A Slow-Cooked Tandoori Feast

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Tandoori Feast ~ From Vegetate, Vegan Cooking & Food Blog

“There is more to life than increasing its speed.”Mahatma Gandhi

For this sumptuous feast we slow-cooked Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach from Carla Kelly’s book Quick and Easy Vegan Slow Cooking, pages 118 and 112 respectively, and served them alongside Coconut Rice (page 216) and some warm Spelt Chapatis from Laura Matthias’ ExtraVeganZa, page 137.

I am crazy about the rich, spicy flavors of these Indian dishes. Slow cooking is a nice, low-maintenance way to cook because once your ingredients are heating up in the cooker you can literally walk away for 6-8 hours until your food is ready to eat! No fuss, no muss, no burnt food. We enjoy slow-cooking food so much at our house that we have two slow-cookers, which we used to make both of these Tandoori dishes. Next time we’ll have to make some yummy mango chutney, too!

Both the Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach are grain-free.

Tandoori Fact: Tandoori cooking is named after a tandoor, which is a high-temperature cylindrical clay oven in which foods are cooked. Our slow cooker has a red clay pot (pictured above), which really enhances the richness of the flavors.

Franks & Beans

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Franks'n'Beans ~ From Vegetate, Vegan Cooking & Food Blog

We made these smoky, hearty franks & beans for our workweek lunches. Doubling a recipe is always a good idea if you want to spend less time in the kitchen and more time relaxing with your family and friends. This easy and super-yummy recipe comes from the Quick and Easy Vegan Slow Cooking cookbook, page 146. We used Field Roast’s Frankfurters (my favorite vegan dogs) for the franks. Boy did this hit the spot!

South American Chili w/Bak’n, Cheeze, & Roasted Pepper Corn Muffins

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South American Chili w/Bak'n, Cheeze, & Roasted Pepper Corn Muffins ~ From Vegetate, Vegan Cooking & Food Blog.

We brought this to work this week and ate the muffins for breakfast and the chili for lunch. We always try to cook enough on the weekends for breakfast and lunch during the week, which is a real time-saver for us. The hearty and healthy chili recipe is from Quick and Easy Vegan Slow Cooking, page 140. It is made using pinto beans, fresh corn, potatoes, amaranth, and quinoa. The corn muffins were made using our own recipe.