Why is it that when you are able to sleep in, you can't? That's what happened to me over the weekend. Even though I stayed up 'til 2 a.m. I was up at 7! My espresso maker got quite the workout on Saturday. I love making lattes and cappuccinos. I found that So Delicious Coconut Milk froths up quite nicely...as seen in this picture.
Zoe sleeps at the foot of my bed every night. Here she is wondering why on earth I'm up so early! :)
Waking early does have it's perks. I put my slow cooker to use Saturday morning. I decided to try a new recipe from The Vegan Slow Cooker. This is Chana Saag...which translates to chickpeas with greens. I used spinach for mine!
I have to admit that it was a bit difficult for me to eat this. The color just threw me off. This is why I don't do those green juices! Once I got past the color, I really enjoyed this dish. :)
Here's the recipe, if you'd like to give it a go!
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small onion -- minced
2 cloves garlic -- minced
1 tablespoon grated fresh ginger
1 pound assorted greens -- washed, and torn into bite-size
pieces, and spun dry (you can also buy a prewashed mix in a bag)
zest of 1/2 lime
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala -- or to taste
1 1/2 cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 tablespoons
15 ounces chickpeas -- drained and rinsed, or 1 1/2 cups cooked
1/2 cup plain nondairy creamer -- or nondairy milk
salt -- to taste
To serve: -- rice
The Night Before: heat the oil in a skillet over medium heat and saute the onion
until translucent, 3 to 5 minutes. Add the garlic, and saute for 2 minutes
longer. Store the sauteed onion, grated ginger, and prepared greens in an
airtight container in the refrigerator. Store the lime zest separately in the
In the Morning: oil the crock of your slow cooker. Combine the sauteed onion,
ginger, greens, spices, water, and bouillon in the slow cooker. Cook on low for
6 to 8 hours.
About 30 minutes before serving, puree the soup with an immersion blender or in
batches in a countertop blender, being careful of splatters of hot soup, until
smooth. add the chickpeas, nondairy creamer, lime zest, and salt to the slow
cooker. Cook on high for 30 more minutes, until the beans are heated through.
Taste and adjust the seasonings. Serve over rice.
Yield: 6 servings
Prep time: 15 mins
Cook time: 6 to 8 hours
AuthorNote: you can use any combination of greens here, such as spinach, Swiss
chard, turnip greens, and collards, or anything that's plentiful where you live.
Add 1 or 2 chopped mild chiles during the last 30 minutes of cooking to give it
Don't like chickpeas? Substitute 1/2 package (15 ounces) soft, firm or
extra-firm tofu, pressed and then cut into cubes. It will mimic a popular dish
called saag paneer.
"Vegan Slow Cooker by Kathy Hester, 2011"