CHAPTER 14

Staples

You don’t have to make your staples from scratch, but it’s good on your budget and often tastes better too. However, don’t look at the other recipes in a way where you need to take 3 days to make a dish. You can always use store-bought bouillon, seitan, vegan sausage, vegan cheese in place of homemade.

This chapter is by far my favorite part of the book, because it contains many of the recipes that keep my food budget under control. It allows me to avoid the BPA in canned foods, as well as the ever-rising high prices on vegan staples such as bouillon, sausage, and seitan. These are recipes that you’ll find yourself using time and time again.

Make an effort to plan one day a week (or month) to stock your freezer with beans, seitan, and bouillon. That way, you’ll always have some on hand, and you’ll avoid those extra trips to the grocery. You’ll save money, too. For example, one 15-ounce (420-g) can of beans costs three to six times as much as a single 1-pound (455-g) bag of beans. Cooking the 1 pound (454 g) of beans yields the amount of cooked beans you’d get in three or four cans! One 22-ounce (615 g) bag of wheat gluten flour costs about the same as four frozen chicken-style seitan patties. That one bag of flour will make dozens. That’s worth part of a quiet Sunday afternoon to me. Happy cooking!

DRY BEANS
from SCRATCH

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.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 pound (454 g) dry beans

YIELD: 6 servings

EQUIPMENT: 6-quart slow cooker

COOKING TIME: 7 to 9 hours on low

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 7 to 9 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.

A Worthy Note

• Cook extra beans and freeze in bags to use later. I freeze mine in 11/2-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, so add time if needed.

• 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.

Linda’s Homemade
CHICKPEA AQUAFABA

Aquafaba is a fancy name for bean water. You can use chickpea broth in place of eggs or milk in many baking recipes. You can even whip it up like egg whites for meringues! In general, use three tablespoons (45 ml) of aquafaba to replace one whole egg, two egg whites, or 3 tablespoons (45 ml) of milk. This recipe comes from Linda Watson, a wizard at thrifty organic vegan cooking. (cookforgood.com/aquafaba/).

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 pound (454 g) dry chickpeas

5 cups (1175 ml) water

1 teaspoon salt

YIELD: 8 servings aquafaba and 12 servings chickpeas

EQUIPMENT: 6-quart slow cooker

COOKING TIME: 8 hours on low

THE NIGHT BEFORE: Pick through dry beans and rinse very well. Put the beans, water, and salt in a very clean slow cooker. Any trace of oil will nix your chance of whipping up fluffy aquafaba.

IN THE MORNING: Turn the slow cooker on low for 8 hours. Add a little more water if the chickpeas surface during cooking.

When chickpeas are tender, carefully pour cooking liquid (aquafaba!) through a sieve into a container. I put a 2-cup (475-ml) Pyrex measuring cup in a pot, put both in the sink, and aim for the measuring cup. Any splashes go into the pot. If you have more than 11/2 cups (355 ml) of aquafaba, pour it into a pot and boil it on medium-high uncovered until you have the right amount.

Recipe Ideas & Variations

Use aquafaba from black beans to make dark, strongly flavored recipes such as brownies. Just don’t add any flavorings except salt until after you pour off the broth.

Unwhipped aquafaba keeps refrigerated for 7 days and frozen for a year. Try freezing it in ice cube trays and then popping cubes into a freezer-safe bag.

DIY CAJUN SEASONING BLEND

If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for a while. The best part is you can make it as spicy or mild as you want!

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

2 teaspoons (5 g) paprika

2 teaspoons (4 g) thyme

2 teaspoons (3 g) oregano or marjoram

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 to 1 teaspoon cayenne pepper (depending on heat preference)

1/4 teaspoon black pepper

1/4 teaspoon allspice

1/8 teaspoon cloves

You can just mix all the ingredients well, and store the seasoning blend in a lidded container. You can also use a spice grinder to make it more like store-bought and to distribute the spices more evenly.

YIELD: about 21/2 tablespoons

ITALIAN SPICE BLEND

This is a basic spice blend that I use all the time. It’s so much cheaper than buying a bottle of a premade blend.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 tablespoon (4 g) dried basil

1 tablespoon (5 g) dried oregano

1 tablespoon (2 g) dried marjoram

1 tablespoon (4 g) dried thyme

1 teaspoon dried rosemary or 1/2 teaspoon ground

1 teaspoon granulated garlic

1/2 teaspoon onion powder

Add everything to a food processor and process until uniform. Store in an airtight jar.

