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Roasted Root Veggie Hash with Gardein Beefless Tips

February 21, 2012 · by · 5 Comments
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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: , , , , , , , , , , , , , , ,

Vegan Sin-cinnati Chili for Your Halloween Dinner

October 25, 2011 · by · 7 Comments
sin-chili

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

  • 3/4 cup dry black beluga lentils (you can sub other lentils, the chili just won’t be as dark)
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper, like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice, optional and to taste
  • dash of freshly ground nutmeg
  • salt, to taste
  • shredded vegan cheese, for topping
  • chopped onions, for topping
  • cooked spinach pasta, for topping

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.

Filed Under: Chili, Cooking Time 8 hours, crockpot, Fall, Main Course, Overnight (8+ hours), Pasta, Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan ‘Meaty’ Chili You Make From Scratch, but Is as Easy as Opening a Can!

October 24, 2011 · by · 8 Comments
halloween-skull

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

  • 1 cup dry black beans
  • 3 cup water
  • 2 cloves garlic, minced
  • A few dashes liquid smoke
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1/2 cup diced tomato (Use the ones with chipotle if you can find it)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon chili powder
  • pinch ground hot pepper of choice, optional and to taste
  • salt, to taste (Smoked salt would work great too.)
  • vegan sour cream, for serving, optional
  • baked sweet potato, for serving

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.

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

Vegan Slow Cooker Pumpkin Chick’n Chowder

September 6, 2011 · by · 9 Comments
chowder

I’m so excited! My book, The Vegan Slow Cooker, was released early and many people who pre-ordered at Amazon will get theirs this week!

This soup was pretty much an accident. I had no intention of adding pumpkin to my new chick’n chowder. However, I freeze my puréed pumpkin in ice cubes just like I do my homemade bouillon. I do label the bags, but if you don’t actually read them bad (and good) things can happen.

Luckily this was a happy mistake – my favorite kind. Once I realized I had put pumpkin cubes in instead of bouillon ones, I changed my plan and added some more pumpkin. I didn’t notice that much difference in the flavor, but it does add more nutritional goodies.

I used a local vegan chick’n called Soy Delight, but your favorite chick’n should work just fine. If you are anti-fake-meat feel free to substitute cubes of pressed tofu, wheat gluten, or even white beans.

Also, if you avoid pre-packaged non-dairy sour cream, use pureed silken tofu or cashew cream instead. It’s your soup after all – so make it the way you like it.

Don’t forget that you can easily make your own pumpkin purée, in the slow cooker of course! Go ahead and get some of those pie pumpkins that are showing up at the farmers market. You can stock up for winter and spring!

Make sure to get in on the giveaway this week at Busy Vegan. Just go to this Busy Vegan link and add a comment to the post there. In the bag is a super cool OXO peppermill, some tasty peppercorns to fill it from My Spice Sage, and a postcard with my recipe for Slow Cooker Tempeh Braised with Figs and Port Wine.  I have coupons I’ll be adding and a few other bonuses too. There will be 2 winners!

Also please like the Healthy Slow Cooking Facebook page if you haven’t already and please spread the word to your friends!

Slow Cooker Pumpkin Chick’n Chowder – serves 4

Cooking Time: 6 to 8  hours on low (or 3 to 4 on high)

  • 1/2 cup pumpkin purée
  • 1 medium potato, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 1/2 cup vegan chick’n, cubed package (Gardein, Soy Delight, Smart Strips Chick’n, etc.)
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 bay leave
  • 1 tablespoon vegan chick’n bouillon, like Better than Bouillon (or 2 tablespoons of the one from my book if you have it)
  • 4 cups water
  • cayenne or chipotle powder to taste
  • 1/2 cup non-dairy Toffuti sour cream
  • 1 cup unsweetened non-dairy milk (I used So Delicious – it’s the thickest and great for soups.)
  • salt and pepper to taste (will vary greatly on the bouillon used)

The night before: Cut up the veggies and chick’n. Thaw pumpkin purée if you have it frozen. Store together in one bowl in the fridge.

In the morning: Add everything except the non-dairy milk, Toffuti sour cream, and the extra salt or pepper. Cook on low for 6 to 8 (or on high for 3 to 4 hours).

Remove bay leaf and thyme stems (if you used fresh thyme). Then add the non-dairy milk and sour cream. Make sure you thoroughly mix them in the soup. Then taste your soup, and add more salt, pepper, cayenne, or thyme if needed.

If you want a thicker soup you can take about 1/3 of the soup and purée it in a blender or food processor and then mix it into the rest of the soup. Personally I liked the thinner soup.

Serve topped with shredded vegan cheddar, extra vegan sour cream, and/or chopped chives if desired.

