Since we’re so close to Halloween I selected 13 of my favorites for you to warm up with. So stay toasty and dry, and eat your oatmeal! [Read more...]
No matter how busy or behind I get, I go on the deck and look out at the trees and listen to the birds before I leave for work. This morning I was rewarded with a magical rainbow. So I feel pretty lucky. I have an experimental agave mustard tofu in the slow cooker so everyone keep your fingers crossed for me!
One of the best parts of summer is cooling down with creamy desserts, but brownies and cakes are certainly nice too. Here are a few you may not think about making in your slow cooker, but trust me it’s the best way to make them in the summer! to the recipes →
Today we’ll look at making some yummy pasta sauces from scratch. Yes, even in the summer your slow cooker still comes through in a big way. I love the way you can take your csa or farmers market jewels and turn them into sauces for a great pasta dish.
They even freeze well for last-minute meals now or when tomato season is just a vague memory. These sauces are amazing with bread sticks and can even be the base of a grilled pizza!
It always amazes me when people tell me they’ve put away their slow cooker for the summer. It’s the hottest time of the year and perfect weather for slow cooking. Skip some of the heavy stews you make in the winter, but use it for beans, lighter meals, and even desserts – all without heating up your already too hot kitchen! to recipes →
I’m at it again tomorrow at 11 am – this time at McIntyre’s Books in Pittsboro. You know the drill I’m sure. I’ll be there and would love to answer questions for you. Of course, there will be snacks! I may even make Thai iced tea this time.
Saturday, April 28, 2012
11 to 12 pm
So this is what you saw if you came to see me Saturday. A Southern Season had a great set up for me and I met a ton of great people. I will be there again in May and I’m working on some dates with other local venues. [Read more...]
From noon to 3 pm tomorrow, Saturday March 10th, you can find me at A Southern Season in Chapel Hill, NC ready to answer your questions. I will also be available to sign books.
They are making a few treats from my book, The Vegan Slow Cooker, for you to sample.
I hope to see you there. Remember, using your slow cooker gives you more time to enjoy Spring! [Read more...]
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