SOY-FREE GLUTEN-FREE SOY-FREE GLUTEN-FREE
If you’re picky about what goes into your food, making beans from scratch is perfect for you. You can control how much salt, if any, goes into them. Even better, dry beans cost three to six times less than canned, so you’re saving money, too! Use any kind of bean other than lentils or split peas; they cook much quicker, so you will cook them in a dish, not in advance.
INGREDIENTS:
1 pound (454 g) dried beans
DIRECTIONS:
Rinse the beans, and make sure there are no little rocks that might have been missed. Place in the slow cooker and add water to come about 3 inches (7.5 cm) above the beans Cook on low overnight, or for 6 to 8 hours.
After you cook the beans once in your slow cooker, you’ll be able to determine whether you need to use less water (about 2 inches [5 cm], instead of 3 inches [7.5 cm]). It will vary depending on how hot your slow cooker runs. Use a slotted spoon to remove the beans if there is extra water.
YIELD: 4 1/2 to 5 cups (788 to 875 g)
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
• Cook extra beans and freeze in bags to use later. I freeze mine in 1 1/2-cup (340 g) portions so that it’s easy to switch out a bag for a can of beans.
• Though all dry beans may look alike, beans that have been on the shelf (or in your pantry) a long time can take up to twice as long to cook completely. However, there is nothing wrong with eating them once they’re cooked.
• Split peas and lentils cook much faster than larger beans such as pinto, black, and white. They are often cooked in a recipe dry, while the larger beans are cooked before they are added to other recipes.
• You can cook any beans in the slow cooker, but be aware that kidney beans can have a toxin called phytohaemagglutinin and need to be brought up to a boiling temperature to destroy the toxin. So boil them for 10 minutes before cooking in the slow cooker. This step is not necessary for other types of beans.
PERFECTLY EASY EVERYDAY BROWN RICE
SOY-FREE GLUTEN-FREE
I typically use my rice cooker to make rice, but it’s nice to have the slow cooker as an option. It’s perfect for camping, or when you’ve run out of room on the stove. You can make half of this recipe, or store the leftovers in the fridge for eating later in the week.
INGREDIENTS:
2 cups (380 g) brown basmati rice, rinsed
4 cups (940 ml) water
Pinch of salt (optional)
DIRECTIONS:
Oil the crock of your slow cooker and add all the ingredients. Cook on high for 1 to 1 1/2 hours. Check it after 45 minutes to make sure it’s not cooking too quickly. It’s important that you don’t let the rice overcook, or it will turn to mush.
YIELD: 8 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
SOY-FREE GLUTEN-FREE*
Bouillon adds a bold flavor that you just can’t get from using a plain vegetable broth. Use this in soups, casseroles, and stews to elevate the dish to the next delicious level. Freeze any leftovers, so you can have some on hand whenever you need it.
INGREDIENTS:
1 large onion, cut into quarters
2 medium-size carrots, chopped
2 sprigs fresh thyme or 1 teaspoon dried
2 stalks celery, chopped, or 4 sprigs lovage, including the stems, minced
2 sprigs fresh parsley or 1 teaspoon dried
1/2 cup (120 ml) water
1/2 teaspoon pepper (or to taste)
1/2 teaspoon salt (optional or to taste)
1/2 cup (48 g) nutritional yeast (*use gluten-free)
THE NIGHT BEFORE:
Combine the cut-up vegetables and herbs in an airtight container and store them in the fridge.
IN THE MORNING:
The water will keep the veggies from sticking to the crock, but you can spray the empty crock with oil before adding your ingredients for extra security. Combine the onion, carrots, thyme, celery, parsley, water, pepper, and salt to the slow cooker. Cook on low for 8 to 12 hours. You can cook this for as long as 12 hours and it will still come out great.
After cooking, remove the thyme sprigs. Add the contents of the crock and the nutritional yeast to a blender or food processor. You can also use an immersion blender if you want, but the texture won’t be quite as smooth.
Refrigerate the amount you will use in a week. Put the rest in ice cube trays and freeze. Once the cubes are solid, remove them from the trays and put in a resealable freezer bag.
Use twice as much of this recipe as you would store-bought bouillon in your favorite recipes. For example, I typically use 1 to 2 tablespoons (6 to 12 g) of store-bought bouillon per recipe, so I use 2 to 4 tablespoons (12 to 24 g) of this recipe. (The average ice cube tray slot holds about 2 tablespoons [12 g], so this equals 1 or 2 ice cubes.)
