Making dinner healthier, one slow cooker at a time.
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→
So, yesterday you made a big batch of roasted veggies right? If you missed yesterday’s post, you can go here and get some info on roasting veggies in the oven and in your slow cooker!
Maybe you made the yummy pizza too but you still have a ton of left over veggies. What else should you make? When I was in that position I decided some root veggie hash was in order.
Plus Cheryl loves Gardein beefless tips and had a hard week so I thought this combination would cheer her up. Well, except for the greens. I was right about the hash and wrong about the greens.
Oddly enough she loved the greens. I used fresh squeezed mandarin juice from the leftovers still in the fridge, some tangerine balsamic and a little liquid smoke.The recipe for the greens is below too.
Roasted Root Veggie Hash With Beefless Tips
serves 4 with side dishes or a big salad
Heat oil in a large sauté pan (or use an oil free sauté method) over medium heat. Add onion and sauté until transparent, add garlic and sauté 1 more minute.
Add roasted veggies and beefless chunks and cook until they are heated through. Then add the mustard, ketchup, and smoked salt and mix in well.
Cook until it’s as chunky (or not) as you want it. This would be a great brunch side with scrambled tofu.
Cheryl’s Favorite Citrus Collards
soy-free, gluten-free
serves 4
In a large skillet heat water and bouillon over medium heat. Add greens in batches so the greens in the pan has cooked down enough to add more. Add more water if needed and cook until tender. When the greens are tender add the juice, liquid smoke, and balsamic.
Taste and re-season if needed. Also add salt if needed. (If your bouillon has salt you may not need to add any.)
What else do you make with roasted veggies? What’s your favorite veggie to roast?
Sometimes I leave the house without dinner in the slow cooker. For days like that this pasta sauce is easy to put together and tastes like you really put a ton of effort into it. In fact, it’s good enough to serve at your next dinner party!
Tip: Hate trying to carve a giant winter squash? Worry about cutting yourself? Some winter squash are huge and cutting them can be intimidating. Next time try softening it up in the oven first. Poke holes in your squash, place on a cookie sheet, and cook for 15 to 20 minutes at 375 degrees. Take it out and let it cool enough that you can touch it. You should be able to slice through it much easier. You can also use pre-cooked purée from your slow cooker!
Quick and Easy Vegan Winter Squash Pasta Sauce
Serves 4
In a saucepan with a lid, add the prepared squash, bouillon, and add enough water to completely cover the squash. The amount of water needed will vary on the size of pan you choose to use.
Cook with lid on over medium heat for about 10 to 15 minutes, or until you can pierce the squash easily with a fork.
Remove the lid and turn the heat to medium high. Add the sage and mash the squash with a wooden spoon as you stir. Cook down until the extra water has evaporated and it is a thick sauce. (If it was almost cooked dry in step 2, add ½ to 1 cup extra water, then mash.)
Add the liquid smoke, vinegar, and salt and pepper. Taste and add more salt, pepper, or sage if it doesn’t make you happy yet.
Serve over cooked pasta.
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
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.
You’ve probably noticed that I’m trying to come up with more savory recipes for the 1 1/2 to 2 quart slow cookers. I live in a two person household with a slew of wonderful (and demanding) companion animals.
I know I’m not the only one without a large family. By making a smaller amount for dinner, it lets me try something new every night. If you have a larger family, or prefer not to cook everyday, feel free to double the recipe and use a 4 quart slow cooker.
Once again, this recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before and adjust the water accordingly.
Vegan Red Beans and Rice for 2
soy-free, gluten-free
Makes 2 to 3 servings
**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
The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.
Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.
Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.
Since I taunted you with Halloween yesterday I thought I’d give you something to make for your Halloween dinner party.
Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. Traditionally it’s a meat chili that has kidney beans as an optional topping as well as shredded cheese and onions. Then oddly enough it’s served over pasta.
This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done!
This looks especially spooky over spinach pasta, but it would work well over black forbidden rice too. You can cut out ghost shapes out a slice of vegan cheese. Black sesame seeds or nigella seeds make great eyes!
Atmosphere is important in a Halloween gathering, but it doesn’t matter if you cut bats out of paper or buy the coolest decorations ever. No matter how much you do, you’ll be glad you put in the time!
Vegan Sin-cinnati Chili
Makes 2 to 3 cups (3 large servings or 4 small ones)
**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
In the morning: Add everything except nutmeg, salt and toppings to the slow cooker . Cook 7 – 9 hours on low.
Add nutmeg, taste, and add salt or adjust other seasonings as needed.
Serve over cooked pasta and top with your choice of onions and/or cheese.
It’s getting close to my favorite holiday, Halloween. This weekend we started decorating the house for our annual Gothic dinner party. We have over 8 big plastic bins chock full of goodies, so it takes days to get everything in place. So far we are about 1/2 way there.
Of course, once the house is decorated then I’ll do the tablescape. (I’ve always wanted to use that word in a sentence!) There are 2 boxes full just for the table. I’ll post pictures next week of the table and our decorations.
I haven’t decided what I’m making for the main course yet, so if anyone has some spooky vegan gluten-free ideas let me know. (Yes, Cara, that is directed at you – possibly as a challenge!)
So, why all this talk of Halloween on a chili post? Well, it is near Halloween… But the real reason is we ate the chili – all of it before I remembered to take a picture of it. I promise to not do it again, but this recipe was too good to not post it because it’s picture-less.
