SOY-FREE GLUTEN-FREEMAPLE-SWEETENED PUMPKIN-SPICED LATTE
SOY-FREE GLUTEN-FREE
Fall comes around and hot drinks start seeming better, or at least as good as, the iced ones. Wake up, throw all the ingredients into the slow cooker, and in 1 1/2 to 2 hours you have piping hot lattes made with the nondairy milk of your choice. Since you made this yourself, you can walk around in your comfy sweater, and feel slightly smug as you watch the leaves fall.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1 to 2 cups (235 to 470 ml) brewed coffee or espresso (use more if you like stronger coffee flavor)
2 cups (470 ml) vanilla-flavored almond milk or nondairy milk mixed with 1 teaspoon vanilla extract
2 to 4 tablespoons (30 to 60 ml) maple syrup (to taste)
3 tablespoons (46 g) pumpkin purée, store-bought or homemade (page 34)
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon nutmeg
DIRECTIONS:
Place all the ingredients in the slow cooker. Whisk to combine. Cook on high for 1 1/2 to 2 hours or on low for 3 hours. (Many small slow cookers have no temperature control, so they cook everything on low.) Stir well before serving because the pumpkin tends to settle at the bottom.
YIELD: 4 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 3 hours on low or 1 1/2 to 2 hours on high
• Serve with whole cinnamon sticks for stirring. The pumpkin tends to sink to the bottom, so this a stylish way to stir it back together.
• If you have the time, purée the pumpkin with the nondairy milk in a blender. This will keep it from separating as much.
SOY-FREE GLUTEN-FREE
This is a variation on a large coffee chain’s syrup. It also goes great in tea, in apple cider, on crêpes, or with the Pear and Cardamom French Toast Casserole on page 197.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1 cup (235 ml) water
3 or 4 whole cinnamon sticks
6 whole cloves
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup (225 g) packed brown sugar, (235 ml) agave nectar, or (235 ml) maple syrup
DIRECTIONS:
Combine the water, cinnamon, cloves, allspice, and nutmeg in the slow cooker. Whisk to combine. Cook on low for 5 to 8 hours. Strain out the cinnamon sticks and spices, stir in the brown sugar, then store in the fridge for 1 to 2 weeks.
YIELD: About 1 cup (235 ml)
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 5 to 8 hours
Add 1 or 2 tablespoons (15 to 30 ml) to a cup of coffee, tea, or hot apple cider.
DO-IT-YOURSELF CHAI CONCENTRATE
SOY-FREE GLUTEN-FREE
I love chai, but it’s getting pricey at coffee shops. It’s well worth stocking up on a few spices to make your own, and it’s super easy, too. This one is exactly the way I like it, but feel free to add more or less of some spices until it resembles your favorite. If you like a licorice flavor, add one star anise–it creates a big flavor.
INGREDIENTS:
6 cups (1,410 ml) water
5 slices fresh ginger
7 whole cinnamon sticks
10 whole cloves
10 whole peppercorns
8 whole allspice berries
1/4 teaspoon cardamom seeds
10 tea bags (black, green, or roobios)
1/2 to 1 cup (120 to 235 ml) agave nectar or maple syrup (optional)
DIRECTIONS:
Combine the water and spices in the slow cooker. Cook on low for 8 to 10 hours.
Add the tea bags to the slow cooker and turn up to high. Let steep for 5 to 10 minutes, depending on how concentrated you want the flavor to be. Remove the tea bags and add the agave.
Remove the cinnamon sticks. Pour into a pitcher while straining out the spices through a piece of cheesecloth placed in a funnel. Store in the fridge for 1 to 2 weeks.
YIELD: About 6 cup (1,410 ml)
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 5 to 8 hours
Add 1/2 to 1 cup (120 to 235 ml) of the concentrate to an equal amount nondairy milk. It’s great hot or iced!
You can put the spices in a muslin, reusable tea bag, if you have one, and you won’t have to strain it later.
PICK-YOUR-PLEASURE BREAKFAST RICE PUDDING
SOY-FREE* GLUTEN-FREE
As much as I love my oatmeal, sometimes I need a change of pace. Nutritious brown rice cooks down into a creamy, sweet breakfast that’s perfect to take to work in a thermos. Change out the flavorings and fruit to match your favorites. The combinations are endless! My favorite is vanilla extract with raisins.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (85 g) short- or long-grain brown rice
1 cup (235 ml) vanilla-flavored or plain nondairy milk (*use almond, hemp, rice, etc.)
