Photo by Kate Lewis, Copyrighted by Fair Winds Press
This is a big book year for me. The Great Vegan Bean Book came out in the Spring and now my fall book is just around the corner. In fact, if Amazon is correct, it may ship a month early.
Once I found that out, I had to get a few recipes and photos from Vegan Slow Cooking for Two or Just You ready to post on the blog to give you a preview of my new book. This is a slow cooker book with a twist – it’s all cooked in a 1 1/2 or 2 quart slow cooker. It’s perfect for 1, 2 or even 2 1/2 people households. (In my mind 2 1/2 equals two adult and a toddler.)
Like my first book, The Vegan Slow Cooker, there are some long cooking dishes as well as a few quick cooking ones too. One of my favorites is the chocolate chip cookie that cooks while you eat your dinner. There are more staples – even a batch of slow cooked onions that you freeze to avoid sautéing (because you can just throw a frozen cube in instead). There are many soy-free, gluten-free and oil-free dishes or options so they can easily be tailored to you diet.
Kate Lewis did the beautiful photography for this book and I worked with the Lisa Ekus Group to make the whole process even smoother. (I love my agent!)
This is my (vegan) version of shrimp and grits. Like many Southern dishes, there’s bacon in the original, but my version contains liquid smoke. You get all of the flavor, plus it’s cruelty-free. If you have two small slow cookers, you can even cook these tasty grits while the chickpeas cook, and come home to a complete meal. You all know I think it’s worth it to have at least two!
Both recipes use a 1 1/2 to 2 quart slow cooker.
Spicy Southern Chickpeas
soy-free, gluten-free, no added oil
Ingredients
- 1 can, 16 ounces, or 455 g or 1 1/2 cups (246 g) cooked chickpeas
- 1 cup 150 g bell pepper, chopped
- 1 can, 14.5 ounces, or 410 g or 1 1/2 cups (270 g) diced tomatoes
- 1/2 cup 120 ml water
- 2 teaspoons 4 g Cajun Spice Blend (you can get the recipe in the book on page 23)
- 1/4 to 1/2 teaspoon chipotle powder
- 2 cloves garlic, minced
- Few dashes liquid smoke or smoked salt
- Tabasco or other hot sauce, optional
- Salt and pepper, to taste
Instructions
- Add all ingredients, except for the salt and pepper, to the slow cooker and cook on low for 7 to 9 hours.
- Before serving, taste, add salt and pepper, and then re-season to your liking. You may need to add more liquid smoke, Cajun seasoning, or chipotle.
- Serve over Slow Cooker Grits for Two (recipe follows).
Nutrition Information
Amount Per Serving Calories 28Sodium 195mgCarbohydrates 5gFiber 2gSugar 2gProtein 1g
Debby Sunshine says
The Vegan Slow Cooker is one of my favorite cookbooks! I can’t wait to try your new vegan bean cookbook. This recipe looks awesome. I like that it has no oil. Already pinned it!
Kathy Hester says
Thank you so much Debby! Make sure to tell me how you like it.
Gerri says
Would it be possible to start this recipe in the slow cooker with chickpeas that have only been soaked, but not cooked? I would love to be able to use my dried beans in this instead of opening up a can…
By the way, I’m really enjoying The Great Vegan Bean Book! My 9 year-old has even found a new favorite chick-burger. 🙂
Kathy Hester says
You sure can! The night before add in about 1/2 cup dried chickpeas. Add water to about 1/2 inch from the top of your 1 1/2 or 2 quart slow cooker and cook on low overnight. In the morning you may need to drain them, but they are ready to so in the recipe and you can use the same slow cooker with no clean up!
I’m glad you and your little one like the book!
Julie says
I love The Vegan Slow Cooker and look forward to this book. I want to make this recipe soon. I only have one slow cooker though. Could I cook the grits on the stove to speed it up?