YIELD: about 1/3 cup

BATCH OF COOKED ONIONS

You may have already noticed, but the onions called for in the recipes are supposed to be precooked. Why? Cooking them really enhances the taste of any dish. Instead of dirtying up 2 pans every time, you can make doing hands off in the slow cooker once every week or two and freeze them in 1/2 cup increments.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED OPTION*

3 medium onions, or enough to fill your slow cooker 3/4 of the way full, minced, diced, or sliced (your choice)

1 to 2 tablespoons (15 to 30 ml) olive oil (*or 2 tablespoons water)

1/2 teaspoon salt (optional)

Add all the ingredients to your slow cooker and cook on low 7 to 9 hours.

Once cool, put the amount you’ll use in the next 5 days in a container in the fridge. Freeze the rest in 1/2 cup or 1 cup freezer bags.

YIELD: About 3 cups, but will vary on the size of your onions

EQUIPMENT: 2-quart slow cooker

COOKING TIME: 7 to 9 hours on low

A Worthy Note

When you are using freezer bags, add the food, then smash flat as you let the last of the air out. This will make them stackable in a small freezer, and they will thaw faster. That’s a win-win we all want!

◁ BALSAMIC ONION MARMALADE

Not for your morning toast, but the sweetness of the cooked onions contrasts nicely with the balsamic vinegar. Use on crostini, or anywhere else it will be appreciated.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED OPTION*

4 large onions

1/2 cup (120 ml) water

1/4 cup (60 ml) balsamic vinegar

2 tablespoons (30 ml) olive oil (*leave out to make oil-free)

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 ingredients to the slow cooker. Cook on low for 7 to 9 hours. Remove and discard the rosemary. Let cool completely before using or storing. Store in the fridge for up to a week or freeze for up to 2 months.

YIELD: 2–3 cups

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 7 to 9 hours on low

ALL-OCCASION ROASTED GARLIC

This is a no-fuss treat (it’s true, no water) that’s good for you and your waistline. Once cooked, just squeeze the cloves, or use a knife to get them out from the skins.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

4 to 6 heads garlic

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: 4–6 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 3 to 4 hours on low

Perfectly Easy Everyday
BROWN RICE

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.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED OPTION*

2 cups (380 g) brown basmati rice, rinsed

4 cups (940 ml) water

Pinch of salt (optional)

Oil the crock of your slow cooker *or line with parchment paper and add all the ingredients. Cook on high for 1 to 11/2 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

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 11/2 to 2 hours on high

DIY GOLDEN BOUILLON

I use a ton of bouillon in soups, casseroles, stews, and anything else I can think of. I hate buying liquid broth because it is expensive, is in wasteful packaging, and has too much salt. This is easy and inexpensive, plus you can vary the herbs and spices to customize your own flavors.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 large onion, cut into quarters

2 carrots about 8 ounces (225 g), chopped

1/2 cup (125 ml) water

2 sprigs fresh thyme (or 1 teaspoon dry)

2 stalks of celery, chopped

2 sprigs fresh parsley (or 1 teaspoon dry)

1/2 teaspoon pepper (or to taste)

1 teaspoon salt (optional or to taste)

1/2 cup (41 g) nutritional yeast

THE NIGHT BEFORE: Cut veggies and store in the fridge.

IN THE MORNING: Add everything except nutritional yeast to the slow cooker. Cook on low 8 to 12 hours. 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.

After cooking remove thyme stems. 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.

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. Measure at least what you put in one of the cubes so you’ll know how many to use in a dish, mine are usually 2 tablespoons. Once the cubes are solid remove them from the trays and put in a re-closable freezer bag.

Use twice as much as you would store-bought bouillon. I typically use 1 to 2 tablespoons of store-bought per recipe, so that works out to 2 to 4. (Aren’t you impressed with my math skills?)

YIELD: 2 cups

EQUIPMENT: 4 to 6-quart slow cooker

COOKING TIME: 8 to 12 hours on low

GOLDEN SEITAN

This is not a recipe to try and do on a rushed day or in the morning before you go to work. But trust me, it’s wonderful to make your own seitan. First, you control everything that goes into it, and you can customize the spices for the recipe you are going to use it in. It’s not as hard as you might think it is, and you will save tons of money making it yourself. It freezes well, and you can use the broth in other dishes if you have some left over.

