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Slow Cooker Red Velvet Tea Tapioca Pudding

April 13, 2012 · by · 3 Comments

Tapioca is not a pretty food, but there’s something wonderful when you bite into those mini spheres. Slightly gooey but matched with its creamy almond milky pudding it becomes the perfect texture. Straight from the fridge it’s my favorite hot afternoon snack in the summer.

In the summer the last thing I want to do is put a pot of anything on the stove. The slow cooker is the perfect answer. It doesn’t heat up your kitchen and even though the cooking time is short you don’t have to stand there waiting for it to cook. Take a walk, pick some herbs from the garden, or just make the dog happy and go on that walk around the block. It will cook without you. to recipe →

Filed Under: Dessert, Gluten-free, Soy-free, Summer, Vegan, Vegetarian · 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I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day.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: , , , , , , , , , , , , , , , , , , ,

Easiest Chocolate Mousse Ever!

February 15, 2012 · by · 8 Comments

I’ve been meatless for so long that sometimes I forget to mention some of the simple things. This recipe is one of those. I made this last night for my sweetie and remembered just how much I love this stuff!

If you’ve already made a silken tofu mousse before, then you can move along. There’s not much new to add. However, if you’ve never made one before and are new to the wonders of silken tofu be prepared to be wowed.

This is my favorite impromptu dinner party dessert. It takes about 10 minutes and then all you do is stick it in the refrigerator for about an hour to thicken up.

You can make this mostly sugar-free by using grain sweetened chocolate chips, or use unsweetened chocolate and add your favorite sweetener like stevia or agave. There will be sugar in the liqueur, so you can use an extract instead to keep it sugar-free.

This is gluten-free with Amaretto, but it would not be if you choose another liqueur that has gluten.

Make sure to check out the rest of my Valentine’s dinner over at my post on Key Ingredient’s blog. I think my not-quite souffle turned pretty good too.

The Easiest Chocolate Mousse Ever
Serves 4
gluten-free (with Amaretto)

  • 1 package (12.3 ounce/349g) silken tofu
  • 1/2 cup sweetened chocolate chips
  • 1 to 2 tablespoons Amaretto or other liqueur

Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.

Melt chocolate chips on the stove top in a double boiler (or in the microwave for 30 to 45 seconds).

Add melted chocolate and liqueur to the food processor and process until thoroughly mixed, scraping down the sides and processing some more.

Put in serving cups or martini glasses and stash away in the fridge for at least 1 hour to let it thicken up.

Filed Under: Dessert, Gluten-free, Not Slow Cooker, Vegan, Vegetarian · 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: , , , , , , , , , , , , , , , , , , , , ,

Tasty Bite Vegan Yumminess – My Favorite Last Minute Dinner

January 18, 2012 · by · 1 Comment

You may (or may not) wonder what I’m eating when there is a lull here at the blog. Sometimes it means a recipe is being developed and isn’t quite ready to show the world and other times I’m rushing around catching up on housework, bills, and writing.

As much as I want to cook every meal we eat, it’s not always possible. I keep Tasty Bite on hand for a last-minute meal. In my house we call this cheater food since it looks (and tastes) like you actually worked to get the meal on the table. They even have pre-cooked brown rice. They are also great to bring with you when you go camping.

They have 28 vegan dishes that are clearly labeled vegan, as well as some that are kosher and/or gluten-free too. You can see their list on-line. The entrees are usually between 150 to 200 calories a serving and each pack contains 2 servings. At my local stores they run around $3.00 each, which makes them much cheaper than takeout.

If you can’t bear to eat a ready-made dinner they have some wonderful cooking sauces, that can help you get dinner on the table fast. Their Korma, Pad Thai, Rogan Josh, Satay, and Tikka Masala sauces are all vegan. It’s a great way to use up the last of your CSA or just to elevate frozen veggies.

Tasty Bite also has a line they call Meal Inspirations. I keep a few of the Zany Multigrain and   Barley Medley in my desk if I can’t get out to my favorite Indian restaurant, Curry Leaves, for lunch.

The best part about Tasty Bite is that they really are tasty. But I also love the fact that they contain all natural ingredients and no preservatives.

I haven’t tried one of their dishes that I haven’t liked, but Bombay Potatoes, Mushroom Takatak, Bengal Lentils, and  Channa Masala are the favorites at my house.

Follow Tasty Bite on Facebook and /or Twitter to find out about new dishes and recipes.

