Quick and Easy Vegan Slow Cooking (6 page)

OVEN-DRYING TOMATOES

A
FTER WASHING THE
tomatoes, quarter them, remove the seeds, and spread in a single layer on a large baking sheet. Pack them together as you lay them out because they will contract. Sprinkle with a little salt and pepper, then bake in a cool oven (250°F) for
hours
until they shrivel up and become firm. Times are flexible because the moisture content of the tomatoes will affect how long it takes, but start with 5 hours and adjust from there. Presto, homemade sun-dried tomatoes, without the sun part.

ASPARAGUS

I use green asparagus (as opposed to white) that has not been peeled prior to use. Fresh asparagus will snap at the correct break point if the bottom end of the stalk is bent with light pressure. Breaking does, however, leave a raggedy end you might like to neaten up. I generally don’t bother. The tops are used in the recipes, the bottom ends for Asparagus Stock (
page 44
).

FENNEL

Fennel is a peculiarly shaped vegetable. The fronds and stalks (if yours has any) are cut off and discarded, composted, or made into stock, or you can keep the fronds and use as a garnish or as a fresh herb. Cut the bulb in half and remove the hard center stem before cutting up further as specified in the recipe.

Fennel seeds are purchased dried and usually whole, though I use them ground. If you can’t find ground fennel seeds, grind them in a spice grinder or small food processor. Try looking in Asian spice stores or health food stores for fennel seeds. If you can’t find them with the spices, look with the teas for a fennel seed tea, which is usually only fennel seeds, either ground or whole. There is about 1 teaspoon of seeds in each teabag.

PEAS

As frozen green peas are more commonly available (and available year-round) this is what I use. If you have access to fresh peas in season, please use them in place of the frozen. If you are not a fan of green peas, substitute finely chopped green beans or any other finely chopped vegetable, or leave them out entirely.

CORN

One ear of corn, stripped, usually provides the same amount of kernels as ¾ cup of either drained canned or frozen corn. These may be used interchangeably, and when corn is in season I do recommend using fresh.

If you want to make your own creamed corn you can do so easily in your blender. Use ¾ cup of cooked corn kernels and partially blend, with a little water if necessary to ease the blending, until thick and still a little chunky.

PEPPERS

I use peppers, both fresh and roasted, in many recipes. You can buy jarred roasted peppers or roast your own (see Roasting Peppers, below). If I call for a red, yellow, or green pepper, I am referring to bell peppers. I do call for jalapeño and serrano peppers by name. Green peppers tend to get bitter after cooking in the slow cooker, so I use them sparingly and pair them with ingredients to counteract the effect.

ROASTING PEPPERS

S
LICE THE PEPPER
in half and remove the seeds and membranes. Heat the broiler and place the pepper cut side down on a foil-lined baking sheet. Place under the broiler until the skin becomes blackened in places. Remove from the heat. Using the foil, wrap the pepper completely and leave for 5 minutes or so, which will make the skin easier to remove. When you can handle the pepper without burning your hands, peel off and discard the skin and slice pepper as required.

Canned chipotle chile peppers in adobo, usually found in the ethnic aisle of most supermarkets, are dried jalapeño peppers (the chipotle) in a rich, tangy, tomato-based sauce. Seed the peppers prior to using (unless you like them really hot) and use a little of the sauce with each pepper when called for.

Ground dried ancho and chipotle chile peppers are used in many recipes. They are available in the spice aisle of many supermarkets. If you do not have access to either of them, use a blended chile powder that suits your taste and level of heat.

FRUIT

I use apples and pears in savory dishes to add bursts of sweetness and depth of flavor. I also use dried fruit on occasion for the same reason. You’ll find dried cranberries, raisins, apricots,
prunes, and golden raisins in some recipes. These are all easily found in supermarkets, often in the bulk food aisle. The easiest way to cut these if necessary is to use kitchen shears or a serrated knife.

I use citrus fruit in the form of juice and zest. Remember to remove the zest from the fruit prior to juicing for easiest results. Freshly squeezed is best if you have a juicer; otherwise, canned is fine too.

HERBS AND SPICES

I specify if herbs are required to be dried or fresh. Sometimes both forms are used in the same recipe, one to cook with the main ingredients and the other to provide dazzle and lift at the end of cooking. You can substitute dried herbs for fresh, using 1 teaspoon of the dried herb for every 1 tablespoon of fresh. Add the dried herbs with the other seasonings in the recipe.

