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Do you love preparing dinner in your slow cooker as much as I do? I love the way it disperses savory fragrance through the house all day. My tummy rumbles in anticipation for the dinner to come. Slow cookers are so convenient on those “I-don’t-want-to-cook-days”. You just dump the ingredients in the pot and go about your day.
This book is much more than a handful of soup recipes. Kuma offers vegan desserts, beverages, main dishes, sauces and side dishes that save cooks time by cooking them in a slow cooker.
I didn’t see recipes that inadvertently called for non-vegan ingredients. One recipe had a typographical error (called for 1 12 cups of corn rather than 1 1/2 cups of corn), but I didn’t see any more than that. If an experienced cook pays attention, the author’s intent is clear.
I would love to see some photos, as well. This book doesn’t have any, but that’s just eye candy. The recipes are a solid 5 star.
Vegan: Delicious Slow Cooker Recipes begins with a non-preachy, short, introduction enumerating reasons one may consider following a vegan diet. It then dives into several mouth-watering chapters. I cannot wait to try the cauliflower bolognese or the minestrone! First, I tried his Slow Cooker Vegetable Curry with tofu.
Tofu? In a Slow Cooker?
Tofu isn’t an ingredient I usually conjure when I’m thinking slow cooker. However, since it’s sauteed in a pan briefly, it comes out surprisingly well and not the wet mess I expected.
I promise, it only takes about 5 minutes to saute it. This step is a tofu game changer. However, if you aren’t interested in tofu, feel free to add a can of chickpeas (vegetarian), or 1 pound of cut up raw chicken (distinctly, not vegetarian).
Our Slow Cooker Eggplant Curry with Tofu Reaction
Sam Kuma’s minestrone recipe is next on my list. But first, I sampled the Vegetable Curry with Tofu. I thoroughly enjoyed this eggplant-laden dish of sublimeness. In fact, since eggplant is the predominant flavor, I dubbed this dish slow cooker eggplant curry.
I fully relished this eggplant-laden dish of sublimeness. The coconut milk base mellowed the red curry, so it’s not spicy at all. In fact, I put hot curry on the table to kick it up a notch. Next time I make it, I may add a few fresh chili peppers. David did not enjoy it. I applaud him for trying it, but he’s not a fan of eggplant.
David also felt it didn’t taste like a curry. It had more of Thai curry flavor, in my opinion, and I think he was expecting Indian. Poor guy just had his heart set on something completely different. Because I found it delicious, I will make it again. However, I’ll freeze the leftovers in bento boxes – just for me.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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