1 cup (235 ml) water
1/2 teaspoon vanilla, almond, or orange extract
1/2 cup (60 g) dried cranberries or raisins** or chopped fresh apple or other fruit
2 tablespoons (30 g or ml) brown sugar, agave nectar, stevia, or maple syrup (or to taste)
**Some dried cranberries and raisins contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk.
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the rice, milk, water, extract, dried fruit (if using fresh, you can add it at the end), and brown sugar in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the mixture and add more sweetener or liquid if needed. Top with fresh fruit if using.
YIELD: 2 large servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
Quinoa is a nice change of pace from plain old oatmeal. And did you know that quinoa is not a grain, but a seed? Plus, it’s a complete protein, so it’s a perfect way to start your day.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (86 g) quinoa
2 1/2 cups (588 ml) vanilla-flavored almond milk, plus more as needed
1/4 cup (30 g) dried cranberries*
1/2 cup (123 g) unsweetened applesauce*
1/2 teaspoon vanilla extract (or scrape 1/4 teaspoon vanilla paste from a split whole vanilla bean)
1/8 teaspoon stevia (optional)
Slivered almonds, for serving
*Some dried cranberries and applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk.
THE NIGHT BEFORE:
Rinse the quinoa in a mesh strainer to remove the bitter coating. Oil the crock of your slow cooker. Combine the quinoa, millk, cranberries, applesauce, vanilla, and stevia in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the quinoa, and taste and adjust the seasonings, or add more liquid. Top with the slivered almonds.
YIELD: 2 large servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
Try switching out different flavors of apple or pear sauce, or using fruit butters or purées.
PEACH ALMOND BREAKFAST POLENTA
SOY-FREE* GLUTEN-FREE**
Move over, cream of wheat, it’s time to add polenta on the breakfast menu. This recipe has a similar consistency to cream of wheat. Try it the way I’ve written it (with almond meal and peaches), then make up your own variations. Try cooking up pear and ginger polenta or berries and basil polenta to take advantage of the freshest fruit of the season.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (70 g) polenta (**use gluten-free)
2 cups (470 ml) vanilla-flavored nondairy milk (*coconut, almond, rice, etc.)
1/4 cup (25 g) almond meal
1/4 cup (60 g) applesauce†
1/4 teaspoon almond extract 2 sprigs thyme (optional)
2 large peaches, peeled, cored, and chopped
2 to 4 tablespoons (30 to 60 ml) agave nectar or maple syrup
Minced thyme, for topping (optional)
† Some applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk.
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the polenta, milk, almond meal, applesauce, almond extract, thyme sprigs, and peaches in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Remove the thyme sprigs. Stir the polenta and add the agave to taste. The amount of sweetener needed will vary with how sweet the peaches are. Top with extra minced thyme.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
Grits are a staple in any Southern household. Everyone has his or her favorite variation. If you haven’t tried grits before, don’t be scared. They are very similar to polenta (in fact, the yellow ones are polenta).
Serve this at a brunch with an assortment of toppings, such as vegan bacon crumbles, vegan cheddar cheese, spicy pickled peppers, and roasted garlic. Everyone loves mix-ins.
INGREDIENTS:
1 cup (140 g) white or yellow grits
5 cups (1,175 ml) water
2 tablespoons (28 g) nondairy butter or 2 tablespoons (30 ml) olive oil
Salt and pepper, to taste
Shredded vegan cheddar cheese (optional)
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the grits, water, butter, and salt and pepper in the slow cooker. Add more water if you will cook it longer the 8 hours or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.
IN THE MORNING:
Taste and adjust the seasonings. Top with the cheese.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 10 hours
Contrary to popular belief, grits aren’t just used in the South. If you are in an area where you can’t easily buy grits, look for yellow polenta. Often they will be sub-labeled as corn grits.
SOY-FREE* GLUTEN-FREE**
Oatmeal is underestimated in my opinion. It is full of nutrition, inexpensive, and as versatile as your imagination. Give it a little extra respect and feature it at your next brunch. Keep it warm in your slow cooker and add water as necessary to keep it loose. Set out a buffet of toppings, including fresh fruit, maple syrup, vanilla-flavored nondairy milk, chocolate shavings, toasted nuts, and dried fruit. It makes for a beautiful table and will satisfy your guests’ appetites.
INGREDIENTS:
1 cup (80 g) steel-cut oats (**use gluten-free)
5 cups (1,175 ml) water
Vanilla-flavored nondairy milk (*use almond, rice, hemp, etc.), for serving
Fresh fruit or your favorite topping, for serving
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Add the oats and water to the slow cooker. Add more water if you will cook it longer than 8 hours or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.
