Rockridge Press

Vegan Slow Cooker for Beginners

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Now you can whip up quick, filling vegan meals straight from your slow cooker.

Vegan Slow Cooker for Beginners will take the time and frustration out of cooking vegan at home. Vegan Slow Cooker for Beginners offers healthy, simple vegan slow cooker recipes designed perfectly for the busy vegan. Vegan Slow Cooker shows you how to use your slow cooker to make hearty vegan meals and save hours of time every day. With 150 easy and delicious vegan slow cooker recipes, Vegan Slow Cooker for Beginners is a comprehensive guide to creating nutritious and flavorful plant-based meals--with enough for leftovers.

Vegan Slow Cooker for Beginners will show you how to create easy vegan slow cooker meals with:

150 delicious and simple vegan slow cooker recipes

Vegan slow cooker crowd-pleasers, such as Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and Chocolate-Peanut Butter Cake

Tips for buying the slow cooker that's right for your lifestyle

Advice on stocking your pantry and equipping your kitchen from the editors of Vegan Slow Cooker for Beginners

Vegan Slow Cooker for Beginners is your no-hassle guide to enjoying the healthful benefits of a vegan lifestyle.
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163 printed pages

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Quotes

    Sten Rehderhas quotedlast year
    The Soaking Process

    Before soaking, rinse the dried beans thoroughly and drain in a colander. Pick out any imperfect beans and any rocks or pebbles that may be present. Soak the beans in three times their volume of cold water. The tendency to oversoak beans can be strong, but 6 hours is all that is needed.

    When you’re short of time, try the quick-soaking method:

    Place the beans in a pot and cover with cold water.
    Slowly bring the water to a boil.
    Remove the pot from the heat and let the beans soak in the water for 1 to 2 hours.
    Slow-Cooked Beans

    Pour 4 cups of water into the slow cooker if you are cooking 1 cup of soaked beans. Use 6 cups of water for 2 cups of beans.
    Turn the slow cooker on high and add the beans. Cover the slow cooker. Cook the beans according to the following time guidelines:
    • Lentils: 1½ to 2 hours

    • Split peas: 2½ hours

    • Great northern and navy beans: 2½ to 3 hours

    • Black, cannellini, kidney, and pinto beans: 3 hours

    • Black-eyed peas: 3½ hours

    • Chickpeas: 4 hours

    An hour before the beans are to finish cooking, check the water level. If the beans are not completely submerged, add enough boiling water to cover them.
    After the beans are completely cooked, turn off the slow cooker. Allow the beans to remain in the slow cooker while they cool, and then drain them in a strainer or colander. (When beans are cooked, they release an indigestible sugar, or oligosaccharide, into the water. This sugar is responsible for the gas and intestinal distress that often accompanies a good bean dish. Draining the beans allows most of the sugar to be discarded along with the water.)
    Use the beans right away or store them in the refrigerator or freezer.
    IMPORTANT: Cannellini and kidney beans must be boiled for fifteen minutes prior to slow cooking. Both beans contain the natural toxin lectin phytohemagglutinin, which may not be adequately destroyed in a slow cooker.
    Sten Rehderhas quotedlast year
    Slow-Cooked Seitan
    Ditas Veghas quoted5 years ago
    Bean and Penne Soup

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