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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I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day.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: , , , , , , , , , , , , , , , , , , ,

Fat-Free Lavender-Rose Donuts Sweetened with Stevia

February 14, 2012 · by · 7 Comments

Trying to cut down on sugar? Today, it may be a little more difficult. Valentine’s day candy seems to find its way into work break rooms, lunch bags, special deliveries, and even in your own home.

What can you do? Make some yummy stevia sweetened donuts. These donuts are the perfect Valentine’s breakfast, afternoon snack, or even a cute dessert. The best part is you won’t feel deprived at all. Plus each mini-donut only has 47 calories and 1.4 grams of sugar.

After the glaze debacle the first time I made these, I decided to go for a powdered sugar look. Typically I hate powdered sugar, but this concoction is really quite good. I’ve even saved the leftovers to sprinkle on pancakes one weekend. (Maybe with a lavender vanilla syrup? hmm…)

I used cornstarch as my powder base because it’s actually used in regular powder sugar. You could probably use arrowroot or another base, but be warned that I’ve only used corn starch so far myself.

I also ground some culinary rose petals separately to get the pink color you see in the photos. The middle donut got rubbed in it and I sprinkled it on the others.

Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lemon Donuts with Vegan Cream Cheese Frosting - they are all sweetened with stevia too!

Baked Lavender-Rose Donuts
soy-free
makes 12 mini donuts

wet ingredients:

  • 3/4 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • 1 tablespoon agave nectar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon stevia (Nu-Stevia brand)
  • 1/2 teaspoon lavender extract
  • 1/4 teaspoon rosewater

dry ingredients:

  • 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)

Take donut by the top and dip the bottom into the rose powdered stevia (recipe below). You may have to rub it in a bit to get it to stick. (Why the bottom? It has more moisture on it from cooling in the pan.)

Rose Powdered Stevia

  • 2 tablespoons cornstarch
  • 1/4 teaspoon stevia (Nu-Stevia brand)
  • 1 teaspoon rosewater
Add cornstarch and stevia together and mix. Add in the rosewater little at a time so it makes little balls instead of one big mess in the center. Mix with a spoon or in a mortar and pestle until it’s finely ground and looks like powdered sugar.

Filed Under: Donuts, Gluten-free, Not Slow Cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Baked Lemon Donuts with Vegan Cream Cheese Frosting

February 13, 2012 · by · 9 Comments

These were my second batch of donuts and they are bursting with lemony goodness. The lemon extract has less of a bite than plain lemon juice, so I like using the two together.

The lemon cream cheese frosting adds more sweetness but also a bit of richness to the bright flavor of the lemon donut. You could also add lemon zest in the batter or the frosting for even more lemon.

The vegan cream cheese does add some fat, but so far it’s the best base for a stevia frosting/glaze. I’m still working on one for tomorrow’s donut, so far the glaze for it is not working. There may be naked donuts tomorrow! : (

I really like making a dozen mini donuts. It’s easier to just have a couple small ones for breakfast and then have a few for dessert later in the day. Plus there’s not a surplus of donuts around the house. (Unless, you are making multiple dozens at a time…)

Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lavender-Rose Valentine’s Donuts – they are all sweetened with stevia too!

Also check out Slightly Indulgent Tuesday for more healthied up recipes!

 

Baked Lemon Donuts with Cream Cheese Frosting
soy-free
makes 12 mini donuts

wet ingredients:

  • 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • 1 tablespoon agave nectar
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon juice
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon stevia (Nu-Stevia brand)

dry ingredients:

  • 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)

frosting ingredients:

  • 3 tablespoons vegan cream cheese
  • 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon juice
  • 2 teaspoons agave nectar, optional

Mix the frosting ingredients together and spread on cooled donuts. Sprinkle with coconut if desired.

Filed Under: Donuts, Gluten-free, Not Slow Cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,

Baked Almond Donuts with Chocolate Glaze

February 12, 2012 · by · 17 Comments

I’ve been on a donut kick this weekend and this is the batch that got me started. I wanted a sweet treat with little or no white sugar and low-fat as well. Not always an easy feat. I’m not giving up white sugar altogether, but I would like to be able to use stevia instead whenever I want to.

The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar. These chips may not be gluten-free, so feel free to substitute the ones you have on hand.

