The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour - Softcover

Hester, Kathy

Softcover

ISBN 10: 1592334644 ISBN 13: 9781592334643

Publisher: Fair Winds Press, 2011

Synopsis

If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cooker lets you create fresh, nourishing cuisine in just two simple steps, using all the healthiest vegan-friendly ingredients found at your local market, farm stand, or home garden! You’ ll learn how simple it is to 1.) Prep your ingredients the night before, in just a few minutes’ time and 2.) Assemble everything in the slow cooker in the morning before you head to work. The result? Perfectly cooked, intensely flavorful meals ready when you walk in the door. From your favorite comforting casseroles to fresh, exciting new stews, chilis, and even dessert— all veganized!— you’ ll find recipes that cover every type of cuisine imaginable. The Vegan Slow Cooker has all the tasty inspiration you’ ll need to pull that neglected crock pot out of storage and start creating compassionate, crave-worthy meals today.

About this title

About the Author

Kathy Hester is the founder of the blog Healthy Slow Cooking (healthyslowcooking.com) and author of The Vegan Slow Cooker, Vegan Slow Cooking for One or Two, Oatrageous Oatmeals, The Great Vegan Bean Book, The Easy Vegan Cookbook, and The Ultimate Vegan Cookbook for Your Instant Pot. She writes for various online health and cooking websites, including Bright Hub (brighthub.com), Divine Caroline (divinecaroline.com), Everything Mom (everythingmom.com), and The Healthy Hostess (thehealthyhostess.com). She lives in Durham, North Carolina.

Excerpt. © Reprinted by permission. All rights reserved.

Thai Red Curry Tofu and Veggies

Thai curry paste can be found in most groceries, and most are vegan. Use less curry paste if you like milder foods and more if you like it fiery hot.

INGREDIENTS:

- 1 large onion, minced

- 1 bell pepper, julienned

- 1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned

- 1/2 head cauliflower, cut into florets

- 1 1/2 packages (15 ounces, or 420 g each) extra-firm tofu, cubed

- 1/2 head broccoli, cut into florets

- 1 to 2 tablespoons (16 to 32 g) red curry paste

- 2 cups (470 ml) water

- Juice of 1 lime

- 1 can (14 ounces, or 392 g) light coconut milk

- Fresh Thai basil, for serving

- 1 lime, sliced, for serving

The Night Before:

Store the cut-up onion, bell pepper, bamboo shoots, and cauliflower, and tofu in an airtight container in the fridge. Store the cut-up broccoli in a separate airtight container in the fridge.

In the Morning:

Combine the onion, bell pepper, bamboo shoots, cauliflower, tofu, curry paste, water, and lime juice in the slow cooker. Cook on low for 6 to 8 hours.

About 20 minutes before serving, add the coconut milk and broccoli. Cook until the broccoli is tender. Taste and adjust the seasonings. Serve topped with chopped Thai basil and a slice of lime.

Yield: 6 servings

Total Prep Time: 15 minutes

Total Cooking Time: 6 to 8 hours

Recipe Ideas & Variations:

Swap out the veggies depending on the season. Zucchini, acorn squash, green beans, and kale, all make tasty additions.

Edition details

• Publisher: Fair Winds Press
• Publication date: 2011
• Language: English
• ISBN 10: 1592334644
• ISBN 13: 9781592334643
• Binding: Paperback
• Number of pages: 224