Slow Cooker Moroccan Eggplant and Artichokes

This is a slow cooker recipe with good flavor that adds some variety to our standard evening meal rut.  It’s from Fresh from the Vegan Slow Cooker by Robin Robertson.  My only complaint is that I’m not a fan of slow cooker recipes that require 30 minutes of prep and cooking before even putting the food in the slow cooker.  It’s not absolutely required, but the cook book says that cooking it in advance gives it the best flavor.

Ingredients:

• 2 teaspoons olive oil
• 1 medium-sized yellow onion, minced
• 4 garlic cloves, minced
• 1 1/2 teaspoons grated fresh ginger
• 1 large eggplant, peeled and cut into 1/2 inch dice
• Salt and freshly ground pepper
• 1 1/2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice or cardamom
• 1/4 teaspoon cayenne pepper, optional
• 1 1/2 cups thawed frozen artichoke hearts or 1 (14-ounce) can artichoke hearts, drained and halved
• 1 large red bell pepper, seeded and cut into 1/2 inch dice
• 1/2 cup pitted and halved kalamata olives
• 1/2 cup golden raisins or chopped dried apricots (I didn’t add these)
• 1/2 cup vegetable broth
• 1 Tablespoon freshly squeezed lemon juice
• 1/4 cup chopped fresh flat-leaf parsley or cilantro, for garnish (I didn’t have any)
• 1 teaspoon grated lemon zest, for garnish (I didn’t add this)
• 1 1/2 to 2 cups cooked chickpeas (optional – I am definitely adding those next time)

 

Directions:

1. For the best flavor, heat the oil in a large skillet over medium-high heat.  Add the onion and saute until softened, about 5 minutes.  Add the garlic and ginger and cook until fragrant, 1 minute longer.  Add the eggplant and season to taste with salt and pepper.  Cook, stirring, for 5 minutes.  Sprinkle on the coriander, paprika, cumin, cinnamon, allspice, and cayanne, and stir to combine.  Alternatively, omit the oil and saute these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.
2. Transfer the onion mixture to the slow cooker.  Add the artichokes, bell pepper, olives, raisins, and chickpeas.  Stir in the broth and season to taste with salt and pepper.  Cover and cook on Low until the vegetables are tender, 4 to 5 hours.
3. Taste and adjust the seasonings, if needed.  Serve hot, sprinkled with the lemon juice, parsley, and lemon zest.
4. Serve over couscous.

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Vegan Recipe – Slow Cooker Quinoa Chili

As part of our non-traditional Christmas dinner this year, I offered to bring chili over to my parents’ house.  I found this recipe on Hangry Tales through Pinterest.  It was relatively easy to make and the extras froze well for satisfying lunches.  The chili was smoky and flavorful and absolutely awesome with some vegan scoop-shaped corn chips.

Ingredients:

• 1 large yellow onion, chopped (1 3/4 cup)
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans diced, fire-roasted tomatoes
• 1 (15 ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 2 (4 ounce) cans diced green chiles
• 2 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn
• Juice of 1 lime
• 2 cups cooked quinoa
• 1/2 cup fresh cilantro

I know that seems like a lot, but hang in there!

Directions:

1. In a large crockpot, add all ingredients except for the quinoa and cilantro.  Stir until very well combined.
2. Turn it on at high heat for at least 5 hours, depending on the type of crockpot you have. I did 8 hours and then kept it on warm until it was eaten.
3. Stir in the quinoa and cilantro at the very end, (and I topped it with a little quinoa for looks) and serve warm.
4. It will keep well in sealed containers in the refrigerator for 4-5 days.

Marinated Crock Pot Seitan

I had some leftover crock pot seitan (from this post) that I thought might taste good in a rice bowl.  This particular seitan recipe from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour is meant for use in slow cookers (it’s wetter), so the raw dough had to be cooked a bit before just tossing it into a rice bowl.  I decided to try a double boiler method.  First, I put the seitan slices into an oven-safe bowl, tossed them in Mrs. Dash Spicy Teriyaki Marinade.  Next, I added some water to the crock pot, thinking that, as the water heated up, the heat would transfer to the bowl more effectively and lightly cook the seitan.  I was careful not to add so much water that it would spill over into the bowl.

The seitan came out perfect.  It was a great meat substitute that went very well with some rice and veggies.  It was a delicious and easy lunch (even easier if you have a programmable rice cooker with a steaming basket, like we do).  I will be using this technique again!

