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Happy VeganMoFo 2012!

October 1, 2012 · by · 7 Comments

Today is the first day of Vegan MoFo, also known as vegan month of food, and I’m so excited. Make sure to sign up for one or more of the rss feeds on their site to keep up with the best vegan month of the year!

I always think I’ll have a theme for this big, vegan event, but it’s hard for me to just pick one thing. I’m going to try the theme of fall with emphasis on pumpkin where ever possible. But I reserve the right to change my mind – a lot…

The pie pumpkin before cooking but after being thoroughly washed.

Last week the pie pumpkins were peeking out at me begging to join in on some cooking fun. I’ve talked about making pumpkin puree before, but today I’m providing some step-by-step instructions and pictures. Let’s hear it for trying to overachieve for Mofo!

It’s really easy to make, but you’ve heard that before. Plus if you’re like me, you want to see some proof ; ) [Read more...]

Filed Under: Beyond Easy, Fall, Gluten-free, Halloween, No Added Oil, Overnight (8+ hours), Staples, Vegan, VeganMo 2012 · Tagged: , , , , , , , , , , , , , , ,

Slow Cooker Mexican Quinoa with Black Beans

March 7, 2012 · by · 10 Comments

Yesterday I posted Quinoa Jambalaya with Tempeh and today we have a Mexican variation.

You can add in extra veggies, tempeh, seitan, tofu, or something yummy from Gardein if you want. Think of this as a base and see where your creativity takes you. to recipe→

Filed Under: Cooking Time 8 hours, crockpot, Overnight (8+ hours), Slow cooker, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , ,

Slow Cooker Quinoa Jambalaya with Tempeh

March 6, 2012 · by · 2 Comments

Some of you let me know you’d like to have a formula for making variations of meals. Today I’m posting a Quinoa Jambalaya with Tempeh and tomorrow I’ll be posting a Mexican Quinoa with Black Beans to illustrate that.

Both use the same amount of liquid and quinoa but the spices, protein, and veggies change. You can use this quinoa stew as a base for what’s at the farmers market right now and what spices you have on hand. to recipe→

Filed Under: Cooking Time 8 hours, crockpot, Overnight (8+ hours), Slow cooker, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , ,

Crockpot Lavender Rose Cocoa

February 23, 2012 · by · 6 Comments

I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day. Surprise your someone special with the yummy dessert cocoa. The lavender and rose flavors blend together to form its own taste that’s not as floral as you think.

I used lavender extract which I got at Savory Spice Shop, but if you can’t find any you could fill a muslin tea bag or tea ball with 1 to 2 teaspoons of culinary lavender and add this at the beginning of cooking. This will infuse the milk with a great lavender flavor too.

I do use real sugar in this recipe, because it helps to thicken it up. The longer you cook it the thicker it will be. You can substitute stevia or agave, but the hot chocolate will be thinner.

Slow Cooker Lavender Rose Cocoa
soy-free, gluten-free
Serves 2 to 3

**Uses a 1 1/2 to 2 quart slow cooker**

  • 3 cups unsweetened So Delicious Coconut Milk, or other non-dairy milk
  • 1/3 cup sugar
  • 2 ounces semisweet baking chocolate, in disks or chopped
  • 1/4 teaspoon lavender extract
  • 1/4 teaspoon rosewater

Add all the ingredients and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hour.

Stir once or twice during this time with a whisk to help the chocolate mix in well. Whisk a final time and serve.

Filed Under: Beyond Easy, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Super Simple Slow Cooker Tempeh Mushroom Stroganoff

February 22, 2012 · by · 8 Comments

This Tempeh Mushroom Stroganoff is amazingly easy and full of great flavors. It has few ingredients, but the mushrooms combined with the bouillon create an amazing broth that becomes the base of the sauce.

I don’t use tempeh as much as I should. It’s a fermented soy product that’s originally from Indonesia. Most people agree that fermented soy products are better for you and easier to digest.

Tempeh has a reputation for having a bitter taste, but if you steam it for 10 minutes before adding to your dish it will take most of that away.

If you are lucky, like I am, you might have an artisanal tempeh maker in your neck of the woods. The triangle area has Tempeh Girl and I think there is one in Asheville, NC and Gainesville, Fl. (If there’s one in your area please share the info in the comments.)

I’ll be talking more about Tempeh Girl, but she uses a different culture than the mass producers do and her tempeh is not bitter at all. And it’s ready to use right out of the package, so no steaming needed!

