…but,
what do you eat???
By
Justina Walls
As we enter cooler temperatures and longer nights, our bodies are in
tune with nature, wanting to slow down, rest, and rejuvenate.
Yet what are most of us doing this time of year?
We’re racing around, shopping, attending and giving parties,
traveling to family gatherings – behavior that is often frantic
feeling, and clearly out of tune with nature’s innate rhythms.
One way to alleviate some of the holiday induced stress is to
s-l-o-w d-o-w-n, and simplify things wherever we can.
It’s time to reassess the way that we normally do things, and
see if we can’t simplify our daily activities.
Sometimes a return to an “oldie but goodie” helps us do just
that.
Fresh From the Vegetarian Slow Cooker by Robin Robertson (The
Harvard Common Press, 2004) presents many one-pot meals (and appetizers,
desserts, side dishes, breakfast, and others) that allow for dinner to
be ready when you arrive home from work or other activities.
A side benefit is that the slow, simmering cooking fills your
home with enticing aromas. Robertson
presents a discussion of the “new and improved” slow cookers, many
of which have a “warm feature” that did not exist on the original
slow cookers. They also
come in differing sizes, and she discusses the pros and cons of each.
If you still have your old harvest gold or orange Crockpot, bring
it out - it will work fine as well.
She tells us how to accommodate smaller recipes in larger pots,
and vice versa.
Although the recipe below tells us to simmer the onions in a separate
pot, she writes that we can simmer onions (or other vegetables needing
pre-cooking) in the slow cooker, creating fewer pots to clean (hurray!). In addition to many ideas for successful slow cooker cooking,
she reminds those of us at higher altitude (over 3500 feet) to allow
additional time, even in a slow cooker.
For many of us who work 9-10 hour days regularly, and commute up
to a couple of hours daily (use mass transit, please!), that just means
that dinner will be ready on time, and not sit on “warm” for an
extended period!
Enjoy the sample recipe below, and remember, with the extra time
you’ve gained, do not add more activities – give yourself the gift
of sleeping a little more, contemplation time, walking outdoors, reading
a good book – whatever nurtures your soul.
Have a gentle, blessed holiday season!
South African Slow-Cooked Bobotie – p. 125 – serves 4
Slow Cooker Size: 3 ½
to 4 quart
Cooking time: 4 to 6 hours
Setting: Low
2 T. olive oil
1 large onion, chopped
1 T. curry powder
1 lb. Vegetarian burger crumbles
4 c. diced fresh bread cubes
8 dried apricots, soaked for 10 minutes in hot water, drained, and
chopped
Salt and freshly ground black pepper
1 ½ c. vegetable stock
1/3 c. apricot jam
1/3 c. almond butter
1 T. fresh lemon juice
¼ c. sliced almonds, toasted
1.
Heat the oil in a large skillet over medium heat.
Add the onion, cover and cook until softened, about 5 minutes.
Add the curry powder, stirring to coat.
2.
Transfer the onion mixture to the slow cooker.
Add the burger crumbles, bread cubes, and apricots, season with
salt and pepper, and stir to combine.
3.
In a blender or food processor, combine the stock, jam, almond
butter, and lemon juice and process well.
Pour the mixture into the slow cooker, stirring to combine.
Cover and cook on Low for 4 to 6 hours.
4.
Sprinkle with the almonds and serve.
