Quick and Easy Vegan Slow Cooking (46 page)

I
N THIS HEARTY
,
stick-to-your-ribs dish, sweet roasted root vegetables are made just a little bit sweeter with the addition of chopped dried fruit. The vegetables are then paired with quinoa for a protein power infusion. There are six pieces of onion and six cloves of garlic in this dish, so (in an ideal world) each person will get one of each. Use whatever leftover root vegetables you have—it will change the flavor profile of the dish slightly every time you make it, which for me is part of its charm. You can substitute raisins or dried cranberries for any of the dried fruit you don’t like.

Serves 6
Preparation time: 35 minutes, including roasting the vegetables

1½ pounds mixed root vegetables, such as white potato, sweet potato, parsnip, carrot, rutabaga, turnip, or celeriac, peeled and cut into ¼-inch pieces

½ medium onion, peeled, root end on, and cut into 6 equal pieces (see Note)

6 garlic cloves, peeled

½ teaspoon ground fennel seeds

1 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper
 

3 tablespoons finely chopped dried apple

3 tablespoons finely chopped prunes or dried plums

3 tablespoons finely chopped dried apricots

1 cup quinoa

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

Salt and black pepper

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

1.
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

2.
Toss the vegetables through the oil to coat, spread in a single layer, and sprinkle with the salt and pepper. Roast until the vegetables are tender and beginning to brown, about 25 minutes.

3.
Combine the dried fruit through the stock in the slow cooker.

4.
Remove the vegetables from oven and place in the slow cooker on top of the quinoa. Distribute evenly but
do not stir.

5.
Cover, set heat to LOW, and cook for 3 to 3½ hours, or until the quinoa is tender and the liquid is mostly absorbed. Stir after 2 hours if possible to allow the quinoa to cook evenly.

6.
Taste and season with the salt and pepper as required.

NOTE
: Leaving the root end on the onion keeps the layers in each piece together as they cook, making serving the onion easier.

Lemon and Lemongrass Millet Rice

T
HIS IS A
good way to introduce yourself to millet if you’ve never had it, or to hide it from a skeptic. This is great served with any Southeast Asian, North Asian, or even North African dish, such as Moroccan Spiced Vegetable Stew with Couscous (
page 93
) in place of the couscous, or Pineapple Sweet and Sour Seitan (
page 123
). I also like it by itself for lunch (or even breakfast). You can even fry leftovers like standard fried rice and add vegetables and nuts. The lemongrass adds an earthy, mellow lemon taste to the dish, rounding out the sharpness of the actual lemon, but feel free to omit it; the dish will still be tasty.

Serves 4 to 6
Preparation time: 15 minutes

1 tablespoon olive oil

2 garlic cloves, minced

2 shallots, finely chopped

4 or 5 stalks minced lemongrass (2 tablespoons)

1 tablespoon lemon zest
 

²
/
₃
cup millet
 

¼ cup white wine or vegetable stock, store-bought or homemade (
page 43
)

3 tablespoons lemon juice
 

1 cup white basmati or jasmine rice

3 cups plus 2 tablespoons vegetable stock
 

3 tablespoons finely chopped fresh flat-leaf (Italian) parsley

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

1.
Heat the oil in a large skillet over medium heat and sauté the garlic through the lemon zest until aromatic and sizzling, about 2 minutes.

2.
Add the millet and stir to coat. Toast, stirring frequently until it smells toasty and looks a little golden, about 5 minutes. Transfer to the slow cooker.

3.
Add the wine and lemon juice to the skillet; stir to deglaze the pan. Transfer to the slow cooker.

4.
Spread the rice on top of the millet; add the stock. (You want the millet so stay at the bottom as much as possible while cooking so
do not stir
.)

5.
Cover, set heat to LOW, and cook for 3 hours, or until the liquid is absorbed and the grains are tender.

6.
Just prior to serving stir the parsley through and fluff to distribute the millet evenly through the rice.

VARIATION:

LIME AND LEMONGRASS MILLET RICE

Swap lime juice and zest for the lemon.

Red Pepper and Spinach Millet Risotto

in optional garnish

N
OT AS CREAMY
and rich as a traditional risotto, but a good way to try out a different grain that might be intimidating otherwise. The millet adds a slighty nutty flavor and a less creamy texture, but it works with the sweet pepper, slightly bitter spinach, and creamy pine nuts.

Serves 4
Preparation time: 10 minutes

1 tablespoon olive oil

½ red onion, finely chopped

2 garlic cloves, minced
 

¹
/
₃
cup millet

1 teaspoon dried basil

1 teaspoon dried oregano
 

½ cup white wine or vegetable stock, store-bought or homemade (
page 43
)
 

2 cups vegetable stock
 

½ cup Arborio (risotto) rice

2 roasted red peppers (
page 20
), finely chopped

1 bunch fresh spinach or other quick-wilting green such as arugula, watercress, or beet greens, finely chopped
 

Salt and black pepper

¼ cup toasted pine nuts, optional

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

1.
Heat the oil in a medium skillet over medium heat and sauté the onion and garlic until soft and translucent, about 5 minutes.

2.
Add the millet through the oregano and toast until aromatic, about 2 minutes.

3.
Add the wine to deglaze the skillet, stirring frequently for 2 minutes.

4.
Transfer the contents of the skillet to the slow cooker. Add the stock and stir to combine.

5.
Cover, set heat to LOW, and cook for 1½ hours.

6.
Add the rice, stir to combine, cover, and cook for 1 to 1½ hours, until the liquid is absorbed and the grains are tender.

7.
Stir in the red pepper and spinach and cook uncovered until the spinach is completely wilted.

8.
Taste and season with the salt and pepper as required.

9.
Let stand 5 minutes, then sprinkle with the pine nuts, if using, and serve.

Smoky Sour and Sweet BBQ Mushrooms