Quick and Easy Vegan Slow Cooking (50 page)

Serves 2 to 4
Preparation time: 10 minutes
Cooking time: 25 minutes

½ cup slivered almonds
 

1 tablespoon olive oil

1 celery stalk, finely chopped

2 medium finely chopped shallots
 

¾ cup Israeli couscous

½ teaspoon marjoram

¼ teaspoon cinnamon 1 bay leaf
 

1 cup vegetable stock, store-bought or homemade (
page 43
)
 

¼ cup fresh flat-leaf (Italian) parsley, packed and finely chopped
 

Salt and black pepper

1.
Toast the almonds in a large skillet over medium heat until golden, stirring frequently, about 5 minutes. Remove from the skillet and reserve.

2.
Heat the oil in the same skillet and sauté the celery and shallots until soft and lightly browned, 5 minutes. Add the couscous through the bay leaf and sauté until the couscous is lightly golden, 3 to 4 minutes.

3.
Add the stock, reduce the heat to medium low, cover, and simmer until the couscous is tender and all liquid is absorbed, about 10 minutes.

4.
Stir in the parsley and reserved almonds. Remove the bay leaf, taste, and season with the salt and pepper as required.

Ginger and Garlic Cauliflower

I
ADORE THE COMBINATION
of cauliflower and ginger. It seems like a match made in heaven, especially in this dish—I added onion and garlic, then let everything caramelize and get sweet and savory. It’s simple but really good, especially when served with curries. Use the remainder of the cauliflower for dinner another night in dishes such as Cauliflower and Cashew Korma (
page 116
) or Roasted Cauliflower and Carrot Dal (
page 111
).

Serves 4 as a side
Preparation time: 10 minutes
Cooking time: 15 minutes

2 tablespoons canola oil

¼ cup finely chopped onion

½ head cauliflower cut into small florets
 

1½ tablespoons grated fresh ginger

3 garlic cloves, minced

Pinch each salt and black pepper, or to taste

1.
Heat the oil in a large skillet over medium high heat and sauté the onion until softened, about 3 minutes.

2.
Add the cauliflower and cook covered, stirring occasionally, until the cauliflower is soft and lightly browned and the onions are mainly caramelized, 8 to 10 minutes. Add splashes of water or stock as required to stop sticking.

3.
Add the ginger through the pepper and sauté until very aromatic but not browned, 2 minutes. Use water as required to stop sticking.

Zesty Broccoli with Pine Nuts and Poached Garlic

T
HIS IS BEAUTIFUL
broccoli. Seriously beautiful. Crunchy smooth pine nuts, creamy garlic, and a hit of lemony goodness all combine well with tender broccoli. You can use roasted garlic instead of the poached if that is what you have on hand. This is great served with stews like White Stew (
page 101
) and with casseroles such as Nut Roast (
page 164
) or Stuffed and Rolled Seitan Roast (
page 166
).

Serves 4 as a side
Preparation time: 10 minutes
Cooking time: 15 minutes

3 tablespoons pine nuts
 

2 tablespoons Garlic Infused Oil (
page 54
) or olive oil

6 cloves Poached Garlic, chopped (
page 54
)

1 tablespoon fresh ginger, minced

2 shallots, finely chopped

Zest of 1 lemon
 

1 head broccoli cut into long-stemmed florets

2 tablespoons water
 

Salt and black pepper

1.
In a large skillet over medium heat, toast the pine nuts until golden and aromatic, taking care not to let them brown too much, about 5 minutes. Remove and hold.

2.
In the same skillet heat the oil and sauté the garlic through the zest until aromatic but not brown, about 2 minutes.

3.
Add the broccoli and water; stir to combine, cover, and cook until the broccoli is tender, stirring frequently, about 5 minutes.

4.
Add the pine nuts, toss to well combine, ensuring all the crusted-on bits of the garlic mix are incorporated.

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

Broccoli in Tahini and Mustard Sauce

A
TRULY DELICIOUS WAY
to eat broccoli; it looks like a lot more work than it really is. The sauce is good on other green vegetables, too, so feel free to pour it over sautéed kale, wilted spinach, or even other vegetables such as cauliflower (not green but let’s not hold that against it). Have broccoli precut and in a bag in the fridge, so all you need to do is cook. Serve with hearty casseroles such as Bobotie (
page 161
), Nut Roast (
page 164
), or any “meaty” stew.

Serves 4 to 6
Preparation time: 5 minutes
Cooking time: 15 minutes

1 head broccoli cut into florets with stalk sliced (about 12 ounces)
 

½ cup soymilk

2 tablespoons tahini

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 tablespoon prepared mustard such as Dijon

1 tablespoon cornstarch

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon black pepper
 

Salt

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

1.
Fill a medium saucepan with water, bring to a boil, and cook the broccoli until tender, about 5 minutes. Drain, reserving ½ cup cooking water.

2.
In the same pan, combine the reserved cooking water with the soymilk through the pepper and whisk until smooth. Heat over medium heat, stirring frequently until thick and smooth, about 5 minutes. Taste and season with the salt as required.

3.
Add the broccoli to the sauce and toss to coat. Serve warm.

Citrus and Poppy Seed Green Beans