Today you get a day of rest in The Great Vegan Bean Book blog tour. So kickback and let your slow cooker make a treat for you. Strawberries infused with vanilla, cardamom and orange adds a surprise to a lazy Sunday brunch or as a quick weeknight dessert. It's getting warmer, so it's time to get out your slow cookers if you put them away. Remember summer is another perfect season for slow cooking since it doesn't heat up your house! All you need is some fresh strawberries to throw in the ... Read More about Cardamom Strawberry Compote
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Vegan Rosewater Parfaits with Silken Tofu & a Surprise Ingredient
The pudding in these parfaits is thick and gets its cheesecake-like flavor from the vegan yogurt. The magic bean ingredient? Well, that would be the cooked red lentils. I promise you no one will know they are in this decadent dessert. I do use silken tofu, but you could make it with all yogurt instead, it just won't be as thick. Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in ... Read More about Vegan Rosewater Parfaits with Silken Tofu & a Surprise Ingredient
The Best Indian Chickpea Yogurt Salad
The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It's wonderful to open up the fridge on a hot day and scoop some of this on your plate. It tastes great and cools you down too! This recipe uses kala namak or Indian black salt. Calling it black salt is always confusing to me because the outside ... Read More about The Best Indian Chickpea Yogurt Salad
Tri-color Quinoa Taco Filling
This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night! This is so simple and uses ingredients you probably have on hand. It's perfect for a weeknight dinner you didn't have time to plan ahead for. One of the things I love about Roland’s tricolor ... Read More about Tri-color Quinoa Taco Filling
Steel Cut Oat Risotto
The more I cook with oats, the more I find they have an endless amount of uses. Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Cheryl said she would have never guessed it was made of oats, but I have her prepped with a few barley risottos that I worked on for my new slow cooker book, Vegan Slow Cooking for Two or Just You! which comes out this fall. Of course you can pre-order it right now on Amazon. I ... Read More about Steel Cut Oat Risotto