Quick and Easy Vegan Slow Cooking (61 page)

Lentil “Spag Bol” Sauce
187

Smoky Chickpea Tofu Pasta
176

GRAINS AND SIDES

Asparagus and Pine Nut Vodka Risotto
197

Classic Polento
192

Classic Risotto
195

Lemon and Lemongrass Millet Rice
203

Nutty Wild Rice
207

Red Pepper and Spinach Millet Risotto
204

Red Rice and Beans
199

Rice and (Pigeon) Peas
200

Smoky Sour and Sweet BBQ Mushrooms
205

Sort-of-Succotash
206

Squash and Cranberry Bake
209

Thai-Inspired Green Quinoa
201

Tomato and Walnut Risotto
198

Winter Vegetables and Quinoa
202

TO SERVE WITH

Baked Garlic Potatoes
214

Bean and Olive Salad
227

Beans and Brussels
223

Broccoli in Tahini and Mustard Sauce
221

Celery and Caper Coleslaw
229

Classic Guacamole
236

Coleslaw Dressing
230

Cherry Tomato Salad
228

Chickpea Slaw
231

Citrus and Poppy Seed Green Beans
222

Coconut Rice
216

Garlic “Butter”
234

Garlic and Onion Mashed Potatoes
215

Ginger and Garlic Cauliflower
219

Green Guacamole
237

Herbed Chees-y Sauce
233

Maple-Touched Chili Brussels Sprouts
224

Mushroom Gravy
238

Peppered Kale
225

Pineapple Kale-Slaw
232

Savoy Cabbage with Raisins and Pecans
226

Zesty Broccoli with Pine Nuts and Poached Garlic
220

Soy Free

BASIC RECIPES

Dry Chees-y Mix
51

Faux Poultry Seasoning Mix
52

Poached Garlic and Garlic Infused Oil
54

Simple Tomato Sauce
55

Tandoori Spice Mix
53

Vegetable Stock
43

Chipotle Lentil Sausages
49

SOUPS

Butternut Squash and Pear Soup
68

Chilled Corn Soup
62

Crème of Broccoli Soup
67

Green Curry Lentil Soup
78

Leek and Potato Soup with Fennel
71

Lentil, Cauliflower, and Potato Soup
79

Minestrone-Inspired Chunky Fennel and White Bean Soup
83

Parsnip and Chickpea Soup
82

Poached Garlic and Roast Cauliflower Soup
76

Roast Tomato and Pepper Gazpacho
61

Roasted Carrot and Lentil Soup
80

Roasted Carrot and Sweet Potato Soup
77

Sausage, Rice, and Salsa Soup
85

Sort-of Borscht Beet Soup
73

Sour and Spiced Sweet Potato Soup
72

Spicy Carrot Soup
69

Sweet Potato with Lime Soup
70

Triple Tomato Soup
66

STEWS

Ethiopian Fusion Squash Stew
91

French White Bean Asparagus Stew
89

Lima Bean and Shiitake Stew
90

Mediterranean Vegetable and Bean Stew
95

Moroccan Spiced Vegetable Stew with Couscous
93

Ratatouille
92

St. Patrick’s Day Irish Stew
99

Tomato, Barley, and Lentil Stew
94

CURRIES AND ASIAN-INSPIRED DISHES

Cauliflower and Cashew Korma
116

Peas, Potatoes, and Broccoli
108

Pineapple Sweet and Sour Seitan
123

Potato and White Bean Curry
115

Pumpkin and Tomato Dal
110

Red Seitan Curry
124

Roasted Cauliflower and Carrot Dal
111

Shiitake and Chickpea Curry
117

Spiced Spinach and Pea Lentils
109

Spiced Sweet Potato Satay
113

Tandoori Spiced Potatoes with Spinach
112

CHILIES AND BBQ-INSPIRED DISHES

Baked Beans
145

Bean Taco Filling
149

Chipotle’d Black-Eyed Pea Stew
147

Kidney Bean and Sweet Potato Chili
131

Pepper and Cherry Chili
132

Maple-Infused Sausage Chili
139

Mushroom, Green Pepper, and Black Bean Chili
133

Orange Pumpkin BBQ Lentils
144

Pigeon Pea and Plantain Chili
136

Red Wine Refried Beans
148

South American Chili
140

Spicy Beets and Beans
134

CASSEROLES AND ROASTS

Bobotie
161

Nut Roast
164

PASTA BAKES AND SAUCES

Creamy Garlic Pasta Sauce
186

Fusilli Puttanesca Style
172

Lentil “Spag Bol” Sauce
187

“Not-Meat” Balls and Spaghetti
180

Pasta with Sun-dried Tomato, Red Wine, and Sweet Pepper “Pesto”
171

Penne with Mushrooms and Pine Nuts
175

Tomato Salsa Pasta Bake
173

GRAINS AND SIDES

Asparagus and Pine Nut Vodka Risotto
197

Bread Crust Stuffing
208

Classic Risotto
195

Italian Barley
191

Lemon and Lemongrass Millet Rice
203

Nutty Wild Rice
207

Red Pepper and Spinach Millet Risotto
204

