We could not be happier that October is Vegetarian Awareness Month. To celebrate, we decided to mix up our usual Saturday book giveaways and give away vegetarian cookbooks all month. First up is The Gourmet Vegetarian Slow Cooker by Lynn Alley. The recipes are organized by regions around the globe and all are made using–you guessed it–a slow cooker. Here are two mouthwatering recipes from Asia and the Middle East. Don’t forget to leave a comment for your chance to win the book!
Potatoes and Peas in Red Curry Sauce
- 2 pounds small red or yellow potatoes, cut into 11/2-inch pieces if necessary
- 1 yellow onion, sliced vertically into sections
- 1 can (about 14 ounces) coconut cream (see Note below)
- 2 to 3 tablespoons red curry paste
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon soy sauce
- 1 large sweet potato, peeled and cut into 11/2-inch pieces
- 1 cup fresh or frozen green peas
- Salt to taste
- 1/2 cup dry-roasted cashews, for garnish
- 1/4 cup chopped fresh cilantro leaves, for garnish
Note: Coconut cream is a thicker version of coconut milk. It will say coconut “cream” right on the can. The mouthfeeel of the cream is much richer than that of the milk, and as you might imagine, it is also higher in calories. You can substitute coconut milk for the cream in this recipe, but it is soooo good with the cream.
1. Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
2. Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
3. Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
4. To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
Next: Chickpea Fattet “Tostadas”
Chickpea Fattet “Tostadas”
- 1 cup dried chickpeas
- 4 cups water
- 4 cloves garlic
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil
- Salt to taste
- 2 whole pitas, split in half
- 1 1/2 cups Greek-style yogurt
- 1 teaspoon cumin seeds
- 1 cup chopped romaine lettuce
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh mint or cilantro leaves
1. To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
2. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving 1/4 cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.
3. Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.
4. To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.
5. Serve immediately.
Variations: Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.
WIN THE BOOK! Enter a comment below and you will automatically be entered to win a copy of The Gourmet Vegetarian Slow Cooker by Lynn Alley. Winner will be announced on November 2. Good luck!
Please email Samantha at email@example.com to claim your new book. Thanks to everyone who entered!
Reprinted with permission from The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Leo Gong © 2010