SOY-FREE   NO OIL ADDED

BROTH INGREDIENTS

7 cups (1750 ml) water

2 cloves garlic, crushed

2 bay leaves

2 sprigs lovage or 1 celery stalk, minced

1 sprig parsley

3 tablespoons DIY Golden Bouillon

SEITAN INGREDIENTS

11/2 cups (375 ml) water

11/2 cups (180 g) vital wheat gluten

1/3 cup (26 g) nutritional yeast

1 tablespoon (16 g) tomato paste

1/4 teaspoon salt

1 tablespoon dried thyme (optional)

1 tablespoon garlic powder(optional)

Combine all the broth ingredients in your slow cooker and turn it on high. Your broth can heat up while you make the actual seitan.

In a large bowl, mix all of the seitan ingredients. Mix until combined, and knead for 5 minutes. (You can “cheat” and use a mixer or put it in a bread machine on the dough cycle for about 5 minutes.) Let the dough rest for about 5 minutes after you have completed kneading it.

Stretch the dough out to the thickness you want and cut into desired sizes. I usually do 4 “chicken breast”–sized pieces and the rest in smaller chunks, but you could so strips, squares, even medallions if you wanted.

Drop seitan pieces into the slow cooker. You know it’s done when the pieces float to the top. 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-sized portions.

YIELD: 4 large breast-sized pieces and chunks for 1 to 2 other recipes

EQUIPMENT: 4 to 6-quart slow cooker

COOKING TIME: 2 to 3 hours on low

DIY ITALIAN SAUSAGE

I love the flavors of Italian sausage. It’s so yummy in things such as soups, pasta, and sandwiches. If you prefer to make staples yourself, then this recipe is for you!

SOY-FREE   NO OIL ADDED

SEITAN INGREDIENTS

3/4 (177 ml) cups water

11/2 cups drained white beans (about 1 15-ounce [420 g] can)

11/2 cups (182 g) vital wheat gluten flour

1 tablespoon (7 g) onion powder

1 tablespoon (7 g) garlic powder

11/2 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon thyme

3/4 teaspoon ground fennel seed

3/4 teaspoon black pepper

1 teaspoon salt

FOR COOKING

3 cups (705 ml) water

Add the water and beans to your blender, and blend until smooth. Add the vital wheat gluten flour, onion powder, garlic powder, parsley, oregano, thyme, fennel seed, pepper, and salt to a mixer and mix until the dry ingredients are well incorporated.

Then add the liquid mixture, and knead on a low speed for about 5 minutes. You could also knead in a bread maker or by hand until the dough begins to smooth out or with your hands.

Cut into 8 equal pieces and roll into logs. I wrap mine individually in parchment paper, then use cling wrap.

Add the water and steamer rack to your slow cooker. Place the wrapped sausages in, and cook on high for 4 hours or low for 7 to 9 hours.

YIELD: 8 large links

EQUIPMENT: 4- to 6-quart slow cooker

COOKING TIME: 7 to 9 hours on low or 4 hours on high

Recipe Ideas & Variations

You can make these taste even better if you have a spice grinder. Use 1 teaspoon whole fennel seeds and 1 teaspoon whole black peppercorns in place of the ground that’s called for in the recipe. Add those plus the rest of the spices to the grinder. Because it makes everything into a powder, it mixes more thoroughly into the seitan.

APPLE SAGE SAUSAGE PATTIES

This is a great way to make your own vegan sausage to use in other recipes. The crumbles and the cooked patties freeze great, so make a batch once a month.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED OPTION*

2 cups (330 g) cooked brown rice

11/2 cups (165 g) walnuts

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) DIY Golden Bouillon or

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

In a food processor, pulse the cooked rice and walnuts until the mixture is coarsely ground but not puréed. Combine the nut mixture with the remaining ingredients in a large mixing bowl.

Oil a baking sheet *or use parchment to make no oil added. Form the mixture into patties. Bake in a 350°F (180°C or gas mark 4) oven for about 15 minutes, then turn them over and cook for 10 to 15 more minutes.

