I know, I know, a new kitchen gadget doesn’t exactly warrant an entire post itself…but I’m just so darn excited about my new slow cooker that I couldn’t help but share. I found it on Amazon for 10 dollars and I decided I should at least give it a try – one of my roommates years ago had a slow cooker and I loved using to make chili.
The best part is just throwing everything in a pot going to work – or to bed – and having it ready when you’re back in the kitchen. I’m not sure who invented this, but they’re a genius. I know it’s not an exciting post today, but you know how things are around my kitchen, any new gadget is worthy of celebration!
I made up this soup one night before bed and in the morning it was ready (with a little pureeing and adding quinoa) and was terrific to pack for our lunches. I’m sure there will be many more soup experiments in my future, but I thought I’d share some photos of the first success story – an earthy and hearty soup made with carrots, golden beets, rosemary, and quinoa. Unfortunately, I was half asleep when I tossed everything into the slow cooker and went to bed, so I’m not entirely sure of the ratios of ingredients (doh!) but at least it looked pretty!
I’m sure with the weather being so cold I’ll get cracking on chili as well, and then I’ll actually remember to write down what I put in the pot. If anyone has suggestions for vegan slow cooker bloggers leave a comment! I’d love some recommendations.