The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not

by Kathy Hester

Overview

"Kathy’s stellar recipes and straightforward instructions will have you creating hot, fresh, gourmet meals in just minutes a day. No more slaving away in the kitchen. With The Vegan Slow Cooker, you’ll be eating like a queen with just the flip of a switch!"—Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch

"This book might just revolutionize vegan cooking! Kathy Hester's recipes are ridiculously fast and easy, unbelievably delicious, and believe it or not—cheap. Bravo, Kathy!"—Kathy Freston, New York Times best-selling author of Veganist, Quantum Wellness, and The Quantum Wellness Cleanse

"The Vegan Slow Cooker is a fantastic collection of mouthwatering, fuss-free, easy-to-make vegan recipes. From curries, dals, and steamy stews to casseroles, breads, and decadent desserts, you'll be serving up delicious slow-cooked meals every day of the week."—Julie Hasson, author of Vegan Diner

"The health advantages of a plant-strong diet are compelling and well proven. But preparing yummy meals that are wholesome can be time consuming. That's where this book comes in. Slow cookers can be huge labor and time savers, if you know how to use them. This is the book that will show you how."—John Robbins, author of The Food Revolution, The New Good Life, and Diet for a New America

 

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 Cooker shows you how 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 expert Kathy Hester, founder of the blog Healthy Slow Cooking (

Product Details

ISBN-13:	9781610581554
Publisher:	Fair Winds Press
Publication date:	10/01/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	20 MB
Note:	This product may take a few minutes to download.

About the Author

Kathy Hester lives in Durham, NC with her two cats who would rather not live together, a cute dog with a belly rub addiction, her very own picky eater, a kitchen garden, and more slow cookers than one person should own. 

 She writes HealthySlowCooking.com, is the vegan blogger for Key Ingredient (http://www.keyingredient.com/blog/bloggers/kathy-hester) and writes for various publications like Chickpea Magazine. She also teaches vegan cooking classes, has put together a social media class for writers and has more classes in the works.

Read an Excerpt

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.

INGREDIENTS:

- 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.

Table of Contents

Introduction: Slow Cooker Love

Chapter 1: Slow Cooker Basics

Chapter 2: Staples You’ll Want to Know: Make Your Own Bouillon, Seitan, Sauces, and More

Chapter 3: Simmering Soups That Cook While You’re Away

Chapter 4: Steamy Stews and Curries that Save the Day

Chapter 5: Casseroles (and Loaves) you Wish Your Mother Had Made

Chapter 6: Easy-to-Make Pasta and Grain Dishes

Chapter 7: Mouthwatering Meatless Mains

Chapter 8: Super-easy Side Dishes

Chapter 9: Sandwich, Tortilla, and Taco Fillings

Chapter 10: Beautiful Breads Not From Your Oven

Chapter 11: Party Snacks That Cook While You’re Getting Ready

Chapter 12: Breakfasts Worth Waking Up For

Chapter 13: Decadent Desserts and Delightful Drinks

Acknowledgments

About the Author

Index

Editorial Reviews

"Hester, who blogs at http://www.healthyslowcooking.com and http://www.busyvegan.com, has written a no-nonsense, easy-to-understand guide to vegan slow cooking. The first chapter is a brief introduction to the slow cooker, with an ingredient substitution list. In the next 12 chapters, readers learn how to make soups, stews, curries, casseroles, breads, party dips, and desserts, among other items. Hester draws her inspiration primarily from American (Chick’n Mushroom Casserole; Corn-Tastic Tex-Mex Loaf), Indian (Baigan Bharta; Easy Veggie Chickpea Biryani), and Asian (Ma Po Tofu; Thai Red Curry Tofu and Vegetables) cuisine, but many other culinary traditions are represented. Soy- and gluten-free dishes are clearly labeled, but a list of these dishes isn’t included in a separate index. Dishes are indexed by the main ingredient, so Tofu Bouillabaise and the Smoked Tofu and Stars soup recipe are both found under 'tofu.' In a larger cookbook, this would be detrimental; here, it is merely annoying. VERDICT: This is a great slow-cooker cookbook with scrumptious dishes featuring ingredients that are easy to find in any major grocery store." - Library Journal XPress

From the Publisher