267. apple butter.

Today I conquered apple butter.
It’s so easy to do! My crockpot did most of the work. This made three jars. I gifted two and kept one for ourselves. Tell me your favorite thing to do with it! I’m already thinking of stirring some in my morning yogurt or making peanut butter and apple butter sandwiches!

about 12 or so medium to large apples ( i used empire and golden delicious because that is what we picked)
2 Tablespoons vanilla extract
1 1/2 cups raw or brown sugar
1 teaspoon ground cloves
3-4 teaspoons cinnamon

Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

 

224. tomato sauce.


My garden is producing LOTS of tomatoes! So I needed to do something with them all so I made homeade tomato sauce…in the crockpot!

I basically put about 2 T oil, 4 cloves garlic, fresh basil and oregano, (also from my garden), chopped onion, salt, pepper, tomato paste and lots and lots of tomatoes! I cooked it on high for about 4 1/2 hours. I let it cool and then blended it with an immersion blender. It made about two big batches of tomato sauce. Can’t wait to try it out!

38. slowcooker chick’n seitan.

One of the main reasons I bought the Vegan Slowcooker book was because I saw there was a recipe to make seitan in the slow cooker. This definitely intrigued me because I have not had much luck making homeade seitan. It is hit or miss for me. Mostly, a miss. Alot of the recipes call for steaming seitan and I don’t have a good steamer device to put in my pot to do this successfully. I always feel like my seitan dough is really wet and then the finished product is always gummy and mooshy.

This recipe seemed easy enough, and turned out GREAT! its kind of a spongey seitan – I think it would be great for soups, especially crock pot soups, or even making some kind of barbeque sandwich. You can shape the pieces however you like, and it makes alot so you can freeze it and save it for later. It’s super cost effective. I will for sure be doing this on a regular basis because in about two hours, I had homeade, EDIBLE, seitan!

Try it out yourself! Let me know how it worked out for you, and what you used the seitan in.

broth:
7 cups water
2 cloves garlic, crushed
2 bay leaves
1 stalk celery, minced
1 sprig parsley
1 1/2 T vegan chicken bullion

seitan:
1 1/2 cups water
1 1/2 cups vital wheat gluten
1/3 cup nutritional yeast
1 T tomato paste
1/4 tspn salt
1 T dried thyme
1 T garlic powder

Combine all your broth ingredients in your slow cooker and turn it on high. Your broth can heat while you prepare your seitan.

In a large bowl, or in your stand mixer, combine all of the seitan ingredients. Mix until combined and knead for 5 minutes, using your hands or with your dough hook on your mixer.

Stretch the dough out to the thickness you want and cut into desired sizes. Drop the pieces into the slow cooker,. Youll know its done in about 2-3 hours when the pieces float to the top. Maybe around 2 hours, mix it up, because mine were stuck to the bottom and once I mixed them, they came floating to the top.

Store in the fridge submerged in the broth, or freeze extra in the broth to use later.