YIELD: 1 1/2 to 2 cups (144 to 192 g)
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 8 to 12 hours
Lovage is an herb whose stem and leaves have a strong celery taste. I use it in place of celery whenever I can. You can also substitute another herb called cutting celery. I find myself composting part of every bunch of celery I buy, so using lovage helps me curb food waste. You should be able to find either at your farmers’ market. If not, try growing some yourself in a large container.
SOY-FREE GLUTEN-FREE
This bouillon adds a dark, rich flavor to dishes. This recipe freezes great, so you can have some on hand whenever you need it. Try adding it to sauces, soups, and stews.
INGREDIENTS:
1/2 cup (29 g) assorted dried mushrooms
1 large onion, cut into quarters
4 cloves garlic
1 cup (235 ml) water
1/4 teaspoon soy sauce
THE NIGHT BEFORE:
Process the mushrooms into a powder using a food processor or spice grinder. Combine the cut-up vegetables in a covered container and store in the refrigerator.
IN THE MORNING:
The water will keep the veggies from sticking to the crock, but you can spray the empty crock with oil before adding your ingredients for extra security. Add everything to the slow cooker. Cook on low for 8 to 12 hours. As with the Chickeny Bouillon (page 19), you don’t need to worry about coming home on time because you can cook this for as long as 12 hours and it will still come out great.
Add the contents of the crock to a blender or food processor. Beware: If it’s too full, the hot liquid might push the lid off. You can also use an immersion blender if you want, but the texture won’t be as smooth.
Keep what you think you will use in a week and store it in the fridge. Put the rest in ice cube trays and freeze. Once the cubes are solid, remove them from the trays and put in a resealable freezer bag.
Use twice as much of this recipe as you would store-bought bouillon in your favorite recipes. I typically use 1 to 2 tablespoons (6 to 12 g) of store-bought per recipe, so I use 2 to 4 tablespoons (12 to 24 g) of this recipe. (The average ice cube tray slot holds about 2 tablespoons [12 g], so this equals 1 or 2 ice cubes.)
YIELD: 1 1/2 cups (144 g)
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 8 to 12 hours
If mushrooms aren’t processing properly, bake in the oven at 350°F (180°C, or gas mark 4) for about 5 minutes and blend again.
SOY-FREE
I plan one day a month to make my own seitan. It takes less work than you might think and you can control everything that goes into it.
FOR BROTH:
7 cups (1645 ml) water
2 cloves garlic, crushed
2 bay leaves
1 stalk celery, minced, or 2 sprigs lovage
1 sprig parsley
1 1/2 tablespoons (9 g) vegan chicken-flavored bouillon or 3 tablespoons (18 g) Chickeny Bouillon (page 19)
FOR THE SEITAN:
1 1/2 cups (352 ml) water
1 1/2 cups (150 g) vital wheat gluten
1/3 cup (32 g) nutritional yeast
1 tablespoon (16 g) tomato paste
1/4 teaspoon salt
1 tablespoon (4.3 g) dried thyme (optional)
1 tablespoon (9 g) garlic powder (optional)
DIRECTIONS:
To make the broth: Combine all the broth ingredients in your slow cooker and turn it on high. Your broth can heat up while you make the seitan.
To make the seitan: In a large bowl, combine all of the seitan ingredients. Mix until combined and knead for 5 minutes. (You can use a mixer with a dough hook, or put it in a bread machine on the dough cycle for about 5 minutes.) Let the dough rest for about 5 minutes.
Stretch the dough out to the thickness you want and cut into desired sizes. I usually do 4 chicken breast–size pieces about the size of my palm and the rest in smaller chunks, but you could make strips, nuggets, or medallions.
Drop the seitan pieces into the slow cooker. You’ll know it’s done when the pieces float to the top, 2 to 3 hours. It may look like they all stuck together, but once you take them out of the broth they will easily come apart.
Store in the fridge submerged in the broth, or freeze extra in the broth to use later. I try to freeze it in recipe-size portions, so I can defrost only the amount I need.
YIELD: 1 3/4 pounds (795 g)
TOTAL PREP TIME: 25 minutes
TOTAL COOKING TIME: 2 to 3 hours
This seitan is wetter than what you buy in the store. It’s made especially for cooking again in a slow cooker recipe. It is not good for grilling, but it can be used in other recipes that call for gluten.
