Brunswick Bean Stew from Fresh from the Vegan Slow Cooker
If the rest of the year goes by as quickly as the first 10 days of January, it will be December again before we know it. Seriously, the last week or so seems like a blur and I just realized that this is my first blog post of the new year!
I want to thank everyone for reading my blog. Your comments and feedback are what keep me going! I have a busy year ahead, so I can’t promise that I’ll be able to post frequently, but I’ll do my best. I also want to thank everyone who has written to me about my most recent book, Fresh from the Vegan Slow Cooker. I’m so happy to know you are all enjoying the recipes. I’ve posted several of the tester photos on Amazon and on Pinterest, and I’ll share a few more of them here: above is the Brunswick Bean Stew and below is the Creamed Corn:
Creamed Corn from Fresh from the Vegan Slow Cooker
This is the Colcannon:
Colcannon from Fresh from the Vegan Slow Cooker
Also, you can find three of the recipes from Fresh from the Vegan Slow Cooker featured in this article on philly.com.
In other news….there’s an exciting six-book giveaway going on now over at Vegan Heritage Press. If you haven’t entered yet, you might want to do it now — giveaways of that magnitude don’t happen every day!
Looking ahead: My new book, Nut Butter Universe, will be published in February. I’m very excited about it! I’ll have more to tell you about the book next time. Until then, here’s another sneak peek at one of the gorgeous photos inside the book (photo by Lori Maffei):
Grilled Vegetables with Almond Romesco Sauce from Nut Butter Universe
{ 14 comments… add one }
Happy New Year!!!
We sure are enjoying the fresh from the vegan slow cooker book.
Thank you Birgit. Happy New Year to you, too. I love seeing all the great things you’ve been making from my slow cooker book and I’m so glad you’re enjoying it! (especially the pizza!) 😉
Hi Robin!
I just want to thank you for writing the vegan slow cooker cookbook!! Me and my boyfriend have made quite a few recipes out of there so far. I loooove the BBQ seitan. So good! Take care and keep up the delicious work : )
Thanks for your note Josh. I’m happy to know that you’re enjoying the book.
I am also enjoying your new vegan slow cooker cookbook. The Mom Meatloaf really did look like your tester’s photograph, when I made it last month, and it was quite good. However, it was best served hot. I love meatloaf sandwiches, which calls for a denser meatloaf, I think. I have tried several of your “meatloaf” recipes, and would really like to know which one you might recommend for cold sandwiches.
I will have to try your slow cooked Brunswick Stew; I am a fan of your old recipe from your Meat & Potatoes cookbook.
Thank you, Robin! Looking forward to the Nut Butters cookbook!
Hi Carole, I’m glad you’re enjoying the slow cooker book. I love cold vegan meatloaf sandwiches too. Mine usually turn out dense enough (when chilled) to make a good sandwich, but if you prefer your a little denser, choose any of the recipes that you prefer and just add a little less of the liquid ingredients or add a little more wheat gluten. Either of those adjustments will make your loaf firmer and easier to slice for sandwiches!
Thanks for mentioning my Veg Meat & Potatoes book — it’s one of my favorites too! Hope you enjoy Nut Butter Universe!
Robin – Great recipes. Your pictures are incredible!
Thank you, Thomas!
I followed the link to see the recipes in the article, but there are no recipes in that article. Were there supposed to be recipes?
Thanks!
Courtney
Hi Courtney,
Yes, there are recipes there, but the link for them is next to the article, not in the article. Here’s the link that goes directly to the recipes:
http://articles.philly.com/2013-01-10/news/36260456_1_olive-oil-red-pepper-dough
Thank you so much, Robin!
Courtney
Robin,
I have an off topic question for you. Though maybe I could ask here as opposed to sending you an email. Not sure if you can answer it but here goes.
We make the bean loaf (and creamy mushroom gravy) often here, just because it’s so good :). However my wife has just been diagnosed with a wheat allergy. I think 1/2 cup of vital wheat gluten goes in the recipe. Is it possible you have any recommendations for replacing the wheat gluten.
I’m considering potato starch or perhaps some kind of corn starch slurry. Maybe even an all purpose GF flour with some xanathan gum.
Anyway, sorry if I posted in the wrong place and thanks for any ideas.
Stuart
Stuart,
You can try some tapioca powder — I think that would be best, but maybe only used about 1/4 cup and make up the rest of the bulk with quinoa flakes or gluten-free oats.
Also, here’s a link to a gluten-free version of a loaf that was inspired by my comfort loaf in Vegan on the Cheap. This may be a good solution: for you as well : http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html
Thank you for the help Robin. Your Comfort Loaf is an important part of my fare, not to mention it’s assistant, the creamy mushroom gravy which is about the best gravy I ever tasted.