(I don’t usually do before pictures, but I wanted you to see the new tempeh I’m using. See how pretty it looks?)

Slow Cooker Tempeh Mushroom Stroganoff
gluten-free (with plain soy  tempeh and gluten-free pasta)
serves 2 to 3

I used my 3 1/2 quart, but think this would be better suited for a 1 1/2 to 2 quart slow cooker. If you are using a 4 quart or more you can double the recipe or add even more extra water.

  • 1 package (8 ounces  or 227 g) tempeh
  • 2 cups ( about 5 ounces or 142 g) mushrooms, chopped small
  • 2 cloves garlic, minced
  • 1 to 2 cups (250 to 500 ml) water, use more if you will cook longer than 8 hours
  • 1 teaspoon Not-Chicken Bouillon
  • 1/2 teaspoon paprika
  • 1/3 cup vegan sour cream (sub cashew cream or unsweetened non-dairy milk)
  • pinch dill, optional
  • salt and pepper, to taste
  • cooked pasta, for serving

The night before: Chop tempeh and mushrooms. Steam tempeh for about 10 minutes unless you have a locally made tempeh and then follow their recommendations. (For Tempeh Girl tempeh no steaming is needed!) Store in fridge until the morning.

In the morning: Add tempeh, mushrooms, garlic, water, bouillon, and paprika. Cook on low 7 to 9 hours.

20 minutes before serving: Add vegan sour cream and mix. Taste and add more paprika if needed, as well as salt and pepper. Serve over pasta (or mashed cauliflower, rice, quinoa, etc.) and top with dill if desired.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Gluten-free, Slow cooker, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , ,

Tipsy Mint-Coffee Cocoa (From Your Slow Cooker!)

February 9, 2012 · by · 4 Comments

I had The Market‘s Mint White Russian the other night. (It was one of two creamy vegan drinks on their menu!) They used homemade Kahlua and mint infused vodka. If you live in the triangle you must give them a try.

I was hesitant about the coffee mint combo but I was won over. It was so good that I wanted one again. I didn’t have any mint vodka ready to go, but I decided this warm minty drink would fill in just fine.

If you don’t have mint extract you can add a mint herbal tea bag in the beginning. You could also use semi-sweet chocolate instead unsweetened, just adjust the sweetener.

Hate coffee flavors? Try substituting Grand Mariner for an orange mint twist.

Slow Cooker Tipsy Mint-Coffee Cocoa
**Uses a 1 1/2 to 2 quart slow cooker**
Serves 2 to 3

  • 2 cups unsweetened So Delicious coconut milk beverage, or other non-dairy milk
  • 1 1/2 ounces unsweetened baking chocolate, in disks or chopped
  • 1/4 teaspoon mint extract
  • 1/4 cup Kahlua
  • sweetener of choice, to taste (I used 1/2 teaspoon stevia and 1 teaspoon agave.)

Add the coconut milk, baking chocolate, and mint extract and cook on low for 2 to 3 hours. Whisk then add Kahlua and sweetener. Whisk again and serve.

Filed Under: Beyond Easy, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Indian Spiced Chickpea Quinoa Stew

January 31, 2012 · by · 22 Comments

As promised, here is the ridiculously easy and tasty stew I mentioned over the weekend. I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my its next incarnation I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip and even carrot would all work just as good as the listed ingredients.

Slow Cooker Indian Spiced Chickpea Quinoa Stew
gluten-free, soy-free

serves 4 to 6

  • 4 to 5 cups water
  • 1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
  • 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
  • 1/2 cup red lentils
  • 1/2 cup quinoa, rinsed
  • 1 cup peeled turnip, chopped
  • 1 cup sweet potato, chopped
  • 1/2 cup celery, chopped (about 1 stalk)
  • 1 tablespoon not-chicken bouillon
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

Filed Under: Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Dark Days, Fall, Gluten-free, Overnight (8+ hours), Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Sugar Cookie Hot Toddy for 2

January 24, 2012 · by · 3 Comments

Sometimes you need a treat. A soothing, winter treat that can warm you up. That would be me last night. It’s finally feeling like winter and it’s all too easy to get the blahs. I’m making a warm slow cooker drink or dessert every night to keep my spirits up. Feel free to use natural flavored extracts, zest, or juice in this recipe if you don’t imbibe.

This modified toddy has a Sugar Cookie tea base that has roasted barley and vanilla. The barley makes it not gluten-free. Almond Sunset would be my next choice, but they don’t make it anymore.