SOY-FREE
This is great for the New Orleans Po’ Boy (page 146), pepper steak, and other traditional beef recipes. Grate it for barbecue or use like you would ground meat. It freezes well, and you can use any leftover broth in other dishes.
FOR THE BROTH:
7 cups (1,645 ml) water
2 tablespoons (30 ml) soy sauce
2 sprigs fresh rosemary
FOR THE SEITAN:
1 1/2 cups (352 ml) water
2 cups (240 g) vital wheat gluten
1/3 cup (32 g) nutritional yeast
1 tablespoon (16 g) tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon pepper 1 tablespoon (15 ml) soy sauce
2 tablespoons (30 g) ketchup
1 tablespoon (15 ml) vegan Worcestershire sauce
1 tablespoon (16 g) hoisin sauce
2 tablespoons (30 ml) Kitchen Bouquet (optional, for color)
DIRECTIONS:
To make the broth: Combine all the broth ingredients in your slow cooker and turn it on high. Your broth can heat up while you make the seitan.
To make the seitan: In a large bowl, combine all the seitan ingredients. Mix until combined and knead for 10 minutes. (You can use a mixer with the dough hook, or put it in a bread machine on the dough cycle for about 10 minutes.) Let the dough rest for about 5 minutes.
Stretch the dough out to the thickness you want and cut into desired sizes. I usually do 4 steak-size pieces (for the Hearty Faux Steak and Gravy recipe on page 126), cut some into strips, and roll the rest into a small roast to shred for sandwiches. You can shape into chunks, squares, or medallions if you want. If you make very large steak or roast pieces, you will need to turn them over with tongs, because their weight will make them sink to the bottom of the slow cooker, and they are not likely to float up. My first steaks got completely stuck to the bottom of the crock, but they moved easily once I grabbed them with tongs.
Drop the seitan pieces into the slow cooker. It’s done when the pieces float to the top or if it’s cooked for the full 3 hours. It may look like they are all stuck together, but once you take them out of the broth they will easily come apart.
Store in the fridge submerged in the broth or freeze extra in the broth to use later. I try to freeze it in recipe-size portion, so I can thaw the exact amount I need.
YIELD: 1 2/3 pounds (754 g)
TOTAL PREP TIME: 25 minutes
TOTAL COOKING TIME: 2 to 3 hours
Kitchen Bouquet is a product that’s used to add color to gravies, and it works great on seitan as well.
SOY-FREE GLUTEN-FREE*
This is a great way to make your own vegan sausage to use in other recipes. The texture is similar to Gimme Lean. You can cook it in the slow cooker in one large piece and crumble it in a food processor, or make patties with the uncooked mixture, and then cook on the stove top or in the oven. The crumbles and the cooked patties freeze great, so make a batch once a month.
INGREDIENTS:
1 1/2 cups (248 g) cooked brown rice
1 cup (110 g) walnuts pieces
1 cup (120 g) vital wheat gluten
2 tablespoons (12 g) nutritional yeast
1 cup (250 g) applesauce
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) warm water
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
2 tablespoons (4 g) sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon Hungarian paprika
1/2 to 1 teaspoon salt (to taste, use less if your bouillon is salty)
Pepper, to taste
THE NIGHT BEFORE:
In a food processor, pulse the walnuts and cooked rice until the mixture is coarsely ground but not puréed. Combine the nut mixture with the remaining ingredients in a large mixing bowl. Cover and refrigerate.
IN THE MORNING:
Put the mixture into an oiled slow cooker crock. Cook on high for 1 1/2 to 2 hours.
Break the loaf down into small pieces in the food processor, and process until it crumbles. Store what you won’t use in a week in the freezer. I use quart-size freezer bags.
YIELD: 6 to 8 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
This is great in the From-the-Pantry Pot Pie (page 88), the Meatless Sausage and Mushroom Ragu (page 103), or in any recipe with sausage crumbles.
GLUTEN-FREE
Here is an easy way to make a uniquely flavored tofu. It’s becoming harder to find smoked tofu in the stores, so I use smoked tea when I cook mine. You can use your favorite marinades to design your own bold flavors. I like to use lapsang souchong tea, which is a smoked tea, but you can use blackberry, jasmine, or any flavored tea you have on hand.