IN THE MORNING:
Stir the oatmeal to get a consistent texture. Serve in bowls topped with milk and fresh fruit.
YIELD: 6 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 10 hours
SOY-FREE GLUTEN-FREE*
I am addicted to winter squash. This oatmeal gets a nutritional boost from the pumpkin, but still tastes like dessert for breakfast!
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (40 g) steel-cut oats (*use gluten-free)
2 cups (470 ml) unsweetened vanilla-flavored almond milk
1/2 cup (125 g) pumpkin purée, store-bought or homemade (page 37)
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch of ground cloves
Brown sugar, for serving
Chopped pecans, for serving
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal to get a consistent texture. Serve in bowls topped with brown sugar and pecans.
YIELD: 2 large servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
CARROT CAKE AND ZUCCHINI BREAD OATMEAL
SOY-FREE* GLUTEN-FREE**
This oatmeal is chock-full of veggies and takes elements from carrot cake and zucchini bread. If you’re trying to get rid of your zucchini surplus, or just sneak in some veggies on the kids, this is the oatmeal for you. You can use only carrots, or only zucchini, but the combination is my favorite.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (40 g) steel-cut oats (**use gluten-free)
1 1/2 cups (355 ml) vanilla-flavored nondairy milk (*use coconut, almond, rice, etc.)
1 small carrot, grated
1/4 small zucchini, grated
Pinch of salt
Pinch of nutmeg
Pinch of ground cloves
1/2 teaspoon cinnamon
2 tablespoons (30 g or ml) brown sugar or maple syrup
1/4 cup (28 g) chopped pecans
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the oats, milk, carrot, zucchini, salt, nutmeg, cloves, cinnamon, and brown sugar in the slow cooker. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. Top with the chopped pecans.
YIELD: 2 large servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
If you have picky eaters, you may want to peel the zucchini to get rid of any green specks they might notice.
BE-MY-VALENTINE CHOCOLATE OATMEAL
SOY-FREE GLUTEN-FREE*
For Valentine’s Day I wasn’t sure what to get my other half. We were avoiding white sugar, so no chocolate hearts for us. I got creative and made us bowls of chocolate oatmeal. It tasted divine!
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
1/2 cup (40 g) steel-cut oats (*use gluten-free)
2 cups (470 ml) water
2 tablespoons (16 g) unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon stevia (to taste)
1/2 cup (120 ml) unsweetened vanilla-flavored almond milk
1 tablespoon (15 ml) agave nectar (optional)
THE NIGHT BEFORE:
Oil the crock of your slow cooker. Combine the oats, water, cocoa, vanilla, and stevia in the slow cooker. If you haven’t used stevia before, you may want to start with 1/8 teaspoon and add more later. Stevia gets bitter as soon as you add too much. Cook on low for 6 to 8 hours.
IN THE MORNING:
Stir the oatmeal and add the almond milk. Now you’re ready to have some chocolate for breakfast! If you need an extra kick of sweet, go ahead and add the agave nectar.
YIELD: 2 large servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
GLUTEN-FREE OIL-FREE
Scrambled tofu doesn’t take long to make on the stove top, so you may be wondering why it’s in a slow cooker book. Imagine waking up in the morning and having breakfast waiting for you. That’s the real reason to make this dish in the slow cooker. Vary the veggies with onions, broccoli, and carrots for a change of pace.
INGREDIENTS:
1 package (15 ounces, or 420 g) tofu, drained and crumbled
1/2 to 1 cup (120 to 235 ml) water
1 clove garlic, minced
1/2 bell pepper, chopped
1 teaspoon turmeric
1/2 teaspoon chili powder
Dash of liquid smoke (optional)
Dash of hot pepper sauce (optional)
Salt and pepper, to taste
Fresh herbs of choice, minced, for topping (optional)
Salsa, for topping (optional)
THE NIGHT BEFORE:
Combine the tofu, water, garlic, bell pepper, turmeric, chili powder, liquid smoke, and hot sauce in the slow cooker. Add more water if you will cook it longer than 8 hours or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.
IN THE MORNING:
Drain any excess water from the mixture. Season with salt and pepper and top with fresh herbs or salsa.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 10 hours
WEEKEND TOFU AND HASH BROWN BREAKFAST CASSEROLE
GLUTEN-FREE
This is a breakfast worth waiting for. Go do some yard work, take a walk, or just relax while your breakfast is cooking: cheesy potatoes covered with a light tofu custard.
