CHAPTER 12

Vegan

Slice and eat as a side dish or use in any recipe that calls for cooked beets.

INGREDIENTS | SERVES 8

2 pounds whole beets, stems and leaves removed

2 tablespoons lemon juice

¼ cup balsamic vinegar

Place the beets in the bottom of a 4-quart slow cooker. Pour the lemon juice and vinegar over the top. Cook for 2 hours on low or until they are easily pierced with a fork.
Remove from the slow cooker. Allow to cool slightly. Wrap a beet in a paper towel and rub it to remove the skin. Repeat for the remaining beets.

Easy Pickled Beets

Slice 1 pound roasted beets. Place in a small saucepan and add ½ cup sugar, ½ cup white distilled vinegar, ¼ teaspoon cinnamon, and ½ small onion, sliced. Bring to a boil. Cool, and store in an airtight container overnight before serving.

Soy Almonds

These slightly spicy almonds are a wonderful alternative to plain or sweetened almonds. Try them in a salad.

INGREDIENTS | SERVES 15

2 cups whole almonds

2 tablespoons low-sodium soy sauce or tamari

½ teaspoon sesame oil

1 teaspoon Chinese five-spice powder

Place all ingredients into a 4-quart oval slow cooker. Stir.
Cook for 15 minutes on high, uncovered. Reduce heat to low and continue to cook, uncovered, for 1 hour on low, stirring occasionally, or until the almonds are dry.

Blackberry Jam

This easy low-sugar jam does not need to be canned; it will keep up to a month in the refrigerator.

INGREDIENTS | SERVES 20

3 cups fresh blackberries

1¾ ounces low-sugar / no-sugar pectin

½ cup sugar

¾ cup water

Place all ingredients in a 2-quart slow cooker. Stir.
Cook on high, uncovered, for 5 hours. Pour into an airtight container.
Refrigerate overnight before using.

Marinara Sauce

This classic sauce is delicious over spaghetti or in Lasagna with Spinach

INGREDIENTS | SERVES 8

1 tablespoon olive oil

1 large onion, diced

2 cloves garlic, minced

1 tablespoon minced fresh basil

1 tablespoon minced fresh Italian parsley

1 stalk celery, diced

28 ounces canned whole tomatoes in purée

28 ounces canned crushed tomatoes

15 ounces diced tomatoes in juice

Heat the olive oil in a medium nonstick skillet. Sauté the onions and garlic until the onion is soft, about 3 minutes.
Add the onions and garlic to a 6-quart slow cooker. Add the herbs, celery, and tomatoes. Stir to distribute the spices. Cook on low for 10–12 hours.

White Bean Cassoulet

The longer you cook this cassoulet, the creamier it gets.

INGREDIENTS | SERVES 8

1 pound dried cannellini beans

2 cups boiling water

1 ounce dried porcini mushrooms

2 leeks, sliced

1 teaspoon canola oil

2 parsnips, diced

2 carrots, diced

2 stalks celery, diced

½ teaspoon ground fennel

1 teaspoon crushed rosemary

1 teaspoon dried chervil

1/8 teaspoon cloves

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups Roasted Vegetable Stock

The night before making the soup, place the beans in a 4-quart slow cooker. Fill with water to 1″ below the top of the insert. Soak overnight.
Drain the beans and return them to the slow cooker. Pour the boiling water over the dried mushrooms in a heat-proof bowl and soak for 15 minutes. Slice only the white and light green parts of the leek into ¼″ rounds. Cut the rounds in half.
Heat the oil in a nonstick skillet. Add the parsnip, carrots, celery, and leeks. Sauté for 1 minute, just until the color of the vegetables brightens. Add to the slow cooker along with the spices. Add the mushrooms, their soaking liquid, and the stock. Stir.
Cook on low for 8–10 hours.

Stuffed Peppers

Try a mixture of green, red, orange, and yellow peppers for this dish.

INGREDIENTS | SERVES 4

4 large bell peppers

½ teaspoon ground chipotle pepper

¼ teaspoon hot Mexican chili powder

¼ teaspoon freshly ground black pepper

1/8 teaspoon salt

15 ounces canned fire-roasted diced tomatoes with garlic

1 cup cooked long-grain rice

1½ cups broccoli florets

¼ cup diced onion

½ cup water

Cut the tops off of each pepper to form a cap. Remove the seeds from the cap. Remove the seeds and most of the ribs inside the pepper. Place the peppers open-side up in an oval 4- or 6-quart slow cooker.
In a medium bowl, mix the spices, tomatoes, rice, broccoli, and onions. Spoon the mixture into each pepper until they are filled to the top. Replace the cap. Pour the water into the bottom of the slow cooker insert.
Cook on low for 6 hours.

Palak Tofu

Palak tofu is a fresh-tasting, protein-rich Indian dish that is only slightly spicy.

