Slow Cook’in Italy

Italian lunch….much easier than it looks

Absence really does make the heart grow fonder. My crockpot was packed away for a month and now I’m thrilled to have it back. This week it’s slow cooking good times at my place. It started with oatmeal for breakfast and now it’s lasagna for lunch. I even found a dusty little mini-crockpot buried back in the cabinets, which made for a perfect pint size garlic roaster.

Three heads snug as a rug in the little dipper

Simple Roasted Garlic from The Vegan Slow Cooker: Cut off the top of each head to expose the cloves. Cook cut side up on low for 3-4 hours. No water or oil necessary. Let cool before squeezing cloves from skin…or burn your fingers like me because you’re impatient and it smells amazing.

Layers of whole wheat lasagna strips, marinara, white beans and “cheese”

I’m new to cutting out dairy. I still eat it once in a while but it’s definitely not an everyday occurence anymore. Well, this ricotta “cheese” was so yummy that M didn’t even know it was fake. That’s saying a lot.

Pumpkin-Tofu Ricotta (Also from The Vegan Slow Cooker)

Ingredients:

  • 1 tbsp. olive oil
  • 3 sun-dried tomatoes, rehydrated
  • 1 15ounce package tofu (silken, soft or firm)
  • 1 15ounce can pumpkin puree
  • 1/4 cup nutritional yeast
  • 1 tbsp. Italian seasoning
  • 2 cloves garlic, crushed
  • salt & pepper

Directions: Blend olive oil and sun-dried tomatoes in food processor to make a paste. Add remaining ingredients and blend until creamy.

If you decide to make lasagna in the slow cooker layer the ricotta with one package noodles, one jar marinara and one can of white beans. Cook for 3-4 hours on low or 1 1/2-2 on high. It makes for a hearty meal that no one will even know is vegan.

 What’s your favorite crockpot recipe? Or your favorite sneaky healthy/and or vegan recipe?

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