INGREDIENTS:
1 package (15 ounces, or 420 g) firm tofu
FOR THE SMOKING INGREDIENTS:
4 tablespoons (14 g) loose black tea
4 tablespoons (12 g) raw rice
4 tablespoons (60 g) brown sugar
DIRECTIONS:
Drain the tofu, and cut the block in half widthwise. Now cut each half into 3 pieces for a total of 6 pieces. Take a clean dish towel and place 2 of the tofu pieces side by side and roll the towel over. Now add 2 more on top of that and roll the towel again. Repeat one more time, and place on a flat surface. Take a large pan and put something heavy in it such as a bag of flour or rice. Place this on top of the rolled-up tofu to press the water out. Let sit for 10 to 15 minutes, then unroll and use.
Use aluminum foil to cover your slow cooker, so the sugar doesn’t burn on the crock and ruin it. I tear 2 long pieces of foil and arrange it like a cross inside the crock, so the 2 pieces overlap. This completely covers a round crock. You may need to add 2 more pieces to cover a large oval crock.
To make the smoking ingredients: Spread the tea, rice, and brown sugar on top of the foil. Now put a vegetable steamer basket (metal or silicone) into the crock over the smoking ingredients. Place the tofu slices on the steamer in a single layer, if possible.
Cook on high for at least 2 hours, then cook on low for 6 to 10 more hours. Turn the tofu over about halfway through. The longer you cook the tofu, the denser it will be. You can keep cooking it until it’s almost a jerky consistency, so check it after 8 hours to decide whether you want to cook it longer. Store in the fridge for up to a week or freeze for up to 2 months.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 8 to 12 hours
Don’t have any loose tea on hand? Tear open tea bags and use the tea in those instead.
PRESERVE-THE-HARVEST DICED TOMATOES
SOY-FREE GLUTEN-FREE
Here’s an easy, free-form recipe. Give it a try and you’ll get that satisfied feeling when you use your handiwork in soups and stews later in the year. Try to cook the tomatoes on the same day you buy or pick them, if possible.
INGREDIENTS:
Tomatoes to fill your crock
DIRECTIONS:
Rinse the tomatoes. Take the whole tomatoes, and put them in your crock one at a time until they peek out over the rim. This is how many tomatoes you can cook in your slow cooker. Remove the tomatoes, and now you will prep them for cooking.
Peeled or not, dice the tomatoes. Be sure to remove the top of the stem and any bruised or mushy parts. Put the diced tomatoes and their juice in the slow cooker. Cook on low for 6 to 8 hours, or on high for about 3 hours.
Make sure the tomatoes are completely cool before freezing them. Many times I cool them in the fridge overnight before I pack them.
You can use a freezer-safe container or a resealable plastic bag that says it’s for the freezer. Those bags are thicker and help their contents to stay fresh longer. The bags are easy to stack in the smallest freezer. I put about 1 1/2 cups (270 g, about the size of 1 can of tomatoes) per bag, carefully push the air out, and close. Wipe off the outside of the bag to make sure it’s dry, or they will freeze together. Stack them on top of one another, so they will freeze in that thinner shape.
Pull a bag out the night before you need it and thaw it in the fridge. Or, because the bag and its contents were frozen thin, run cold water over the bag in the sink. Most of all, enjoy not going out to the store to buy a can of tomatoes in the middle of a snowstorm!
YIELD: Depends on the size of your slow cooker and how many tomatoes it holds
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 6 to 8 hours on low or about 3 hours on high
At the farmers’ market, select tomatoes that are not overripe or mushy. I try to buy up all the imperfect tomatoes at my market. They are sometimes called “ugly,” “seconds,” or another creative word to let you know why they cost less per pound than the perfect tomatoes. Many times you can buy these at one-third of the perfect tomato price, making it even more of a bargain.
I do not peel the tomatoes, because I always use organic or at least pesticide-free ones. But if yours aren’t organic you can drop them in boiling water for a couple of minutes after making a small X in the bottom of each with a knife. Once they’re cool enough to handle, the skins will slide right off. Dice and proceed as indicated.
SOY-FREE GLUTEN-FREE
This is the perfect no-fuss meal. Cook them the night before and pack one for lunch, or throw them in the slow cooker in the morning and have them for dinner.
It’s true that you use no water in the slow cooker for this recipe, and no oil is needed to coat the potato. It really is as easy as it seems. You can also cook 1 or 2 potatoes in a 1- to 1 1/2-quart (940 ml to 1.4 L) slow cooker.
INGREDIENTS:
4 large russet potatoes (use organic so you can eat the skin), washed and scrubbed
DIRECTIONS:
Make a few holes in each potato with a fork. Put them in the slow cooker.
Cook on low for 6 to 8 hours. Enjoy your perfectly baked potato.
YIELD: 4 servings
TOTAL PREP TIME: 3 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
This is a great no-fuss treat that’s good for you and your waistline. Once it’s cooked, just squeeze the cloves, or use a knife to get them out from the skins. It’s true you use no water. It really is as easy as it seems.
INGREDIENTS:
4 to 6 heads garlic
DIRECTIONS:
Cut off the top of each garlic head (the pointy side) to expose the cloves. Place in the slow cooker cut side up. Cook on low for 3 to 4 hours. Let cool completely before squeezing the cloves from the skins. Store in the fridge for up to a week.
YIELD: 4 to 6 heads garlic
TOTAL PREP TIME: 1 minute
TOTAL COOKING TIME: 3 to 4 hours
Spread on bread instead of olive oil or nondairy butter; use on pizza and in pastas.
SOY-FREE GLUTEN-FREE
Tired of having to read labels with words on them that have little or nothing to do with food? Make your own barbecue sauce at home. This one is slightly sweet from the rum and orange juice, and seasoned with thyme, allspice, and ginger. It makes a mean barbecue tempeh or tofu sandwich. Freeze the leftovers in ice cube trays, and defrost a cube or two the next time you crave a sandwich.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 onion, minced
2 cloves garlic, minced
1 teaspoon grated ginger
1 can (14 1/2 ounces, or 406 g) tomato sauce
1 can (6 ounces, or 170 g) tomato paste
1/2 cup (120 ml) orange juice
1/2 lime, juiced
1/2 cup (120 ml) rum (amber or dark, if possible)
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (30 ml) agave nectar or maple syrup
3 tablespoons (45 g) brown sugar
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon paprika
Pinch of ground cloves
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat, add the onion, and cook until translucent, 3 to 5 minutes. Add the garlic and cook for about 1 minute more. Transfer to an airtight container and store in the fridge overnight.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 8 to 10 hours. If the sauce is still too thin, turn the slow cooker to high and prop the lid up with the handle of a wooden spoon. This will allow some of the liquid to evaporate. Only keep the amount of sauce you will use in a week in the fridge. Store the rest in the freezer for up to 6 months.
YIELD: 3 to 4 cups (750 to 1,000 g)
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 8 to 10 hours
After the sauce has been cooked, add shredded seitan or tofu. Cook on low for 6 to 8 hours. Serve on toasted buns.
SOY-FREE GLUTEN-FREE
This is not the marmalade to spread on your morning toast, but the sweetness of the cooked onions contrasts nicely with the balsamic vinegar. Use on crostini, on top of pizza, or anywhere else you think it will be appreciated.
INGREDIENTS:
4 large onions
1/2 cup (120 ml) water
1/4 cup (60 ml) balsamic vinegar
2 tablespoons (30 ml) olive oil
2 tablespoons (25 to 30 g) sugar, agave nectar, or maple syrup
1 sprig fresh rosemary
1/2 to 1 teaspoon salt (to taste)
THE NIGHT BEFORE:
Slice the onions and store in an airtight container in the fridge.
IN THE MORNING:
Add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours. Remove and discard the rosemary sprig. Let cool completely before using or storing. Store in the fridge for up to a week or freeze for up to 2 months.
YIELD: 2 to 3 cups (500 to 750 g)
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
Use on pizzas, in pastas, or on hot dogs or veggie burgers. The marmalade can also be used to top bruschetta or on top of spreads such as hummus.
