Quick and Easy Vegan Slow Cooking (62 page)

Courtney Blair, Minneapolis, MN {French White Bean Asparagus Stew (
page 89
), Ratatouille (
page 92
), and Bean Taco Filling (
page 149
)}

Tania Osborn, Chapel Hill, NC {Curried Sausages with Apricots, Squash, and Pistachios (
page 127
), Tandoori Baked Tofu (
page 118
), and “Not-Meat” Balls and Spaghetti (
page 180
)}

Monika Soria Caruso, Saxapahaw, NC {Classic Polenta (
page 192
), Three Bean and Whole Grain Chili (
page 142
), and Cornbread Scones (
page 243
)}

Jocelyn, Portland, OR

Jamie Neary (Jamberry), PA {Peasant Vegetable and Sausage Stew (
page 97
) and Spicy Beets and Beans (
page 134
)}

Melissa Cormier, Philadelphia, PA {Coffee’d Tempeh Chili (
page 138
)}

Celia Ozereko, VA {Nut Roast (
page 164
) and Minestrone-Inspired Chunky Fennel and White Bean Soup (
page 83
)}

Jamie Coble, Richland, WA {Nut Roast (
page 164
) and Maple-Touched Chili Brussels Sprouts (
page 224
)}

IN AUSTRALASIA:

Amy Silver, Auckland, New Zealand {Smoky Chickpea Tofu Pasta (
page 176
) and [for her husband] Roasted Carrot and Lentil Soup (
page 80
)}

Theresa Pettray, Queensland, Australia

Penny Tayler, Melbourne, Australia {Creamy Garlic Pasta Sauce (
page 186
)}

I must make an extra-special mention of two of my sisters who went out and bought themselves slow cookers so they could help me; love you!

Fiona W., Wellington, New Zealand

Linda Findon, New Zealand {Mediterranean Vegetable and Bean Stew (
page 95
), Poached Garlic and Roast Cauliflower Soup (
page 76
), and Tomato Salsa Pasta Bake (
page 173
)}

AND ELSEWHERE:

Liz Wyman, England {Pumpkin and Tomato Dal (
page 110
) and Red Wine Refried Beans (
page 148
)}

Thanks and hugs to each of you.

My dad for behind-the-scenes proofreading and pedantically changing the words (which I often then changed back). My mum for keeping my dad able to do so! Also for eating lots of slow-cooked meals on your annual visit this year. Wonder what I’ll have for you next time?

Thanks to my brother, Iain, a wonderfully talented chef who gave his feedback and insights, ta muchly. Also, thanks to my sister, Sonia, for just being my sister.

For the inspiration they have given in many ways, thanks to Julie Hasson, Alicia C. Simpson, Tami Noyes, Robin Robertson, Dreena Burton, Taymer Mason, Jennifer McCann, Kittee Berns, Isa Chandra Moskowitz, and Terry Hope Romero.

At The Experiment, the wonderful Molly Cavanaugh and Karen Giangreco, editors extraordinaire, speedy e-mail answerers, and generally lovely ladies! You make the process so much easier! One day we shall meet. . . .

