If I know something, it is that so many of us own a slow cooker. And a lot of times it doesn’t the love it should. I use my blender daily, my food processor almost every day. But the slow cooker? Maybe once a month. Which is a shame. Mostly because I never have enough ideas. If I was making roasts and loins, I’d have a bajillion ideas out there. Slow cooker books for plant based/vegan are coming, and they are something to grab and then slowly read, enjoying the variety.
I was sent a copy of The Complete Idiot’s Guide to Vegan Slow Cooking to review, and am giving away the copy for one of my readers to enjoy as well! See the bottom of the post for the Rafflecopter link to enter.
It has over 240 recipes, that are mostly unprocessed foods, with plenty of recipes for making home versions of faux meats (which if I am going to eat, I’d rather I made at home!). Having said all that, I am sure you all know what section I ended up in.
Yeah, desserts. I can’t help it. I have actually found I like making stuff in my slow cooker that is sweet. It’s fun too! And um. who can pass up gooey chocolate sauce with an indulgent peanut butter cake? I know I don’t want to! This cake was ummmm…beyond awesome. Kirk piped up and said we need to make it again, and add a pinch of cayenne next time. Hmmm, sounds good to me!
PS: Check out author Beverly Bennett’s website, The Vegan Chef, for her story and more ideas.
Peanut Butter Cup Pudding Cake (Page 245-246)
- 1 cup whole-wheat pastry flour
- 2/3 cup granulated sugar, divided
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 2/3 cup unsweetened almond milk (or favorite non-dairy milk)
- ½ cup natural peanut butter, chunky or smooth
- 2 Tbsp neutral vegetable oil (or coconut oil)
- 2 tsp pure vanilla extract
- 1/3 cup dry-roasted peanuts (or favorite seed/nut)
- 1/3 cup unsweetened cocoa powder
- 1/3 cup brown sugar, packed
- 1½ cups boiling water
Lightly oil a medium slow cooker’s ceramic crock insert, preheat the slow cooker to high.
In a large bowl, whisk together flour, 1/3 cup of the sugar, baking powder and salt.
In a medium bowl, whisk together milk, peanut butter, oil and vanilla.
Add wet ingredients to dry ingredients, and whisk well. Stir in peanuts, and transfer batter to slow cooker.
In a small bowl, combine cocoa powder and remaining 1/3 cup sugar, and brown sugar. Sprinkle cocoa-sugar mixture over batter evenly.
Carefully pour boiling water over. Do NOT stir.
Cover and cook on high for 2 to 2½ hours, or on low for 4 to 5 hours, until a toothpick inserted in center of pudding cake comes out clean. (Mine took 2 hours)
Uncover and allow pudding cake to cool for 10 minutes or longer. Serve warm or at room temperature. (Or you can chill and reheat later in the microwave)
Notes: let the crock cool down, then soak in warm water to get any fried bits off easily.
FTC Disclaimer: We received a review copy of this book for potential review.