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Amazing Vegan Meal at Fearrington House

March 5, 2012 · by · 1 Comment

There’s not much I like more than going out to a fancy dinner with friends. The Fearrington House is a 5 star restaurant right in my backyard and the food there always leaves me speechless.

Cheryl and I like to celebrate there as much as possible, which on our budget means only a few times a year. But they do have specials sometimes where you can get a few bucks off. Sign up for the mailing list to get those announcements.

The staff couldn’t possibly be any friendlier or more knowledgeable. If you have allergies or dietary restrictions just tell them when you make your reservations. They all put up with our guesses about unknown ingredients and were good sports when walking into our odd conversations! [Read more...]

Filed Under: restaurant review, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , ,

Roasted Root Veggie Hash with Gardein Beefless Tips

February 21, 2012 · by · 5 Comments

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

  • 2 tablespoons olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 4 to 5 cups roasted veggies
  • 1 package Gardein Beefless Tips, cut into small chunks (sub seitan or even beans if you prefer)
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons ketchup, to taste (can sub tomato paste)
  • 1/2 to 1 teaspoon smoked salt (or plain salt), to taste
  • pepper to taste

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

  • 5 to 6 cups cleaned collards with tough stems removed
  • 1 cup water (use more as and if needed)
  • 1 teaspoon not-chicken bouillon
  • juice of 2 mandarins (sub about 1 cups oj or tangerine juice)
  • few dashes liquid smoke, to taste
  • 1 tablespoon tangerine balsamic
  • salt, to taste (if needed at all)

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?

Filed Under: Fall, Main Course, Not Slow Cooker, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , ,

Easy Roasted Veggies and Pizza with Almond Arugula Pesto

February 20, 2012 · by · 8 Comments

Roasted root veggies are my latest obsession. Well, one of my obsessions, but at least my craziness keeps me occupied. Things like this tend to happen when you get more than one turnip that’s as big as your head! (Thanks winter csa for making me more turnip friendly!)

You can roast veggies in the slow cooker or in the oven depending on your preference. It’s been really cold here the past few days and I have enjoyed turning on the oven as much as possible for a little extra heat in the house. One thing is that you have more wiggle room time-wise in the slow cooker and it’s much harder to burn them.

In The Oven:
I tried roasting in the oven 2 different ways, one covered with aluminum foil and one not covered. I cooked both on a 375 degree oven for about 40 minutes. I stirred them half way.

I found the one that I covered (until the last 10 or 15 minutes of cooking) to be juicy and lush. I liked the uncovered ones but the texture was a little tougher and they took a little longer to cook. It just depends on what you like the best.

In The Slow Cooker:
Roasting in the slow cooker is easy too. You can cook them on high for about 2 hours on high or low for about 4. Just oil the crock and place a layer or two of chopped or diced root veggies. You want to fill it less than 1/2 way if possible. I use one of my 6 quart ovals just so the veggies aren’t crowded.

Just how long you’ll cook the veggies depend on how big you cut them. I’d recommend cutting them smaller for the slow cooker and stirring every 30 to 45 minutes so they cook evenly. They are ready to eat when a fork pierces the veggies easily.

My first batch contained turnip, rutebaga, purple potatoes, carrots and radishes. I’ve been saving up radishes from my csa because I just didn’t know what to do with them. The answer is roast them. They lost that spicy edge and became sweet and juicy. It was a revelation for me.

I would suggest you don’t add sweet potatoes into the mix though. They will break down before the other veggies are done. You’ll end up with chunks of roasted veggies in what is basically mashed sweet potato.

The first recipe I made with these yummy veggies was a pizza. It’s not really an exact recipe but it’s super easy. All you need is some pizza dough, a pizza shell, or something else to build your pizza on.

I used a vegan cashew spread from The Vegan Holiday Kitchen by Nava Atlas as my base. Then I topped it with the roasted veggies and sprinkled arugula pesto over the whole pizza. I cooked it in a 375 degree oven until the crust was cooked since I used raw pizza dough. If you used a pre-cooked pizza shell you will cook it about 7 to 10 minutes or until the center is hot.

Filed Under: Beyond Easy, Cooking Time 2 hours, Cooking Time 4 hours, crockpot, Gluten-free, Not Slow Cooker, Slow cooker, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , ,

Vegan Pimento Cheese Fondue for Your Super Bowl Party

February 3, 2012 · by · 8 Comments

Photo by Bill Bettencourt, Property of Fair Winds Press

I grew up with sweet tea and grilled pimento cheese sandwiches. Now I sweeten my tea with stevia a touch of agave and I still make pimento cheese only now it’s vegan!

This a traditional Southern favorite and it’s also soy-free and gluten-free when you use Daiya cheese! For about 1/4 cup of the fondue it’s under 100 calories, which is plenty to dip and/or spread on veggies, chips, or toast points. (Or serve over whole pieces of toast and call it dinner.)

This is a healthier way to enjoy cheesy goodness flecked with sweet, diced pimento and great for those transitioning to a vegan diet. It’s also a great way to prove that you can live without dairy and enjoy tasty treats too.

My favorite part is making grilled pimento cheese sandwiches the next day with the leftovers – yum!

Vegan Pimento Cheese Fondue
From The Vegan Slow Cooker, written by me and published by Fair Winds Press

Note: This recipe uses a 1 1/2 to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.

