Vegan Slow Cooking for Two or Just for You
Kathy Hester
Fair Winds Press
August 2013
$19.99/Trade Paperback
ISBN-13: 978-1592335633
Kathy Hester, author of the bestselling cookbook The Vegan Slow Cooker and The Great Vegan Bean Book, enjoys spreading the word about how easy it is to make tasty vegan food. She writes HealthySlowCooking.com, is the vegan blogger for Key Ingredient (http://www.keyingredient.com/blog/bloggers/kathy-hester), and writes for various publications, including the vegan magazine Chickpea. She lives in Durham, NC. Visit her at www.HealthySlowCooking.com.
Kate Lewis is an Ohio-based food, lifestyle and portrait photographer whose work brings her to multicultural, sophisticated and vibrant cities like New York, LA, Montreal and beyond. Kate is also a sought after vegan food stylist and has worked on prominent projects with authors such as Christy Morgan, Isa Chandra Moskowitz, and Terry Hope Romero. You can find out more about Kate on her blog LeChouSauvage.com, which showcases the beauty and artfulness of natural whole foods or watch her ever growing Twitter or Instagram feed develop (@lechousauvage.)
If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), VEGAN SLOW COOKING FOR TWO OR JUST FOR YOU is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste. Just prep a few items the night before or morning of, and come home to a hot meal – or even side or dessert – the moment you walk in the door! The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do!
Blueberry Lemon Cake
Made in a 1 1/2 to 2 Quart Slow Cooker
YIELD: 4 servings
When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.
Soy-Free Gluten-Free Option* Oil-Free Option**
For the Dry Ingredients
1/2 cup (60 g) whole-wheat pastry flour (*use gluten-free baking mix)
1⁄4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
1⁄4 teaspoon baking powder
For the Wet Ingredients
1⁄3 cup (80 ml) unsweetened nondairy milk
1⁄4 cup (36 g) blueberries
1 teaspoon ground flaxseeds mixed with 2 teaspoons (10 ml) warm water
1 teaspoon olive oil (**substitute applesauce or pumpkin purée)
1⁄2 teaspoon lemon zest
1⁄4 teaspoon vanilla extract
1⁄4 teaspoon lemon extract
Spray the crock with oil or **line with parchment paper to make the recipe oil-free. Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined.
Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation. Cook on high 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.
White Bean Quinoa Gumbo
Made in a 1 1/2 to 2 Quart Slow Cooker
This is a wholesome twist to the traditional Louisiana okra stew. This one adds nutrition-packed quinoa in place of the usual rice. Serve with your favorite hot sauce on the side.
For the Morning Ingredients
2 1⁄2 cups (570 ml) water
1 cup (100 g) sliced okra
1⁄4 cup (48 g) dry Great Northern beans or other small white bean
1 tablespoon (5.5 g) cooked onion (page 19), minced
2 tablespoons (15 g) celery, minced
2 cloves garlic, minced
1 vegan bouillon cube
2 bay leaves
1⁄2 teaspoon dried oregano
1⁄4 to 1⁄2 teaspoon cayenne pepper, to taste
2 whole allspice berries
For the Evening Ingredients
1 cup (180 g) diced tomatoes 1⁄8 cup (22 g) quinoa
1 teaspoon dried oregano
1⁄4 teaspoon chili powder
1⁄4 teaspoon ground cumin
Salt and pepper
In the morning: Add all the morning ingredients and cook on low for 7 to 9 hours.
Thirty minutes before serving: Add all the evening ingredients except the salt and pepper. Mix well. Cook for 30 minutes on low.
Before serving, add salt and pepper. Taste and adjust any of the seasonings as needed.
These recipes may be reproduced with the following credit:
Recipes from Vegan Slow Cooking for Two or Just for You by Kathy Hester. (Fair Winds Press; September 2013; $27.99/Hardcover; ISBN-13; 978-15923356334). http://www.fairwindspress.com/
Contact: Katie Fawkes
(978) 282-8189
kfawkes@quaysidepub.com