girl goes vegan

This is another great option to cook while away. I might have over done it on the amount of chipotle peppers used (it was hot…very very hot!). Textures all went well together and I think if the heat level had been less I would have enjoyed this more. I love spicy, but, you know, as things rest they get more intense and by the end of the week it was a bit too intense.

This would also be best if served fresh rather than storing leftovers. Sure I still ate the leftovers, but presentation wise it was much better right out of the slow cooker. The dumplings fell apart upon reheating and it sort of became one big mushy chili (still good though). I think the dumplings were the best part…so tender and tasty!

Recipe 14:157, Pg 206

Just cooking this dish made the house smell fab and made my mouth water. It was easy to assemble in the slow cooker and used up a lot of ingredients I just have in my pantry (score for not having to shop!). The dish freezes and reheats very well too. Making it perfect for my weekday lunches. I served it with some marinara sauce as it seemed to be the best flavor combination. It would also make a lovely side for any meal too. Personally, I liked it as a meal on its own.

Yes, I licked the container clean when I was done too. So freakin’ yummy!

Recipe 13:157, Pg 209

This dish turned out amazing. I was a little iffy, given the sauerkraut, but I was pleased…very please. Flavors were great, blended well and the dish reheated fairly well too. I wouldn’t freeze this dish though, but saving it in the fridge to eat again later worked out well. I opted to serve it over noodles and (per the instructions) made the Vegan Sour Cream too. It went very well with this dish! However instead of making my own seitan I did store bought, but you could make your own too!

Recipe 12:157, Pg 208

This dish was so easy. Utilizing my nighttime cooking routine with the Slow-Cooker this dish was assembled quickly and into the Slow-Cooker to simmer overnight. I had never had Corned “Beef” before, so this combination was new to me. The cabbage cooked up well and the potatoes absorbed the broth and gave ti all a great flavor. I truly enjoyed this dish as all the flavors blended well and the seitan was quick and easy to make! I can only imagine this would also go well with some Rye bread.

Recipe: 6:157, Pg 214

I love my slow cooker, it’s the best – soups, cooking beans, casseroles, etc. Cook while I sleep is what I like to do. I was drawn to this recipe because of the dried fruit involved. It sounded like a hearty soup and the combination of ingredients was fascinating. I wondered how they would blend together and what the overall flavor would turn out to be. I got everything together in my slow cooker, set the temp & timer, then went to bed. I woke up during the night to a house full of wonderful and amazing scents. It made me hungry.

By the time I woke up in the morning, the slow cooker had turned off and the soup was cool enough to package up. Some in the refrigerator and some in the freezer. The soup was incredible, the variety of flavors in every bite were wonderful and the texture of all the ingredients went very well together. I really enjoyed this dish and will make it again!

Some advance prep is needed to get the veggies ready. Then factor in cooling time. Overall taste was fantastic!

Recipe 2:157, Pg 201