SOY-FREE GLUTEN-FREE
Most people love ketchup and always have it on hand. Try making your own. It’s really easy in the slow cooker because it cooks while you’re away. This recipe has a smoky flavor, but you can make your own signature ketchup by omitting some or all of the spices in the recipe and adding curry powder or roasted garlic instead. You are only as limited as your imagination.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1/2 small onion, minced
2 cloves garlic, minced
1 can (20 ounces, or 560 g) crushed tomatoes (fire-roasted, if possible), drained
2 tablespoons (32 g) tomato paste
1/2 cup (115 g) packed brown sugar
1/2 cup (120 ml) apple cider vinegar (you can use white or rice vinegar instead)
1/2 teaspoon salt (to taste)
1/4 teaspoon chipotle chile powder
1/4 teaspoon allspice
1/4 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat, add the onion, and cook until translucent, 3 to 5 minutes. Add the garlic and cook for about 1 minute more. Transfer to an airtight container and store in the fridge overnight.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 8 to 10 hours. If the ketchup is still too thin, turn the slow cooker to high and prop the lid up with the handle of a wooden spoon. This will allow some of the liquid to evaporate.
YIELD: 2 to 2 1/2 cups (500 to 625 g)
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 8 to 10 hours
• Only keep the amount of ketchup you will use in a week in the fridge. Store the rest in the freezer for up to 6 months.
• You can use Preserve-the-Harvest Diced Tomatoes (page 25) instead of canned crushed tomatoes. Just purée them first, or purée the batch of ketchup after cooking.
SOY-FREE GLUTEN-FREE
Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
INGREDIENTS:
6 large pears, peeled, cored, and chopped
4 large apples (or about 6 medium ones), peeled, cored, and chopped
2 cups (300 g) cubed fresh pumpkin or butternut squash
Juice of 2 lemons
1/2 cup (115 g) packed brown sugar (you can substitute 1/2 cup [120 ml] agave nectar or maple syrup)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS:
Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate. Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.
Purée the mixture in batches using an immersion blender or a countertop blender. Let cool completely.
Transfer to freezer bags or special freezer containers for preserves. Store in the freezer for 3 to 4 months.
YIELD: 6 to 8 cups (1,920 to 2,560 g)
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 8 to 10 hours
Want to make a fast and fancy dessert? Combine about 1 cup (320 g) of the fruit butter with 1 container (12 ounces, 336 g) silken tofu in a food processor. Blend until very smooth, stopping periodically to scrape down the sides. Serve chilled in martini glasses as a mousse, or put in a graham cracker crust for a super easy Thanksgiving pie.
No fresh pumpkin on hand? Use 1 can (15 ounces, or 420 g) pumpkin purée or 2 cups (490 g) Perfect Pumpkin Purée (page 34).
SOY-FREE GLUTEN-FREE
Never worry about a canned pumpkin shortage again. Each fall, pie pumpkins are sprinkled in with the larger jack-o’-lantern pumpkins. Pie pumpkins are smaller and many will even fit in a 1 1/2-quart (1.4 L) slow cooker.
INGREDIENTS:
1 pie pumpkin that will fit in your slow cooker
DIRECTIONS:
Wash the pumpkin, and poke holes in it for the steam to escape. Place it in the slow cooker and cook on low for 6 to 8 hours. When it’s ready, a fork should easily slide through the skin and the flesh.
Let the pumpkin cool until you can touch it without burning yourself. Move it to a cutting board, and slice it in half. Remove the seeds and pumpkin guts. Scrape the flesh into a food processor or blender and purée until smooth.
YIELD: 3 to 6 cups (735 to 1,470 g)
TOTAL PREP TIME: 3 minutes
TOTAL COOKING TIME: 6 to 8 hours
• Use in any recipe that calls for cooked or canned pumpkin in the same portion as called for.
• Freeze in 1 1/2-cup (368 g) portions, so you can thaw the same amount that’s in one 12-ounce (368 g) can.
Pie pumpkins are tastier and meant to be used in cooking because they are fleshier.
SOY-FREE GLUTEN-FREE
This sophisticated version of a holiday favorite is amazingly easy to make. This recipe requires a small 1- or 1 1/2-quart (940 ml or 1.4 L) slow cooker.
INGREDIENTS:
1 bag (12 ounces, or 340 g) fresh cranberries
1/2 cup (120 ml) orange juice
1/2 cup (120 ml) agave nectar or maple syrup
1/4 cup (63 ml) brandy
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients to the slow cooker. Cook on high for 2 1/2 to 3 1/2 hours. After the first hour prop the lid up on the handle of a wooden spoon to allow the sauce to reduce.
YIELD: 1 1/2 to 2 cups (375 to 500 g)
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 2 1/2 to 3 1/2 hours
Use leftovers to top your morning oatmeal, or purée with silken tofu to make a cranberry pudding.