Filed Under: Product Review · Tagged: , , , , , , , , , , , , , , , , , ,

That’s It Fruit Snack Bar Review and Giveaway

January 8, 2012 · by ·

It’s still early in the new year and I think that you, like me, are still working on eating better and adding even more fruit and veggies into your daily routine. Here’s an easy way to get 2 servings of fruit with nothing added. It’s like 2 pieces of fruit only you can keep these in your desk drawer or even in your pocket.

When the people at That’s It asked me to try these I didn’t have high expectations. Most bars that I try – even the ones I consider to be my favorites – let me down when it comes to flavor or texture.

But I have to say I really like these. It’s like a juicier fruit leather, which at the same time makes it not like fruit leather at all because it’s not hard and chewy. The flavor of the non-apple fruit really pops and makes it pretty darn delicious.

Each bar has 1 apple and a serving portion of the “flavor” fruit like cherry, pear, or apricot. Those 2 fruits are the only ingredients in the bar. They also talk about it being Diabetic friendly since they use low glycemic index fruit.

They are 100 calories each and have 3 grams of fiber. Vegan, gluten-free, and kosher all the while giving you vitamins a and c. Not bad for something that feels like a treat.

Enter this giveaway and you may just win your own That’s It Fruit Snack Bars to try!

There are a few rules to this giveaway – the winner must be at least 18 years of age and that the winning address is within the U.S. The winner will receive a variety pack of That’s It bars (12 bars – $21.18 value - http://www.thatsitfruit.com/shopbuy-our-products)

You will get one entry for each task you do as long as you enter a new comment for each one on this blog post. I’ll announce the winner this Friday.

  • In a comment tell me your favorite way to sneak in extra fruit or veggies into your day.
  • Become a Facebook fan of That’s It
  • Follow That’s It on twitter
  • Tweet the following:
    Win fruit snack bars from @ThatsItFruit and @geekypoet just by leaving a comment here: http://wp.me/pLJaT-Lj #vegan 
  • Post a link on your blog that links to this post and That’s It Facebook page (leave link in comments)

Filed Under: Giveaway, Product Review · Tagged: , , , , , , , , , , , , , , , , ,

Vegan Holiday Kitchen by Nava Atlas is Amazing!

January 4, 2012 · by · 5 Comments

First I have to disclose that I’ve been a fan of Nava Atlas since her first cookbook. I met Susan Voisin of fatfreevegan.com at Vida Vegan in August and she did all the beautiful photography for Vegan Holiday Kitchen. Her photos are amazing!

A few months ago Nava let me know that she was doing a reading for The Literary Ladies’ Guide to the Writing Life in Durham. It was one of those things that was just meant to be. Cheryl and I met her for coffee and we immediately hit it off. I’m starting to believe all vegan cookbook authors are just super nice people.

With all that said, I wouldn’t give this book a glowing review unless it deserves it and believe me it is a winner.

Three Sisters Stew - I made this for New Year’s day along side of my southern style greens and some black-eyed peas. My guests went nuts over this stew of corn, winter squash, and beans. (Yes, they liked it more than my black-eyed peas. But I’m not holding that against you Nava…) I even cheated and made it in the slow cooker so I made my beans from scratch and skipped the cans.

Smokey Cheddar Cheese Spread - This was made late one night when we needed a snack, so we ate it before it was chilled and it was still great. Yesterday it was my afternoon snack and it’s going to be a staple at my house. It’s very creamy from the cashews and I used liquid smoke in place of the mesquite seasoning because that’s what I had on hand.

This spread would be a great on a burger or as a bagel schmear. And I can’t wait to try it on a panini. Yum!

This is the Cranberry-Carrot cake with Maple-Cream Cheese Frosting. Susan’s photo is about a million times better than mine. (But I got to eat mine before and after this picture was taken!)

You should buy this book if only for this one gooey low-fat cake –  only 2 tablespoons of oil in the whole cake. But trust me, this cake doesn’t taste low-fat. It’s incredibly moist with bursts of cranberry, carrot, and spices all topped with a delicious vegan cream cheese frosting.

My verdict is that you need this book. Unfortunately, I don’t have one of these to give away, but you can buy a copy through Nava’s site, Veg Kitchen.

I have at least a dozen more recipes marked to try and I expect that each one will be as good as these were.

Filed Under: Book Review, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , ,
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