I haven't used my slow cooker in, oh, probably two years. Back in my heavily carnivorous days, I'd mostly used it for beef recipes, because I found chicken tended to dry out/fall apart too much. I've all but given up beef (never buy it, never cook it, do indulge on a rare occasion if eating out), and the slow cooker was sitting in a cabinet, gathering dust.
I'm still still eating a mostly plant based diet, with occasional additions of fish or shellfish, and even more rarely, chicken. Before Michelle Obama's speech on Tuesday, my daughter and I stopped at a fast food place and I had a grilled chicken sandwich. It gave me gas. :-) My body doesn't care much for meat and dairy now. It's also hot and slaving in the kitchen doesn't appeal, so I started browsing online for easy vegan options, and found this blog. Lots of recipes, but also great tips - like benefit of owning a small slow cooker. You can throw in enough dried beans and water for the night's main course, plug it in, and come home to non-canned beans, ready to go! I'd always wondered if that would work but had never tried it, so I'm grateful for blogger/authors like this who test these things so I don't have to.
That tip alone was enough to convince me that I needed a small slow cooker, but then there were the recipes for steel cut oats, cooked overnight.
I'd tried making them on the stove top and never could get them right. They never got really creamy, and had a hint of bitterness I didn't like. But in the little crock pot they are awesome! It's mindlessly easy too - throw oats and water in pot, plug in, let cook on low all night. You can dress them up with all sorts of fruits and flavorings, but even cooked plain they are wonderful - creamy and thick and no bitter under taste at all. I just throw the leftovers in a plastic container and warm breakfast in the microwave for the next couple of days.
I bought the cookbook: The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour
and the recipes sound wonderful. I'm even going to attempt to make seitan next week, using the recipe from this cookbook and simmering it in my larger slow cooker, which is no longer gathering dust. Who knew I'd have so many fun food adventures in my "old age?"
I nuke mine for 20 minutes in the microwave at 30% power (I use water plus a tablespoon of almond milk powder since dairy is not kind to my innards). It's ready by the time I've finished showering and stuff.
ReplyDeleteDo grains work in a slow cooker? They must, if oatmeal does so well. I suppose I should just spend the $1.50 on dry ingredients and give it a go.
ReplyDeleteI envy you your oatmeal. I was eating it regularly, and then my system revolted. I might have been putting too much "other" in it. Maybe I'll try again.
I cook black beans from scratch in my crock pot. I start them on high for about an hour, and then turn them down to low. In my CP, it takes them 10-12 hours to get soft. I must admit, though, that I like to bury a couple of chicken breasts or a ham hock in the beans while they cook---I have cut back on the amount of meat I eat, but I'm not ready to give it up yet. I also have a recipe for curried squash and lentils that I make in the fall. It doesn't have meat in it, but it's not vegetarian because I use chicken stock.
ReplyDeleteBrenda
I am just delving into doing beans in the crock pot and am curious about grains, but suspect they'd turn to mush faster. Tonight I'm going to start the red beans for http://healthyslowcooking.com/2011/10/27/vegan-red-beans-and-rice-for-2/. I'll report on it later.
ReplyDeleteMy DD's make white beans (the bigger ones) in the crock pot. Very good results with those and other beans. Best Wishes on your new small crock pot adventures. I have a tiny one someplace that that I won but can't find it. Time to just go out and buy another one.
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