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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Fri Feb 15, 2013 9:10 pm 
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I made the Citrus Black Bean Soup for a pot luck at work. It was almost all gone by the time my lunch came around! It was a big hit. I just guessed on the water to add, it's not listed on the recipe. I just kinda dumped until it looked good and added more in the morning before heading in to work.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Feb 19, 2013 12:41 pm 
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I really love this cookbook! I'm super busy with school and this really helps me to make interesting vegan food. My favorites recipes from here the Kung Pao Chicken and the split pea soup. I've always been fan of split pea soup, but this recipe really adds to way my mom use to make it :)

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Sat Mar 09, 2013 7:53 pm 
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We've made the Cranberry Vanilla Quinoa twice... so good. I added a cinnamon stick and walnuts/sliced almonds. I've been on an oatmeal kick lately, so this is a nice variation.

We have Hungarian Mushroom Soup and Sweet Potato and White Bean Soup on the menu this week. Looking forward to them!

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Sat Mar 09, 2013 9:00 pm 
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kdub wrote:
We've made the Cranberry Vanilla Quinoa twice... so good. I added a cinnamon stick and walnuts/sliced almonds. I've been on an oatmeal kick lately, so this is a nice variation.

We have Hungarian Mushroom Soup and Sweet Potato and White Bean Soup on the menu this week. Looking forward to them!


I have the sweet potato & white bean soup in my slow cooker right now - it smells amazing!


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Mar 12, 2013 4:36 am 
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The minestrone and gumbo are two of our absolute favorites ... so, so good. I make dried beans and baked potatos every week -- these basics have saved the day so many times!


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Apr 04, 2013 12:54 pm 
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Tempeh Tornado! I was desperate for a slow-cooker sloppy joe, but nervous to try this, because the spices are in really different ratios than for other sloppy joe recipes that I've tried. It came out a bit liquid-y for my taste (I did add an extra 1/4 cup of water, because we were leaving it on all day), but the flavor was great. I think next time I'm going to shred the tempeh and add less water.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Jan 09, 2014 10:32 am 
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Has anyone tried making the Tea-scented Tofu? I am planning on making this today and want to know what to expect.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Jan 09, 2014 11:25 am 
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cat with a monocle wrote:
Has anyone tried making the Tea-scented Tofu? I am planning on making this today and want to know what to expect.


That is the only recipe I've made from this book! Honestly, I didn't love it. The tofu didn't really end up tasting like anything. I think that maybe if you marinated it first, it would be better (i.e. add some saltiness so that you can even taste the tea flavor?). Oh, and it stuck like crazy, so maybe lay down some parchment paper or something.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Jan 09, 2014 11:58 am 
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allularpunk wrote:
cat with a monocle wrote:
Has anyone tried making the Tea-scented Tofu? I am planning on making this today and want to know what to expect.


That is the only recipe I've made from this book! Honestly, I didn't love it. The tofu didn't really end up tasting like anything. I think that maybe if you marinated it first, it would be better (i.e. add some saltiness so that you can even taste the tea flavor?). Oh, and it stuck like crazy, so maybe lay down some parchment paper or something.

Hmm, that's good to know. I think I will try it as-written anyway, and maybe saute it in some soy sauce afterward.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Fri Jan 10, 2014 6:29 am 
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Hearts James Cromwell

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And... the Tea-Scented Tofu was a total bust. The texture changed a bit, though I'm not sure it changed for the better, and it doesn't taste like tea or smoke or anything.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Fri Jan 10, 2014 11:53 am 
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Right? I'm sorry it sucked for you too, but glad I'm not the only one, so now I know it wasn't me just forking it up somehow.

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But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Sat Jan 11, 2014 8:51 am 
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Hearts James Cromwell

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It sounded like it could be so good. At the very least, it looks like it could soak up a marinade a bit better than normally. So it wasn't a complete waste.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Sat Jan 11, 2014 6:37 pm 
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So far I've made the pot pie with seitan. It was pretty good. . . Very simple. I ended up drowning it in hot sauce and then it was like buffalo chicken pie, which is always allowed.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Nov 13, 2014 9:50 am 
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I made the Holiday Tempeh Loaf yesterday. I was a bit concerned because it didn't fill up my big slow cooker very much and I wasn't really sure how long to cook it, 6-8 hours being a pretty big span of time. The top kept getting darker & darker and I was afraid it might burn, although it smelled really good. I think I cooked it around 6 hours, then just kept it warm.

We ended up eating it over this mash: http://www.insonnetskitchen.com/garlick ... -parsnips/ to which I added some nooch.

My husband & I ended up loving the combination. The loaf was a bit crunchy in parts, but by no means over-cooked. It had a wonderful savoriness. The mash was super-duper smooth & creamy.

The only thing I missed was having a side of kale to mix up with everything! I will definitely be making both of these again.

ETA: It is one of my goals to use this book more often this winter. I've had it for almost 2 years and I've only made like 3, now 4 recipes. FYI, I've made the delicious Pumpkin White Bean Lasagna multiple times.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Nov 13, 2014 2:18 pm 
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I'm excited to start using this book soon! I never use my slow cooker because it doesn't have a timer that switches it to warm (or even off) after a certain amount of time. Since I'm often gone for more than 8 hours at a time, this makes it useless to me. But I've asked for a programmable model for Christmas, so I'll be cooking up a storm soon! It's the only thing I asked for from my parents, so it's probably a sure thing haha. I'm often too rushed in the mornings to do any cutting and sautéing though. Do you guys think it would be fine to do those prep things the night before and just refrigerate overnight before combining all ingredients in the morning? Would it be easier to just combine everything and refrigerate the crock overnight? Would you add on cook time from it having to warm up from being cold?

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Nov 13, 2014 3:37 pm 
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allularpunk wrote:
I'm often too rushed in the mornings to do any cutting and sautéing though. Do you guys think it would be fine to do those prep things the night before and just refrigerate overnight before combining all ingredients in the morning?


If I remember rightly the book leans towards doing this and has a lot of "night before" instructions (such as cut up veg and store with herbs in an air tight container in the fridge, frying onions etc).

allularpunk wrote:
Would it be easier to just combine everything and refrigerate the crock overnight? Would you add on cook time from it having to warm up from being cold?

I wouldn't store the crock in the fridge overnight as it may effect the cooking time with the crock having to come up to temperature

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Nov 13, 2014 6:31 pm 
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allularpunk wrote:
Would it be easier to just combine everything and refrigerate the crock overnight? Would you add on cook time from it having to warm up from being cold?

I wouldn't store the crock in the fridge overnight as it may effect the cooking time with the crock having to come up to temperature[/quote]

I do this a lot without any problem.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Thu Nov 13, 2014 9:20 pm 
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Dr. Apricot wrote:
Star wrote:
allularpunk wrote:
Would it be easier to just combine everything and refrigerate the crock overnight? Would you add on cook time from it having to warm up from being cold?

I wouldn't store the crock in the fridge overnight as it may effect the cooking time with the crock having to come up to temperature


I do this a lot without any problem.


Yeah. I think, worse comes to worse, you take the crock out when you get up and then take your shower and whatnot and turn it on just before you leave.

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Fri Nov 14, 2014 11:16 am 
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Ok, thanks for the input!

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55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Jul 21, 2015 1:19 pm 
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Well, it looks like I was the only person in the world that got a good deal on Amazon Prime Day. I got a programmable slow cooker I have had my eye on: $10 off! and then I got this book, also (slightly) discounted. I work long hours, as does my partner, and our tiny, non programmable one was only useful when we are home for soup and stuff. Really excited to come home from a 12 hour day (9 hour work day + gym + commute) and have food almost ready.

I already tried out one recipe:

The Sweet Potato Soyrizo casserole: I liked it a lot. Made some tweaks (added some shredded pepper jack dayia) and will make some more in the future, but will definitely make again. I think that I will do one layer that is the bean and soyrizo mixed together....maybe sautéed with some onions and garlic. Yeah more work, but since this only takes 3 hours in my cooker, its a good Sunday meal. Tons of leftovers for 2 people.

I did find that my slow cooker ran REALLY HOT. So I am making the minestrone soup today, and i am cooking it on low for 6 hours. Hope it is not overcooked! Making the corn chowder this week too.

What are some other must try reciepes in this book?


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Jul 28, 2015 2:17 pm 
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QUESTION:

The lentils in the split pea and lentil soup: Red or Green?

She does not specify in the book, and they are pretty different. I can't seem to find an answer with google searches either.


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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Jul 28, 2015 7:23 pm 
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I am trying the smoked tofu right now. super excited to eat some in the morning

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Tue Jul 28, 2015 9:00 pm 
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Looking at it around the 2 hour mark, I am wondering if maybe the tinfoil and oval shape of the cooker might be interfering with the smoke getting all over the tofu? I am going to flip it and put it on low now and check them in the morning. /fingerscrossed

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 Post subject: Re: The Vegan Slow Cooker by Kathy Hester
PostPosted: Wed Jul 29, 2015 6:54 am 
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well the tofu looks fantastic and smoked, it doesn't have much of a flavour.

Has anyone else had luck with this recipe? I think the marinade idea might help, but I am hesitant to do another batch of sub par tofu.

I cut and fried mine with ginger/garlic then simmered it in ramen, so I am sure it will be good but it uses so much tinfoil and I used the good tea I need to trouble shoot what went wrong before trying again.

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