YIELD: 7 to 9 servings

EQUIPMENT: Slow cooker not needed

COOKING TIME: 30 minutes in oven

Preserve-the-Harvest
DICED TOMATOES

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.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

Tomatoes to fill your crock

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 7 to 9 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 even the smallest freezer. I put about 11/2 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, and 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

EQUIPMENT: 4- to 6-quart slow cooker

COOKING TIME: 7 to 9 hours on low or 3 hours on high

Recipe Ideas and Variations

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.

◁ EASY DIY MELTABLE VEGAN CHEESE

This is so easy to make, and you have Julie Hasson and Kittee Berns to thank for this genius recipe. You will need to invest in a few specialty ingredients, but you can order them from Amazon. Check out julieandkittee.com for more vegan and gluten-free recipes—including more cheese variations!

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

2 cups (275 ml) water

1/2 cup (73 g) raw cashews

2 tablespoons (12 g) nutritional yeast flakes

2 teaspoons (11 g) sea salt

11/2 teaspoons lactic acid

1 teaspoon granulated onion

3 tablespoons (21 g) tapioca starch

2 tablespoons (10 g) kappa carrageenan

In the jar of a strong blender, combine the water, cashews, nutritional yeast, salt, lactic acid, and granulated onion. Blend until super smooth and there aren’t any bits of nuts.

Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth.

Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7 to 9 minutes until the mixture has thickened nicely and is very glossy.

Pour the cheese into a smallish container that can contain a minimum of 2 cups (475 ml) volume. I like small loaf pans or glass bowls.

If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.

If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.

Remove the cheese from the mold and serve. Store leftovers in the fridge.

YIELD: about 2 cups

EQUIPMENT: Slow cooker not needed

COOKING TIME: 7 to 9 minutes

FALL HARVEST FRUIT BUTTER

Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. This is my friend Faith’s favorite recipe.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

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

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: 8 cups

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 8 to 10 hours on low

Recipe Ideas & Variations

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. Serve chilled in martini glasses as a mousse, or put in a graham cracker crust for a super easy pie.

Recipe Ideas & Variations

No fresh pumpkin on hand? Use 1 can (15 ounces, or 420 g) pumpkin purée or 2 cups (490 g) Perfect Pumpkin Purée.

CITRUS RUM BBQ SAUCE

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.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED OPTION*

2 tablespoons (30 ml) olive oil (*water sauté)

1 onion, minced

2 cloves garlic, minced

1 teaspoon grated ginger

1 can (141/2 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 (*or water) 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: 3–4 cups

EQUIPMENT: 4- to 6-quart slow cooker

COOKING TIME: 7 to 9 hours on low

Serving Suggestion

After the sauce has been cooked, add shredded seitan or tofu. Cook on low for 7 to 9 hours. Serve on toasted buns.

HOMEMADE SMOKY KETCHUP

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.

GLUTEN-FREE   SOY-FREE

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: 2–21/2 cups

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 7 to 9 hours on low

Recipe Ideas & Variations

• 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 instead of canned crushed tomatoes. Just purée them first, or purée the batch of ketchup after cooking.

PERFECT PUMPKIN PURÉE

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 11/2-quart (1.4 L) slow cooker.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 pie pumpkin that will fit in your slow cooker

Wash the pumpkin, and poke holes in it for the steam to escape. Place it in the slow cooker and cook on low for 7 to 9 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: 3–6 cups

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 7 to 9 hours on low

Recipe Ideas & Variations

• Use in any recipe that calls for cooked or canned pumpkin in the same portion as called for.

• Freeze in 11/2-cup (368-g) portions, so you can thaw the same amount that’s in one 12-ounce (368-g) can.

Did You Know?

Pie pumpkins are tastier and meant to be used in cooking because they are fleshier.

◁ BRANDIED CRANBERRY SAUCE

This sophisticated version of a holiday favorite is amazingly easy to make.

Note: This recipe requires a small 1- or 11/2-quart (940 ml or 1.4 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

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

Oil the crock of your slow cooker. Add all the ingredients to the slow cooker. Cook on high for 21/2 to 31/2 hours. After the first hour, prop the lid up on the handle of a wooden spoon to allow the sauce to reduce.

YIELD: 1/2 to 2 cups

EQUIPMENT: 1- or 11/2-quart slow cooker

COOKING TIME: 21/2 to 31/2 hours on high

Serving Suggestions

Use leftovers to top your morning oatmeal, or purée with silken tofu to make a cranberry pudding.