Index

A

adapting favorite recipes,
8
–9

adzuki beans, in Black Bean Beans,
114

alcohol

about,
31

Asparagus and Pine Nut Vodka Risotto,
197

Beer Stew with Sweet Potato and Celery,
100

Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto” and variation,
171

Red Wine Refried Beans,
148

in St. Patrick’s Day Irish Stew,
99

allergen awareness,
40
,
255
–62

almond milk

in Creamy Garlic Pasta Sauce,
186

in Creamy Leek and Almond Pasta,
178

in Penne with Mushrooms and Pine Nuts,
175

in Potato Casserole,
156

almonds

Almond and Leek Pasta, Creamy,
178

Israeli Couscous with Almonds and Parsley,
218

amaranth, in South American Chili,
140

ancho peppers, about,
20

apricots, dried

Couscous with Dried Apricots and Pistachios,
217

Curried Sausages with Apricots, Squash, and Pistachios,
127

in Stuffed and Rolled Seitan Roast,
166
–67

in Winter Vegetables and Quinoa,
202

artichoke hearts

Baked Artichoke Pasta,
177

in Chees-y Mac,
184

arugula

about,
16

Black Bean, Red Pepper, and Arugula Soup,
65

in Green Pasta Sauce,
185

Asian-inspired dishes.
See also
curries

about,
105
–7

Black Bean Beans,
114

Cauliflower and Cashew Korma,
116

Green Seitan Curry,
126

Laksa-Inspired Tofu and Noodles,
119

“Not-Meat” Loaf (var.),
163

Pumpkin and Tomato Dal,
110

Roasted Cauliflower and Carrot Dal,
111

Sour and Spiced Sweet Potato Soup,
72

Soy Curl Vindaloo,
121

Spiced Spinach and Pea Lentils,
109

Spiced Sweet Potato Satay,
113

Tandoori Baked Tofu,
118

Tandoori Spiced Potatoes with Spinach,
112

Tandoori Spice Mix,
53

Tempeh Tikka Masala,
122

Thai BBQ Tofu,
120

Thai-Inspired Green Quinoa,
201

asparagus

about,
19

Asparagus and Pine Nut Vodka Risotto,
197

Asparagus Polenta (var.),
193

French White Bean Asparagus Stew,
89

in “Greened” Leek and Almond Pasta (var.),
178

Asparagus Stock (var.),
44

Autumn Baked Macaroni,
179

autumn cooking,
37
–38

avocados

in Chickpea Slaw,
231

Classic Guacamole,
236

Green Guacamole,
237

B

bacterial growth, preventing,
7
–8

Baked Beans,
145

baked goods

about,
213

recipes,
239
–48

Bangers’N’Beans (var.),
146

barley

Italian Barley,
191

in Mock-a-Leekie Soup,
84

Southwestern Barley (var.),
191

Tomato, Barley, and Lentil Stew,
94

basic recipes

about,
41
–42

recipes,
42
,
43
–56

basil

in Deconstructed Pesto Polenta (var.),
193
–94

in Fusilli Puttanesca Style,
172

in Herbed Risotto (var.),
196

in Italian Barley,
191

in Mediterranean Vegetable and Bean Stew,
95

Minestrone-Inspired Chunky Fennel and White Bean Soup,
83

in Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto,”
171

in Penne with Mushrooms and Pine Nuts,
175

in Thai BBQ Tofu,
120

BBQ-inspired dishes

about,
129
–30

Baked Beans,
145

Franks’n’Beans,
146

Orange Pumpkin BBQ Lentils,
144

Smoky BBQ Chili,
143

Smoky Sour and Sweet BBQ Mushrooms,
205

Bean and Olive Salad,
227

beans, about,
24
–26.
See also specific beans

Beans, basic cooking method,
42

Beans and Brussels,
223

Bean Taco Filling,
149

beer

Beer Stew with Sweet Potato and Celery,
100

in St. Patrick’s Day Irish Stew,
99

beets

about,
16
–17

Sort-of Borscht Beet Soup,
73

Spicy Beets and Beans,
134

bell peppers

Black Bean, Red Pepper, and Arugula Soup,
65

Mushroom, Green Pepper, and Black Bean Chili,
133

No-Crust Roast Fennel and Red Pepper Quiche,
160

with Nutty Wild Rice as stuffing,
207

Pasta with Sun-Dried Tomato, Red Wine, and Sweet Pepper “Pesto,”
171

Pepper and Caper Polenta (var.),
193

Pepper and Cherry Chili,
132

Red Pepper and Spinach Millet Risotto,
204

Roast Tomato and Pepper Gazpacho,
61

Black Bean Beans,
114

Black Bean, Red Pepper, and Arugula Soup,
65

black beans

Bean and Olive Salad,
227

Bean Taco Filling,
149

Maple-Infused Sausage Chili,
139

Mediterranean Vegetable and Bean Stew,
95

Mushroom, Green Pepper, and Black Bean Chili,
133

in Smoky BBQ Chili,
143

Spicy Beets and Beans,
134

in Three Bean and Whole Grain Chili,
142

Black-Eyed Pea Stew, Chipotle’d,
147

blanching,
32
–33

Bobotie,
161

borscht, as Sort-of Borscht Beet Soup,
73

Bread Crust Stuffing,
208

broccoli

Broccoli in Tahini and Mustard Sauce,
221

Crème of Broccoli Soup,
67

Peas, Potatoes, and Broccoli,
108

Poached Garlic and Broccoli Polenta (var.),
193

Poached Garlic and Broccoli Risotto (var.),
196

Zesty Broccoli with Pine Nuts and Poached Garlic,
220

Brussels sprouts

Beans and Brussels,
223

Maple-Touched Chili Brussels Sprouts,
224

Peas, Potatoes, and Brussels Sprouts (var.),
108

Butternut Squash and Pear

Soup,
68

C

cabbage

about,
15

Celery and Caper Coleslaw,
229

in Chickpea Slaw,
231

in Peasant Vegetable and Sausage Stew,
97

in Pineapple Kale-Slaw,
232

Savoy Cabbage with Raisins and Pecans,
226

cannellini beans, in Italian Barley,
191

Cannellini Mustard Tempeh,
102

Caper and Celery Coleslaw,
229

Caper and Pepper Polenta (var.),
193

Carrot and Sweet Potato Soup, Roasted,
77

carrots

in Moroccan Spiced Vegetable Stew with Couscous,
93

Roasted Carrot and Lentil Soup,
80

Roasted Carrot and Sweet Potato Soup,
77

Roasted Cauliflower and Carrot Dal,
111

in Sort-of Borscht Beet Soup,
73