Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 >That sounds like a cool project. Share a few originals with us whenever you >get a chance. I'm going to have to look up the Robertson's book. Any >photos by chance in that one? In the course of working on the recipe collection for " No More Bull " she sent me her book. It looks very good, although I'm at odds with the need to, say, " saute onions " before adding. That's not to say her book isn't a valuable addition to the veg'n community. No pix in the book, many great recipes, and 200 of them. " Fresh from the Vegetarian Slow Cooker, " ISBN: 1-55832-256-6 (ppbk). The recipes appear to be all vegan, btw. >I'd also add that the mess in the surrounding area of the crockpot is >minimal compared to something you'd cook on a stove (as in a soup, stew or >italian sauce) or in the oven (when casseroles and such spilleth over). >Sometimes if I fill them a bit too close to the top, the cover will rattle >because of the heat and build up of condensation on the rim and a bit >splatters out but I figure that's do to user error. Yeah, I've had to " rattle issue " when winging some recipes.... the trick is to recognize what veggies " release " a lot of water. I use TVP granules, nutritional yeast, and sometimes grain to minimize that if I've been " winging it all " and monitor the situation during the day. >Have you had much success with bread in them? I just came across a slow >cooker " brown bread " recipe. I've yet to tackle it though. Haven't tried bread, although I've a few recipes. I use one of two bread machines for bread, and didn't mean to imply using the crockpots for bread! >Wow, you've done it all. Very cool. I use mine pretty often for the big >recipes. I usually share some portions and freeze them as well. It's >especially great when I can throw in the last of my fresh produce and >whatever else I have on hand. I feel like I'm making something useful with >my remaining spare ingredients without having to waste them and then as you >stated (or as that infomercial guy did) set it and (temporarily) forget it. I love using spare left-over " snippets " of raw veggies and leftovers to make either soup or a tomato-based sauce for pasta. I agree with you that it's a great feeling to take advantage of it all and not through it away. Right now, left-over veggies from vegan fajitas at a nearby Mex restaurant from last night's binge have been simmering with added onions, zukes, tomatoes, and spices to use over pasta or baked potatoes (with sauteed local kale/garlic on the side)...... >> As to you're being a nut ball... not enough data (yet)... Thanks for your >> note! Mark > > >LOL - I'll spare you the " data " . Mark, keep rockin and send us more blog >updates such as the last one you mentioned! http://www.soulveggie.com Eventually on the recipes... hope to post cooking tips on the blog.... am moving domicile's to a 13 acre landplace to caretake and will have a high-speed line and the desire to write a lot. Hope to go back to those recipes. Right now, incredibly busy. Tks for your note and the blog feedback! Best, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 On 12/8/05, Mark Sutton wrote: > > > In the course of working on the recipe collection for " No More Bull " she > sent me her book. It looks very good, although I'm at odds with the need > to, say, " saute onions " before adding. That's not to say her book isn't a > valuable addition to the veg'n community. No pix in the book, many great > recipes, and 200 of them. " Fresh from the Vegetarian Slow Cooker, " ISBN: > 1-55832-256-6 (ppbk). The recipes appear to be all vegan, btw. Thanks for the international standard book number. I see that she has gotten some overall good reviews from folks via Amazon customers. I understand the " saute onions " bit. For the most part, when I'm looking for a recipe, I don't want to prepare all of the ingredients in a skillet, toaster oven and microwave only to heat through for several hours in a crockpot afterwards. lol Kind of defeats the purpose of minimal cooking tasks, cleaning, energy usage and, well, the idea of " slow cooking " the " entire meal " . Although admittedly, I have at times actually browned onions, garlic and whatever else in a skillet before, I have found that you can sweat them first off in a crockpot before adding the rest of your ingredients. I'm not sure that you'll gain any carmelization in any short amount of time but I have achieved the translucent stage before. Yeah, I've had to " rattle issue " when winging some recipes.... the trick is > to recognize what veggies " release " a lot of water. I use TVP granules, > nutritional yeast, and sometimes grain to minimize that if I've been > " winging it all " and monitor the situation during the day. Excellent - will keep in mind! Haven't tried bread, although I've a few recipes. I use one of two bread > machines for bread, and didn't mean to imply using the crockpots for > bread! No worries, probably my bad - misread. > I love using spare left-over " snippets " of raw veggies and leftovers to > make either soup or a tomato-based sauce for pasta. I agree with you that > it's a great feeling to take advantage of it all and not through it away. > Right now, left-over veggies from vegan fajitas at a nearby Mex restaurant > from last night's binge have been simmering with added onions, zukes, > tomatoes, and spices to use over pasta or baked potatoes (with sauteed > local kale/garlic on the side)...... Leftovers sounds good. This restaurant serves vegan veggie fajitas. Nice! Eventually on the recipes... hope to post cooking tips on the blog.... am > moving domicile's to a 13 acre landplace to caretake and will have a > high-speed line and the desire to write a lot. Hope to go back to those > recipes. Right now, incredibly busy. > > Tks for your note and the blog feedback! Best, Mark Best of luck on your move and a smooth transition. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 > I understand the " saute onions " bit. For the most part, when I'm > looking for a recipe, I don't want to prepare all of the ingredients > in a skillet, toaster oven and microwave only to heat through for > several hours in a crockpot afterwards. lol It's for the flavor. Just tossing the onions in along with everything else doesn't taste nearly as good as precooking them... but if you don't want to use a skillet - see below... > Although admittedly, I have at times actually browned onions, garlic > and whatever else in a skillet before, I have found that you can > sweat them first off in a crockpot before adding the rest of your > ingredients. I'm not sure that you'll gain any carmelization in any > short amount of time but I have achieved the translucent stage > before. I've done this too. Turn the crockpot on high and start chopping your onions. Pop them in with a dab of oil or a bit of liquid, then let them cook while you prepare the rest of the ingredients. When the other ingredients are ready to go in, turn the pot down to low (if the recipe is for low or all day), and put them in. Good to go. Quote Link to comment Share on other sites More sharing options...
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