Read Quick and Easy Vegan Slow Cooking Online
Authors: Carla Kelly
Lentil “Spag Bol” Sauce
187
Smoky Chickpea Tofu Pasta
176
GRAINS AND SIDES
Asparagus and Pine Nut Vodka Risotto
197
Classic Polento
192
Classic Risotto
195
Lemon and Lemongrass Millet Rice
203
Nutty Wild Rice
207
Red Pepper and Spinach Millet Risotto
204
Red Rice and Beans
199
Rice and (Pigeon) Peas
200
Smoky Sour and Sweet BBQ Mushrooms
205
Sort-of-Succotash
206
Squash and Cranberry Bake
209
Thai-Inspired Green Quinoa
201
Tomato and Walnut Risotto
198
Winter Vegetables and Quinoa
202
TO SERVE WITH
Baked Garlic Potatoes
214
Bean and Olive Salad
227
Beans and Brussels
223
Broccoli in Tahini and Mustard Sauce
221
Celery and Caper Coleslaw
229
Classic Guacamole
236
Coleslaw Dressing
230
Cherry Tomato Salad
228
Chickpea Slaw
231
Citrus and Poppy Seed Green Beans
222
Coconut Rice
216
Garlic “Butter”
234
Garlic and Onion Mashed Potatoes
215
Ginger and Garlic Cauliflower
219
Green Guacamole
237
Herbed Chees-y Sauce
233
Maple-Touched Chili Brussels Sprouts
224
Mushroom Gravy
238
Peppered Kale
225
Pineapple Kale-Slaw
232
Savoy Cabbage with Raisins and Pecans
226
Zesty Broccoli with Pine Nuts and Poached Garlic
220
Soy Free
BASIC RECIPES
Dry Chees-y Mix
51
Faux Poultry Seasoning Mix
52
Poached Garlic and Garlic Infused Oil
54
Simple Tomato Sauce
55
Tandoori Spice Mix
53
Vegetable Stock
43
Chipotle Lentil Sausages
49
SOUPS
Butternut Squash and Pear Soup
68
Chilled Corn Soup
62
Crème of Broccoli Soup
67
Green Curry Lentil Soup
78
Leek and Potato Soup with Fennel
71
Lentil, Cauliflower, and Potato Soup
79
Minestrone-Inspired Chunky Fennel and White Bean Soup
83
Parsnip and Chickpea Soup
82
Poached Garlic and Roast Cauliflower Soup
76
Roast Tomato and Pepper Gazpacho
61
Roasted Carrot and Lentil Soup
80
Roasted Carrot and Sweet Potato Soup
77
Sausage, Rice, and Salsa Soup
85
Sort-of Borscht Beet Soup
73
Sour and Spiced Sweet Potato Soup
72
Spicy Carrot Soup
69
Sweet Potato with Lime Soup
70
Triple Tomato Soup
66
STEWS
Ethiopian Fusion Squash Stew
91
French White Bean Asparagus Stew
89
Lima Bean and Shiitake Stew
90
Mediterranean Vegetable and Bean Stew
95
Moroccan Spiced Vegetable Stew with Couscous
93
Ratatouille
92
St. Patrick’s Day Irish Stew
99
Tomato, Barley, and Lentil Stew
94
CURRIES AND ASIAN-INSPIRED DISHES
Cauliflower and Cashew Korma
116
Peas, Potatoes, and Broccoli
108
Pineapple Sweet and Sour Seitan
123
Potato and White Bean Curry
115
Pumpkin and Tomato Dal
110
Red Seitan Curry
124
Roasted Cauliflower and Carrot Dal
111
Shiitake and Chickpea Curry
117
Spiced Spinach and Pea Lentils
109
Spiced Sweet Potato Satay
113
Tandoori Spiced Potatoes with Spinach
112
CHILIES AND BBQ-INSPIRED DISHES
Baked Beans
145
Bean Taco Filling
149
Chipotle’d Black-Eyed Pea Stew
147
Kidney Bean and Sweet Potato Chili
131
Pepper and Cherry Chili
132
Maple-Infused Sausage Chili
139
Mushroom, Green Pepper, and Black Bean Chili
133
Orange Pumpkin BBQ Lentils
144
Pigeon Pea and Plantain Chili
136
Red Wine Refried Beans
148
South American Chili
140
Spicy Beets and Beans
134
CASSEROLES AND ROASTS
Bobotie
161
Nut Roast
164
PASTA BAKES AND SAUCES
Creamy Garlic Pasta Sauce
186
Fusilli Puttanesca Style
172
Lentil “Spag Bol” Sauce
187
“Not-Meat” Balls and Spaghetti
180
Pasta with Sun-dried Tomato, Red Wine, and Sweet Pepper “Pesto”
171
Penne with Mushrooms and Pine Nuts
175
Tomato Salsa Pasta Bake
173
GRAINS AND SIDES
Asparagus and Pine Nut Vodka Risotto
197
Bread Crust Stuffing
208
Classic Risotto
195
Italian Barley
191
Lemon and Lemongrass Millet Rice
203
Nutty Wild Rice
207
Red Pepper and Spinach Millet Risotto
204
Red Rice and Beans
199
Rice and (Pigeon) Peas
200
Sort-of-Succotash
206
Thai-Inspired Green Quinoa
201
Tomato and Walnut Risotto
198
TO SERVE WITH
Baked Garlic Potatoes
214
Bean and Olive Salad
227
Beans and Brussels
223
Cherry Tomato Salad
228
Citrus and Poppy Seed Green Beans
222
Classic Guacamole
236
Coconut Rice
216
Cornbread Scones
243
Couscous with Dried Apricots and Pistachios
217
Croutons
239
Ginger and Garlic Cauliflower
219
Green Guacamole
237
Herbed Chees-y Sauce
233
Maple-Touched Chili Brussels Sprouts
224
Oregano and Sun-Dried Tomato Rolls
244
Peppered Kale
225
Puff Pastry Roll-Ups
246
Savoy Cabbage with Raisins and Pecans
226
Spelt Crackers
241
Zesty Broccoli with Pine Nuts and Poached Garlic
220
Contains Nuts
BASIC RECIPES
Dry Chees-y Mix
51
STEWS
Smoky Mushroom and Tofu Stroganoff
96
CURRIES AND ASIAN-INSPIRED DISHES
Cauliflower and Cashew Korma
116
Curried Sausages with Apricots, Squash, and Pistachios
127
Laksa-Inspired Tofu and Noodles
119
Spiced Sweet Potato Satay
113
CASSEROLES AND ROASTS
Bobotie
161
No-Crust Roast Fennel and Red Pepper Quiche
160
No-Crust Southwestern Onion Quiche
158
Nut Roast
164
Potato Casserole
156
PASTA BAKES AND SAUCES
Autumn Baked Macaroni
179
Chees-y Mac
184
Creamy Garlic Pasta Sauce
186
Creamy Leek and Almond Pasta
178
Lasagna
182
Pasta with Sun-dried Tomato, Red Wine, and Sweet Pepper “Pesto”
171
Penne with Mushrooms and Pine Nuts
175
GRAINS AND SIDES
Asparagus and Pine Nut Vodka Risotto
197
Bread Crust Stuffing
208
Nutty Wild Rice
207
Red Pepper and Spinach Millet Risotto
204
Tomato and Walnut Risotto
198
TO SERVE WITH
Chees-y Crackers
240
Couscous with Dried Apricots and Pistachios
217
Herbed Chees-y Sauce
233
Israeli Couscous with Almonds and Parsley
218
Savoy Cabbage with Raisins and Pecans
226
Zesty Broccoli with Pine Nuts and Poached Garlic
220
Acknowledgments
S
O MANY PEOPLE
are involved in getting a book ready. It really is a team effort even though only one name goes on the front cover. Working in chronological order (to be fair and to keep things logical) I would like to thank . . .
Matthew Lore, Publisher, The Experiment, New York, for believing in me enough to trust me with book number two. (And number three perhaps . . .)
My lovely and loving family for eating nothing but meals cooked in the slow cooker for months and months. At least I did the washing up.
Karen Jackson and Karen Agabob for the loan of slow cookers so I didn’t have to buy extras. These lovely ladies also deserve a further mention (along with Nancy Macdonald and Palo Koorjee) for feeding themselves and their families on the products of my testing. They ate what they were given—and liked it!
My testers: my online international team of committed, helpful, feedback-loaded, variation-suggesting, brainstorming testers. You guys really make the whole testing process wonderful! Following the testers’ names are their favorite recipes, if they named one (or more). You can use this list as a starting point when choosing what to make.
IN NORTH AMERICA:
Megan Clarke, Calgary, Alberta
Kelly Cavalier, Ottawa, Ontario {Tandoori Baked Tofu (
page 118
), Roasted Cauliflower and Carrot Dal (
page 111
)}
Kim (Veg-in-Training), Lahn, AZ
Debyi Kucera, Prescott, AZ {Lasagna (
page 182
), Smoky Sour and Sweet BBQ Mushrooms (
page 205
)}
Lee Ann, CO {Triple Tomato Soup (
page 66
), Green Seitan Curry (
page 126
)}
Emily Alves, FL {Lemon Tofu and Beans (
page 153
), Cauliflower and Cashew Korma (
page 116
), and Spiced Spinach and Pea Lentils (
page 109
)}
Kate Lawson, MA {Tempeh Tikka Masala (
page 122
), Stuffed and Rolled Seitan Roast (
page 166
), and Green Pasta Sauce (
page 185
)}