The Great Vegan Adventure

Let the Adventures Begin


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Smoky Mac and Cheese

I’m always very skeptical when I see a vegan Mac and “cheese” recipe. I’ve made a few vegan versions of this dish and no one ever enjoys it or says “Thank you.” I usually just get dirty looks at the table and end up throwing the concoction away. But I saw this recipe in The Vegan Slow Cooker and thought “why not?” And the picture made the dish look really appetizing.

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I liked that this recipe only had a few ingredients.

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Add everything to the slow cooker and cook on high for a hour and a half.

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I didn’t expect the Dayia cheese to melt as well as it did! I was really excited because it looked like non-vegan mac and cheese and it looked just like the picture in the cook book! I’m always thrilled when it looks just like the picture! Victory for me!

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We added some bacon bits, because everything is better with bacon. The first few bites were really good, but the more we ate of the dish, the more we didn’t want to. It was a very heavy meal, and the over processed vegan cheese started to make us gag after a while. I think this would be better suited as a side dish as opposed to a main entree. I’m not sure if I’ll make this again, if I do I think I’ll add some veggies to it so it has more flavors to enjoy.

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Creamy Butternut Squash Risotto

This is another recipe from The Vegan Slow Cooker. I have always been very intimidated by risotto because it seems to be quite labor intensive, standing in front of the stove, frequently stirring it, adding water, don’t let it get too hot too fast, make sure to get it hot enough at the right time so the rice will cook,etc. It just always seemed to be too much work for me…but, I have always wanted to try it. So, when I saw this recipe in my slow cooker cook book I couldn’t wait to try it! I have a lot of canned pumpkin on hand, so I substituted it in place of butternut squash.

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This was so easy! Add everything to the slow cooker and cook on high for 1 1/2 to 2 1/2 hours. Make sure to stir every 30 minutes.

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I always line my slow cookers with Renyold’s slow cooker bags and it makes clean up insanely easy. I just love it.

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I was really disappointed by the way this dish turned out. The flavor was ok, very savory, which neither of my kids liked. For whatever reason the rice was really gritty. Is Arborio rice supposed to be like that? I’ve never cooked with it before. I hate throwing away food, but I just couldn’t make myself eat this dish and B outright refused to eat it. It was a good try, but I don’t think I’ll be making this recipe again.


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Easy Veggie Chickpea Biryani

I made this dish from The Vegan Slow Cooker on a Sunday as my mother-in-law was taking A out the door to church. Sunday is A’s “Grandma Day,” so my MIL picks her up in the morning, takes her to church, takes A back to her house, feeds her, then brings her home for dinner. Sounds like I have a lot if free time on Sundays, right? Nope! I still have one adventurous toddler with a thirst for thrills and danger. So, I say to The Vegan Slow Cooker, bring on the slow cooker recipes!

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The entire family loved this, which is extremely rare. The aroma that filled my house while this was cooking transported me to an exotic land of delicious wonder. I loved the flavors of the cumin and ginger with the chickpeas and sweet potatoes. And when you got a bite with some of the rice?! Amazing! This was a very filling and satisfying meal, especially on a cold winter’s day. The next time I’m in need of a flavorful pick me up, this is the recipe I’m going to make.