Vegan Recipe – Asian Tempeh Lettuce Wraps

As you know, I have not had a lot of free time lately, so I have been lagging on lunch preparation.  Last night I realized that unless I wanted a plain peanut butter sandwich, I had nothing for lunch today.  So, Eric and I ran to the store to grab a few essentials, waiting to do a real shopping trip later since it was after 10pm and Sprouts was closed.

I knew that it had been too long since I had posted a proper recipe, so I quickly flipped through The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour book and found the recipe for Asian Tempeh Lettuce Wraps.  We had most of the ingredients on hand and I picked up the few extras while we were at the store.  Preparation for this one is minimal.  It would have been miniscule if I had a veggie chopper or a food processor, but I’m a pauper, so I chopped mine by hand.  It cooked while we slept and smelled delicious when we woke up.  Eric packed the filling in a reusable container for me and washed pieces of iceberg for wrapping.  As a last minute addition, I tossed the jar of Hoisin sauce into my lunch bag.

I want more just looking at it now!

I looked forward to my lunch all day and let me tell you, it did not disappoint!  The flavors were delish and the Hoisin added a perfect amount of sauce.  The only issue is that the actual sauce that it cooks in stays very watery (even after I cooked it for an additional half hour on high with the lid off).  It was a big mess, dripping down to my wrist with every bite.  I would just suggest straining out the liquid since it has done its job in flavoring the filling and the Hoisin can take it from there.

This is wonderful as a wrap, but would make a very nice salad topping.  Loved it!

INGREDIENTS:
1 package (8 oz) plain soy tempeh, cubed
1 large stalk celery
2 medium-size carrots
1 can (8 oz) water chestnuts, drained

FOR THE SAUCE:
2 cloves minced garlic
1 Tbsp grated ginger, more as needed
1 1/2 cups water
1/4 cup soy sauce
1/4 cup seasoned rice vinegar or plain rice vinegar mixed with 1 tsp sugar
1/3 tsp red pepper flakes or sriracha
Whole iceberg or butter lettuce leaves, for serving

THE NIGHT BEFORE:
Steam the tempeh in a steamer basket/colander for 10 minutes.  If you have neither, you can cover the bottom of a stir fry pan with a layer of water and boil it, then add the tempeh.  I read that it works similarly to steaming since there isn’t enough water to really boil the tempeh.  The steaming takes out some of the bitterness.  While the tempeh is cooking, mince the celery , carrots, and water chestnuts.

To make the sauce: combine all the sauce ingredients in a large bowl.  Add the tempeh, celery, carrots, and water chestnuts, cover, and store in the fridge.  If you are making it overnight for a lunch like I did, just put everything in the slow cooker, no need to refrigerate it.

IN THE MORNING:

Place the tempeh, vegetables, and sauce in the slow cooker and smash the tempeh with a spoon until it crumbles.  Cook on low for 6 to 8 hours.  Taste and adjust the seasonings.  Add an additional 1 tsp grated ginger if its flavor has dulled.  Serve with whole lettuce leaves to wrap the filling in.

** The book suggests using the filling to make a banh mi sandwich.  Serve on a toasted sub roll with fresh bean sprouts, shredded carrots, cilantro, and some jalapeños.

Vegan Recipe – From-The-Pantry Pot Pie

Yet another vegan crock pot recipe from my new cookbook, The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour.

I love pot pie, so I was looking forward to trying this recipe.  It’s very easy to make and very flexible.  You can use whatever leftover veggies you have (I always keep a few bags of frozen items on hand for meals just like this), and you can add beans in place of the seitan if you so choose.

For the stew:
1 small onion, minced (optional)
2 cloves garlic, minced (optional)
1 large stalk celery, minced (optional)
1 1/2 cups cubed chicken-flavored seitan, store bought or homemade (I used some that I made and froze in this post) or use crumbled, cooked, vegan sausage or diced tofu, beans, or potato
1 pound frozen mixed green beans, carrots, and peas (you can use fresh leftovers instead)
1 cup water, add more if needed
2 tablespoons vegan chicken-flavored bouillon
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons flour, if needed

For the biscuits:
1 cup white, whole wheat, or gluten-free flour
1/2 teaspoon salt
1/2 teaspoon thyme (optional)
1 1/2 teaspoons baking powder
3 tablespoons olive oil
1/2 cup plain or unsweetened nondairy milk

The night before:
Place the cut-up onion, garlic, celery, and seitan in a large airtight container and store in the refrigerator.

In the morning:
Oil the crock of your slow cooker (skip this step if you use a liner like I do).  Combine all of the ingredients for the stew except for the flour in the slow cooker.  Add 1 to 2 cups extra water if you will cook it longer than 8 hours, or if your slow cooker runs a little hot.  Cook on low for 6 to 8 hours.

