Chick'n and Dumplings

Had to post one more recipe from The Vegan Slow Cooker for the VegCookbookClub .

 

Wow! All I can say is I feel like I'm back on the farm at my Grandma's house sitting down to eat her chicken and dumplings. Yummy! I do remember though getting a chicken bone every once in awhile in my bowl. Yuch! No chicken bones here. I used store-bought chicken flavored seitan. Instead of the bay leaf, thyme and rosemary I used my  Poultry Seasoning .

Texas-Style Tofu Taco Filling

VegCookBook Club The Vegan Slow Cooker:

 

I marinated the tofu in lime juice and garlic the night before then mixed it with the rest of the ingredients the next morning. It smelled yummy cooking all day. Kathy's recipe suggested using hard corn taco shells but I used soft tortillas. I can see why she suggested the hard corn ones-these little tacos needed some crunch. The filling could have been a little spicier but it didn't stop me from eating two of them! I piled Daiya cheddar shreds, tomato, green onions, cilantro, shredded spinach and picante sauce on top and dug in. If I make these again I'll add some crunchy veggies or use hard corn tortillas.  

Before folding and eating!

Southern-Style Green Beans

Finishing up the month of September with a few more from The Vegan Slow Cooker by Kathy Hester. October's cookbook is Chloe's Kitchen. Can't wait to try out some of her recipes! Join in the fun here at the VegCookBook Club.  My local Sprouts market is getting more and more organic vegetables and they had these lovely green beans.

I like my green beans either roasted or cooked really well. I don't like crunchy beans. These need to cook at least 2 hours to get rid of that bitter green crunchiness.  Anyway, this recipe has liquid smoke and cajun seasoning in it. Mmm mmm~ they tasted just like my grandma used to make (of course she used bacon in hers). Who needs the bacon? The liquid smoke and cajun spice makes these pig free and delicious! My hubby really liked them. He was eating them with his fingers out of the slow cooker. Now I have two ways to cook green beans-roast and slow cook!

Tapioca Pudding for Two

Dessert! VegCookBook Club. The Vegan Slow Cooker:

Definitely adding this one to my 'make again' list! I love tapioca and haven't had any since going vegan. I put mine in the small slow cooker in the morning and then it was chilled and ready to eat after dinner. I sprinkled some nutmeg on top-yum! My hubby and I finished it off; well it did only make enough for two, right?! Next time I might try a different kind of milk-maybe rice or almond instead of soy to give it a whiter appearance and less soy taste.

Sweet Potato and Chard Dal

More recipes from this month's cookbook for the VegCookBook Club. The Vegan Slow Cooker~

 

I love Swiss Chard; this is an easy way to get those greens! I had two slow cookers going today. Dessert in the 1 1/2 qt. size and dinner in the larger one.

 

I served my Sweet Potato and Chard Dal over brown rice. I had some brussels sprouts I needed to cook so I made my favorite b.r. recipe from La Dolce Vegan ~ "Dijon Mustard Brussels Sprouts" . The dal  had a great creamy texture but I like mine a little spicier so I added some sriracha sauce on top.

Chorizo and Sweet Potato Enchilada Casserole

Made my first recipe out of The Vegan Slow Cooker tonight. It's this month's cookbook chosen by the vegcookbookclub.

 

 

 

I cooked my casserole for 2 hours on high and it was done. Then I just had to add some Daiya cheddar shreds on top. I turned the slow cooker on warm and let the cheddar melt.

 

 

I served the casserole with some leftover spanish rice I had made the night before and some fresh, cool green salad. The casserole was rather spicy because of the soyrizo and the enchilada sauce I used. I added some vegan sour cream on top to cool things off a little bit after I took the pic. I like spicy food but my poor hubby might have trouble with this one! I think this will taste even better tomorrow.