I use both regular (curly) and flat-leaf (Italian) parsley in recipes, sometimes interchangeably when the parsley is providing an accent, but not when the parsley flavor desired is the main focus. The recipe will guide you, though substitute if you don’t have access to the one specified.

With dried sage I use both powdered and rubbed leaves. Both are readily available in most supermarkets and provide a different level and slightly different taste of sage.

I use both white and black pepper, the black freshly ground, and the white pre-ground. I find there is a difference in heat level and flavor, but it is subtle. They are interchangeable depending on what you have available, but you will need to be aware of heat levels and adjust amounts to taste.

I use both paprika and smoked paprika, sometimes in the same recipe. The peppers for smoked paprika have been smoked before drying and grinding, adding an intense background depth of smoky flavor. It is available in the spice aisle of supermarkets. If you do not have smoked paprika you may use paprika in its place, though the results will not be quite as intended.

CRUSHING SEEDS

I
OCCASIONALLY ASK
you to crush seeds prior to use and thought you’d appreciate a simple how-to. To crush seeds you can either use a spice grinder and pulse lightly or place the seeds in a sturdy resealable plastic bag and roll over them with a rolling pin. You can even place the seeds in the bowl of a large spoon and use a smaller spoon to crush them, a little like using a mortar and pestle. (Even better: If you have a mortar and pestle, use that!)

GRAINS

I use both gluten- and non-gluten-containing grains. Grains include rice (many varieties), wild rice, barley, oats (steel-cut and rolled), millet, bulgur, amaranth (a small South American grain available at health food stores), and quinoa; flours include allpurpose, wheat, spelt, rice, and chickpea. Please don’t taste any uncooked mixture containing chickpea flour; prior to cooking it tastes really awful! If your supermarket doesn’t stock all the grains or flours, try a health food store.

I am firmly in the quinoa-rinsing camp, even though modern quinoa is prerinsed. I have had a batch of less than perfectly rinsed quinoa, and it was not nice!

I don’t usually soak grains for slow cooking (I do usually soak brown rice for stovetop cooking to shorten the cooking time), although sometimes I soak barley; soaking, draining, and rinsing well will remove some of the starch that causes the sliminess after barley is cooked.

I use bread (any sturdy store-bought or homemade bread is fine), dry bread crumbs, and panko in some recipes. Panko is a crispy Japanese-style bread crumb, available from most supermarkets in the bread aisle or bakery section.

NUTS

I use a selection of nuts, including cashews, almonds, pecans, walnuts, pine nuts, pistachios, and peanuts, though often you
can substitute any nuts you like. I know pine nuts can be expensive, so instead of mortgaging your house, substitute almonds, cashews, or even hazelnuts if you can’t get pine nuts at a reasonable price. Keep in mind that the flavor of the finished dish will subtly change.

TOASTING NUTS

O
CCASIONALLY YOU NEED
to quickly toast nuts prior to using.

EASY SKILLET METHOD

Place the nuts in a small skillet over medium low heat. Stir frequently as they heat and keep a close eye on them; they can go from bland to burnt very quickly. After about 5 minutes, the nuts should start to color and you should get a lovely, toasty aroma filling your kitchen. Remove from the heat as they become a golden color but continue stirring off the heat in the hot skillet for a few more minutes. Remove from the skillet, and you’re done.

EASY MICROWAVE METHOD

Spread the nuts to be toasted on a large plate in a single layer. Microwave on high for 1 minute, check and carefully toss with a fork. Heat for a further minute and check again. Repeat in 10-second increments until the nuts obtain the level of toast required. Take care removing from the plate as they will be hot. Watch carefully to avoid burning, and keep in mind that you may need to adjust the timing depending on your microwave.

In some recipes you will be asked to soak raw nuts prior to blending or processing to a paste. This is just a simple matter of submerging the nuts in water—three times as much water as there are nuts—covering, and placing in the fridge overnight. The nuts will absorb some of the water, making them softer and easier to process. You can also quick soak your nuts using the quick method for soaking beans (see
page 24
).

Nut meal and ground nuts can sometimes be found in well-stocked supermarkets. If you can’t find a nut meal already ground, use a quantity of nuts or seeds equal to the meal required (toasted or untoasted). Chop roughly and place them into your trusty spice grinder or high-powered blender. Pulse in short bursts until the desired flourlike consistency is achieved. Keep a close eye on the process and only do a few pulses at a time—the nuts can quickly become nut butter! A spice grinder works best for small amounts, a powerful blender or food processor for larger quantities.