By Casey Knoll
When it comes to food, baking is my strong suit – cooking,
not so much.
So when I whip up a dish, I like to keep things simple and tasty.
Quick and Easy Vegan
Slow Cooking by Carla Kelly checked off both of those boxes.
I found this book when I was in Chapters at Christmas, hunting
down a vegetarian cookbook for my mom. A helpful sales associate told me about
Quick and Easy Vegan Slow Cooking and
handed me a copy.
Contrary to its name, the book has a wide selection of
gluten-free recipes. While the lengthy ingredient lists are intimidating (especially
when it comes to spices I haven’t heard of), the recipes themselves are simple.
That’s what I love about slow cooking. You just throw
everything in a pot, and leave it to its own devices.
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| The dish I made: Peas, Potatoes, and Broccoli. |
The recipe I made was called Peas, Potatoes, and Broccoli. Basically, the vegetables are slow cooked in a spice/vegetable stock mixture,
which includes cumin, coriander, garlic powder, cinnamon, and black pepper. Chickpeas
and potatoes are cooked for three hours on low in the spice mixture, with green
peas and broccoli added last.
It was awesome. The slow cooking really brought out the spices.
I served it with basmati rice, but this dish can stand by itself. It also passed
the left-over test, as it was still yummy after multiple re-heats in the microwave.
So if you’re in a market for a new cook book, this one is
worth checking out.
