Quick and Easy Vegan Slow Cooking (20 page)

You can turn some stews into soup by adding more liquid and blending all or part of them.

French White Bean Asparagus Stew

W
HY DO I
call this stew “French”? Well, because of the tarragon, thyme, marjoram, and bay leaf! It looks decidedly rustic, but it is a bean stew after all. Because hours of cooking would not be good for asparagus, it’s added toward the end to preserve its color and flavor. Keep the hard ends for stock (
page 44
), and enjoy the stew with rice or potatoes.

Serves 4
Preparation time: 15 minutes, divided

2 garlic cloves, minced

½ medium onion, finely chopped

1½ teaspoons dried tarragon

1 teaspoon dried marjoram

½ teaspoon dried thyme

1 bay leaf

Ground black pepper

½ cup dry navy or other small white beans, soaked overnight, drained and rinsed

2½ cups Asparagus Stock (
page 44
), vegetable stock, or combination
 

1 cup frozen green peas

½ pound asparagus, hard ends removed, cut into ¼-inch lengths
 

1 tablespoon lemon juice

1 teaspoon arrowroot powder or cornstarch
 

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Combine the garlic through the stock in the slow cooker.

2.
Cover, set heat to LOW, and cook for 8 hours, or until the beans are tender.

3.
Remove the bay leaf. Using an immersion blender, partially blend the beans so some are still whole but the stew is thick and creamy.

4.
Add the peas and asparagus and cook for 1 hour, or until the vegetables are tender but still vibrantly colored.

5.
Make a slurry of the lemon juice and arrowroot; add to the stew. Stir as it thickens, for about 3 minutes.

6.
Taste and season with the salt and pepper as required just prior to serving.

Lima Bean and Shiitake Stew

I
N THIS RICHLY
hued stew, the lima beans are so very creamy and contrast with the just-cooked vegetables, chewy mushrooms, and fresh tomato. It’s like a lima bean party right here in the bowl.

Serves 4
Preparation time: 20 minutes, divided

1 cup large, dry lima beans, soaked overnight, drained and rinsed (see Notes)

1 celery stalk, finely chopped

½ medium onion, finely chopped

2 garlic cloves, minced

2 tablespoons dried shiitake mushroom (or other mushroom) pieces

1 bay leaf

4 fresh thyme sprigs about 5 inches long (see Notes)

3¼ cups mushroom or dark vegetable stock, store-bought or homemade (
page 43
)
 

1 celery stalk, cut into thin slices

½ medium red pepper, cut into ½-inch-wide, 1-inch-long pieces

6 large fresh shiitake mushrooms, halved and thinly sliced
 

2 Roma tomatoes, quartered, seeded, and sliced ½-inch wide

1 teaspoon finely chopped fresh thyme leaves
 

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Combine the lima beans through the stock in the slow cooker; stir well.

2.
Cover, set heat to LOW, and cook 4½ to 5 hours, until the beans are very tender.

3.
Add the sliced vegetables, recover, and cook 30 minutes, or until the vegetables are tender but still bright.

4.
Remove the thyme sprigs and bay leaf. Add the tomatoes and thyme leaves.

5.
Taste and season with the salt and pepper as required.

NOTE
:

Dried lima beans are often sold in two sizes: baby and large. For this recipe use the big ones, also known as butter beans.

If you’re not a thyme fan, reduce the fresh sprigs to only 2 (or less, if you’re
really
not a fan) and replace the leaves with finely chopped parsley.

Ethiopian Fusion Squash Stew

T
HE BEST ETHIOPIAN
food I’ve ever had was in a restaurant in Dar-es-Salaam, Tanzania. This delight brings back memories for me and will be a winner for you, loaded with vegetables, some protein, and just the right touch of spice without being too hot. As a bonus it is warming, comforting, and satisfying. It is by no means authentic but is loosely based on the vegetable wats of Ethiopian cooking, in a fusion sort of way. If you have store-bought or homemade
injera,
serve it with the stew for a touch more authenticity; if not, serve over millet or rice.

Serves 4
Preparation time: 30 minutes

½ cup dry chickpeas, soaked overnight, drained, and rinsed

1½ pounds butternut squash, peeled, seeded and cut into ½-inch cubes

1 medium leek, trimmed and rinsed, halved lengthwise and thinly sliced

½ medium onion, finely chopped

3 garlic cloves, minced

1 tablespoon minced fresh ginger

¼ cup finely chopped red pepper

¼ cup finely chopped green pepper

½ teaspoon cardamom

½ teaspoon cinnamon

½ teaspoon turmeric

¼ teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon fenugreek

¼ teaspoon cayenne, or more to taste

3 cups vegetable stock, store-bought or homemade (
page 43
)
 

Salt and black pepper
 

Toasted pumpkin seeds, optional

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Combine the chickpeas through the stock in the slow cooker. The liquid will just about cover the contents.

2.
Cover, set heat to medium, and cook for 9½ to 10 hours, until the chickpeas are tender and the vegetables are very soft.

3.
Taste and season with the salt and pepper as required; cover and let stand 5 minutes prior to serving.

4.
Garnish with the pumpkin seeds, if desired.

Ratatouille

I
WENT FOR THE
rustic, “throw everything in the pot” version as opposed to the fancy pants “layered by the rat in the movie” version. It might not look as delicate but it sure tastes just as good thanks to all the flavorful produce, especially in the summer when these items are at their ripest and best. Not much liquid is added to this dish; the vegetables release a lot as they cook. Serve simply with Garlic Bread (
page 235
) for a nice lunch, or vegetable-rich dinner. If you are not an eggplant lover, replace with an additional 4 cups of zucchini for a summery zucchini stew.