More from “Fresh from the Vegetarian Slow Cooker”
I think I’m done slow-cooking for a bit, but I just had to share the last couple recipes I made from this new cookbook. One of them is called “Green Bean and White Bean Casserole” and is a lot like that commercial classic, THE Green Bean Casserole, except minus all the gross chemical filled stuff and ten million pounds of fat. (ok, ten million pounds may be a slight exaggeration, but anyone that considers that casserole a “vegetable” is severely mistaken as well) This version is completely Vegan, and delicious, and since I’m a giver, I even found the recipe for you!…you just need to look at page 347 in the Google Book View I linked to. No need to thank me. I cooked mine a bit longer than directed, and it got nice and crusty on the edges, which I was quite into.
Check out page 165 in the Google Reader for the next recipe I tried, which was the slow-simmered Seitan Stifado. Instead of normal seitan, I used these dry-roasted wheat gluten chunks I picked up at the Asian Market a while back. These look an awful lot like brains, which is hard to photograph attractively, but they really just taste like a slightly spongier version of seitan. Not bad…and a good stand-in when I don’t have the time to simmer a whole pot of seitan from scratch.
I had to use normal onions instead of the pearl ones called for in the recipe, since they simply weren’t available at my market this week, fresh or frozen. otherwise I stuck to the recipe, and I really did like the flavors in this…they weren’t wildly different from anything I’d had before, but good. I wouldn’t recommend the roasted gluten chunks for someone just switching to a veggie lifestyle who’s bothered by strange textures though…
And now comes Passover…I may get one more carb-loaded meal up here, but if not a Happy Pesach to my readers who celebrate and Happy Easter to those of you enjoying that holiday. And to everyone a happy Spring Cleaning Season!!!