Red Rice and Beans
199

Rice and (Pigeon) Peas
200

Sort-of-Succotash
206

Thai-Inspired Green Quinoa
201

Tomato and Walnut Risotto
198

TO SERVE WITH

Baked Garlic Potatoes
214

Bean and Olive Salad
227

Beans and Brussels
223

Cherry Tomato Salad
228

Citrus and Poppy Seed Green Beans
222

Classic Guacamole
236

Coconut Rice
216

Cornbread Scones
243

Couscous with Dried Apricots and Pistachios
217

Croutons
239

Ginger and Garlic Cauliflower
219

Green Guacamole
237

Herbed Chees-y Sauce
233

Maple-Touched Chili Brussels Sprouts
224

Oregano and Sun-Dried Tomato Rolls
244

Peppered Kale
225

Puff Pastry Roll-Ups
246

Savoy Cabbage with Raisins and Pecans
226

Spelt Crackers
241

Zesty Broccoli with Pine Nuts and Poached Garlic
220

Contains Nuts

BASIC RECIPES

Dry Chees-y Mix
51

STEWS

Smoky Mushroom and Tofu Stroganoff
96

CURRIES AND ASIAN-INSPIRED DISHES

Cauliflower and Cashew Korma
116

Curried Sausages with Apricots, Squash, and Pistachios
127

Laksa-Inspired Tofu and Noodles
119

Spiced Sweet Potato Satay
113

CASSEROLES AND ROASTS

Bobotie
161

No-Crust Roast Fennel and Red Pepper Quiche
160

No-Crust Southwestern Onion Quiche
158

Nut Roast
164

Potato Casserole
156

PASTA BAKES AND SAUCES

Autumn Baked Macaroni
179

Chees-y Mac
184

Creamy Garlic Pasta Sauce
186

Creamy Leek and Almond Pasta
178

Lasagna
182

Pasta with Sun-dried Tomato, Red Wine, and Sweet Pepper “Pesto”
171

Penne with Mushrooms and Pine Nuts
175

GRAINS AND SIDES

Asparagus and Pine Nut Vodka Risotto
197

Bread Crust Stuffing
208

Nutty Wild Rice
207

Red Pepper and Spinach Millet Risotto
204

Tomato and Walnut Risotto
198

TO SERVE WITH

Chees-y Crackers
240

Couscous with Dried Apricots and Pistachios
217

Herbed Chees-y Sauce
233

Israeli Couscous with Almonds and Parsley
218

Savoy Cabbage with Raisins and Pecans
226

Zesty Broccoli with Pine Nuts and Poached Garlic
220

Acknowledgments

S
O MANY PEOPLE
are involved in getting a book ready. It really is a team effort even though only one name goes on the front cover. Working in chronological order (to be fair and to keep things logical) I would like to thank . . .

Matthew Lore, Publisher, The Experiment, New York, for believing in me enough to trust me with book number two. (And number three perhaps . . .)

My lovely and loving family for eating nothing but meals cooked in the slow cooker for months and months. At least I did the washing up.

Karen Jackson and Karen Agabob for the loan of slow cookers so I didn’t have to buy extras. These lovely ladies also deserve a further mention (along with Nancy Macdonald and Palo Koorjee) for feeding themselves and their families on the products of my testing. They ate what they were given—and liked it!

My testers: my online international team of committed, helpful, feedback-loaded, variation-suggesting, brainstorming testers. You guys really make the whole testing process wonderful! Following the testers’ names are their favorite recipes, if they named one (or more). You can use this list as a starting point when choosing what to make.

IN NORTH AMERICA:

Megan Clarke, Calgary, Alberta

Kelly Cavalier, Ottawa, Ontario {Tandoori Baked Tofu (
page 118
), Roasted Cauliflower and Carrot Dal (
page 111
)}

Kim (Veg-in-Training), Lahn, AZ

Debyi Kucera, Prescott, AZ {Lasagna (
page 182
), Smoky Sour and Sweet BBQ Mushrooms (
page 205
)}

Lee Ann, CO {Triple Tomato Soup (
page 66
), Green Seitan Curry (
page 126
)}

Emily Alves, FL {Lemon Tofu and Beans (
page 153
), Cauliflower and Cashew Korma (
page 116
), and Spiced Spinach and Pea Lentils (
page 109
)}

Kate Lawson, MA {Tempeh Tikka Masala (
page 122
), Stuffed and Rolled Seitan Roast (
page 166
), and Green Pasta Sauce (
page 185
)}