The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.

Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!

Baked Almond Donuts with Chocolate Glaze
soy-free
makes 12 mini donuts

wet ingredients:

  • 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon stevia (Nu-Stevia brand)

dry ingredients:

  • 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
  • 1/3 cup almond meal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!

glaze ingredients:

  • 3 tablespoons grain sweetened chocolate chips
  • 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
  • 1 teaspoon almond extract
  • 1/2 teaspoon agave nectar, optional

Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly. Dip cooled donuts into the glaze.

Filed Under: Donuts, Gluten-free, Not Slow Cooker, Soy-free, 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: , , , , , , , , , , , , , , , , , , , , ,

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: , , , , , , , , , , , , , , ,

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: , , , , , , , , , , , , , , , , , , , , ,

Pink Kitchen’s Vegan Gingerbread Scones

November 7, 2011 · by · 25 Comments

I want you to know upfront that Lisa Grey’s Scone book is not a slow cooker book, though I have plans on trying to cook one of Lisa’s tasty scones recipes in the slow cooker sooner or later. I’ve linked to several of Pink Kitchen’s slow cooker recipes on my Facebook page when she posts a vegan one. But once I found out her Pink Kitchen Scone book was vegan, soy-free, and gluten-free I couldn’t help but share it here.

Gluten-free readers – I obviously didn’t check enough sources and got bad info. I’m so sorry for incorrectly stating that barley flour was gluten-free earlier! (Though I think you could sub gluten-free baking mix in any of her scone recipes.)

There are 21 original scone recipes both sweet and savory. She uses a unique combination of barley flour, refined coconut oil, and a specific brand of stevia called Nu Stevia. I wasn’t using any of these ingredients before Lisa sent me a copy of Pink Kitchen’s Scones to review. I have to admit I was skeptical at first, but I was won over by my very first batch.

These scones have a tender crumb, unlike the scones at many coffee shops. The NuStevia sweetens them perfectly – without the usual bitterness that can come by cooking with stevia.

I became a convert of NuStevia pretty quick and you can even send them a self-addressed stamped envelope and they will send you a free sample to try. At my local Whole Foods store they have sample packets that you can try as well.

I tried the apple pie scones and they were easy to make and delicious. Yesterday I made the gingerbread scones and they were awesome. They are the perfect healthy treat to make for the holiday season. Lisa has kindly agreed to share her recipe here, so go ahead and get the ingredients and make a batch yourself!

I’m also giving away a copy of her book this Friday and all you need to do is one or more of the following list. But make sure you leave a separate comment for each one you do – it’s the only way you will get your extra entries.

  1. Leave a comment letting me know what sweetener you usually cook with.
  2. Like Pink Kitchen’s Facebook Page
  3. Follow Pink Kitchen on Twitter
  4. Tweet this message: Win a copy of the Scone Book by @PinkKitchen – just comment on this post http://wp.me/pLJaT-Ej by @geekypoet 

Gingerbread Scones From Pink Kitchen’s Scone Book
soy-free, (Can be made gluten-free if your substitute gluten-free baking mix for the barley flour – as stated in intro text)
Serves 6 to 8

  • 2 cups barley flour
  • 2 teaspoons baking powder
  • 2 packets NuStevia
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 cup refined coconut oil
  • 1/2 cup blackstrap molasses
  • 1 cup unsweetened chocolate almond milk
    (or plain with 1 teaspoon cocoa – this is my substitution not Lisa’s)
  • ground pink peppercorns for topping, optional

Mix all dry ingredients in a large bowl. Mix in oil until dough becomes crumbly (begins to form large pieces). Stir in the molasses and all of the milk. If the dough is too dry, add only enough milk until the consistency is thick and sticky. Gently stir dough, only until ingredients are blended.

Place dough into a glass pie plate and shape into a large circle. Pat the top so it is somewhat flat. Lightly sprinkle pink pepper over top (optional). Bake at 350 degrees F for approximately 45 – 60 minutes. Scones should be very firm to the touch. Let scones cool before cutting.

Filed Under: Busy Vegan, Gluten-free, Soy-free, Uncategorized, Vegan · 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: , , , , , , , , , , , , , , , , , , , , , , , , ,
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