The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Notby Kathy Hester
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"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 (www.healthyslowcooking.com), 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 results vary from one-dish meals that are hot and ready as soon as you walk in the door to dishes that are ready in less than 3 hours. There are even recipes for staples like bouillon, apple sage sausage and seitans that you can make once and store in the freezer to use all month long.
From your favorite comforting casseroles to fresh and exciting new stews, and even desserts and quick breads—all veganized!—you find recipes that cover every meal and a wide variety of cuisines, including:—Pumpkin Pie Oatmeal—Exotic Cardamom Hot Chocolate—Chick’n and Dumplings—Mushroom Lasagna with a Garlic-Tofu Sauce—Chili Relleno Casserole—Tempeh Braised with Figs and Port Wine—Kung Pao Chick’n—Turkish Delight Tapioca Pudding
With The Vegan Slow Cooker, you’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.
- Fair Winds Press
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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.
- 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.
Meet 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.
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Most Helpful Customer Reviews
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I thought I was pretty crafty with my slow cooker until I got my hands on The Vegan Slow Cooker. Slow-cooker fanatic Kathy Hester showed me how to make enchilada casserole, lasagna, and even bread without heating up the oven. Brownies, too! Wowser is the word for this friendly, delicious way to cook. She then gives some slow cooker basics: how to choose one, how to start with caution so you don't burn down your house, and how to substitute ingredients to make her recipes work for you. The section on kitchen staples is worth the price of the book alone. Learn to make your own Smoky Ketchup, Fruit Butter, and Balsamic Onion Marmalade, plus two flavors of seitan. Try cooking whole small pumpkins in your slow cooker for BPA-free pumpkin puree without the struggle of cutting and cleaning raw pumpkin. Other chapters cover slow-cooker classics such as soups, stews, curries, and sandwich fillings, made flavorful with plenty of spices, coconut milk, lemon grass, and lime. Hester takes her slow cooker around the world to make Baigan Bharta (eggplant curry), Thai Red Curry Tofu and Veggies, Mojito Pinto Beans, and Better-Than-The-Classic Shepard's Pie. Then she really unleashes her slow-cooker super powers with Foolproof Focaccia, Whole-Wheat Pumpkin Ginger Bread, and Peach-Almond Breakfast Polenta. You don't need to be a vegan to get lots of ideas and delight from The Vegan Slow Cooker. Mouth-watering photographs provide inspiration. Hester's encouraging, humorous style will give even new cooks the gumption to take their slow cookers beyond pot roast.
This is an absolute lifesaver. I got this to try to save some time and money since my family is so busy already. I was looking for something that would have healthy, adequate meals, because that's what I've come to expect from cookbooks. But these are delicious!! Even my 10-year-old, arguably the pickiest eater on the planet, loves the food! I'm so grateful I bought this. Plus with it in nook format, I can keep a copy on my phone (it's the only book I have there) so that I can see what I need while I'm in the grocery store. I can't recommend it enough.
I haven't tested many recipes in this book but it inspired me to buy a slow cooker. I didn't think as a vegan you could do much with a slow cooker. This book proved me wrong and I'm so very glad it did! I own most vegan cookbooks and use them all but I work two jobs and this slow cooker cookbook, has made my life so much easier! My body thanks me, if you only buy one cookbook (beyond veganomicon) I highly recomend this one especially if you're looking for something to make life easier or a slow cooker cookbook. Even if yiu're not vegan!
I never thought you could make vegan recipes for a slow cooker but Kathy Hester has done a nice job of creating some wonderful foods. I have yet to try any of them out but spent the afternoon reading the book cover to cover and am excited about getting the opportunity to start utilizing them once I gather up some of the ingredients. What especially interested me was the recipes for her Chickeny and Beef Bouillion as well as the seitan recipes. This will be GREAT money savers. The only thing I found wrong with the e-book version was there were some incorrect page references in the text as well as the index. Other than that the e-book version wasn't too difficult to move around in once I created some bookmarks, etc.
I was disappointed to find that many - way too many - of the recipes involved fake meat, seitan, tempeh, etc. Although we do eat that stuff, we don't eat it often, and I would prefer recipes that are vegan in and of themselves, not vegan because I dig around for "vegan chicken flavored bouillon", fake beef, etc. To me that is not really a vegan (or vegetarian) cookbook, as I could buy an omnivore cookbook and make substitutions myself if that's what I wanted.
All I can say is don't knock it until you try it! Great recipes for herbivores and carnivores. :)
You’ll find yummy recipes even if you’re not a vegan! I haven’t tried very many of the recipes so far but the ones I’ve tried have been delicious and I have a growing list of “must try’s” on the horizon. Book is easy to read, easy to follow, and recipes are easy to make. If you are looking for yummy food that works well in a slow cooker, look no further! And you can enjoy whether you are vegan or not! It’s a win win!
Haven't made it yet, but the idea of doing this in the slow cooker & not the oven is great! Especially in the summer! I'm heading to the grocery store tomorrow!