Since I am always baking and many vegan recipes use apple sauce, I am forever buying apple sauce at the supermarket. My issue with commercial apple sauce though, is that many of them contain sugar and preservatives which are so unnecessary! So I attempted making apple sauce in my slow cooker and I was so impressed! Just 3 ingredients and I had the most delicious – and more than sweet enough – apple sauce! It is so good that I have been eating a small bowl of it every night for dessert:)
- Apples, peeled and cored (I used golden delicious but use what you like)
- cinnamon sticks or ground powder
Roughly chop apples. Put just enough boiling water into your slow cooker to cover the bottom of it (about 3/4-1 cup). Add apples and cinnamon to taste. Cook on low until apples are completely soft. (Mine took about 6 hours) Remove cinnamon sticks if you have used them. Pour contents into a food processor and process until you have a smooth apple sauce. Add sweetener to taste. I didn’t need to add any as my apples were deliciously sweet.
Pour into a glass jar once cooled and store in the fridge for 3-5 days.
My beloved grandmother, Ouma Lil, was the Queen of split pea soup. In winter, it was a regular family meal with her on a Friday night. Since she passed away earlier this year, I decided that the split pea soup still needed making and started to look for an easy slow cooker recipe that could cook while I’m at work. This is it! Simple, satisfying and incredibly healthy.
- 500g pack of split peas
- 4 carrots, peeled and diced (optional)
- 1 large white onion, finely chopped
- 2 large garlic cloves, crushed
- 8 dry bay leaves
- 6 cups of vegan chicken flavoured or vegetable stock (you can just use water and salt but the soup is slightly less flavourful that way)
Layer ingredients in the order mentioned in your slow cooker and add water/stock. Do not stir/mix. Turn slow cooker onto low and cook for 8-10 hours. When done, stir vigorously to blend ingredients into a creamy soup.
I like to freeze containers of these to take to work for lunch. No mess no fuss!
Toovar/Oil dal can be found at most Indian spice stores. It is cheap, high in fibre, high in protein and super easy to prepare in the slow cooker. The flavour of this dish is really amazing and the aroma will linger in your house, making the neighbours drool…
- 500g oil dal
- 7 cups boiling water
- half a ripe tomato, cut roughly into chunks
- 4 heaped tablespoons canned crushed tomatoes
- 1 teaspoon tumeric
- salt to taste
- 5 crushed garlic cloves
- 4.5 teaspoons whole cumin/jeera seeds
- 3 teaspoons ground coriander/dhanya powder
- 2 teaspoons black mustard seeds
- 1 teaspoon tumeric
- 10 dry curry leaves
- 2 heaped teaspoons grated fresh ginger
- crushed chillis to taste
- 1 teaspoon vegan butter/margarine/olive oil (I used Cardin Margarine)
Wash the dal thoroughly, picking out any stones. Add all of the first list of ingredients to the slow cooker, give a good stir and turn onto low for 7-8 hours.
After 7 or 8 hours, melt butter in a pan and add garlic and ginger. Fry until nicely browned. Quickly add all the spices and put on the lid. Turn heat to medium. After about 15 seconds, open the lid briefly to give a quick stir and close lid again for another 15 seconds. Remove lid, turn heat up and fry for another 15 seconds before adding the spices to the slow cooker. As soon as the spices have been added, give a quick stir and close the slow cooker lid, leaving it to cook for another 30mins.
Stir slow cooker mixture thoroughly to cream some of the lentils and mix spices in fully. Serve over warm basmati rice.
Smells sooo good…