Slow Cooker Coconut Curry Tofu

theveganfarmer.com coconutcurrytofuMy slow cooker may be the most used appliance in my kitchen. Second to my coffee pot, of course. As I dug it out the other morning, I thought why not whip up some coconut curry tofu? I’ve not had it in a while and I had some tofu nearing its expiration date.

What You’ll Need

1 block tofu, drained and cubed

1 small onion, chopped

2 TSP minced garlic

pinch of salt

1.5 C bell peppers, chopped – I used peppers we froze from our garden last year. Any kind will do.

1.5 TBSP smooth peanut butter

1.5 TSP garam masala powder – I didn’t have any so I made some. *See below for recipe.

2.5 TSP curry powder

1 C coconut milk – I was out of the canned stuff so I whipped up a small batch. **See recipe below.

1 can tomato paste

Blend all ingredients together except the tofu. Pour it into your slow cooker. Add the tofu, give it a quick stir and set it on low for 4-5 hours. Serve over rice. Enjoy!

* Garam Masala

2 TSP ginger

1 TSP cinnamon

2 TSP pepper

3 TSP cumin

3 TSP coriander

1/2 TSP nutmeg

1 TSP ground cloves

Mix all spices together and store in an airtight container.

**Coconut Milk

1/2 C shredded coconut

2 C very hot water

Blend together until smooth.

Spicy Slow Cooker Black Bean Soup

theveganfarmer.com bl bean soupEmme has been up since dark o’clock.  Which left me with plenty of time to concoct this recipe and get it cooking.  All before 8 a.m.  And since it is a dreary and drizzly day, I thought I’d add a little spice. This soup is precisely what I needed today.

What You’ll Need

olive oil

1/2 chopped onion

chopped bell pepper- about a cup

1 TBSP minced garlic

1/2 TBSP cumin

1 C dry black beans

1/2 TBSP Chipotle chili powder

3 TBSP roasted cherry tomatoes in oil- I used cherry tomatoes from our garden we roasted and canned.

3 C water

salt and pepper to taste

Saute the onion and pepper 5-6 minutes, until soft.  Add the garlic and cumin and cook for another minute.  Transfer to your slow cooker.  Add the beans, water, tomatoes, and Chipotle powder.  Cook on low 3-5 hours.  Once it’s done, add salt and pepper to taste, ladle into bowls, and top with Daiya cheddar cheese.  Serve with cornbread and enjoy!

 

 

Slow Cooker Chickpea and Potato Stew

theveganfarmer.com cppotatoThere isn’t much better on a cool day than a hearty, comforting stew.  Temperatures are starting to drop and all I want is soups in bread bowls.  Hello, fat pants.

Emme loves chickpeas and we have a plethora of potatoes so I thought, why not make them into a stew? They’re perfectly paired with Indian spices and diced tomatoes.  I only wish I’d thought to toss in some carrots.  Enjoy a bowl of this deliciousness with rice or, my favorite, in a bread bowl.

What You’ll Need

olive oil

1/2 yellow onion, diced

1 TBSP minced garlic

2 TSP coriander

1 TSP cumin

1/2 TSP ginger

1/4 TSP turmeric

1/4 TSP crushed red pepper

salt

1 can diced tomatoes

2 TBSP tomato paste

1 C Veggie broth

1 can chickpeas, drained and rinsed

4-5 potatoes, chopped

3 qt or larger slow cooker

 

Drizzle olive oil into a large saute pan.  Over medium heat, saute the onion until softened.  Add the garlic and spices and stir one minute.  Pour in the tomatoes, tomato paste, and broth.  Stir until combined, then pour into the slow cooker.  Add the potatoes and chickpeas and cook on high for 4-5 hours.  Ladle into bowls and enjoy!