Slow cookers are awesome. Spend a few minutes prepping things the night before, then a few minutes to throw everything in the cooker in the morning, and you can set it to do all the cooking while you’re at work. If your hours are unpredictable, you can even set a timer on some to stop cooking after a set period of time (not recommended if they’re really unpredictable, like you might not be home until several hours after it should be done. Bacteria, you know).
The downside is, you want to try a thing or two when you’re home before doing the whole set it and forget it thing. Hence, I tried out a recipe from The Vegan Slow Cooker, Tempeh Braised with Figs and Port Wine (p.123).
Tempeh Braised with Figs and Port Wine, served with faro.
I made this yesterday, and I was pleased with how it came out. I had never cooked with Port before. In fact, I wasn’t sure about anything when it comes to port! I went looking on Barnivore, and I wasn’t sure what to look under. So I went to a wine store without a particular brand in mind, and just kept checking the more inexpensive brands with my iPhone (such a handy device- I just loaded the Barnivore website). Warwick Vally Winery’s wines are all vegan, and it was fairly inexpensive (wow some ports are expensive!).
I’m hoping that in the next week or two I get a chance to use the slow cooker during the day. This did reheat quite nicely for tonight’s dinner. To serve this, I threw some faro in the pressure cooker as soon as I got home, which gave me a nice whole chewy grain to have alongside the tempeh.
Quick and easy!
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