  • 1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade
  • 3/4 cup (180 ml) water
  • 2 tablespoons (12 g) vegan chicken-flavored bouillon
  • 1 jar (2 ounces, or 56 g) diced pimentos, drained
  • 2 cups (225 g) shredded Daiya vegan cheddar cheese
  • 2 tablespoons (28 g) vegan mayonnaise or olive oil
  • 1/2 teaspoon stone-ground mustard
  • Salt and pepper, to taste

Add the beans and the water to a food processor or blender and purée until smooth. Oil the crock of the slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1 1/2 hours, or until the cheese is fully melted.

You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts. If you prefer a thinner fondue, just add more water until it is the consistency that you desire.

Yield: about 16 appetizer sized servings

Filed Under: Appetizer, Cooking Time 2 hours, crockpot, Fondue, Gluten-free, Slow cooker, Soy-free, The Vegan Slow Cooker Book, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , ,

Quick and Easy Vegan Winter Squash Pasta Sauce

January 25, 2012 · by · 1 Comment

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

  • 2 cups winter squash, peeled seeded and chopped (or pre-cooked purée)
  • 1 tablespoon Better Than Bouillon No Chicken Base (or other vegan chick’n base)
  • 3 to 4 cups water
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • a few drops to ¼ teaspoon liquid smoke, to taste
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • cooked pasta, for serving

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.

Filed Under: Beyond Easy, Busy Vegan, Fall, Main Course, Vegan, Vegetarian, Winter · 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: , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan Autumn Lentil Soup

October 26, 2011 · by · 9 Comments

This soup started with the gorgeous lentils above. I found them in a bulk bin at Whole Foods and fell in love. I knew that the red lentils wouldn’t stay red, but I had decided that the mixture would still look like autumn leaves after being cooked. Wrong!

I also added these beautiful purple potatoes to add to the imagined colorful mix. And, well, I was wrong again.

The soup turned out tasty and perfect for a fall day, but it looks like any other lentil soup. The mixed lentils and purple potatoes cost more than the plain ones. So use plain ones in this recipe and you won’t be disappointed. You can use any lentil you have on hand.


Vegan Autumn Lentil Soup
soy-free, gluten-free
 Serves 4

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup lentils
  • 5 cups water
  • 2 cups potato, chopped
  • 1 carrot, chopped
  • 1 stalk celery, minced
  • 1 tablespoon bouillon
  • 1 sprig fresh rosemary (or 1/4 teaspoon ground)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • smoked salt (or plain salt) and pepper, to taste

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.

In the morning: Add everything except salt and pepper to the slow cooker. Cook 7 – 9 hours on low.

Before serving: Taste, add salt and pepper. Adjust seasonings if needed.

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

Slow Cooker Summer Pasta Sauce with Fresh Basil

July 12, 2011 · by · 4 Comments

I fell in love with all the vibrant colors at the farmers market this weekend! There were various shades of eggplant from lavender to deep purple, peppers of all colors and heat, even Italian tomatoes in red, yellow, and orange.

The colors memorized me into buying more eggplant than I can typically sneak by Cheryl, my resident picky eater, in a week. But then I thought about cooking the eggplant down in a pasta sauce. Usually summer sauces are made with fresh veggies barely cooked and tossed with pasta, but there’s no rule that says that’s the way it has to be.

I used wax peppers in my sauce because they were beautiful and cheaper at the market. Any kind of sweet (as in not hot) peppers will work great.

For the fresh tomatoes it’s best to use Italian since they are meatier and not as juicy. If you use regular tomatoes seed them or be prepared to cook your sauce down longer than 8 hours. You can also seed the Italian ones to make a thicker sauce.

Slow Cooker Summer Pasta Sauce with Fresh Basil

Prep time: 15 minutes
Cooking Time: 6 to 8 hours on low (or 3 to 4 on high)

  • 1 to 2 tablespoons olive oil
  • 1/2 cup onion, minced (about 1/2 a medium onion)
  • 1/2 cup sweet or bell pepper, minced (about 1/2 a medium bell pepper)
  • 2 cups (164 g) eggplant, diced
  • 2 1/2 to 3 cups (395 to 474 g) diced fresh Italian tomatoes (of any color)
  • 3 cups diced tomatoes, or 2 cans (around 14 ounces or 392 g each)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • Fresh ground pepper and salt to taste
  • 1/4 cup (10 g) fresh basil, chopped

The night before: Chop the veggies. Heat the oil and sauté the onion and pepper until translucent. Store the onion mixture and together with the diced tomatoes and eggplant in the same covered bowl in the fridge overnight.

In the morning:  Combine all the ingredients (except for fresh basil) in your slow cooker and cook all day on low (or 4 hours on high).  Season to taste with salt, pepper, and then stir in the chopped fresh basil. Serve over pasta. (Whole wheat angel hair is my favorite.)

You can also purée the sauce with an immersion blender for really picky eaters or for an extra thick sauce.

You can freeze the leftovers for another meal later in the month. (Or make extra pasta and use the leftover for lunches instead.)

When you come home you may need to add extra water if the sauce is too thick. If it is too thin put the handle of a wooden spoon between the lid and the crock then turn it to high. This should help the extra liquid to evaporate. If it is really watery, transfer it to a pot and cook on the stove without a lid to reduce it faster.

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