CHAPTER 8
Sides
I love using my slow cooker for side dishes. It’s especially handy when you have an elaborate holiday dinner. Not only will it free up the stove for other dishes, but it will also keep food warm until you can get everyone to sit down to eat.
Making side dishes in slow cookers also makes quick work of setting up a buffet. It’s a great reason to have more than one slow cooker on hand.
You can cook most veggies in the slow cooker, but make sure you don’t overcook delicate ones, such as asparagus, broccoli, and the like. Root vegetables can cook much longer.
CREAMED CORN
with TRUFFLE OIL
You can double or triple the recipe and use a larger slow cooker if you like.
Truffle oil is expensive, but a small bottle will last a long time. You can make this recipe without the truffle oil and it will still taste really good. But the truffle oil takes it to a whole other ethereal level, and smells as wonderful as it tastes. You can always drop hints that you’d like some around your birthday like I do!
GLUTEN-FREE OPTION* 
SOY-FREE OPTION**
1 package (16 ounces, or 454 g) frozen corn kernels
1/2 cup (120 ml) plain or unsweetened nondairy milk
1/2 teaspoon salt (or to taste)
Pepper, to taste
1 tablespoon (8 g) cornstarch dissolved in 1 tablespoon (15 ml) warm water
1 tablespoon (15 ml) truffle oil
Oil the crock of your slow cooker. Combine the corn, milk, salt, and pepper in the slow cooker. Cook on high for 1 to 11/2 hours, stirring every 30 minutes, or until the corn is heated through.
Add the cornstarch mixture and truffle oil and stir to combine. It should thicken up quickly. If not, cook for another 10 to 15 minutes.
YIELD: 2 servings
EQUIPMENT: 11/2- to 2-quart slow cooker
COOKING TIME: 11/2 to 21/2 hours on high
◁ SWEET HERBED BEETS
You can double or triple the recipe and use a larger slow cooker if you like.
I love beets and I always have. To me they are sweet, tasty treats. My other half says they taste like dirt to her, but they just taste nice and earthy to me. The mint complements the natural sweetness of the beets.
GLUTEN-FREE SOY-FREE 
NO OIL ADDED
4 beets
1/2 cup (120 ml) water
2 sprigs fresh thyme or 2 teaspoons dried
1 teaspoon crushed mint leaves (fresh or dried)
Salt, to taste
THE NIGHT BEFORE: Peel and dice the beets. Make sure you’re not wearing your favorite clothes, because the beet juice will stain. Store in an airtight container in the fridge.
IN THE MORNING: Combine all the ingredients in your small slow cooker. Cook on low for 7 to 9 hours. Remove and discard the thyme sprigs and taste and adjust the seasonings.
YIELD: 4 servings
EQUIPMENT: 11/2- to 2-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ CREAMY SCALLOPED POTATOES
Creamy, garlicky potatoes are a favorite anytime, but it’s a great dish to bring to a holiday dinner. It’s also a great side for Atomic Tofu Pecan Loaf.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
SAUCE INGREDIENTS:
1 cup (135 g) cashews
1/4 cup (24 g) nutritional yeast
5 cloves garlic
2 cups (475 ml) unsweetened nondairy milk
1/2 to 1 teaspoon salt (to taste)
1/2 teaspoon onion powder
2 pounds (910 g) potatoes, peeled (if not organic)
THE NIGHT BEFORE: To make the sauce: In a food processor or blender combine the sauce ingredients. Blend until smooth and creamy. Store in an airtight container in the fridge.
Thinly slice the potatoes and place in a bowl of cold water (to prevent discoloration). Cover and refrigerate.
IN THE MORNING: Oil the crock of your slow cooker *or line with parchment paper. Pour one-third of the sauce on the bottom of the crock. Place half of the potatoes on top, then pour on another one-third of the sauce and repeat the layers one more time, ending with the sauce. Cook on low for 7 to 9 hours.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
ASIAN GREENS
Greens are the perfect veggie to eat in the winter. Some people can’t deal with the bitterness, and the Asian flavors really help mask it. Getting my other half to eat them was a true feat, one that could have only been done with soy sauce and sesame oil. Mix and match different kinds of greens, such as collards, kale, turnip greens, beet greens, and Swiss chard, to find your perfect blend.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED***
1 bunch greens
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon (15 ml) soy sauce (*use gluten-free or ** coconut aminos)
1 teaspoon rice wine vinegar
BEFORE SERVING INGREDIENTS
1 tablespoon (15 ml) sesame oil or chili sesame oil (*** leave out)
THE NIGHT BEFORE: Wash and cut up the greens. Combine with the garlic and ginger and store in an airtight container in the fridge.