You could also use a vanilla or almond tea as your base instead. I like that Celestial Seasonings Sugar Cookie Sleigh Ride Tea is caffeine free which is a requirement of mine for a night drink.

Just throw this together right before you serve dinner, and your “dessert” will be ready when you are. This is great to make for a dinner party, just tripe the recipe and use a 4 to 5 quart slow cooker.

Slow Cooker Sugar Cookie Hot Toddy for 2

**Uses a 1 1/2 to 2 quart slow cooker**

Serves 2 (double or triple as needed)

  • 1 teabag Celestial Seasonings Sugar Cookie Sleigh Ride Tea
  • 1 1/2 cups water
  • 1 1/2 cups unsweetened vanilla or plain non-dairy milk
  • 2 tablespoons apple brandy
  • 2 teaspoons Amaretto
  • 2 teaspoons Grand Marnier
  • sweetener of choice, to taste (I used 1 teaspoon agave and 1/4 teaspoon stevia)

Place the teabags, water, and non-dairy milk in the slow cooker. Cook on high for about 1 to 2 hours or until hot. (You could also cook on low for about 3 hours.)

Just before serving add liquors and sweetener.

If you prefer a stronger drink you can double the amount of alcohol called for or add a shot of vanilla vodka.

Adagio Teas - the most popular and best reviewed destination for tea online.

Filed Under: Cooking Time 2 hours, crockpot, Drinks and Syrups, Fall, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Spicy Southern Chickpeas and Grits

January 20, 2012 · by · 7 Comments

For those of you not familiar with Southern food this is my (vegan) version of Shrimp and Grits. Traditionally it’s base is a spicy tomato based sauce with bell peppers. I’ve used chickpeas because they don’t break down as much as pinto beans or the like.

Of course there’s bacon in the original version, and doubly of course I have liquid smoke in my version. Big shock, right?

The spiciness often comes from Tabasco, but I like to add chipotle for its smoky notes as well as its heat. You can use either or both depending on your favorite taste.

I serve this over a big portion of grits. It’s a very filling dish and perfect for cold, winter nights. Feel free to add a heaping serving of veggies on the side to make it a well-rounded meal.

Originally I used Muir Glen diced tomatoes with chipotles already added in. Since then, it looks like they have been discontinued. But if you have a can or two of them in your pantry this is a great way to use them up.

Make sure to check out the Wellness Weekend over at Diet, Dessert and Dogs. This recipe is linked there and many more.

Slow Cooker Spicy Southern Chickpeas and Grits
soy-free, gluten-free (make sure the grits are labeled gluten-free!)
Makes 3 to 4 servings (when served over a pile of grits)

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1/2 cup bell pepper, chopped small
  • 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
  • 1 1/2 cup cooked chickpeas (or 1 can rinsed)
  • 1/2 cup water
  • 1 1/2 cups diced tomatoes (or 1 can Muir Glen diced tomatoes)
  • 1/4 to 1/2 teaspoon chipolte powder, to taste
  • A few dashes liquid smoke or smoked salt, to taste (Start small if you’re not a fan of smoky foods or leave it out altogether.)
  • Tabasco or other hot sauce, optional – use instead of chipolte powder or in addition to depending on your taste for heat
  • salt and pepper, to taste

The night before: Chop bell pepper, minced garlic and store in fridge.

In the morning: Add all ingredients, except for the salt and pepper, to the slow cooker and cook on low for 6 to 9 hours.

Before serving: Taste, add salt and pepper, then re-season to your liking. You may need to add more liquid smoke or chipotle.

Serve over slow cooker grits – recipe below:

I make a double batch of grits in a larger slow cooker. The first time I made this I had more beans than grits and that didn’t work as well. Also this way you can add in a few people if someone happens to drop by around dinner time.

Slow Cooker Grits

Use a 3 1/2 to 4 quart slow cooker for the grits.

  • 1 cup grits, yellow or white (Bob’s Red Mill grits are labeled gluten-free)
  • 2 cup unsweetened So Delicious Coconut Milk (or other unsweetened non-dairy milk)
  • 2 cup water
  • 1 teaspoon vegan chick’n bouillon
  • salt and pepper to taste
In the morning: Add all the ingredients to an oiled slow cooker. Cook on low for 6 to 8 hours.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Overnight (8+ hours), Slow cooker, Soy-free, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Winter CSA: Slow Cooker Asian Corn Cabbage Soup

January 12, 2012 · by · 4 Comments

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

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Filed Under: Asian, Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Slow cooker, Soups, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,
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