This year for my birthday, my kind thoughtful children gave me a new cookbook. Also by Robin Robertson, this one is called "Fresh from the Vegan Slow cooker". So far the suggestions in this cookbook have been as helpful and tasty as the ones from the vegetarian one.
This past weekend we celebrated my Dad's 80th birthday and I brought up dinner on Friday. I made a soup from the vegetarian book and a main dish from my new cookbook and both we a big hit. So here they are:
Winter Squash and Sweet Potato Soup
1 Tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium-size sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded, and thinly sliced (or buy the already chopped one from Harris Teeter)
4 cups of vegetable stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and freshly ground black pepper
1. Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes
2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the sweet potatoes, squash, stock, thyme and sage; season with salt and pepper, cover, and cook on Low for 6 hours.
3. Puree the soup in a blender or food processor, working in batches or directly in the slow cooker using an immersion blender. Taste to adjust the seasonings, and serve hot.
I served mine with a sprinkle of toasted salted pumpkin seeds on top. yum
and from my new cookbook:
Black Bean Chili and Sweet Potato Casserole
2 teaspoons of olive oil
1 small onion, minced
3 garlic cloves, minced
3 Tablespoons of tomato paste
3 Tablespoons of chili powder
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1 (16 ounce) jar of tomato salsa
3 cups of cooked black beans or 2 (15 ounce) cans of black beans, rinsed and drained
1 1/2 pounds of sweet potatoes, peeled and thinly sliced (about 3 medium sized ones)
salt and freshly ground black pepper
1 cup of shredded vegan cheddar cheese (Daiya is a good brand) or just use regular cheese.
2 Tablespoons minced scallions, for garnish (I forgot this step and it is was still great)
1. Heat the oil in a medium-size skillet over medium-high heat. add the onion and sauté until softened, about 5 minutes. add the garlic and cook for one minute longer, then stir in the tomato paste, chili powder, oregano, cumin, and paprika. Stir in a small amount of water, if needed, so the mixture doesn't burn. Stir in the salsa and black beans, then taste and adjust the seasonings, if needed.
2. Generously oil the insert of the slow cooker insert or spray it with nonstick cooking spray. Spoon a thin layer of the chili mixture on the bottom of the cooker. Arrange a layer of the sweet potato slices on top, overlapping slightly. Season to taste with salt and pepper, then top with a thin layer of the chili mixture, followed by a sprinkling of the cheese, more potatoes, chili, cheese, salt and pepper, and so on. until all of the sweet potatoes and chili are used up, ending with the remaining cheese on top. Cover and cook on Low for about 4 hours.
3. When it is done, I lift it out and transfer it to a casserole dish so that it can be reheated and stored in the fridge more easily. Just use the liner to lift it out and put it in the dish and then slide out the plastic insert.
4. When ready to serve, sprinkle with the scallions--if you remember.
Enjoy
Donna