Ummm, what happened to autumn? We seem to have skipped it altogether and jumped straight into winter. There was a ten degree drop in temperature from one day to the next last week (that’s like a 20 degree fahrenheit drop or something like that). Absolutely mental! I’ve been very tempted to put the heating on for the first time since the spring, but I usually try to hold out until nearer November. Instead, if these cold temperatures continue I’ll definitely be using my slow cooker more often – hot stews and soups are the perfect thing to warm me up. Anyway, look what I have for you today!
Yessss it’s another giveaway – sorry, I seem to be becoming a bit obsessed. But I’m guessing nobody’s going to complain about free stuff! These slow cooker lentil quinoa tacos come from a cookbook called Vegan Slow Cooking For Two or Just For You, which is full of vegan recipes for a small slow cooker that cooks just enough for a couple of people (though I’m sure you could adapt a lot of the recipes if you have a bigger slow cooker and more mouths to feed). I have a copy to give away today, as well as a copy of Home-Cooked Vegan Comfort Food. Both books are just the sort of cookbook I like – full of clear, easy-to-follow recipes and beautiful, full-page photographs. Obviously, being vegan cookbooks, there are some ‘speciality’ ingredients required for some of the recipes, like soy curls and non-dairy milk. However, if you’re vegan, I’m sure these ingredients will be staples in your kitchen already, and if you’re not vegan, you could always use non-vegan alternatives. And believe me, you’ll want to do whatever it takes to make these recipes – despite not really being a ‘breakfast person’, I’m in love with the breakfast section of each book. Coconut crème brûlée baked oatmeal? Oh my. Butternut squash pecan French toast? Um yes please. Thai massaman curry? Chocolate stout chili? Creamy green chile corn chowder? Okay we’re not in the breakfast section any more but I got carried away. There are so many recipes in these two books that I want to make. There are all sorts of recipes – main courses, sides, breads, sauces, dips, international recipes… these two books are all you need to get into vegan cooking. It was actually pretty inspiring for me to see what amazing things can be done without my beloved cheese! I’ve actually never cooked with quinoa before (it’s really expensive here) but I was expecting big things, and these lentil quinoa tacos didn’t let me down! The raw lentils and quinoa are simply cooked in the slow cooker for a few hours, and then you just add your choice of toppings and serve them in a taco shell or a soft tortilla. Even my meat-eating fiancé went back for seconds – I guess the fact that they look a bit meaty helps somehow. There were two perfectly generous portions.
If you’d like to win a copy of both of these vegan cookbooks, use the Rafflecopter form below. UK mailing addresses only! This giveaway will run until midnight on Sunday 15th September.
- 50g brown lentils
- 50g beluga lentils, or more brown lentils
- 50g quinoa, rinsed
- 475ml water
- 4 cloves garlic, minced
- ½tsp hot chilli powder
- ½tsp smoked paprika
- Black pepper
- Taco shells or soft tortillas, to serve
- Your choice of toppings (I used lettuce and tomatoes)
- Add the first 7 ingredients (lentils to paprika) to the slow cooker, and mix to combine. Cook on low for 7-9 hours (mine required the full 9). Before serving, season to taste. Serve in taco shells or soft tortillas, and top with your choice of toppings.