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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Wed Mar 13, 2013 11:56 pm 
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Moon wrote:
I love my slow cooker but only have a couple vegan recipes - so obviously I need this book. But slow cookers are probably the handiest thing ever.


When I used to have one, I used it for beans all the time. None of the other vegetarian recipes online seemed good, mostly cause I'm not a huge soup fan. Now I need a slow cooker again. Mine got lost in a move :(

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sun Mar 24, 2013 5:22 pm 
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Just curious if anyone has any opinions on her frittata recipes? I'm contemplating incorporating one into my Easter brunch lineup in order to free up some time while getting everything else together, but I do get nervous serving untested recipes to others (particularly when omnis are included). I wonder if tried and true VB fritattas are the way to go instead, time constraints be damned...


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Wed Apr 03, 2013 3:34 am 
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I made the Braised Manchurian-Style Cauliflower yesterday. I had everything ready the night before when I realized it was meant to be cooked for only 4-5 hours. Not to worry, I have a programmable slow cooker, but I thought that maybe 5 hours on warm might be too much for the cauliflower (but I would have done it if necessary). Not to worry, my son would be home in the afternoon so I called him from work and got him to turn on the machine at 2. When I got home I added the last teaspoon of vinegar and an hour later, after driving one son to Scouts and going for a walk with another, added some chopped cilantro.

I ate it with dry-fried tofu because I wanted something plain to go with the flavourful sauce, and the sauce was so flavourful. The meal was delicious and I went back for seconds,which I rarely do. I ended up eating half of it, or half a head of cauliflower! Now I have never had Gobi Manchurian (which I hear is delicious) so have nothing to compare it to but this recipe is a keeper.

The only change I made is I used onion and garlic powder. I realized not long ago that the off taste that made me dislike meals from the slow cooker is a chemical change in the onion (and possibly garlic). Now I use none or substitute the powder and things taste much better.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sat Apr 13, 2013 11:45 am 
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The tortilla soup was omni-approved, but I bulked it up with some beans and added more spice. I think a lot of these recipes need some additional kick for my tastes.

I think I'm going to try her slow cooker seitan this weekend. Anyone try it before?


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Mon Jul 21, 2014 8:54 am 
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I just got this book from the library and I'm officially in love. I made the North African chickpea soup the other night. AWESOME. I made the lakshi last night and I'm eating it for breakfast right now. Definitely increasing the spice levels on everything, big-time, but I always do that. I just got a slow cooker for the first time, so I really appreciate both the awesome recipes and also the clear instructions on what works in a slow cooker and why. HELL YEAH. What should I try next?? :D

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sun Dec 21, 2014 9:23 pm 
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I made the Brunswick bean stew today. Used edamame instead of limas and did two cans kidney beans instead of kidney and pintos.

The flavour profile is simple but a little different from the bean soups and stews I usually make - smoky and a bit sweet, almost like a BBQ soup. I was worried it would just taste like bland chili but it's definitely a bit different.

Of course, it's pretty mild and could use extra seasoning in the pot. If I make it again I'll use more mustard and add more black pepper. As it was I just added some Frank's and fresh black pepper to my bowl.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Tue Dec 30, 2014 12:03 pm 
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I got this book for Christmas and made my first recipe the other day. The farm stand stew. I used kale instead of fennel because I had a bunch in my fridge. I also pressure cooked it instead of slow cooking it. It was pretty good.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sat Mar 07, 2015 8:00 pm 
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Made the wine braised seitan and mushrooms from Fresh from the Vegan Slow Cooker tonight, and it was quite tasty. Mildly spiced in usual fashion but a lot of flavour comes from the wine, and I didn't feel it needed much much else. I didn't bother with gravy browner since it's not something I keep around and I ended up with a lovely brown sauce so no worries there.

I had a couple issues that are more handler error than recipe error. I didn't grease the cooker insert which was dumb, and she says to not let the seitan pieces touch which wasn't an option as my cooker is deep as opposed to wide and shallow. So I did end up with some large seitan lumps but they broke up easily enough and the pieces that stuck to the insert were good and crispy which I have no problem with.

Had it with mashed potatoes and it was a really nice dinner.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sun Mar 22, 2015 6:57 pm 
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I've made a few more things that I didn't report on earlier, whoops!

The creole jambalaya was yummy and really easy to throw together. I think I cheated on the spices and just used a packaged "Cajun" blend, and I really just eyeballed the amount but it turned out well. I loved the tempeh in it, but I think I just really like tempeh. I would cut the tempeh smaller and get it well browned before putting in the cooker but that's just a preference thing.

The baked potato soup hardly counts as a recipe. Basically you're just cooking potatoes, onion and garlic in broth or water and then putting toppings on when you eat. But it was really fun for something different and not something I would have thought to make on my own. Also an excellent excuse to eat super processed bacon bits.

Tonight we had the chili potato gratin. An excellent excuse for me to pull out the mandolin! I wanted something chili like but I feel like we eat chili a lot so having the flavours with a bit of a different spin was cool. Again I didn't closely follow Robin's spicing instructions but I think it would have been pretty good as written. I used Daiya in it but it really gets melted in to the dish well so don't be afraid to use her cheesy sauce recipe instead.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Tue Mar 31, 2015 7:19 pm 
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Made the split pea and barley stew. Super fast to prep and a healthy, warming, filling, and tasty dinner. Mr Moon really liked it, and it was so fast to throw together on Sunday night that it will definitely be made again. Plus I love barley.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sun Apr 19, 2015 12:26 pm 
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Has anyone else made the meatloaf? Not a success for me, 5 hours later it was still the same mush that went into the cooker. I am going give it a whirl through the oven but it might be trashed.

Mat.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Wed Jul 15, 2015 4:37 pm 
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I bought this on CQ's recommendation and loved the laksa! I have Vegan Slowcooker for 2 or Just for You, so I wasn't sure I needed this, but after seeing all the recipes, I am so glad I got it! Especially for summer cooking.

I want to try the ribs and the Mulligatawny and the seitan!

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Fri Jul 17, 2015 11:57 pm 
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I made the smokey maple baked beans last weekend and they are really good. Like I never want to buy baked beans in a can again.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Tue Jul 21, 2015 7:33 am 
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matwinser wrote:
Has anyone else made the meatloaf? Not a success for me, 5 hours later it was still the same mush that went into the cooker. I am going give it a whirl through the oven but it might be trashed.

Mat.

did it get better in the oven?

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Mon Jul 27, 2015 10:47 am 
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No, I ended up mixing it in with the veg and baking it for an hour and it was still mush.

I had to toss it.

Mat.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Wed Jul 29, 2015 7:12 am 
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I made the bourbon coffee baked beans. They are pretty tasty, but not as fabulous as I imagined (I mean coffee.. .whiskey what is not to love?).

Thankfully the coffee flavour is mild enough my coffee hating roommate still likes them, so I guess that is a bonus.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Mon Sep 14, 2015 9:56 pm 
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I made the golden eggplant bruschetta thingy on page 28 and it was amazing! I had really low expectations - the last yellow
tomatoes in my garden were going off as was a wilty celery stick and an old eggplant, so I figured what the heck. But it is delicious and I love it and I can't wait to have it for lunch again!

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Tue Sep 15, 2015 5:35 pm 
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I got this book a few weeks ago! So far I made:

Tortilla Soup- Turned out great! I put in some of Bryanna's beefy seitan to make it a little more filling, and with all Robertson recipes I upped the spice. Was really yummy, couldn't get my partner to try it though. He's a little suspicious of my tortilla soups >.>

Creole-Style Jambalaya- This was a big hit. Had to replace the tempeh with seitan and I think I actually forgot to add more spice to it but it still came out pretty good, I'll just add more hot sauce next time.

Seitan Pot Roast- I was iffy on the roast itself. The bottom of it was mushy and gross looking, so next time I'll probably just cook the veggies in the slowcooker and bake a roast instead. The veggies were really good, and I think I'll make them like this for Thanksgiving dinner. I also passed the recipe home to family in Newfoundland; traditionally for special dinner we boil veggies in a big pot with salt beef until they pretty much have no flavour. You might not to be shocked to learn that there's a lot of health problems in my family that they are now trying to control at least partly with diet changes. This recipe makes the veggies pretty soft but it tastes so good! It's something new and yet very nostalgic for me. Oh, for the spices instead of *just* thyme, I added parsley, sage and rosemary as well. Because I am a rock, I am an island.

Slow Cooked Seitan Fajitas- This was the first total bomb. The peppers just came out slimy. The seitan was okay and I at least got some out of it, but I could only eat one and a half and my partner couldn't finish his either.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Fri Sep 25, 2015 2:06 pm 
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I tried to make the Spaghetti Squash chimichurri. It says to cook the squash whole on low for 7-9 hours. I thought that sounded like too long even though I had a large squash. I cooked it for 5 hours and it was mush. I had to throw it away it was not edible. From now on my spaghetti squash only goes in the oven. :(

I also made the fajitas, these were good but it burned badly to the bottom of the slow cooker. I am not sure how to prevent this, I don't like using those easy clean up bags.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Fri Sep 25, 2015 2:07 pm 
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I tried to make the Spaghetti Squash chimichurri. It says to cook the squash whole on low for 7-9 hours. I thought that sounded like too long even though I had a large squash. I cooked it for 5 hours and it was mush. I had to through it away it was not edible. From now on my spaghetti squash only goes in the oven. :(

I also made the fajitas, these were good but it burned badly to the bottom of the slow cooker. I am not sure how to prevent this, I don't like using those easy clean up bags.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Fri Sep 25, 2015 10:05 pm 
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HeatherBear wrote:
I also made the fajitas, these were good but it burned badly to the bottom of the slow cooker. I am not sure how to prevent this, I don't like using those easy clean up bags.


Do you have a heat-safe bowl that will fit your slow cooker? Put the recipe ingredients in the bowl and then set the bowl inside the slow cooker and cover with the lid. I do this with hot cereal and saucy cake-type desserts. Works like a charm.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sat Sep 26, 2015 7:44 am 
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I made the pasta and beans with three herbs the other day, but added lots of red pepper. It is really good and very flavourful - I didn't have to up the herb amounts or anything. I used mixed beans, subbed yellow summer squash for the celery, a combo of thyme and oregano instead of the rosemary because I am out (how, I don't know).

I didn't do any of the steps called for in a skillet/saucepan, I just put them straight in the cooker as I was trying to batch cook a few meals in one afternoon.

A couple weeks ago I made the summer vegetable soup (I think that's what it is called). Wanted something that I could have on hand for lunches for the week. Just a simple soup, more of a template recipe than anything else, made a ton and I have a couple portions in the freezer for later use.

HeatherBear wrote:
I tried to make the Spaghetti Squash chimichurri. It says to cook the squash whole on low for 7-9 hours. I thought that sounded like too long even though I had a large squash. I cooked it for 5 hours and it was mush. I had to through it away it was not edible. From now on my spaghetti squash only goes in the oven. :(



I have been wondering about that recipe - good to get a review. I sometimes wonder if Robin was using older cookers when writing this book, I tend to find mine runs quite hot on low and sometimes things are over done following her suggestions.

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Mon Dec 21, 2015 10:30 pm 
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I made the sloppy joes today - the first time I've ever made them ever - never had the meat kind even as a kid! Anyway, they turned out great. I didn't have TVP, so I substituted Irish cut oats (saw it in a recipe from Dreena's Plant Powered Families), and I didn't have ketchup so I used BBQ sauce instead. They were so good! But next time I'd cook less time - my cooker runs hot. Made the cool slaw from Appetite for Reduction to accompany - yum. Still thinking about dinner hours later.


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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Sun Jan 10, 2016 10:27 am 
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I love this cookbook. I use it all the time during fall and winter.
I have had success with:
Maple-Dijon Glazed Root Vegetables
Slow-Cooked Seitan Fajitas
Wine-braised Seitan and Cremini Mushrooms
Rustic Potpie with Chive Biscuits
Barley Orzotto with White Beans and Vegetables
Burgundy Red Beans
Moroccan Tempeh and Chickpeas with Prunes and Apricots
Brunswick Bean Stew
Chipotle Corn Chowder

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 Post subject: Re: Fresh from the Vegan Slow Cooker - Robin Robertson
PostPosted: Wed May 11, 2016 8:30 pm 
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I just got 50% off on an All Clad slow cooker so I ordered this book. I know it's the off season for slow cooking but I'm excited to try it out!


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