Introduction

 

Whether you’re cooking for yourself, your family or for a party or large gathering, slow cooker meal preparation is a great way to serve up healthy, delicious and easy to prepare dishes and meals. With nothing more than a little bit of food prep, such as chopping of ingredients or a quick sauté of onions, the remainder of your dish or meal’s cooking time is all done by your kitchen appliance, the beloved and trustworthy slow cooker. And, with modern day life being as hectic as it is, juggling family, school, work and other activities, slow cooker meal preparation allows you to prepare healthy meals for you and your family even when time is limited.

 

Whether you are new to slow cooker meal preparation or a real slow cooker pro, I invite you to browse through the closing chapter that outlines some slow cooker cooking tips helping to make all of your slow cooker dishes a super success.

 

Bon Veggie Appetit!

 

Gina “The Veggie Goddess” Matthews

 

 

Chapter 1 – Slow Cooker Recipes:

Breakfasts

Breakfast Pudding with Streusel Style Topping

 

Ingredients:

1 cup milk (regular or non-dairy - I use coconut or almond milk for this recipe)

2 cups water

2-1/2 tablespoons pure maple syrup (any grade)

1/2 cup chia seeds (adds superior nutrition and thickens the pudding)

2 tablespoons arrowroot powder (may also use tapioca starch or cornstarch)

1 teaspoon ground cinnamon

pinch of sea salt

5 large apples, any variety (cut into thin slices)

 

Streusel Style Topping

1/2 cup almond flour (may also use all-purpose flour)

1/4 cup coconut sugar (may substitute with raw sugar)

1/4 cup finely shredded coconut (unsweetened)

1 teaspoon ground cinnamon

1/4 cup natural applesauce (unsweetened)

1 teaspoon pure vanilla extract

 

In a mixing bowl, stir together the milk, water, maple syrup, chia seeds, arrowroot powder, cinnamon and sea salt until well combined. Spread the mixture into the bottom of your slow cooker and evenly top with the sliced apples, but do not stir or mix them into the underneath layer.

 

In a separate mixing bowl, stir together all of the topping ingredients until well combined. Evenly crumble and spread the topping mixture on top of the apple layer. Cook on "low" for 4 hours, or if you're in a hurry, cook on "high" for 2 hours. After suggested cooking time, unplug your slow cooker and let the pudding sit, covered, for 1 hour before serving. This is obviously not a breakfast you can make on busy school and work day mornings, but it is easy and great for weekend breakfasts and anytime brunches.  Makes 6-8 servings.

 

 

Pecan Crusted French Toast Bake

 

Ingredients:

1 loaf of cinnamon bread (cubed)

3-1/2 cups milk (regular or non-dairy)

1/2 cup raw sugar

3 large eggs (well beaten)

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

 

Pecan Crust Topping

1/2 cup finely chopped pecans (I run mine through my bullet blender for a couple of seconds)

2 tablespoons all-purpose flour

2 tablespoons brown sugar

2 tablespoons stick butter (regular or vegan)

 

In a mixing bowl, whisk together the milk, raw sugar, eggs, vanilla extract, cinnamon, nutmeg and sea salt until well blended. Add in the cubed cinnamon bread and toss until very evenly coated. Cover and let sit in the fridge for 1-4 hours.

 

Lightly oil the bottom and sides of your slow cooker, spoon in the marinated bread mixture and cook on "low" for 6-8 hours.

 

To make the pecan crust topping, stir together all of the topping ingredients in a small mixing bowl, using a fork to "cut" in the butter until it resembles wet sand. Uncover your slow cooker during the last 30 minutes of cooking time, crumble in the topping mixture and continue cooking uncovered until all of the excess milk is absorbed. Makes 4-6 servings.