Quick and Easy Vegan Slow Cooking (36 page)

¾ cup quick-cooking rolled oats, not instant
 

1½ cups raw cashews, soaked in water for at least 10 hours, drained, and rinsed
 

8 ounces firm regular water-packed tofu, crumbled

6 ounces firm silken vacuum-packed tofu, crumbled
 

2 tablespoons lime juice
 

½ cup corn kernels, if canned, drained and rinsed
 

Salt and black pepper

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

1.
Line the slow cooker insert with 2 sheets of foil placed in opposite directions, leaving enough foil at both ends to serve as handles. Spray with nonstick spray.

2.
In a large skillet over medium heat, combine the oil through the pepper, stir well, cover, and cook, stirring occasionally until everything is soft and translucent and has released its liquid, 10 minutes.

3.
Turn the heat to medium high and sauté, stirring frequently until the liquid has evaporated, the volume has reduced by half, and the onions are lightly golden, 3 to 4 minutes.

4.
While the onion mix is sautéing, pulse the oatmeal in a food processor to a coarse flour.

5.
Add the drained cashews to the oatmeal and pulse well to combine. The mix will look like wet bread crumbs.

6.
Add the tofu and blend until well combined, smooth, and thick.

7.
When the onions are cooked, add the lime juice to deglaze the skillet, scraping up any coated-on pieces.

8.
Transfer half the onions to the food processor and blend until smooth.

9.
Add the remaining onions and corn; gently pulse, leaving them textured. Alternatively, stir them in.

10.
Taste and season with the salt and pepper as required.

11.
Transfer the mixture to the lined slow cooker insert.

12.
Cover, set heat to LOW, and cook 5½ to 6 hours, until the edges are browned and the center is firm.

13.
Uncover and let stand in the slow cooker for 10 minutes. Remove from the insert using the foil handles.

14.
For ease of slicing, let stand for 10 minutes prior to serving.

VARIATION:

CORNMEAL RED ONION AND PEPPER QUICHE

Replace the oatmeal with coarse cornmeal, add a teaspoon of agave, and use roasted red onion and red pepper instead of the sliced sautéed onions in the filling.

No-Crust Roast Fennel and Red Pepper Quiche

T
HIS CRUSTLESS QUICHE
dish uses ground almonds to aid with the setting of the quiche, which also gives it a slightly nutty background flavor. I love the vibrant Mediterranean-inspired flavors of fennel and pepper, softened and lightly caramelized prior to being smothered in a rich mix that is sliceable for serving once cooked. You may roast the vegetables ahead of time and hold until required.

Serves 4 to 6
Preparation time: 40 minutes, including vegetable roasting

1 large or 2 small fennel bulbs, trimmed and chopped into no more than ½-inch pieces

2 red peppers, trimmed and chopped into no more than ½-inch pieces

2 tablespoons olive oil

Salt and black pepper
 

½ cup raw cashews

¼ cup plus 2 tablespoons ground almonds

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon marjoram

½ teaspoon ground fennel seeds

¼ teaspoon nutmeg

¼ teaspoon black pepper
 

12 ounces extra-firm water-packed Chinese-style tofu, crumbled

1½ teaspoons lemon juice
 

2 shallots, finely chopped

2 garlic cloves, minced

1 celery stalk, finely chopped
 

Salt and black pepper

1.
Preheat the oven to 425°F. Toss the fennel, peppers, and oil in a 9 by 13-inch baking pan, season with the salt and pepper, and roast uncovered for 30 minutes, or until the vegetables are soft and just golden, stirring once during roasting.

2.
Meanwhile, using a food processor, pulse the cashews until they are a fine meal. Add the almonds through the pepper and pulse to combine.

3.
Add the tofu and lemon juice and blend until smooth and well mixed with the nut mix. Stop frequently to scrape down the sides.

4.
Place the shallots through the celery in a large bowl. Add the roasted vegetables.

5.
Add the tofu mix to the vegetables and mix well to evenly distribute the vegetables. Taste and season with the salt and pepper as required.

6.
Line the slow cooker insert with 2 pieces of foil placed in opposite directions, leaving enough foil at both ends to serve as handles. Spray with nonstick spray.

7.
Transfer the mix to the slow cooker and smooth the top.

8.
Cover, set heat to LOW, and cook for 4 hours, or until the edges are browned and firm, with the center set but less firm.

9.
Uncover, turn off the heat, and let stand in the slow cooker for 10 minutes. Remove using the foil handles.

10.
Let stand for 10 minutes prior to slicing and serving.

Bobotie

T
HIS IS A
South African casserole for which, according to a South African friend of mine, there are as many recipes as there are South African grandmothers. I don’t feel bad about throwing my spiced and fruity nonauthentic recipe into the ring! I used different types of lentils because when they are cooked they have slightly different textures. Try looking for the puy, French, or beluga lentils in a natural foods store. If you can’t find one of these options, use more brown lentils; the recipe will still work fine. If you find turmeric bitter, reduce the amount to ¾ teaspoon—you can always add a little more later if you feel the finished dish needs it. Serve with brown rice, mashed potatoes, or even a baked sweet potato.

Serves 4
Preparation time: 25 minutes

½ medium onion, finely chopped

2 garlic cloves, minced

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

1 medium carrot, finely chopped

½ cup brown lentils

½ cup puy, French, or beluga lentils

¼ cup raisins

¼ cup chopped almonds

¼ cup canned crushed pineapple, drained

1½ teaspoons grated fresh ginger

1½ teaspoons lemon zest

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon white pepper

½ teaspoon cardamom

¼ teaspoon cloves

¼ teaspoon cinnamon
 

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 onions through the cinnamon in the slow cooker.

2.
Cover, set heat to LOW, and cook for 4 hours, or until the lentils are tender and the liquid is absorbed.

3.
Taste and season with the salt and pepper as required.

“Not-Meat” Loaf

S
TILL MOIST, AS
a good meatloaf should be, yet hearty and satisfying, this traditionally flavored loaf is made extra “meaty” by the inclusion of grated seitan. It is great served with Garlic and Onion Mashed Potatoes (
page 215
), Maple-Touched Chili Brussels Sprouts (
page 224
), and Mushroom Gravy (
page 238
). Even real meat-and-potatoes people will go back for seconds of this loaf. Try one of the flavor variations for a less “old-school” meatloaf taste. It is truly delicious served hot, or cold at a picnic. The slices reheat well, and it is freezer friendly. The longer it stands the easier it is to slice.