View allAll Photos Tagged slowcooker...
This is my version of a vegweb recipe, and it proved very tasty (if a little salty). I've reduced the salt accordingly below.
~~~
The stew:
1 pound extra-firm tofu, frozen and thawed*
1 large onion, chopped
4 cups vegetable broth (homemade is best)
3 T vegan Worcestershire sauce
1 T tamari or soy sauce
2+ cloves (to taste) garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 large red potatoes, peeled and chopped
6+ mushrooms, stems removed, chopped
1 tomato, diced
1 cube fake-beef bouillon (where 1 cube makes 2 cups broth)
salt (or Braggs) to taste
1 tsp each freshly-ground pepper
1 tsp basil
3 T Earth Balance (i.e., vegan margarine)
5 T cornstarch, mixed with stock until smooth
Heat oven to 200F.
Cut the thawed tofu into 1/2" to 1" slices, wrap them in a towel or paper towels, and press to remove as much water as possible.
Cut the tofu slices againt to form cubes, and bake on an ungreased cookie sheet while chopping the vegetables. Check and stir frequently. You want an almost crouton-like texture -- dry but not crunchy.
Place all ingredients into your slowcooker, stir well, and cook on Low for 8 to 10 hours. Add the cornstarch mixture, stir until the stew thickens, let sit for another hour (or until all the veggies are cooked through).
Serve with garlic mashed potatoes, or whatever else takes your fancy.
*Freezing the tofu changes its consistency and makes it denser and 'meatier.' The freezing and baking in this recipe means that your tofu won't get soggy and break down during cooking.
~~~
[January 2007, IMGP1425]
This came out amazing - recipe found here: coreyrecipes.blogspot.com/2011/07/bbq-pulled-pork-sandwic...
Struisvogelbiefstuk, gerookt op appelhout, gebakken in ganzenvet. Met 2 soorten rode kool. (Eentje van Albert Heijn, eentje uit de slowcooker. Die laatste behoeft nog verbetering ) en aardappelpuree met limburgse mosterd.
Nothing warms you up like a nice bowl of beef stew, and nothing makes that bowl of beef stew nicer than a roll to dip in it!
Leaf lard is the especially yummy fat extracted from around a pig's kidneys. Once rendered (melted) and hardened into what looks like typical lard, it makes pastry dough magic.
Mmmh, slow cooker food. I layered baby carrots, chopped potatoes, and frozen diced onions. Then plopped in a whole chicken. In a separate bowl, I mixed a package of stuffing mix, a can of cream of celery soup, and a (drained) can of mushroom slices. Fit that around the chicken, pour a can of gravy over the whole thing, cover and cook on high for 2 hours and low for 6.
Dill pickle ranch-flavoured Chex mix/bits & bites?! It can be done! Now that summer is here you can even make it in the crockpot which made it perfectly: www.suziethefoodie.com/dill-pickle-crockpot-bits-bites/
Particularly with this Eurolab 2 x 2.5L cooker!
— On the left, a cream of leek, potato, tomato and cauliflower soup;
— On the right, a curry with carrot, potato, butternut squash, cashews, tomato, and brocolli, awaiting its silken tofu.
(Seeds from the squash, drying in the background, are gonna get roasted!)
IMG_7521 filtered with Neat Image
this is really an ugly photo, but it's real the meat practically fell apart after 8 hours, so tender and so much flavour! i had to be quick and just shoot it!
Recipe and story here!
January 1, 2008
It's good luck in the South to make this black-eyed pea dish for New Year's Day. I whipped up a batch for John and I along with some seethed potatoes and walnut sable cookies. I love when I have time to cook.
309/365