The Plant-Based Slow Cooker: 225 Super-Tasty Vegan Recipes – Easy, Delicious, Healthy Recipes For Every Meal of the Day!

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From the Publisher

10 Great Things to Know About Your Slow Cooker

It’s a convenient way to prepare healthy home-cooked meals.It allows you to cook and serve in the same vessel, so it saves on cleanup time.It can have dinner ready and waiting for you at the end of the day.The slow, gentle cooking adds depth of flavor to foods.It keeps the kitchen cool on hot days.It’s an ideal way to cook beans and seitan from scratch.It doubles as a chafing dish or hot punch bowl at parties.It’s economical because it uses less energy than oven cooking and makes great leftovers.It can be used as a mini-oven to slow-bake cakes, casseroles, potatoes, and more.It frees up stovetop burners when cooking for parties or for a crowd on holidays.

Cheesy Chile Grits and Sweet Taters

SLOW COOKER SIZE: 4- TO 6-QUART (3.8 TO 5.7 L) | COOK TIME: 6 TO 8 HOURS ON LOW | GLUTEN-FREE | OIL-FREE | SOY-FREE OPTION

I love the contrasting flavor the sweet potatoes provide in this dish. If you’re not a fan of sweet potatoes, substitute white potatoes, or try pinto or black beans for a different flavor experience. Your choice of mild or hot chiles will dictate whether this is a mild or spicy dish. Having been raised on polenta, I immediately took a liking to grits when I moved to the South. After all, they are both made from ground, dried corn kernels. Look for stone ground grits for the best flavor. Like polenta, grits can also be enjoyed fried. Simply transfer the cooked grits to a loaf pan or baking dish, smooth the top, cover, and refrigerate until chilled. Then cut the grits into 1/2-inch (1 cm)-thick slices and fry in olive oil or vegan butter until browned. For a more classic way to serve this dish, omit the chiles and sweet potatoes and serve with collard greens and black-eyed peas.

SERVES 4 TO 6

4 1/2 cups (1 L) vegetable broth or water

1 1/2 cups (210 g) stone ground grits

1 large or 2 medium-size sweet potatoes, peeled and cut into 1/2-inch (1 cm) dice (about 2 cups, or about 220 g)

4 scallions, minced

1 (4-ounce, or 115 g) can chopped mild or hot green chilies, drained

Salt and freshly ground black pepper

1 cup (240 ml) Cheesy Sauce (page 340)

Combine the broth and grits in the slow cooker, add the sweet potatoes, scallions, and chilies, and season to taste with salt and pepper. Cover and cook on Low until the sweet potatoes are tender, 6 to 8 hours.Just before serving, stir in the cheesy sauce. Serve hot in shallow bowls.

Granny Apple Sweet Potatoes

SLOW COOKER SIZE: 4- TO 6-QUART (3.8 TO 5.7 L) | COOK TIME: 5 TO 6 HOURS ON LOW | GLUTEN-FREE | OIL-FREE | SOY-FREE

Sweet potatoes and Granny Smith apples complement each other in this terrific side dish that’s ideal for holiday meals. Not only is it a great change from the overly sweet marshmallow-topped sweet potato casserole, but it’s also more practical because it’s made in a slow cooker, so it frees up oven and stove space for the rest of your dinner. Use more or less sugar, according to your personal preference.

SERVES 4

1/4 to 1/3 cup (50 to 67 g) granulated natural sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

3 large sweet potatoes (about 2 pounds, or 910 g), peeled and thinly sliced

2 or 3 large Granny Smith apples, peeled, cored, and sliced

1 tablespoon (15 ml) fresh lemon juice

In a small bowl, combine the sugar, cinnamon, and salt.Arrange a layer of sweet potato slices in the bottom of a slow cooker, followed by a layer of apple slices, sprinkling each layer with some of the sugar mixture. Continue layering until the ingredients are used up. Sprinkle the top layer with lemon juice.Cover and cook on Low until the potatoes and apples are tender, 5 to 6 hours.

Publisher ‏ : ‎ Harvard Common Press; Revised edition (November 10, 2020)
Language ‏ : ‎ English
Paperback ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 1592339905
ISBN-13 ‏ : ‎ 978-1592339907
Item Weight ‏ : ‎ 2.15 pounds
Dimensions ‏ : ‎ 8.05 x 1.05 x 9 inches
, $14.99, $14.99





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