Thursday, 3 October 2013

Book Reviews: Vegan Slow Cooking + Home-Cooked Vegan Comfort Food

Geez its Thursday all ready, another week flying by it will be November sooner then we know it! 
I can report back that I am feeling a little better after having a very painful sports massage yesterday, my back is obviously still tender so I will be laying off any exercise today and doing some light stuff tomorrow, I want my back to heal quickly so I know from experience not to push it! 

Today I am going to share two cook book reviews with you. I was sent these two recipe books a little while ago and finally had time to try a recipe from each. Both books are vegan and filled with delicious recipes it was actually quite hard to choose recipes they all look and sound tasty : )



This recipe book is written by Kathy Hester who also writes the blog Healthy Slow Cooking and is the vegan blogger for Key Ingredient. This recipe book is filled with nutritious meals that are perfect for those with a small family or if you live alone. It is also perfect for the coming cooler months, you can put your slow cooker on in the morning and come home to a warm hearty meal with minimal effort perfect!


The book has a selection of breakfast, lunches, dinners and much more. I decided to make a breakfast from this book because it is not generally what I would use a cook book for I usually make a dinner so I thought I would switch it up.


Chocolate Pumpkin Brownie Breakfast Quinoa

Ingredients:
2 cups unsweetened nondairy milk
1/2 cup quinoa
1/2 cup pumpkin puree
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
sweetener of choice (I used coconom original coconut sugar)


The night before: 
Add everything but the sweetener to the slow cooker and cook on low for 7-9 hours

In the morning:
Add sweetener and enjoy this thick chocolate delight


This turns into a thick hearty breakfast and if you like pumpkin your going to love this! I liked the last and texture of this but I did need a good 2 tsp of sugar to enjoy it which was fine by me! Dale also loved this and would happily eat this again and again!

To Round up I really like this recipe book, I found it easy to use and the recipes are all inviting. Most of the recipes are gluten free or have a gluten free option which means I give this book extra points as this is important for me being gluten intolerant! I am looking forward to making more and trying out these new meals : )



Written by Celine Steen and Joni Marie Newman this book is filled with recipes to make your mouth water and perfect for those who think being vegan is boring, its not! These recipes would definitely satisfy all people including avid meat eaters! A lot of the meals do contain gluten but I am a pro at replacing gluten ingredients with safe options so this wasn't a problem for me. 


Falafel and Tahini Sauce

For The Sauce:
1/4 cup tahini
Juice of 1 lemon (3 Tbsp)
1/4 tsp fine sea salt
1/4 tsp rd pepper flakes
1 Tbsp cornstarch/flour
1 clove crush garlic
3/4 cup soy milk
1/2 tsp ground cumin 

For The Falafel:
425g chickpeas, drained and rinsed
Juice of 1 lemon (3 Tbsps)
2 cloves crushed garlic
1 tsp granulated onion
1 tsp ground cumin
2 tsp ground coriander
2 tsp dried cilantro
1/4 tsp red pepper flakes
1/4 tsp fine sea salt
6 Tbsp breadcrumbs ( I used quinoa flakes)
2 Tbsp flour (I used gluten free) 
1 Tbsp tahini
1 small roasted pepper, chopped
Vegetable oil for frying or spray oil for baking


To Make The Sauce:
Using a blender, combine all the ingredients and warm through over a medium heat, about 3 minutes. Set aside.

To Make The Falafel:
Using a food processor, pulse the chickpeas a few times just until none are left whole. Add the remaining ingredients and pulse until combined: you want the batter to hold together when pinched but not be completely smoothed, you want some texture. Gather 2 generous tablespoons per falafel and shape into a ball. You will get 10 falafels in all. 

Use a deep fat fryer if frying. Do not over crowd fryer, fry in batches until golden brown. Drain falafels on kitchen towel. 

If you are oven baking like I did, lay the falafels out on a tin foil lined baking tray and spray with oil. bake for 10 minutes on a medium heat take out and turn for a further 10 minutes. I finished mine off in a frying pan to give some more colour and crispiness. 


We ate our falafels with steamed broccoli. Yum!!!! these were so good and the sauce was a total winner, I will be using it for many other dishes for sure. This was a very filling meal and to be honest we did over process the falafels so they were a little dense but good all the same. We were both satisfied and enjoyed the meal which is what its all about.

To round up I really like this book, it has ideas I would never have thought of for vegan meals and I am looking forward to trying more. I would definitely recommend these recipes to those who are vegan and have a meat eating partner you may just sway them to your way of thinking!

Question:

Have you tried either of these books, whats your favourite vegan meal?

3 comments:

  1. Those books both sound great, the recipes look delicious! My fave vegan meal has to be my Thai Green Kabocha Noodle Bowl with soya beans, I love it!

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    Replies
    1. They really are great books! Yum your dish sounds fab x

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  2. Love the sound if these books. The recipes sound so comforting.

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