This is a great recipe to get in your slow cooker tonight for tomorrow’s dinner. You could use tvp, crumbled tofu, even tempeh instead of the beefless if you’d like to. It’s yours to play with as you want!
Vegan Ground Beefless and Bean Chili
Makes 2 to 3 cups
**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
The night before: In your slow cooker add the dried beans, water, garlic, and liquid smoke. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add everything else to the slow cooker (except for salt). Cook 8 – 9 hours on low.
Before serving: Taste, add salt if needed, and adjust seasonings and add hot sauce, salt, or other add-ins now.
Serve over a baked sweet potato and top with optional sour cream if you’re in the mood for it. You can cook them an additional slow cooker while you are gone all day. This also works great over rice, quinoa, or with Daiya mixed in for a dip-for-dinner meal with some baked blue corn tortilla chips. The dip idea would work great at your Halloween party.
These are some beans I made for a southern food party. Someone else made cornbread and together you have a traditional southern dish. The type of beans change state to state or what you have in your pantry, but they all are delicious. If you have extras freeze them for another time.
If you don’t have access to liquid smoke see if you can find smoked salt or paprika. It works in a pinch. If you are going to cook them often it’s well worth ordering some off the internet.
As always, customize to suit your personal taste and traditions. The most important part is that you enjoy them, but it doesn’t hurt that this is a super cheap dish to make either.
You can cook any bean in the slow cooker but be aware that kidney beans can have a toxin called phytohaemagglutnin and need to be brought up to a boiling temperature. So boil them for 10 minutes before cooking in the slow cooker. This step is not necessary for other types of beans.
Slow Cooker Down Home Beans (Gluten-free Recipe)
Prep time: 5 minutes
Cooking Time: 8- 16 hours (can cook longer if you are working late)
The night before: Put dry beans, garlic, liquid smoke, and Tabasco in the slow cooker and cover plus two inches with filtered water (about 8 cups). Cook on high all night.
In the morning: Add some water if needed and continue to cook on low. Smash a few of the softer beans with the back of a spoon to make a thick gravy. Add in oil if you want to make it creamier.
Before serving add more hot sauce and liquid smoke if needed. Salt and pepper to taste and serve over fresh made cornbread.
Remember that the water will not evaporate in a slow cooker like it will on the stove, so don’t add a whole lot. Add enough that it will not dry out before you come home for dinner.
It snowed here for the first real time this year. Even though we should only get 5 inches the stores are packed with people getting supplies. So the last place I wanted to be was in that mess. So no weekend shopping for me.
No shopping means eating out of the pantry, which is something I excel at. It must have been all those years that I was in college.
This is truly easy. Plus if you are in a pinch and need a quick meal you can always do this on the stove top. Getting organic canned goods is much easier than it used to be, so stock up when you can.
Slow Cooker Beyond Easy Pantry Chili (gluten-free)
Prep time: 5 minutes
Cooking Time: 6 – 8 hours
The night before: There is no prep work for this one!
In the morning: Drain and rinse the beans to remove the salt. Cook on low for 6-8 hours.
Steam some rice or make cornbread for a satisfying meal.
I am a huge fan of tofu. I always tell people if they don’t like it they haven’t had me cook it for them yet. It’s not as egotistical as it sounds. Most people simply don’t know how to use tofu to their advantage.
Tofu is the perfect palette to add flavors to. And I love smoky flavors! You can probably tell because of my heavy use of liquid smoke in most of my recipes. I used to buy a brand of smoked tofu when I lived in New Orleans that I can’t get here in Durham. But it was the perfect thing to have on asian style greens. Yum!
This is my first try smoking tofu in the slow cooker. You can smoke it on the grill with a smoker box, but it’s January, the perfect time to find another way. A way that is inside the warm house.
I made this in my largest oval slow cooker. You could cut the planks to fit your slow cooker, but I’m too lazy at the moment. I bought maple grilling planks because they were on sale, but you can get any kind grilling planks that you prefer.
I’m calling this one version one because I want to try it marinated next time, so I’ll be posting that in the next few weeks.
Slow Cooker Smoked Tofu (gluten-free)
Use large oval slow cooker – or – cut wood to fit your slow cooker – I used this one
Prep time: 1 hour 15 minutes (mostly hands off time)
Cooking Time: 6 – 8 hours
The night before: Submerge the planks in water (or juice or wine) and soak for 1 hour. Then dry in the oven on 350 for 5 – 10 minutes until it is dry. (I got this from the plank instructions.)
Cut the tofu into 4 slices (lengthwise) so you have 4 flat pieces. Wrap these in a very clean dish cloth or paper towels and put a heavy sauté pan or cutting board on top to press the water out. After 20 – 30 minutes unwrap and lightly brush with liquid smoke.
Place the first plank in the slow cooker. It will not be exactly straight across (it will be angled slightly), and will be in the upper third of the slow cooker. Place 2 of the tofu slices on this plank. Add the other plank on top of this and put the other 2 tofu slices.
Warning: If you fiddle with it too much the planks will fall sideways into the slow cooker. This is the time that you will either start again or be brave and get out the saw. I obviously just tried again and it worked fine. You may want to play around with the planks in your slow cooker before you put the tofu on them.
Cook on high overnight to create a very firm tofu. Your house will smell a little like a campfire or fireplace, but I considered that a bonus!
The Virtual Vegan Potluck is over, but the virtual feast lives on!