Quick and Easy Vegan Slow Cooking (35 page)

¼ teaspoon black pepper

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh dill, or 1 teaspoon dried

¹
/
₃
cup vegan margarine

1.
Combine the oil through the black pepper in the slow cooker, cover, set heat to HIGH, and cook for 4 hours, or until tender and starting to caramelize, stirring hourly if possible.

2.
At the end of the cooking time, prepare the sauce and topping.

3.
To prepare the sauce, melt the margarine in a medium saucepan over medium heat; add the shallot and garlic. Sauté until the shallot is translucent, 3 to 4 minutes.

4.
Add the flour through the parsley and cook for about 2 minutes, stirring constantly. Add the soymilk ¼ cup at a time, stirring almost constantly each time until thick. Remove from the heat and stir in the stock, but don’t cook to thicken.

5.
Taste and season with the salt and pepper as required.

6.
To prepare the topping, mix the flour through the dill in a large bowl. Cut or rub in the margarine until the mix resembles coarse bread crumbs.

7.
When the vegetables are cooked, remove the thyme sprigs (the leaves should have magically cooked off), stir the sauce into the slow cooker, and mix with the vegetables to coat evenly.

8.
Sprinkle the topping evenly over the mixture, cover, set heat to HIGH, and cook for 2 hours or until the edges of the topping are golden brown.

Potato Casserole

T
HIS IS COMFORT
food at its best: tender potatoes enveloped in a slightly tangy, creamy sauce. Earlier versions had double the amount of mustard, and while others preferred the dish that way, I found it too piquant. If you’re a mustard lover you can easily increase the amount suggested. If you have a food processor with a slicing blade or a mandoline, you can make quick work of the potato slicing and guarantee even slices. Some slow cookers will brown the edges more than others, but so long as the potatoes are tender, the level of browning you have is fine.

Serves 4 to 6
Preparation time: 30 minutes

Canola oil or vegan margarine
 

¾ cup vacuum-packed firm silken tofu

1 cup almond milk

2 tablespoons ground almonds

2 tablespoons nutritional yeast

1 tablespoon cornstarch

2 garlic cloves, minced

1 shallot, minced

½ teaspoon prepared yellow mustard

½ teaspoon salt

½ teaspoon black salt

¼ teaspoon turmeric

¼ teaspoon black pepper

Salt and black pepper
 

4 medium Yukon gold or other firm white potatoes, peeling optional, cut into
¹
/
₈
-inch-thick slices
 

½ cup grated vegan cheese, optional

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Grease the inside of the slow cooker insert with the oil.

2.
In a blender combine the tofu through the pepper and pulse until smooth and thick. Taste and adjust the seasoning as required. Pour into the slow cooker.

3.
Toss the potatoes into the slow cooker. Smooth the top; they will be almost covered by the liquid.

4.
Cover, set heat to LOW, and cook for 6 hours, or until the potatoes are tender and a little browned around the edges.

5.
Let stand covered for 15 minutes.

6.
If the insert is broiler safe and if desired, sprinkle the top with the cheese and broil lightly for 2 to 3 minutes to brown.

Potato and Kale Frittata

S
PANISH FRITTATAS ARE
like big, fat omelets loaded with potatoes and cooked in a skillet, sliced, and served. I’ve taken the basic idea, added lots of kale for extra color, nutrition, and flavor, then cooked up an egg-free omelet mix. Served hot or cold with a green salad, this is perfect for lunch, especially outdoors on a sunny day. For best time management, make the component parts ahead (including cutting the kale), assemble as required, then finish the final cooking. If desired, cook the potatoes in a steamer basket on the stovetop.

Serves 4 to 6
Preparation time: 25 minutes, divided

3 medium white potatoes, peeling optional, cut into ¼-inch dice

3 cups water
 

6 ounces firm, vacuum-packed silken tofu

1 cup soy milk

½ cup canned coconut milk

¼ cup chickpea flour, sifted if lumpy

¼ cup cornstarch

1 tablespoon nutritional yeast

1 tablespoon prepared yellow mustard

1 teaspoon salt

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon black salt

¼ teaspoon white pepper
 

3 garlic cloves, minced

1 bunch kale, stems removed, shredded

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Place the potatoes and the water into the slow cooker. Cover, set heat to LOW, and cook for 4 hours, or until tender. Drain and transfer to a large mixing bowl.

2.
Line the slow cooker insert with 2 sheets of foil placed in opposite directions, leaving enough foil at both ends to serve as handles. Spray with nonstick spray.

3.
Blend the tofu through the pepper in a blender or food processor until smooth. Transfer to the bowl with the potatoes; add the garlic and kale.

4.
Mix until well combined. Transfer to the slow cooker and spread out evenly, smoothing the top.

5.
Cover, set heat to LOW, and cook for 4 hours, or until the potatoes are fully tender and the edges of the frittata are firm with the center a little softer.

6.
If the insert is broiler safe and if desired, broil the top of the frittata until lightly golden and firm, 8 to 10 minutes.

7.
Grasp the foil handles and remove from the slow cooker. Let stand 10 minutes prior to cutting and serving.

VARIATION:

Use an equal amount of chard in place of kale for a slightly different but still good frittata.

No-Crust Southwestern Onion Quiche

W
ITH FLAVORS REMINISCENT
of southwestern cooking, this firm quiche is perfectly tasty hot or cold, and just right for dinner, lunch, potlucks, and picnics. When making a quiche without a crust you need to ensure it firms up really well so it can be sliced and served. The rolled oats ensure this one does. If you taste the mix before you bake it, you may find it is a little reminiscent of savory oatmeal, but during baking that flavor goes away. You can make the mix, including sautéing the vegetables and blending everything together, ahead of time, place in the insert, and refrigerate until required, but remember to plan ahead to soak the nuts for 10 hours.

Serves 6 to 8
Preparation time: 30 minutes

2 tablespoons olive oil

1 large cooking onion, quartered and finely sliced

1 medium red onion, halved and finely sliced

½ cup finely chopped cilantro stems and leaves

3 garlic cloves, minced

1 jalapeño, minced

1½ teaspoons salt

1 teaspoon cumin

¼ to ½ teaspoon chile flakes, or to taste

½ teaspoon oregano

¼ teaspoon black pepper