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The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado

3 Sep

My son recently read a children’s book about Filipino food. At bedtime last night, he asked if I could make Champorado, a sweet chocolate rice porridge, for breakfast today. Why not? I would love to eat some too. I grew up eating Champorado and always LOVED it.

Vegan Champorado 1

Now, I wanted my Vegan Champorado to be:

  • easy to make –> brought out the slow cooker because who has time these days to stir a pot for 45 minutes?
  • whole foods plant based –> sweet brown rice and almond milk
  • low in fat –> no added oils or butter or coconut cream
  • super creamy though –> I would use my little secret to make a Vegan “condensed” milk
  • just sweet enough –> taste test!

Vegan Champorado 3

 

The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado (Sweet Chocolate Rice Porridge) Serves 4

The night before, place the following ingredients in a slow cooker (no need to grease the pot) and whisk well until incorporated:

  • 1/2 tsp sea salt
  • 1/4 c cacao powder
  • 1/2 c your choice of sweetener, I used coconut sugar
  • 4 c your choice of milk, I used almond

Then add:

  • 1 c sweet brown rice

Mix and set for 8-10 hours on LOW. When it is done the next day, mix well and add:

  • 1/4 c your choice of sweetener, I used coconut sugar
  • 1/2 c to 1 c your choice of milk, I used almond (depending on the consistency you want: for thicker add less milk and for thinner add more)

Serve with Vegan “Condensed Milk” or “Thick Cream”

My secret are frozen bananas! In a high speed blender, purée together:

  • 2 frozen bananas
  • 1 c your choice of milk, I used almond

Vegan Champorado 5

Garnishes (optional)

  • more coconut sugar or your choice of sweetener
  • cinnamon, optional

Vegan Champorado 6

Now mix it all up and ENJOY!

Vegan Champorado 7

Filipinos love the contrast of sweet and salty and Champorado is traditionally served with tuyo (dried fish). I grew up eating it with bacon crumbles too. I didn’t have tempeh bacon or another Vegan option on hand, but let me know if you try something salty with it. We enjoyed it as is.

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Half Raw and Half Cooked: Avocado, Corn and Tomato Salad over Beans

21 Apr

Corn Salad over Beans

We got to our local health food shop just in time the other day to buy the last 5 ears of local and organic sweet corn.  We were excited because we love our Avocado, Corn and Tomato Salad!  We enjoy the salad plain, or in lettuce as wraps… or even in a half-raw/half-cooked meal.  Today, we enjoyed them over Mashed White Kidney Beans.  Yummy!

For Mashed White Kidney Beans (the easy for Mama way): 

1. Soak 3 cups of white kidney beans in water overnight.

2. Drain and rinse the beans the next morning.

3. Place in slow cooker on high until soft (usually around 9 hours).

4. Drain.

5. Heat a pot and add 1/2 cup of water.

6. Sweat 1 chopped sweet onion in the water until softened.

7. Add 2 tsp ground cumin.

8. Add all the cooked beans and mash.

9. Season with some sea salt and your choice of herbs.

Raw Corn Salad on top of Cooked Mashed Beans, served with Flax Crackers

To Serve:

1. Place some mashed beans on a plate.

2. Top with Avocado, Corn and Tomato Salad.

3. Garnish with cilantro or a flax seed cracker.

4. Enjoy!

Family Friendly High Raw Vegan Sample Menu: Week 2

17 Oct

“Meat and milk really matter. 

Reduced consumption could

decrease the future emissions of nitrous oxide and methane from agriculture

to levels below those of 1995.” 

~ Alexander Popp of Potsdam Institute for Climate Impact Research ~

 

Hubby and Son are still on the Vegan Wagon!  Here is our Family Friendly High Raw Vegan Sample Menu Week 2.  You will notice that breakfast in our house is typically the same as last week’s menu.  My boys love certain Raw Vegan Meals for Breakfast and although I have tried to experiment and veer away from Raw Oatmeal, Fruit Pudding and Granola, these are their faves.  Please try out others to see what your family might like too.

Some Recipes for you:

Raw Drinks: smoothies, juices, limeade

Raw Breakfast: Oatmeal, Fruit Pudding (my favourite one is the Green Sundae!), Granola

Raw Dishes: Collard Green Noodle Salad, Marinated Mushrooms, Curried Vegetables, Kale Salad, B12 Salad, your choice of other  Salads

Cooked Vegan Dishes: Chinese Stir-Fry from The Happy Herbivore, Paella from Whole Foods Recipes (use whole tomatoes instead if you prefer and by the way, I love their APP. Their Vegan Soups are so much better than Epicurious Vegan Soups!), Maple Baked Beans (I use maple syrup instead of molasses – although molasses is a good source of iron if you want to use that instead – and I’m trying to wean my boys from canned tomato sauce by substituting with raw applesauce),  Shepherd’s Pie and Refried Beans from How it all Vegan!, Chocolate Chip Cookies from Vegan Diner (these are the best we’ve tasted and one of the healthiest! I substitute my home milled spelt flour for all purpose flour, Sucanat from brown sugar, coconut oil for canola, water for milk, whole flax meal for golden… still YUM!), 5 minute Vegan Pancakes from the wonderful web (just substitute Sucanat for sugar, coconut oil for vegetable and raw almond milk for soymilk), homemade Wheat Tortillas recipe from Anson Mills (although I use my own home milled flour).

Carissa’s Cooked Vegan Recipes:

Tempeh Joes: Our most fast food and processed dish ever… I’m scared to write this on here… but I wanted to let you know that I’m not the perfect Mama in the Kitchen sometimes too… and to let you know that sometimes the boys just want certain foods now and this is better than going to some fast food joint to get their ‘fix’.  No other substitute for the meat in this works for them… and no other ‘sauce’ is faster than organic ketchup.  Steam 2 packages of Wild Rice Tempeh (if anyone has a better non-soy substitute, please let me know!) for 10-15 minutes.  Grate to resemble meat.  Saute 1 diced onion in olive oil, add grated tempeh, stir-fry for a few minutes and then add ketchup to coat.  Add Nama Shoyu or Bragg’s Amino if desired.  Serve with loads of raw veggies on the side (corn, avocado and tomatoes work well!).

Family Friendly High Raw Vegan Sample Menu: Week 1

10 Oct

  “Tell me and I’ll forget;

show me and I may remember;

involve me and I’ll understand.”

~ Chinese proverb ~

After watching Forks Over Knives together, discovering that our healthy non-smoker loved one had Cancer in the lungs and attending an equally entertaining and persuasive Vegan-centric Nutrition lecture by Dr. Greger (his videos are fantastic!) together at the D.C. VegFest, my husband for the past month has requested that we eat only Vegan meals. This is a HUGE step for him, as he is an Omnivore.  While my boys continue to eat 50% Raw Vegan foods, now for the past month their cooked foods have been ALL Vegan as well.

A few nights ago, it seemed to me that my husband was losing his zeal for all the Vegan food he has been consuming and I asked him, “Are you missing meat?”

“Yes,” he replied.

“Do you want me to cook some meat for you?” I offered.

“No. Can you bake some Chocolate Chips Cookies though?”

It is clear to me that my husband is going through some type of withdrawal at this point on his Vegan journey.  So for the past month, this Raw Vegan Mama has been cooking up a Vegan storm… selfishly because I don’t want my Omnivore Hubby to lose sight of the Vegan light!  I guess the events of the past month have affected him more than he lets on… as Robert Kegan states so well:

 

“What the eye sees better the heart feels more deeply.

We not only increase the likelihood of our being moved;

we also run the risk that being moved entails.

Seeing increases our vulnerability to being recruited to the welfare of another.”

~ Robert Kegan, The Evolving Self ~

I like to think my efforts in the kitchen are working because my husband even agreed to embark on a 1 month trial Vegan menu for our family this month (yes, yet another month of Vegan food for Omnivore Hubby and Son!).

For many out there who have wanted Sample Menus and for Elizabeth who just commented on Peace @ the Healthy Table: What Does It Take?, here’s the first week’s menu for you:

Family Friendly High Raw Vegan Sample Menu Week 1

Some Recipes for you:

Raw Drinks: smoothies, juices, flavored water

Raw Breakfast: Oatmeal, Fruit Pudding (my favourite one is the Green Sundae!), Granola

Raw Dishes: Kale Salad, your choice of  Salads, Guacamole and other sides for Burger

Cooked Vegan Dishes: Shepherd’s Pie and Mulligatawny Soup is from  How it all Vegan!, Potpie from Meatless Meals for Working People, Black Beans and Rice from Forks Over Knives (NOTE: I use coconut oil for vegetable oil, my own milled flour and other unprocessed ingredients to substitute for some ingredients in these books)

Carissa’s Cooked Vegan Recipes:

Portabello Burger: simply marinate mushrooms in a Balsamic Vinaigrette with basil for 10 minutes and roast/grill on both sides for 5 minutes

Vegan Alfredo: heat 4 tbspns coconut oil on medium heat, add 3 – 4 tbspns spelt or whole wheat flour, stir for a minutes, add ‘milk’ (blend 2 cups water, 3 tbspns raw almond butter, 4 tsp maple syrup, 1 tsp sea salt and 2 pinches nutmeg together) and cook until thickens.  Add to pasta.  Top with Nutritional Yeast, if desired.

Waffles: Mix in a bowl 4 cups spelt/wheat flour, 2 tsp sea salt and 1 tsp baking soda. Mix in another bowl or blender 1 tsp apple cider vinegar, 1/4 cup flax meal, 1/4 cup water, 1/4 cup raw almond butter, 1/2 cup melted coconut oil and 3 1/2 cups water.  Mix dry into wet ingredients and cook with waffle maker.

Apple Crumble (adapted from my mother-in-law’s friends recipe): Place 10 apples, peeled and sliced, in a slightly greased dish.  Top with juice of 1 orange and cinnamon.  In another bowl, mix together 150 grams coconut oil, 1 cup Sucanat, 1 cup of your choice of flour (1/2 cup whole wheat and 1/2 cup wheat germ or 1 cup spelt).  Place this mixture on top of apples and bake at 350F for 30 minutes.

Sweet Potato Fries: Slice them, coat with some olive oil, salt and/or Sucanat and cinnamon and bake them!