About 30 minutes before serving:
Add more water if the mixture is too thick, or add the flour if the stew needs to thicken up a bit.  Taste and adjust the seasonings.

To make the biscuits:
Combine all of the biscuit ingredients in a bowl and work until it comes together into a dough.  Turn the mixture out onto a floured cutting board (or cover a cutting board with parchment paper as I did), roll out 1/2 inch thick (or smush it with your fingers like I had to – couldn’t find a rolling pin anywhere!), and cut into circles with the rim of a drinking glass.  Place in the slow cooker on top of the filling.  Turn the slow cooker to high.  Prop open the lid with the handle of a wooden spoon, or place a clean dishtowel under the lid to prevent condensation from dripping onto your biscuits (I just set the lid back down and a slight angle so that some steam could escape).  Cook an additional 30 minutes.

The bag of frozen veggies that we had on hand was peas, carrots, and corn, but no green beans.  I added the extra water as suggested and it definitely came out watery.  I added the flour and a few tablespoons of cornstarch, which thickened it up nicely.  The biscuits took a long time to cook… I left it on high for one hour and they were still pale in color and a little doughy.

I added a sprinkle of sea salt on top of each biscuit

However, the final product was delish!  I loved it and went back for seconds.  The slightly doughy biscuits seemed a little more like dumplings, but that’s fine by me!  In my opinion, it would have been perfect even without the seitan, but Eric really liked having it in the pot pie stew.  He said that it mimics the texture enough and is masked by the flavor of the vegan chicken-flavored bouillon in the stew, so you would just assume it was chicken if you weren’t told otherwise.  I have folded down the corner or this page because this recipe will be a regular one in our house!

Vegan Recipe – Vegetable-Stuffed Peppers

For the fourth of July (sorry, I am very behind in my posting)… my parents and sisters invited Eric and I over for dinner.  My parents just got a new barbeque on which they grilled some fish and veggies.  I brought Vegetable-Stuffed Peppers made from a recipe in my Fix-It and Forget-It Lightly slow cooker recipe book.  I have found that, with some tweaking (such as substituting vegan cheese or just leaving cheese out), a lot of the recipes from the “Bean and Other Main Dishes” section of this book can be vegan.

The recipe is ideal for a 6-quart, oval slow-cooker and makes 8 very filling servings.

Ingredients:
4 large green, red, or yellow bell peppers
1/2 cup Minute rice (I tripled this because the rest of the filling looked so soft and tomatoey that it seemed like it needed more substance.)
1/4 cup minced onions
1/4 cup black olives, sliced
2 tsp, lite soy sauce
1/4 tsp. black pepper
1 clove garlic, minced (I tripled this, because I like garlic.)
28-oz. can low-sodium whole tomatoes
6-oz. can low-sodium tomato paste
15 1/4-oz. can corn or kidney beans, drained

As most slow cooker recipes are, this is very simple and much can be prepared in advance.  I also highly recommend using disposable crock pot liners because cleanup is so easy (otherwise the baked-on sauces are a real pain to scrub off).

1.  First, I combined all filling ingredients (except for the rice) in a large tupperware container in advance, made sure the lid was on tight, and shook it to mix the contents.

2.  When it was time to begin cooking, I added the rice and repeated the shaking to mix it in.

3.  Next, I carefully cut the tops off of the peppers (save those) and removed the seeds, then placed each pepper standing up in the slow cooker.

4.  I stuffed the peppers crammed full of the filling and put the tops back on.  The remaining ingredients were poured over and around the peppers.  This extra filling wasn’t eaten, so it probably would have been better to save the remaining filling for another recipe or maybe squeeze in another pepper or two.

5.  Then I covered and cooked it on low for 8 hours.  The book suggests 6-8 hours and, after my experience, I would only cook it for 6 hours because those peppers were damn soft after 8 hours.

6.  After cooking, we just cut each pepper in half (more like smushed each pepper in half with a knife because they were so soft) and served them in bowls.

 

The end result was tasty and extremely filling, but in my opinion, too smushy and tomatoey.  In the future I may add both corn and kidney beans, cut the amount of tomatoes in half, kick up the spicy with salsa instead of tomato paste, and add some kind of seasoning or spicy peppers.  The awesome thing about most slow cooker recipes is that you can subtract and add whatever you like.  I am always making notes in my recipe books about doubling this or adding celery to that.  I look forward to trying this again in many different combinations until I find my favorite one!