The Vegan Slow Cooker

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  • Edition: Original
  • Format: Paperback
  • Copyright: 2011-10-01
  • Publisher: Fair Winds Pr
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If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cookerallows you to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!). Author and slow cooker aficionado Kathy Hester, founder of the blog Healthy Slow Cooking,will show you how simple it is to 1.) Prep your ingredients the night before, in just a few minutes' time, and 2.) Assemble everything in the slow cooker in the morning, right before you head to work. The result? Perfectly cooked, intensely flavorful, one-dish meals that are hot and ready as soon as you walk in the door-and with hardly any clean-up at all! From your favorite comforting casseroles to fresh and exciting new stews, chilis, and even desserts-all veganized!-you find recipes that cover every meal and type of cuisine imaginable, including: -Scrumptious Steel-Cut Chocolate Oatmeal -Nourishing Not-Meat Loaf -Pumpkin White Bean Lasagna -Meatless Sausage-Mushroom Ragu -Gluten-Free Spicy Black Bean Brownies With The Vegan Slow Cooker, you#x19;ll find all the tasty inspiration you need to pull that neglected crock pot out of storage and get start creating compassionate, crave-worthy meals today. Home cooking has never been more easy, or delicious.


Thai Red Curry Tofu and Veggies

Thai curry paste can be found in most groceries, and most are vegan. Use less curry paste if you like milder foods and more if you like it fiery hot.


- 1 large onion, minced

- 1 bell pepper, julienned

- 1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned

- 1/2 head cauliflower, cut into florets

- 1 1/2 packages (15 ounces, or 420 g each) extra-firm tofu, cubed

- 1/2 head broccoli, cut into florets

- 1 to 2 tablespoons (16 to 32 g) red curry paste

- 2 cups (470 ml) water

- Juice of 1 lime

- 1 can (14 ounces, or 392 g) light coconut milk

- Fresh Thai basil, for serving

- 1 lime, sliced, for serving

The Night Before:

Store the cut-up onion, bell pepper, bamboo shoots, and cauliflower, and tofu in an airtight container in the fridge. Store the cut-up broccoli in a separate airtight container in the fridge.

In the Morning:

Combine the onion, bell pepper, bamboo shoots, cauliflower, tofu, curry paste, water, and lime juice in the slow cooker. Cook on low for 6 to 8 hours.

About 20 minutes before serving, add the coconut milk and broccoli. Cook until the broccoli is tender. Taste and adjust the seasonings. Serve topped with chopped Thai basil and a slice of lime.

Yield:6 servings

Total Prep Time:15 minutes

Total Cooking Time:6 to 8 hours

Recipe Ideas & Variations:

Swap out the veggies depending on the season. Zucchini, acorn squash, green beans, and kale, all make tasty additions.

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