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This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker Read More→
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Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. This vegan version is made in a slow cooker. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission. Read More→
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This slow-cooker oatmeal is reminiscent of carrot halwa is a thick paste of carrot, sugar and cardamom that’s sometimes topped with saffron and pistachios.
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Hamilton Beach slow cooker
One of the things I’m frequently asked is how to choose a slow cooker. I have favorites that I’m happy to recommend, but there are a few questions you need to ask yourself to determine what’s best for you (this article was contributed by Kathy Hester, author of The Vegan Slow Cooker). Read More→
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This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Read More→
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This recipe is a great way to use up what you have on hand. You can also incorporate leftover veggies, sausage, or beans. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of
Cara’s Cravings.
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