Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

Leave a comment

 

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

1-29-15 (60)

1-29-15 (41)

BathingandthesinglegirlCover

vromans back

1-29-15 (8) 1-29-15 (9)

First – two cool things about LA: the vintage cars that lined Wilcox the other day – evidently there for a period scene in a film and the gorgeous sunrise in that un-retouched or enhanced image above.

Now for yet another insanely easy vegan recipe for a slow cooker.  Even a child could pull this off.  I added arugula because I had it & it was beginning to wilt but it was no match for 5 hours in a slow cooker and basically disintegrated so – if you want to add arugula, stir it into your soup just before serving.

1-29-15 (23)

Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

INGREDIENTS

20 ounces of mixed beans (throw out the gross ham flavor packet)

10 cups vegetable stock

juice of 1 lemon

1 onion – diced

5 carrots – sliced

5 celery stalks – chopped

2 red potatoes – cubed

3 garlic cloves – minced

Arugula (optional) – as a last minute add in (CHOP IT – or else you will have long strands of red hot wilted arugula hitting you in the chin)

Parsley – chopped as garnish

White truffle oil to drizzle (optional)

IMG_1833

IMG_1834

IMG_1835

DIRECTIONS

Put all that shit (except the arugula, parsley & truffle oil) into a 6 QT slow cooker & set on high for 5 hours.

Garnish as you like.

See?  EASY!

1-29-15 (25) 1-29-15 (55)

Potato and Cauliflower Tikka Masala – Vegetarian or Vegan or Not – for the Slow Cooker!

1 Comment

 

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

IMG_1818

1-27-15 (52)

BathingandthesinglegirlCover

vromans back

I have really been on a slow cooker kick lately.  I just fucking love the idea of dumping shit in there & walking away & coming home to a house that smells delicious & feels like someone has been thinking of and cooking for you.  Even those of us that live alone.

I used real cream in mine but you can sub that out with a vegan alternative, coconut cream likely being the simplest option.  I used cauliflower & potatoes but any veggies will do – or chick peas or a vegan meat – like the awesome Beyond Meat’s vegan chicken.  Or add seafood or real chicken.  Whatever floats your boat.

1-1-15 (53)

1-27-15 (66)

1-27-15 (100)

There are a lot of ingredients but none are very exotic – and all you gotta do is dump them into the crock pot & leave.  So come on now!   Why not try it?

I like a lot of gravy in my Indian dishes & there is a boatload here.  I initially tried to use coconut milk creamer in place of heavy cream but it just wasn’t dense enough – so – I resorted to real heavy cream.  Again – coconut cream (thicker even that full fat coconut milk) – would be a great vegan substitution.

Potato and Cauliflower Tikka Masala – Vegetarian or Vegan or Not

This fills a 6 quart slow cooker so it makes a lot.

INGREDIENTS

1 head cauliflower – cut into small florets

4 red potatoes – cut into bite-sized pieces

(other veggies work, too like: peas, broccoli, zucchini, green beans or even white or red beans)

1 onion – diced

2 jalapenos – seeded & minced (optional)

6 garlic cloves – chopped

1-3 TBS fresh ginger (I used 3 but my ginger was jarred & maybe not as pungent as fresh)

26 oz (or so) tomato puree

1/2 cup yogurt (or vegan yogurt)

3 TBS garam masala (you can make it yourself if you cannot find it at your grocery store)

1 TBS turmeric

1 TBS ground cumin

1 TBS paprika

2 tsp salt

1/2 tsp cinnamon

1 TBS cayenne pepper

1 (14 oz) can coconut milk (I used lite but full fat is even better)

1 cup water

—–

1 cup heavy cream or vegan alternative (including coconut cream or more full fat coconut milk) – plus a bit more just in case your tikka masala needs tweaking

2 TSP cornstarch (more or less)

Cilantro as garnish

Cooked rice (I used brown Basmati)

IMG_1700

IMG_1701

IMG_1703

IMG_1704

1-27-15 (39) copy

1-27-15 (58)

1-27-15 (104)

DIRECTIONS

Put everything from the cauliflower through to the water into a large slow cooker.  Stir it all up & set on high for 5 hours.  Longer than this is perfectly fine – but just know your cauliflower might begin to disintegrate a bit.  If you go away longer – like a lot longer – maybe set it on low so it doesn’t scorch.  Not all slow cookers are created equal & the heat each of our machines generate can vary widely.

After 5 hours or once your vegetables are tender, take about 1/4 cup of your heavy cream (or vegan alternative) and whisk the cornstarch in.  Once there are no lumps – put this in the slow cooker with the other 3/4 cup of cream.  Stir it up.  Let this heat through & thicken a bit.  Taste for seasoning.  If it is too thick, add more coconut cream or cream or water.   If it is too thin, add more of the cornstarch mixture.

Serve with cilantro over rice.

1-27-15 (39) 1-27-15 (44)

1-27-15 (74)

IMG_1817

Spicy Black Bean and Sweet Potato and Chicken Chili for a Slow Cooker (Vegan or Not!)

Leave a comment

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

1-15-15 (79)

1-15-15 (43)

BathingandthesinglegirlCover

There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your Valentine’s Day gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

vromans back

There is nothing easier than a slow cooker recipe that doesn’t require anything but putting raw ingredients into the slow cooker & going away for five hours.

In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight.  This resulted in a few things:

1) a FUCKTON of chili

2) the sweet potato was underrepresented in comparison to the beans & they completely disintegrated in the 24 hours they cooked.

You won’t have these issues if you just go for the traditional 5 hours on high.  This recipe filled a 7 quart slow cooker to the brim – so – divide it in half for a more reasonable quantity of chili – or go for the whole megillah  if you are having a party or have a large family or even if you want to freeze some.

You can add real chicken or omit the chicken (vegan or otherwise) completely.  I used dried beans but canned beans could be used & this would cook up in an hour – or the time it takes for the sweet potato to soften.

1-15-15 (30)

1-15-15 (77)

Black Bean and Sweet Potato Chili for a Slow Cooker (Vegan or Not!)

INGREDIENTS

2 lbs dry black beans (QUICK SOAK them if you want but I did not.  Or, the night before making the chili, rinse and cover the black beans with water in a bowl. Soak overnight at room temperature.  I did not but doing one of those things makes the beans less gassy.)

9 (or more) oz vegan chicken (or real cooked chicken) – optional (I recommend BEYOND MEAT brand vegan meats because they are THE BEST!)

7 cups vegetable stock

1/2 cup BBQ sauce

16 oz salsa

3 large sweet potatoes – peeled & cubed

10 carrots – sliced

1 onion – diced

1 red bell pepper – chopped

3 chipotle chili peppers in their adobo sauce – minced

6-10 garlic cloves – chopped

1 TBS salt

1 TBS pepper

1 TBS onion powder

1 TBS garlic powder

1 TBS ground cumin

Garnish possibilities: cooked rice, chopped onion, sour cream, sliced scallions, cilantro, diced tomatoes, jalapenos or grated cheese.

1-15-15 (11)

1-15-15 (12)

1-15-15 (13)

1-15-15 (14)

1-15-15 (16)

1-15-15 (61)

1-15-15 (101)

DIRECTIONS

Put all that shit into the slow cooker & heat on high for 5 hours.  If it gets too dry – add water.  If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off.

Serve with your selected accoutrements & enjoy!

To reheat – boil a small amount of water (maybe 1/8 inch deep) in a pan & add the chili & mix it up & heat it through.

See?  EASY!

1-15-15 (39)

1-15-15 (78)

1-15-15 (105)