The first recipes that come to mind for slow cookers are usually meat heavy — lots of hearty stews and chilies. There have, however, been quite a few cookbooks that have come out recently that highlight a vegan diet for slow cookers. These recipes generally focus on wonderful beans, grains, and vegetables.
On a busy weeknight the last thing you want to do is make a trip to the specialty grocery store or cook such a complicated meal that you'll be washing dishes for an hour afterward. What you need are recipes that are easy yet fresh and nourishing. Isa Chandra Moskowitz comes to the rescue with her latest cookbook, Isa Does It. The book is filled with pantry-friendly, satisfying recipes for every day of the week — and, yes, they're vegan, too!
Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.
This particular recipe was inspired by one of my favorite dishes, kale sautéed with onions and golden raisins, along with nutty, chewy wild rice.
A hearty vegetarian chili can make a great weeknight dinner or dish to serve to a crowd of mixed eaters. The key is to build in plenty of texture and flavor so the chili is satisfying to the taste buds and belly. Check out our tips and share your own!
I didn't quite realize what a rut I'd gotten into with my slow cooker until settling down with this cookbook. I have my usual repertoire of seasonal soups and braises, and I'll pull it out for my semi-regular pulled pork cravings. But it would have never occurred to me to make, say, Scrambled Tofu Breakfast Burritos for my overnight guests. Or, say, an All-In-One Vegan Thanksgiving. (Seriously. It looks amazing.) If your slow cooker has been gathering dust lately, Vegan Slow Cooking is just the thing to get you back in the groove.
During The Kitchn Cure, I reorganized my cookbooks, filling one shelf with "Dang! I used to love this one!" books. Sundays at Moosewood was a favorite of mine in college, so it went on a low shelf. I have been meaning to think of new breakfast options for my kids, who are getting older and would rather sleep a few more minutes and skip breakfast. They need protein in the morning and I love starting their day with veggies, so Moosewood's vegetable pancakes were the perfect option.
Jennie Cook has been sharing her passion for good food and community for decades in Los Angeles, where she's known as a generous and talented chef, caterer, and local food activist. Now Jennie's favorite recipes and entertaining wisdom are available to all with the publication of her inclusive and colorful new cookbook, Who Wants Seconds? Sociable Suppers for Vegans, Omnivores & Everyone in Between.
Autumn is always a difficult transition for me, as I am the type of person who is happiest under a blaze of sunshine and who considers anything below 73 degrees to be "freezing." But every year it's the pumpkins that rescue me from impending gloom, reminding me just how wonderful and delicious fall can be. This is my first pumpkin dish of the season, made from roasted kabocha, or Japanese pumpkin, whipped into a creamy soup with sweet potatoes and miso. With a pot of this the stove, I am ready to welcome the cooler weather.
This recipe happened because my favorite cooking reference, Google, totally failed me. It was Halloween and I was inspired. Pumpkin chili was on the menu. One of our children was a vegetarian and it seemed like a wonderful, hearty solution. But I had no recipe and Google was no help. I even looked through actual cookbooks. Every version I found contained meat, pumpkin puree, or both. My vision was a meat-free dish with chunks of pumpkin. Goshdarnit, the pumpkin chili was happening, recipe or not. I decided to wing it.