Filed Under: Busy Vegan, Cooking Time 4 hours, Cooking Time 8 hours, crockpot, Main Course, Slow cooker, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Gardein Beefless Tips in a Fresh Cherry Sauce

August 8, 2011 · by · Leave a Comment
cherryBeef2

I found some organic cherries hiding in the back of my fridge when I was cleaning the other day. I also had some Gardein Beefless Tips in the freezer. I thought why the heck not, and set out on one of my experiments. This was a very tasty one!

I know some people don’t like meat substitutes. If it’s not your cup of tea use wheat gluten or steamed tempeh instead of the Gardein.

Make sure to be very careful when/if you cut the frozen beefless tips. You can thaw them first or just leave them whole if you prefer. I cut mine smaller just to make it go a little further.

If your family would not like the cherry chunks you can also purée the cherries and the wine together before you add it to the slow cooker.

Slow Cooker Gardein Beefless Tips in  a Fresh Cherry Sauce

Serves 4 with a big side of steamed veggies or a big salad (Serves 2 to 3 with no other sides.)

Cooking Time: 6 – 8  hours on low

  • 2 cups fresh cherries, pitted and cut into quarters (can use frozen but thaw before cutting)
  • 1/2 cup red wine
  • 1 package (9 oz/255g)  Gardein Beefless Tips, cut pieces carefully into thirds (or equivalent seitan)
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 10 medium baby potatoes, sliced thickly
  • 1/2 teaspoon to 1 teaspoon smoked salt (or plain salt)
  • Ground pepper

The night before: Pit and cut up the cherries and slice the beefless tips and store in fridge.

In the morning: Oil the crock. Layer the cherries on the bottom, followed by the wine and sprigs of herb, then top with beefless tips. Layer potato slices on top of the beefless tips so they can ‘bake’.  Cook on low for 6 to 8 (or high for 3 to 4 hours).

Tip: If you don’t want a red tinge to the potatoes you can put a layer of parchment paper or foil on top of the beefless then place the potato slices on top of that.

Add salt and pepper to taste before serving.

This is very rich and goes well with a large serving of steamed seasonal veggies.

Filed Under: Beyond Easy, Cooking Time 8 hours, Main Course, Slow cooker, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,

Slow Cooker Pineapple Chick’n

August 1, 2011 · by · 6 Comments
bigPinappleChick600

It’s been awhile since I’ve dived whole-heartedly into the slow cooker to make an almost complete dinner. This recipe does require you to cook some rice, but I use my rice cooker, so I can still catch up on writing while the dinner finishes cooking itself.

The catalyst for this one was a sad pineapple sitting on my counter that just wasn’t going to make it another week. I had just bought some long beans at the market and I wanted to start exploring working with Gardein in the slow cooker, so this dish seemed like a perfect way to bring all that together.

If you don’t like fake meat just substitute your favorite protein. Firm pressed tofu, seitan, and wheat gluten should all work just fine. (This holds true for any recipe on this site or in my book.)

For allergies you can use wheat gluten to make it soy-free or use plain tempeh to make it gluten-free.

Also feel free to substitute green or wax beans for the long beans.

I originally cut my chick’n patties into strips and it was too hard to eat that way. Next time I will chop into large pieces. (Which is why I ask you to do that in the instructions.)

Make sure to like the Healthy Slow Cooking Facebook page if you haven’t already. We’re over 500 string so far!

Slow Cooker Pineapple Chick’n – serves 4

Cooking Time: 6 – 8  hours on low

  • 1 pineapple, cored and chopped (or 4 cups frozen)
  • 1/2 small onion, sliced (about 1/2 cup)
  • 1 poblano or 1/2 bell pepper, minced
  • 1 package (10 oz/286g)  Gardein Chik’n Scallopini (or equivalent tenders or chopped vegan chick’n)
  • 1 teaspoon jerk seasoning
  •  1/2 teaspoon to 1 teaspoon smoked salt (or smoked paprika and plain salt)
  • 3 cups long beans, cut into 1 inch pieces (or green beans)

The night before: Cut up the pineapple, onion, and pepper. Store in fridge.

In the morning: Oil the crock. Carefully cut the frozen chick’n into large chunks. Layer 1/2 the pineapple, all the onion and pepper, and top with the chick’n. Sprinkle with 1/2 teaspoon jerk seasoning and 1/4 teaspoon smoked salt.

Spread the rest of the pineapple on top of this, then add the long beans and top with another 1/2 teaspoon jerk seasoning and 1/4 teaspoon smoked salt.

Cook on low for 6 to 8 or high for 3 to 4 hours.

Stir everything together, taste, and add more salt or jerk seasoning if needed.

Serve over rice.

Filed Under: Cooking Time 4 hours, Cooking Time 8 hours, crockpot, Main Course, Slow cooker, Summer, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,