There was a time a while back when we just didn’t know what to feed our son for breakfast. We wanted something warm and hearty but the idea of cooking anything in the morning, well, just didn’t appeal. Which is why I was so lucky to have the cookbook Vegan Slow Cooking arrive in my mailbox.
I know, I know… vegan slow cooking. It sounds a bit… niche. Well, it is but hear me out. The first thing this book did was introduce me to the mini slow cooker which I love. The big slow cooker is just so huge and bulky, and we always end up with so… much… food… This one is just right for our little family. I learned through the book how I could not only make meals but I now use it to reconstitute beans or grains too. Throw it in, and turn it on. Easy.
I recently used it to cook wheat berries for this amazing Wheatberry Tabbouleh Salad from Chatelaine. It was delicious and so easy.
But what we used it for most was to cook steal cut oats to have as breakfast every morning. I also cooked quinoa as a breakfast cereal!
One caveat… the slow cooker will be a nightmare to clean after (the only downfall). You need to have a pretty good kitchen scouring sponge that won’t ruin ceramic and I strongly recommend using a plastic scraper as well, and soaking.
The books recipe is vegan so uses coconut milk, which would probably be amazing. But we just use regular milk.
Anyways, I’m trying to introduce more grains and meatless dishes into my life and this book is an easy way to do so without making huge quantities. Just perfect.