Alisa Fleming ~ The queen of easy vegan recipes, Robin Robertson, has another new cookbook out (what is she at, like 328 cookbooks?), and I think all of you set-it-and-forget-it mavens are going to love it! Fresh from the Vegan Slow Cookercontains 200 vegan recipes for your crockpot (I mean it, how does she come up with SO many recipes??). Here is a quick rundown of the chapters / recipe types in Robin’s slow cooking arsenal:
Chapter 1 Slow Cooker Basics
Chapter 2 Snacks and Appetizers
Chapter 3 Soups That Satisfy
Chapter 4 Stews and Chili
Chapter 5 Beans and Grains
Chapter 6 Hearty Main Dishes
Chapter 7 Simply Stuffed
Chapter 8 Vegetable Love
Chapter 9 Condiments from the Crock
Chapter 10 Don’t Forget Dessert
Chapter 11 Breakfast and Bread
Chapter 12 Hot Drinks
Some of the recipes that immediately caught my eye in Fresh from the Vegan Slow Cooker included the Savory Mediterranean Cheesecake, Seven-Spice Cashews, Chipotle Corn Chowder, Slow Cooker Pho (vegan pho! I so want to try this), Creole-Style Jambalaya, Artichoke Risotto, Jerk Tempeh with Sweet Potatoes and Onions, Puttanesca Pizza, Just the Stuffing, Maple-Dijon Glazed Root Vegetables, Butternut Butter, and Chocolate–Peanut Butter Cheesecake.
Of course, I dog-earred all of the above mentioned recipes after I had already trialed a recipe from this cookbook. I literally made it as far as the very first recipe when I said, “That looks easy and I have every ingredient on hand!” And off to the kitchen I went …
Robin’s Vegan Tomato Queso Dip served with Tortilla Chips and Alisa’s Zucchini Fries
And a close-up
Though it did have a cheesy flavor vibe, what we liked most about this dip was its rich texture and full-bodied flavor. For a dip that is relatively low in fat, this vegan slow cooker recipe has amazing comfort food appeal.
½ tablespoon chili powder (mild, medium, or hot – your choice!)
½ teaspoon salt, or to taste
¼ to ½ cup water
1 tablespoon fresh lemon juice
Freshly ground pepper, to taste
Grind the cashews in your spice grinder until powdered, about 30 seconds.
Place the tomatoes with juice in your blender or food processor and puree until smooth. Add the ground cashews, nutritional yeast, mustard, onion powder, garlic powder, cumin, chili powder, and salt, and blend until smooth.
Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker.
Stir in the water until well incorporated (use less for a thicker dip, you can add more later if it thickens too much).
Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
When ready to serve, spoon about ⅓ cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker.
Taste, add pepper to taste, and adjust the seasonings, if needed.
Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer