Oh hello.
The book is out!
Feel free to ask questions, report typos, or leave comments about anything related to the book. Thank you for your support!
The names of two absolutely awesome testers were inexplicably left out of the list at the end of the book: a round of applause and many thank yous go to JoLynn Ochoa and Karen Stewart.
Hearty Vegan 
typo number one. gah! page 27, in the recipe note, should read: “If you’re serious…”, not “If your…”
In your recipes for slow cooker, should they work at 6 hours on low?
Hi Cindy…I’m not quite sure what you are asking. In the recipes for the Slow Cooker Corn Chowder (pg76), the Russian Chicken (pg 108,) and the Cocktail Weenies (page 157), they all call for cooking on high for 2 to 3 hours. Are you asking if it will work if you cook on low for 6 hours? I would say yes on the corn chowder and the weenies (because they are so small) , but maybe not on the chicken. I don’t think “low” gets hot enough to make the seitan magic happen. Do you have a setting on your slow cooker that allows you to cook on high for a certain amount of time then switch to “warm” or “low” automatically?
Yes, that is exactly what I was asking. So I’m on good shape for all but the Russian Chicken during the week. Will have to save that one for the weekend!
Keep up the great work. I think you’ll help me get my husband off of cholesterol meds with your approach!
How about a Hearty Vegan slow cooker volume?
there is actually a vegan slow-cooking book coming out imminently! (not written by us)
http://www.amazon.com/Vegan-Slow-Cooker-Intensely-Flavorful/dp/1592334644/ref=sr_1_1?ie=UTF8&qid=1313343593&sr=8-1
yep, I’m on the look out for it. I love how you guys support each other. Isa led me to your books, you are leading me elsewhere. Thanks!
Hey all…there was a step missing in the Sweet and Sour Meatballs recipe on page 105, so here is the updated recipe:
For the sauce:
3/4 cup (180 ml) pineapple juice
2 tablespoons (30 ml) rice wine vinegar
2 tablespoons (25 g) evaporated cane juice or granulated sugar
2 tablespoons (34 g) ketchup
2 tablespoons (30 ml) soy sauce
1/4 teaspoon salt 1 teaspoon red pepper flakes (optional) 1 tablespoon (8 g) cornstarch dissolved in 1⁄4 cup (60 ml)
water to make a slurry
For The Meatballs:
2 cups (192 g) TVP granules
1 3⁄4 cups (415 ml) vegetable broth
2 tablespoons (30 ml) olive oil, plus more for frying
1 medium-size yellow onion, finely diced
2 cloves garlic, minced
1⁄2 cup (72 g) vital wheat gluten flour
1 tablespoon (15 ml) tamari or soy sauce
1⁄2 teaspoon freshly cracked black pepper
1⁄2 teaspoon oregano
1⁄2 teaspoon chili powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄4 cup (32 g) cornstarch dissolved in 1⁄2 cup (120 ml) vegetable broth to make a slurry
To make the sauce:
Place the juice, vinegar, sugar, ketchup, soy sauce, salt, and pepper flakes into a pot
and bring to a boil. Reduce to a simmer and simmer for
5 to 10 minutes. Stir in the slurry and remove from the heat. Set aside, or keep warm over very low heat until the meatballs are ready.
To make the meatballs:
Reconstitute the TVP in the broth. To do this, either place the TVP and broth in a microwave-safe bowl, cover tightly with plastic wrap, and microwave on High for 5 to 6 minutes or pour the boiling broth over the TVP, cover, and let stand for 10 minutes. The TVP will absorb all of the liquid.
In a skillet, heat the 2 tablespoons (30 ml) oil and sauté the onion and garlic until translucent and fragrant, about 5 minutes. Remove from the heat and mix in the reconstituted TVP, the wheat gluten, tamari, the spices, and the cornstarch slurry. Let sit for about 15 minutes to let the gluten develop.
With your hands, form the dough into 20 balls about 11⁄2 inches (3.8 cm) in diameter. Use a lot of pressure when forming the balls so they won’t fall apart.
Heat a small amount of the remaining oil in a skillet over medium-high heat and lightly fry the meatballs, gently rolling them around in the pan to brown all sides. Transfer the meatballs to the sauce and gently toss to coat.
Yield: 20 meatballs
Questions about the tofu jerky on p. 161-how long is it good for, and does it have to be stored in the fridge? Making it today for a road trip next Friday. Thanks!
I prefer to store mine in an airtight container in the fridge because I’m a bit paranoid. I’ve kept prepared tofu for about a week (again, stored in the fridge) before, and had no issues. I would say, if you manage to eat it all no later than Friday night, it would be best.