I have always loved Robin Robertson’s books. Her recipes are easy, accessible and tasty. This second book in her Quick-Fix series is one of my favorites. Be sure to scroll to the bottom of this post to enter in the giveaway to win your own copy of More Quick-Fix Vegan.
I have tons of recipes marked to try. For now I want to share the 2 dishes that are my favorites so far. The Sweet Potato BBQ Bowl and the Eggplant Chickpea Puttanesca.
The Sweet Potato BBQ is absolutely brilliant. I can’t wait to have it again. We had it plain and in buns with some cole slaw and it was great both ways. I shredded a combination of white and orange sweet potatoes.
It’s surprising how well they held up after cooking. I thought they might get too mushy, but as usual Robin was right. The sauce is very tasty and spicy. I made some modifications so my spice intolerant picky eater could eat it, but if you like yours hot leave it as is. In my household I always have to add in extra spice for me at the table.
Hopefully Robin will forgive me for making her quick-fix Eggplant and Chickpea Puttanesca in my slow cooker. I’m sure the quick-fix version is faster, but in reading the recipe I knew it would be a great slow cooker dinner and I was right.
The colors may be a little duller since I slow cooked it but the bright, bold taste of the tomatoes and olives really come through. The eggplant melds right in making it hearty and adding to the sauce’s richness. This sauce is chunky and full of flavor and is Cheryl’s new favorite.
I made mine in my new Hamilton Beach 3 quart slow cooker and it fit perfectly. I’m test driving it along with a stand mixer for Hamilton Beach, and so far I’m loving it. It made my day easier to cook the sauce in the slow cooker, because when I was able to take a break from working, all I had to do was boil some pasta and add the herbs right before serving. Easy and delicious!
- 1 tablespoon olive oil or ¼ cup water
- ½ small red onion, minced
- 2 cloves garlic, minced
- 1 large or 2 medium sweet potatoes, peeled and coarsely shredded
- 1½ cups home-cooked pinto beans, or 1 (15.5-ounce) can, drained and rinsed
- 2 canned chipotle chiles in adobo, minced
- 2 tablespoons tomato paste
- ⅓ cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon tamari soy sauce
- 2 teaspoons chili powder
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper
- ½ cup water
- 4 cups chopped fresh spinach or baby kale
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened, 5 minutes.
- Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender.
- Stir in the pinto beans, chipotle chiles, tomato paste, ketchup, mustard, maple syrup, tamari, chili powder, liquid smoke, paprika, and salt and pepper to taste.
- Stir in as much of the water as needed to make a smooth sauce.
- Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes.
- Stir in the spinach and cook for a few more minutes, until wilted.
- To serve, divide the mixture evenly among serving bowls.