Click Here Now For The Vegan Slow Cooker Recipe Book
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Book Description
“Kathy’s stellar recipes and straightforward instructions will have you creating hot, fresh, gourmet meals in just minutes a day. No more slaving away in the kitchen. With The Vegan Slow Cooker, you’ll be eating like a queen with just the flip of a switch!”—Rory Freedman, author of the #1 New York Times bestseller
“This book might just revolutionize vegan cooking! Kathy Hester’s recipes are ridiculously fast and easy, unbelievably delicious, and believe it or not—cheap. Bravo, Kathy!”—Kathy Freston, New York Times best-selling author of Veganist, Quantum Wellness, and The Quantum Wellness Cleanse
“The Vegan Slow Cooker is a fantastic collection of mouthwatering, fuss-free, easy-to-make vegan recipes. From curries, dals, and steamy stews to casseroles, breads, and decadent desserts, you’ll be serving up delicious slow-cooked meals every day of the week.”—Julie Hasson, author of Vegan Diner
“The health advantages of a plant-strong diet are compelling and well proven. But preparing yummy meals that are wholesome can be time consuming. That’s where this book comes in. Slow cookers can be huge labor and time savers, if you know how to use them. This is the book that will show you how.”—John Robbins, author of The Food Revolution, The New Good Life, and Diet for a New America
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 shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!).
Author and slow cooker expert Kathy Hester, founder of the blog Healthy Slow Cooking (www.healthyslowcooking.com), will show you 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, right before you head to work.
The results vary from one-dish meals that are hot and ready as soon as you walk in the door to dishes that are ready in less than 3 hours. There are even recipes for staples like bouillon, apple sage sausage and seitans that you can make once and store in the freezer to use all month long.
From your favorite comforting casseroles to fresh and exciting new stews, and even desserts and quick breads—all veganized!—you find recipes that cover every meal and a wide variety of cuisines, including:
—Pumpkin Pie Oatmeal
—Exotic Cardamom Hot Chocolate
—Chick’n and Dumplings
—Mushroom Lasagna with a Garlic-Tofu Sauce
—Chili Relleno Casserole
—Tempeh Braised with Figs and Port Wine
—Kung Pao Chick’n
—Turkish Delight Tapioca Pudding
With The Vegan Slow Cooker, you’ll find all the tasty inspiration you need to pull that neglected crock pot out of storage and get start creating compassionate, crave-worthy meals today. Home cooking has never been more easy, or delicious.
Editorial Reviews
About the Author
Kathy Hester is a slow cooker aficionado and founder of the blogs Healthy Slow Cooking (http://www.healthyslowcooking.com) and Busy Vegan (http://busyvegan.blogspot.com). She writes for various online health and cooking websites, including Bright Hub (www.brighthub.com), Divine Caroline (www.divinecaroline.com), Everything Mom (www.everythingmom.com), and The
Healthy Hostess (www.thehealthyhostess.com). She lives in Durham, NC with her partner, two cats, one dog, and five slow cookers.
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.
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