INGREDIENTS | SERVES 4

14 ounces extra-firm tofu

1 tablespoon canola oil

1 teaspoon cumin seeds

2 cloves garlic, minced

2 jalapeños, minced

¾ pound red skin potatoes, diced

½ teaspoon ground ginger

¾ teaspoon garam masala

1 pound frozen cut-leaf spinach

¼ cup fresh cilantro

Cut the tofu into ½″ cubes. Set aside.
Heat the oil in a nonstick skillet. Sauté the cumin seeds for 1 minute, then add the garlic and jalapeños. Sauté until fragrant, then add the tofu and potatoes. Sauté for 3 minutes. Add the ginger, garam masala, frozen spinach, and cilantro. Sauté 1 minute.
Pour the mixture into a 4-quart slow cooker and cook for 4 hours on low.

Korean-Style Hot Pot

Serve this hot and spicy main dish with sides of steamed rice and kimchi.

INGREDIENTS | SERVES 8

3 bunches baby bok choy

8 cups water

8 ounces sliced crimini mushrooms

12 ounces extra-firm tofu, cubed

3 cloves garlic, thinly sliced

¼ teaspoon sesame oil

1 tablespoon crushed red pepper flakes

7 ounces enoki mushrooms

Remove the leaves of the baby bok choy. Wash thoroughly. Place them whole in a 4-quart slow cooker. Add the water, crimini mushrooms, tofu, garlic, sesame oil, and crushed red pepper. Stir.
Cook on low for 8 hours. Add the enoki mushrooms and stir. Cook an additional ½ hour before serving.

Stuffed Eggplant

This easy vegan dish is a complete meal in itself.

INGREDIENTS | SERVES 2

1 1-pound eggplant

½ teaspoon olive oil

2 tablespoons minced red onion

1 clove garlic, minced

1/3 cup cooked rice

1 tablespoon fresh parsley

¼ cup corn kernels

¼ cup diced crimini mushrooms

15 ounces canned diced tomatoes with onions and garlic

Preheat oven to 375°F. Slice the eggplant in 2 equal halves, lengthwise. Use an ice cream scoop to take out the seeds. Place on a baking sheet, skin-side down. Bake for 8 minutes. Allow to cool slightly.
Heat the oil in a small skillet. Sauté the onions and garlic until softened.
In a medium bowl, stir the onions, garlic, rice, parsley, corn, and mushrooms. Divide evenly among the wells in the eggplant.
Pour the tomatoes onto the bottom of an oval 4- or 6-quart slow cooker. Place the eggplant halves side by side. Cook on low for 3 hours.
Remove the eggplants and plate. Drizzle with tomato sauce.

Green Chile and Hominy Stew

Three green chiles make up with spicy yet comforting stew.

INGREDIENTS | SERVES 6

1 teaspoon canola oil

2 cubanelle peppers, diced

4 ounces canned diced green peppers

2 jalapeños, diced

1 onion, diced

4 cloves garlic, minced

3¾ cups water

24 ounces canned hominy

¼ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon ground jalapeño

3 zucchini, diced

Heat the oil in a nonstick pan. Sauté the cubanelle peppers, canned green peppers, jalapeños, onions, and garlic until fragrant.
Add the mixture to a 4-quart slow cooker. Add the water, hominy, salt, pepper, and ground jalapeño. Stir. Cook on low for 7 hours.
Add the zucchini and cook on high for 1 hour. Stir prior to serving.

Hoppin' John

Hoppin' John is traditionally eaten on New Year's Day. Eating it as the first meal of the day is supposed to ensure health and prosperity for the coming year.

INGREDIENTS | SERVES 8

1 cup dried black-eyed peas, rehydrated

¾ cup water or Roasted Vegetable Stock

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

3 cups diced mustard or collard greens

14 ounces canned tomatoes

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1 teaspoon dried oregano

Place all ingredients into a 4-quart slow cooker. Stir. Cook on high for 5 hours.

Quick Prep for Black-Eyed Peas

Place in a large stockpot. Cover completely with water, and bring to a boil. Boil 2 minutes, reduce heat, and simmer for 1 hour.

Miso Soup with Tofu and Wakame

Traditionally, miso is never heated to boiling while making soup, making it a perfect dish to make in the slow cooker. Adding tofu and wakame seaweed makes it a complete meal.

INGREDIENTS | SERVES 6

2 quarts water

3–4 tablespoons white miso paste

12 ounces extra-firm tofu, diced

1 cup broken, dried wakame seaweed

1 bunch green onions, diced

Pour the water into a 4-quart slow cooker. Whisk in the miso paste until it is fully dissolved. Add the tofu. Cook on low for up to 8 hours.
Add the seaweed and green onion. Cook for 15 minutes on high. Stir before serving.