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Make Your Own Evaporated Milk

September 18, 2010 · by · 8 Comments

If you’ve ever tried veganizing a recipe, you may have been stumped on what to use instead of evaporated milk. Using your trusty 1 1/2 quart slow cooker you can make it yourself! I used So Delicious’ unsweetened coconut milk (found in the refrigerated section). If you use a thinner milk, such as rice milk, it may take more time before it cooks down.

Non-Dairy Evaporated Milk (gluten-free)
Use a 1 – 2 quart slow cooker for this one – ( or multiply recipe and use  larger one)

Prep Time: less than 1 minute
Cooking Time: 6 to 8+ hours on high

2 cups non-dairy milk (unsweetened if possible, it will get sweeter as it reduces) – I used So Delicious

You want to reduce the volume by half. If you use a thinner milk to begin with it will take more time. So one way to check is to actually put the milk into a measuring cup about half way.

After 4 hours on high I poured mine in the measuring cup to check and it had reduced to 1 1/2 cups, after 2 more hours it was a little over 1 cup. Being coconut milk the solids were perfect.

I haven’t tested this with any other milk yet, so please let me know if you do. Now go out and veganize some of your childhood favorites, and let me know how it goes!

Filed Under: Beyond Easy, Cooking Time 4 hours, Slow Cooking Basics, Staples, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Beyond Easy Faux Mashed Potatoes

February 11, 2010 · by · 2 Comments

On my eating plan there is no white potatoes for 3 months. After that I can have them once a week, which is plenty. I miss my chili potato, but bean chili goes great over sweet potatoes too!

In the winter it’s fairly hard to give up mashed potatoes so I came up with this compromise. You can just use cauliflower or parsnips by themselves. I just like them together too. You could also add in wasabi or roasted garlic to make them fancy.

Slow Cooker Beyond Easy Faux Mashed Potatoes (gluten-free)

Prep time: 10 minutes
Cooking Time: 6 – 8  hours

  • 1 large head of cauliflower, broken into small ‘trees’ (frozen is fine too)
  • 4 -5  parsnips, chopped (peel if not organic)
  • optional – 2 cloves garlic, minced
  • filtered water
  • 1/2 – 1 cup milk of your choice (I use unsweetened soy or almond milk)
  • 1/4 cup Earth Balance
  • salt and pepper to taste

The night before: Peel the parsnips if they aren’t organic. Chop the parsnips and break down the cauliflower. Store in the fridge until morning.

In the morning: Place the veggie in the slow cooker. Add about 1-2 inches of water. Cook on low 6 – 8 hours.

Before Serving: Pour out some of the water if needed – you don’t want this to be too soupy. Add 1/2 cup milk and Earth Balance and use immersion blender. You have to keep at it until they look like mashed potatoes. (They will – I promise!). Season to taste.

Serve with some mushroom gravy over it for a special treat.

Filed Under: Beyond Easy, Cooking Time 8 hours, Side Dish, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , ,

Slow Cooker Cream-less Potato Soup

January 19, 2010 · by · Leave a Comment

This is one of my favorite comfort foods to make. It’s great when you don’t feel good, or if it’s just chilly outside.  Most potato soups you get out have heavy cream and butter which can mess up  your eating plan quick. This recipe has all the comfort and none of the fat or cholesterol. And this one is even gluten-free!

Slow Cooker Cream-less Potato Soup (*gluten-free)- 4 servings

This recipe can easily be multiplied.

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 4 Russet Potatoes (you can use waxy ones, but the soup texture will be a little different)
  • 2 cups veggie broth (or 2 cups of water with 1 Tb Better Than Bouillon No chicken base) *make sure the broth/base you are using is gluten-free if you are allergic
  • 1 clove garlic, minced
  • 1 spring fresh rosemary, whole (remove stem before serving)
  • 1 cup unsweetened almond milk (or unsweetened soy or rice milk)
  • pepper

The night before: Peel the potatoes and cut into medium-sized cubes. Mince the garlic.

In the morning: Throw everything but the almond milk into your slow cooker and cook for 6 – 8 hours on low.  If the potatoes aren’t covered by the broth add more.

Taste to see if you need to adjust seasonings. You may need to add a little salt if your bouillon/broth is not salted.  Add almond milk and purée with an immersion blender. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!

Serve topped with fresh herbs.

Filed Under: Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , ,