Read Quick and Easy Vegan Slow Cooking Online
Authors: Carla Kelly
Courtney Blair, Minneapolis, MN {French White Bean Asparagus Stew (
page 89
), Ratatouille (
page 92
), and Bean Taco Filling (
page 149
)}
Tania Osborn, Chapel Hill, NC {Curried Sausages with Apricots, Squash, and Pistachios (
page 127
), Tandoori Baked Tofu (
page 118
), and “Not-Meat” Balls and Spaghetti (
page 180
)}
Monika Soria Caruso, Saxapahaw, NC {Classic Polenta (
page 192
), Three Bean and Whole Grain Chili (
page 142
), and Cornbread Scones (
page 243
)}
Jocelyn, Portland, OR
Jamie Neary (Jamberry), PA {Peasant Vegetable and Sausage Stew (
page 97
) and Spicy Beets and Beans (
page 134
)}
Melissa Cormier, Philadelphia, PA {Coffee’d Tempeh Chili (
page 138
)}
Celia Ozereko, VA {Nut Roast (
page 164
) and Minestrone-Inspired Chunky Fennel and White Bean Soup (
page 83
)}
Jamie Coble, Richland, WA {Nut Roast (
page 164
) and Maple-Touched Chili Brussels Sprouts (
page 224
)}
IN AUSTRALASIA:
Amy Silver, Auckland, New Zealand {Smoky Chickpea Tofu Pasta (
page 176
) and [for her husband] Roasted Carrot and Lentil Soup (
page 80
)}
Theresa Pettray, Queensland, Australia
Penny Tayler, Melbourne, Australia {Creamy Garlic Pasta Sauce (
page 186
)}
I must make an extra-special mention of two of my sisters who went out and bought themselves slow cookers so they could help me; love you!
Fiona W., Wellington, New Zealand
Linda Findon, New Zealand {Mediterranean Vegetable and Bean Stew (
page 95
), Poached Garlic and Roast Cauliflower Soup (
page 76
), and Tomato Salsa Pasta Bake (
page 173
)}
AND ELSEWHERE:
Liz Wyman, England {Pumpkin and Tomato Dal (
page 110
) and Red Wine Refried Beans (
page 148
)}
Thanks and hugs to each of you.
My dad for behind-the-scenes proofreading and pedantically changing the words (which I often then changed back). My mum for keeping my dad able to do so! Also for eating lots of slow-cooked meals on your annual visit this year. Wonder what I’ll have for you next time?
Thanks to my brother, Iain, a wonderfully talented chef who gave his feedback and insights, ta muchly. Also, thanks to my sister, Sonia, for just being my sister.
For the inspiration they have given in many ways, thanks to Julie Hasson, Alicia C. Simpson, Tami Noyes, Robin Robertson, Dreena Burton, Taymer Mason, Jennifer McCann, Kittee Berns, Isa Chandra Moskowitz, and Terry Hope Romero.
At The Experiment, the wonderful Molly Cavanaugh and Karen Giangreco, editors extraordinaire, speedy e-mail answerers, and generally lovely ladies! You make the process so much easier! One day we shall meet. . . .
Index
A
adapting favorite recipes,
8
–9
adzuki beans, in Black Bean Beans,
114
alcohol
about,
31
Asparagus and Pine Nut Vodka Risotto,
197
Beer Stew with Sweet Potato and Celery,
100
Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto” and variation,
171
Red Wine Refried Beans,
148
in St. Patrick’s Day Irish Stew,
99
allergen awareness,
40
,
255
–62
almond milk
in Creamy Garlic Pasta Sauce,
186
in Creamy Leek and Almond Pasta,
178
in Penne with Mushrooms and Pine Nuts,
175
in Potato Casserole,
156
almonds
Almond and Leek Pasta, Creamy,
178
Israeli Couscous with Almonds and Parsley,
218
amaranth, in South American Chili,
140
ancho peppers, about,
20
apricots, dried
Couscous with Dried Apricots and Pistachios,
217
Curried Sausages with Apricots, Squash, and Pistachios,
127
in Stuffed and Rolled Seitan Roast,
166
–67
in Winter Vegetables and Quinoa,
202
artichoke hearts
Baked Artichoke Pasta,
177
in Chees-y Mac,
184
arugula
about,
16
Black Bean, Red Pepper, and Arugula Soup,
65
in Green Pasta Sauce,
185
Asian-inspired dishes.
See also
curries
about,
105
–7
Black Bean Beans,
114
Cauliflower and Cashew Korma,
116
Green Seitan Curry,
126
Laksa-Inspired Tofu and Noodles,
119
“Not-Meat” Loaf (var.),
163
Pumpkin and Tomato Dal,
110
Roasted Cauliflower and Carrot Dal,
111
Sour and Spiced Sweet Potato Soup,
72
Soy Curl Vindaloo,
121
Spiced Spinach and Pea Lentils,
109
Spiced Sweet Potato Satay,
113
Tandoori Baked Tofu,
118
Tandoori Spiced Potatoes with Spinach,
112
Tandoori Spice Mix,
53
Tempeh Tikka Masala,
122
Thai BBQ Tofu,
120
Thai-Inspired Green Quinoa,
201
asparagus
about,
19
Asparagus and Pine Nut Vodka Risotto,
197
Asparagus Polenta (var.),
193
French White Bean Asparagus Stew,
89
in “Greened” Leek and Almond Pasta (var.),
178
Asparagus Stock (var.),
44
Autumn Baked Macaroni,
179
autumn cooking,
37
–38
avocados
in Chickpea Slaw,
231
Classic Guacamole,
236
Green Guacamole,
237
B
bacterial growth, preventing,
7
–8
Baked Beans,
145
baked goods
about,
213
recipes,
239
–48
Bangers’N’Beans (var.),
146
barley
Italian Barley,
191
in Mock-a-Leekie Soup,
84
Southwestern Barley (var.),
191
Tomato, Barley, and Lentil Stew,
94
basic recipes
about,
41
–42
recipes,
42
,
43
–56
basil
in Deconstructed Pesto Polenta (var.),
193
–94
in Fusilli Puttanesca Style,
172
in Herbed Risotto (var.),
196
in Italian Barley,
191
in Mediterranean Vegetable and Bean Stew,
95
Minestrone-Inspired Chunky Fennel and White Bean Soup,
83
in Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto,”
171
in Penne with Mushrooms and Pine Nuts,
175
in Thai BBQ Tofu,
120
BBQ-inspired dishes
about,
129
–30
Baked Beans,
145
Franks’n’Beans,
146
Orange Pumpkin BBQ Lentils,
144
Smoky BBQ Chili,
143
Smoky Sour and Sweet BBQ Mushrooms,
205
Bean and Olive Salad,
227
beans, about,
24
–26.
See also specific beans
Beans, basic cooking method,
42
Beans and Brussels,
223
Bean Taco Filling,
149
beer
Beer Stew with Sweet Potato and Celery,
100
in St. Patrick’s Day Irish Stew,
99
beets
about,
16
–17
Sort-of Borscht Beet Soup,
73
Spicy Beets and Beans,
134
bell peppers
Black Bean, Red Pepper, and Arugula Soup,
65
Mushroom, Green Pepper, and Black Bean Chili,
133
No-Crust Roast Fennel and Red Pepper Quiche,
160
with Nutty Wild Rice as stuffing,
207
Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto,”
171
Pepper and Caper Polenta (var.),
193
Pepper and Cherry Chili,
132
Red Pepper and Spinach Millet Risotto,
204
Roast Tomato and Pepper Gazpacho,
61
Black Bean Beans,
114
Black Bean, Red Pepper, and Arugula Soup,
65
black beans
Bean and Olive Salad,
227
Bean Taco Filling,
149
Maple-Infused Sausage Chili,
139
Mediterranean Vegetable and Bean Stew,
95
Mushroom, Green Pepper, and Black Bean Chili,
133
in Smoky BBQ Chili,
143
Spicy Beets and Beans,
134
in Three Bean and Whole Grain Chili,
142
Black-Eyed Pea Stew, Chipotle’d,
147
blanching,
32
–33
Bobotie,
161
borscht, as Sort-of Borscht Beet Soup,
73
Bread Crust Stuffing,
208
broccoli
Broccoli in Tahini and Mustard Sauce,
221
Crème of Broccoli Soup,
67
Peas, Potatoes, and Broccoli,
108
Poached Garlic and Broccoli Polenta (var.),
193
Poached Garlic and Broccoli Risotto (var.),
196
Zesty Broccoli with Pine Nuts and Poached Garlic,
220
Brussels sprouts
Beans and Brussels,
223
Maple-Touched Chili Brussels Sprouts,
224
Peas, Potatoes, and Brussels Sprouts (var.),
108
Butternut Squash and Pear
Soup,
68
C
cabbage
about,
15
Celery and Caper Coleslaw,
229
in Chickpea Slaw,
231
in Peasant Vegetable and Sausage Stew,
97
in Pineapple Kale-Slaw,
232
Savoy Cabbage with Raisins and Pecans,
226
cannellini beans, in Italian Barley,
191
Cannellini Mustard Tempeh,
102
Caper and Celery Coleslaw,
229
Caper and Pepper Polenta (var.),
193
Carrot and Sweet Potato Soup, Roasted,
77
carrots
in Moroccan Spiced Vegetable Stew with Couscous,
93
Roasted Carrot and Lentil Soup,
80
Roasted Carrot and Sweet Potato Soup,
77
Roasted Cauliflower and Carrot Dal,
111
in Sort-of Borscht Beet Soup,
73