers of potatoes (but not on top of the casserole). About 30 minutes before serving put some more cheddar on top of the casserole.

Creamy Scalloped Potatoes

  • 2 pounds (915g) organic potatoes, thinly sliced

sauce:

  • 1 cup (256g) cashews
  • 1 cup (58g) nutritional yeast
  • 5 garlic cloves
  • 1 1/2 cup (375ml) unsweetened non-dairy milk (*use rice or almond milk, etc. – just not soy to make it soy free)
  • 1/2 to 1 teaspoon salt (to taste)
  • pepper to taste

The night before: Slice potatoes. You don’t have to peel them if you use organic, but do peel if they are conventional. In a food processor or blender combine the sauce ingredients. Blend until smooth and creamy. Store mixture and sliced potatoes in separate containers in the fridge overnight.

In the morning: Pour 1/3 of the sauce on the bottom of an oiled crock. Layer 1/3 of the potatoes then pour on another 1/3 of the sauce and repeat with the last of the potatoes ending with the sauce. Cook on low 6 to 8 hours.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

You can certainly make this dish in one sitting instead of spreading it out over the night and morning. Especially if you’re making it for tday.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Gluten-free, Perfect for the Holidays, Side Dish, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Hearty Vegan Slow Cooker Chili

November 11, 2010 · by · 2 Comments

As soon as daylight savings time kicks in and makes it dark early, I crave piping hot, tasty chili. I like white chili, just bean chili, even veggies only chili, but sometimes I want an extra hearty one dish meal. I love tvp in chili.  It reminds me of the first one I ate after going vegetarian a bazillion years ago.

Hearty Vegan Slow Cooker Chili

  • 4 cups  filtered water
  • 2 tablespoons not-chicken bouillon
  • 1 1/2 cups dried tvp crumbles
  • 1 cup corn (frozen roasted is nice)
  • 1 1/2 cups cooked beans of your choice (Or 1 can)
  • 3 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 2 tablespoons. tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon oregano
  • 2 teaspoons liquid smoke (use less if you are not a fan of smoky foods)
  • 1 teaspoon garlic Tabasco
  • chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours.  Serve topped with chopped cilantro.

Filed Under: Chili, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Main Course, Overnight (8+ hours), Stews, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Cinnamon Spice Syrup Coffee for Your Coffee

November 9, 2010 · by · 6 Comments

soy-free, gluten-free

Once fall is in the air, I see Cinnamon Spice, Pumpkin Spice and Gingerbread coffees dancing in my head. Then after about a week of spending 4 or 5 dollars a pop on coffee I feel more like I’m in a horror movie! Save your money for holiday presents and make this coffee syrup at home. Plus you’ll can adjust the spices until you have it just the way you like it.

Don’t forget there’s soy nog and pumpkin spice flavored soy milk are out this time of the year. And you can’t find those at your local Starbucks! In fact if you are looking to mimic their special cinnamon syrup make sure to use brown sugar and use 2 cups of sugar instead of 1 cup in the recipe below.

In addition to coffee it will go great in tea, apple cider, and even on crepes, or French toast.

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Cinnamon Spice Syrup

  • 1 cup (250ml) water
  • 3 to 4 whole cinnamon sticks
  • 6 whole cloves
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 cup (250ml) brown sugar, agave nectar, or maple syrup

Put everything except for the sweetener in the slow cooker. Whisk until ingredients are well combined. Cook on low for 5 to 8 hours. Stir in the sweetener, it should melt right then and not need additional cooking. Take out the cinnamon sticks and cloves and store in the fridge for 1 to 2 weeks.

Yields: About 1 cup (250ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours

Filed Under: Beyond Easy, Breakfast, Cooking Time 6 hours, crockpot, Drinks and Syrups, Overnight (8+ hours), Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Loaded with Green Slow Cooker Lentil Soup

November 2, 2010 · by · Leave a Comment

This is a hearty, thick soup that’s chock full of green veggies. The sweet potato helps mask the taste of the broccoli and greens, so it’s a great way to sneak in some extra green veggies past your picky eaters.

Loaded with Green Slow Cooker Lentil Soup

soy-free, gluten-free

  • 2 medium (1 pound or 425g) sweet potatoes, cut into chunks
  • 2 cloves garlic, minced
  • 1 cup (200g) lentils
  • 6 cups (1500ml) water
  • 2 tablespoon not-chicken bouillon
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried tarragon
  • salt and pepper to taste
  • 1 cup green beans, chopped
  • 1 cup small broccoli florets
  • 1 to 2 cups beet, collard, turnip greens, chopped

The night before: Chop sweet potato and mince garlic, then store them together in a container in the fridge overnight. Chop the greens and store separately in the fridge, because you’ll add them 1 hour before eating. If your family isn’t used to eating greens start with 1 cup and work up to 2.

In the morning: Add all ingredients except green beans, broccoli, and greens to the slow cooker. Cook on low 6 to 8 hours.

One hour before serving: Add green beans, broccoli, and greens. Taste and adjust salt, pepper, and herbs before serving.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

Filed Under: Cooking Time 8 hours, crockpot, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , ,