Also from the Vegan Slow Cooker: Creamy Polenta with Mushroom Ragu & Warm and Fudgy Bread Pudding

I started writing this in October and for some reason just realized it was still a draft so I finished it up :)

I finally broke away from the soups in Fresh from the Vegan Slow Cooker by Robin Robertson.

This week I tried a main dish and a dessert.  I couldn’t find any links for the recipes for you, but they are both part of the Google preview if you haven’t worn out your privileges with this book yet.  If you have, maybe you should just buy it, eh?  (It happens to be on sale right now)

The one thing I found surprising about this book, is that the methods for everything aren’t what I would consider a traditional slow cooker meal.  You can’t just toss everything in, be gone for 8-10 hours (or in my case nearly 12) and come home to a complete meal.  Some are like that, but be aware that they aren’t all.  Neither of these are that way.  But they worked out nicely.

On Sunday morning before I started getting ready for church, I put in the polenta so it was timed perfectly with my return for lunch.  As a southern girl, these “grits” were the perfect consistency.  They weren’t stuck together, but you could get away with eating them with a fork.  I do fear though that using broth that they would have been way too salty if I had added the salt called for in the recipe.

The Mushroom Ragu sauce didn’t even hit the slow cooker so this was a half-n-half slow cooker meal. But, using the Trader Joe’s classic organic marinara, it was delish. I added some fresh arugula for a little extra nutrition and had a delicious comfort food lunch.

Creamy Polenta and Mushroom Ragu - Fresh From the Vegan Slow Cooker

 

And then there was the Fudgy Bread Pudding.  Oh my word.  The picture does more for this chocolatey goodness than words ever could:

Warm and Fudgy Slow Cooker Bread Pudding

I added about an extra 1/3 cup of non-dairy milk (almond in this case).  For the bread, I used the brown rice bread from Food for Life.  Since bread pudding is ideally made with stale bread, this heavier bread worked perfectly.  I cooked it for about 2.5 hours and we ate it warm.  It was decent cold, but the bread lost its softness.  Heating it back up in the microwave brought it back to it’s original texture.

  1 comment for “Also from the Vegan Slow Cooker: Creamy Polenta with Mushroom Ragu & Warm and Fudgy Bread Pudding

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: