The Vegan Slow Cooker

I'm finally trying to get myself better with the weekly menu planning and decided to blog from now on, which book I will cook from in the current week!

For this week I've picked Kathy Hester's "The Vegan Slow Cooker".

I love the convenience of being able to put everything in one pot (some prepping steps before don't bother me) and have it all ready a few hours later.  

Even though we have A/C in the house here, I still appreciate not heating up my kitchen, so using a crock pot/slow cooker is another big plus right now in the summer time!

I've already made 2 things from the book; the 'Foolproof Focaccia' bread (page 161) as well as the Chickeny Bouillon (page 19). 

The Focaccia bread was delicious; maybe a tad too thick for my liking.. I've used the entire dough this time. Kathy suggests one can do so *or* split the dough in half for 2 thinner Focaccias, which I'll try next time! The taste was great though and again, the convenience of the CP just perfect! 

I didn't grease the CP well enough *blush* so I had to split the bread while it was still in the CP in order to get it out!

The fresh Focaccia bread in 'action' with some faux tuna as well as sun dried tomato & white bean mix as well as some pickled artichoke hearts fresh from the market! :)

I currently have the Balsamic Onion Marmalade (page 30) in the CP; it'll be ready for tonight's pizza and smells divine!!!

I'll keep this blog updated with the dishes I'll be cooking! =)

Update: The Balsamic Onion Marmalade:

Soo good on pizza!

Alright, next up is the Eggplant Tofu-Ricotta Casserole! (Pg. 94)

I actually forgot to plug the crock pot in yesterday and only realized it late afternoon! *duh!!!* Clearly it was too late for having this for dinner that very evening but luckily it was done cooking before I went to bed!
Well.. I guess because of having kept it in the fridge over night, the sauce got soaked up a bit, so it wasn't as saucy as it would have been freshly out of the CP, but the flavors were still great! 

The tofu-ricotta made it all thicker than my Norma sauce (tomato sauce with eggplant) and I'm sure I'll use this tofu-ricotta mix for many other dishes in the future as well! ;)