IN THE MORNING: Oil the crock of your slow cooker. Add the greens, garlic, ginger, soy sauce, and vinegar. Cook on low for 7 to 9 hours. Drizzle each serving with sesame oil, or use chili oil for more of a kick.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
SUPER-SIMPLE ROASTED VEGGIES
No matter what size slow cooker you have, you can double or halve this recipe to fit it perfectly.
GLUTEN-FREE SOY-FREE
1 medium-size head cauliflower, broken into florets
16 Brussels sprouts
16 baby carrots
16 pearl onions
1/4 cup (60 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
1 to 2 tablespoons (15 to 30 ml) olive oil
2 sprigs fresh thyme or 2 teaspoons dried
1 sprig fresh rosemary or 1 teaspoon dried
1 teaspoon rubbed sage
Salt and pepper, to taste
Oil the crock of your slow cooker *or line with parchment paper. Combine all the ingredients in the slow cooker. Cook on low for 4 to 5 hours, or until the veggies are tender. Taste and adjust the seasonings before serving.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 4 to 5 hours on low
◁ CURRIED ROAST CAULIFLOWER
A whole head of cauliflower with a baked-on curry paste makes this recipe into a showstopper! Serve with the Tofu Masala shown here or the dal shown here and steamed rice for an impressive dinner.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
1 large head of cauliflower, leaves and stem removed
CURRY PASTE INGREDIENTS
1/4 cup (60 ml) mild oil or *aquafaba
2 teaspoons (6 g) grated ginger
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground chili such as cayenne (to taste)
1/4 teaspoon dry mustard powder
Oil your crock* or line with parchment paper. Place in the prepared cauliflower. Note: if your cauliflower doesn’t fit in your slow cooker, you can break it into large pieces.
Mix together all the curry paste ingredients and pour over the cauliflower. Cook on low 7 to 9 hours or on high for 4 hours.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ BALSAMIC BRUSSELS SPROUTS
I am a Brussels sprouts lover, and I’m not ashamed to admit it. This is an easy side dish that you can throw in a 1- to 11/2-quart (0.9 to 1.4 L) slow cooker while you are making dinner, or better yet, while you relax before dinner!
GLUTEN-FREE SOY-FREE NO OIL ADDED
8 ounces (225 g) Brussels sprouts
1 tablespoon (14 ml) balsamic vinegar
2 tablespoons (30 ml) red wine or an extra 1 tablespoon (15 ml) balsamic
4 sprigs fresh thyme or 1 teaspoon dried
1/2 teaspoon agave nectar or maple syrup
1/2 cup (120 ml) water
Salt and pepper, to taste
THE NIGHT BEFORE: Cut the Brussels sprouts into quarters and store in an airtight container in the fridge.
2 hours before you want to eat: Combine all the ingredients in the slow cooker. Cook on high for 2 hours. Remove and discard the thyme sprigs. Taste and adjust the seasonings.
YIELD: 4 servings
EQUIPMENT: 11/2- to 2-quart slow cooker
COOKING TIME: 2 hours on high or 4 hours on low
SOUTHERN-STYLE GREEN BEANS
In the southern United States, they have a thing called a vegetable plate. Vegans, don’t let it fool you. Almost all veggies in the South are traditionally cooked with pork fat. There is nothing less vegan-friendly. But these beans are especially for vegans and get their traditional smoked flavor from liquid smoke. You can easily double this recipe for a holiday side dish.
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 pound (454 g) fresh or frozen green beans, ends cut off
1/2 cup (120 ml) water
1 teaspoon liquid smoke
1/2 to 1 teaspoon Cajun seasoning
Salt and pepper, to taste
Oil the crock of your slow cooker and add all the ingredients. Cook on high for 11/2 to 2 hours. Taste and adjust the seasonings.
YIELD: 4 servings
EQUIPMENT: 4- to 6-quart slow cooker
COOKING TIME: 11/2 to 21/2 hours on high
VODKA and DILL-GLAZED BABY CARROTS
You can double or triple the recipe and use a larger slow cooker if you like.