INGREDIENTS:
1 package (16 ounces, or 454 g) frozen hash browns (no oil added, if possible)
1/2 cup (58 g) shredded vegan cheddar cheese
1 package (12 ounces, or 340 g) silken tofu
1/2 cup (120 ml) plain coconut creamer or other nondairy creamer or milk
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1/4 teaspoon turmeric
1/8 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper
Paprika, for sprinkling
DIRECTIONS:
Oil the crock of your slow cooker. Spread the frozen hash browns over the bottom of the slow cooker, then sprinkle the shredded cheese over them.
Place the tofu, creamer, bouillon, turmeric, garlic powder, and salt in a blender and blend until smooth. Pour the mixture over the hash browns. Sprinkle with freshly ground pepper and paprika.
Cook on high for 1 1/2 to 2 hours. The custard will set up when done, but it will still be a little jiggly in the middle.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
PEAR AND CARDAMOM FRENCH TOAST CASSEROLE
This is similar to bread pudding in texture, but the sausage and fruit add a breakfasty twist. Wake up and throw this together in the slow cooker. You’ll have time to take a walk or read the paper while it cooks. It’s a perfect weekend treat.
INGREDIENTS:
4 links vegan breakfast sausages or 1 to 2 cups (110 to 220 g) crumbled precooked Apple Sage Sausage (page 23)
3 medium-size pears
Juice of 1/2 lemon
1/2 loaf whole wheat bread, cubed (approximately 6 cups [300 g])
2 cups (470 ml) nondairy milk (plain, unsweetened, or vanilla-flavored)
3 tablespoons (45 g) unsweetened applesauce (see note)
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
Maple syrup, for serving
THE NIGHT BEFORE:
If you are using link sausages, cut them into half-moons. Cook the sausage in a nonstick skillet until done, 10 to 12 minutes. Peel and core the pears, then chop. Pour the lemon juice over the pears to minimize browning. Store the pears and sausage in an airtight container in the fridge. Store the cubed bread in a resealable bag.
IN THE MORNING:
Oil the crock of your slow cooker. Add the milk, apple-sauce, cardamom, and cinnamon and stir to combine. Place the bread pears, and sausage on top, then press down into the wet mixture.
Cook on high for 1 1/2 to 2 hours. After 1 hour, press the bread into the wet mixture again to help it cook more thoroughly. Serve drizzled with maple syrup.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
Some applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contains it, cook with water instead of nondairy milk.
SOY-FREE GLUTEN-FREE*
Tired of burning granola when you make it in the oven? Making it in the slow cooker helps cook it just right. You still need to be around for a few hours to stir it, so it’s perfect for a day when you are cooking other staples.
INGREDIENTS:
4 cups (320 g) rolled oats or multigrain rolled cereal (*use gluten-free)
1 cup (110 g) chopped pecans
3 tablespoons (21 g) ground flaxseed
1/4 cup (60 ml) maple syrup or agave nectar mixed with 1 teaspoon maple extract
1/4 cup (60 ml) olive oil
1 teaspoon vanilla extract
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients to the slow cooker and stir to combine. Cook on high, uncovered, for 3 to 4 hours, or until the oats are no longer soft and are a golden brown.
Stir every 15 to 20 minutes. You will need to stir every 10 minutes during the last hour. Let cool before storing or the condensation will make your granola soggy.
It’s important to note that you cook this uncovered. I tried cooking it vented and it took longer than I was willing to wait. Uncovered, it cooks more quickly and is even easier to stir!
YIELD: 8 to 10 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 3 to 4 hours
MIXED BERRY AND ALMOND GRANOLA
SOY-FREE GLUTEN-FREE*
I love to add sweet, crunchy granola to nondairy yogurt or ice cream. I even eat it plain by the handfuls when I can’t be bothered to fix myself a proper breakfast. Use your favorite dried berries or raisins in this recipe.
INGREDIENTS:
3 cups (240 g) rolled oats (*use gluten-free)
1/2 cup (55 g) slivered almonds
1/2 cup (60 g) dried berry blend
3 tablespoons (21 g) ground flaxseed
1/4 cup (60 ml) agave nectar
1/4 cup (60 ml) olive oil
1 teaspoon almond or vanilla extract
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients to the slow cooker and stir to combine. Cook on high, uncovered, for 3 to 4 hours, or until the oats are no longer soft and are a golden brown.
Stir every 15 to 20 minutes. You will need to stir every 10 minutes for the last hour. Let cool before storing or the condensation will make your granola soggy.
It’s important to note that you cook this uncovered. I tried cooking it vented and it took longer than I was willing to wait. Uncovered, it cooks more quickly and is even easier to stir!
YIELD: 8 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 3 to 4 hours