Sometimes you need a side dish with a little zip. The vodka, bouillon, and dill cook down into a tasty sauce that isn’t plain or overpowering. It’s just right.
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 pound (454 g) baby carrots
1/2 cup (120 ml) water
2 tablespoons (30 ml) vodka
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
2 teaspoons dill
Salt and pepper, to taste
Oil the crock of your slow cooker and add all the ingredients. Cook on low for 7 to 9 hours. Taste and adjust the seasonings.
YIELD: 4 servings
EQUIPMENT: 11/2- to 2-quart slow cooker
COOKING TIME: 7 to 9 hours on low
SLOW-COOKED APPLE
and SAUSAGE STUFFING
This is a perfect side dish to bring to an omnivore holiday dinner. It helps me avoid the hidden meat that could be lurking in other stuffings.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED OPTION***
2 tablespoons (30 ml) olive oil ***or water sauté
1 small onion, minced
2 cloves garlic, minced
4 stalks celery, minced
2 apples, peeled, cored, and chopped
1 package (10 ounces, or 280 g) organic stuffing or diced stale bread (*use gluten-free)
2 cups (470 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
1/2 pound (225 g) vegan sausage crumbles, cooked, or **Apple Sage Sausage
Salt, to taste
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and celery and sauté for 3 to 4 minutes longer, until the celery is soft. Oil the crock of your slow cooker ***or line with parchment paper. Combine the sautéed vegetables with the remaining ingredients in the slow cooker. Cook on high for 2 to 3 hours with the lid propped up on the handle of a wooden spoon, stirring every 20 to 30 minutes.
YIELD: 8 servings
EQUIPMENT: 4- to 6-quart slow cooker
COOKING TIME: 2 to 3 hours on low
SPANISH QUINOA
Spanish rice was one of my favorite side dishes growing up. This recipe uses quinoa instead of rice. It’s a nice change of pace and just as tasty.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
2 tablespoons (30 ml) olive oil (*omit for no oil added)
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, cored and chopped
3 cups (705 g) water
11/2 cups (260 g) quinoa
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
2 tablespoons (32 g) tomato paste
1 teaspoon salt
1/2 teaspoon chili powder
Heat the oil (* or water sauté for no oil added) in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and bell pepper and sauté until the pepper is soft, 3 to 5 minutes.
Combine the sautéed veggies, water, quinoa, bouillon, tomato paste, salt, and chili powder in the slow cooker. Stir until the tomato paste and bouillon are mixed in the liquid. Cook on high for 11/2 to 2 hours, until the quinoa has unfurled. Taste and adjust the seasonings.
YIELD: 8 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 11/2 to 2 hours on high
BEYOND-EASY NOT BAKED POTATOES
Baked potatoes are filling, full of nutrition, and one of my favorite comfort foods! You can cook up some on the spot or cook a batch ahead of time. Eat it as is or serve a stew or chili over it. 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 11/2-quart (940 ml to 1.4 L) slow cooker.
GLUTEN-FREE SOY-FREE NO OIL ADDED
4 whole “baking” potatoes, washed well
Make a few holes in each potato with a fork. Put them in the slow cooker.
Cook on low for 7 to 9 hours. Enjoy your perfectly baked potato.
MORE POTATO IDEAS:
• Bake the potatoes, then mash them for the perfect side to any dish. Just put into a bowl, and mash with nondairy milk and nondairy butter. Super simple!
• Try cooking some sweet potatoes using the same method. Serve topped with a little brown sugar and cinnamon for a surprise dessert.
• Top with leftover stew or beans to make a hearty meal.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
NOT BAKED BEANS
These baked beans have a deep molasses flavor with tang from the apple cider vinegar and mustard. You can also use pinto beans or navy beans in place of Great Northern beans
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 pound (454 g) dry Great Northern beans, soaked overnight
4 cups (940 ml) water for cooking
1/2 cup blackstrap molasses
1/4 cup (60 g) brown sugar
1 tablespoon (15 g) whole-grain Dijon mustard
2 tablespoons (28 ml) apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/2 teaspoon smoked paprika
BEFORE SERVING INGREDIENTS
2 tablespoons (32 g) tomato paste
Salt, to taste
THE NIGHT BEFORE: Add the dry beans to a large bowl and fill with water until it’s about 4 inches (10 cm) over the beans.
IN THE MORNING: the beans and add them to your slow cooker with the blackstrap molasses, brown sugar, mustard, apple cider vinegar, garlic powder, onion powder, thyme, liquid smoke, mustard powder, and smoked paprika. Cook on low 7 to 9 hours.
30 MINUTES BEFORE SERVING: Stir in the tomato paste, and add salt to taste. You can also adjust any of the other seasonings to suit your tastes.
Have leftovers? These freeze great!
YIELD:10 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours
HOLIDAY SWEET POTATO CASSEROLE
Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow that are sometimes included. You could add vegan versions of both if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!
GLUTEN-FREE OPTION* SOY-FREE
TOPPING INGREDIENTS
2 tablespoons (28 g) nondairy butter
3 tablespoons (45 ml) olive oil
3/4 cup (170 g) packed brown sugar
1/4 cup (30 g) whole-wheat flour (*use gluten-free baking mix)
3 tablespoons (45 ml) nondairy milk or water
8 large sweet potatoes, peeled and cut into chunks
1/2 cup (55 g) chopped pecans
11/2 cups (355 ml) water
BEFORE SERVING INGREDIENTS
1/4 to 1/2 teaspoon cinnamon (to taste)
1/4 teaspoon grated nutmeg
1/8 teaspoon allspice
Pinch of ground cloves
1/4 to 1/2 cup (60 to 120 ml) plain or vanilla-flavored nondairy milk
THE NIGHT BEFORE: To make the topping: Combine all the topping ingredients in a large bowl and mix thoroughly. Store the topping and the cut-up sweet potatoes in airtight containers in the fridge. Store the chopped pecans in a covered bowl, unrefrigerated.
IN THE MORNING: Oil the crock of your slow cooker. Add the sweet potatoes and water. Cook on low for 7 to 9 hours.
30 TO 45 MINUTES BEFORE SERVING: Turn up the slow cooker to high. Mash the sweet potatoes in the crock. Add the cinnamon, nutmeg, allspice, cloves, and 1/4 cup (60 ml) of the nondairy milk and stir to combine. Add the remaining 1/4 cup (60 ml) milk if the potatoes are still too stiff, but leave it out if they are runny.
Drop spoonfuls of the topping onto the sweet potatoes. As the topping begins to melt, spread it evenly with the back of a spoon. Sprinkle on the nuts. Serve once the topping is melted and heated throughout.
YIELD: 8 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
Not FRIED PINTO BEANS
with GUAJILLO CHILES
You can’t have enough Mexi-style beans, in my opinion. This one is mild and full of flavor from the guajillo chiles. You can get them in most groceries, but they are cheapest at Hispanic markets.
GLUTEN-FREE SOY-FREE NO OIL ADDED
5 cups water
1 pound (454 g) dry pinto beans (about 2 cups)
2 to 3 dried guajillo chiles with seeds, stem and ribs removed
2 teaspoons (6 g) minced garlic
BEFORE SERVING INGREDIENTS
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
IN THE MORNING: Add the water, dry pinto beans, guajillo chiles, and garlic to your slow cooker crock and cook on low for 7 to 9 hours.
If there is extra liquid left, remove and reserve it in case you need it to thin the beans later.
Add the oregano, smoked paprika, and salt. Use your immersion blender and blend until smooth. Alternatively, you can use your blender.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
Cooks 7 to 9 hours
◁ CREAMY CORN SPOON BREAD
This is in between a soufflé and cornbread. It’s moist and delicious, plus it’s great as a side or by itself.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
1 cup (138 g) fine ground cornmeal
1/2 teaspoon salt
1 can (14.75 ounces, or 397 g) creamed corn (it’s vegan!)
1/4 cup (60 ml) aquafaba (or 2 tablespoons [14 g] ground flaxseed mixed with 1/4 cup [60 ml] warm water)
Mix all the ingredients together. Either oil your crock* or place a piece of parchment paper.
Pour in the batter and spread evenly. Place a clean dish towel between the crock and the lid, pull tight so it doesn’t touch the batter. Cook on high for 11/2 to 2 hours or until the middle begins to firm up.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 11/2 to 2 hours on high