This was my first time cooking from The Indian Slow Cooker, a book I heard about on Get Skinny, Go Vegan. Aloo Gobi has always been a favorite of mine, so naturally I chose to make that recipe first, but the book has a very good selection of vegan recipes and most of the others could be veganized pretty easily. I was amazed at how easy the aloo gobi was to prepare, with such delicious results! Especially because I’ve always been a little intimidated by Indian cooking. It took me less than twenty minutes to chop the veggies and throw everything into the slow cooker (and it would have taken me ten if I hadn’t been interrupted a few times by my beloved puppies). I think I overcooked it slightly, because my neighbor knocked on my door needing help with a stray puppy right before it was ready and I added some extra minutes to the cooking time while I was dealing with that. Oh well, it was still a successful (and lip-smacking) first attempt with the slow cooker!
If you haven’t jumped on the slow cooker bandwagon yet, I recommend them (and The Indian Slow Cooker), if my seal of approval means anything to you. I think I’ll attempt to veganize the Chicken Tikka Masala using tofu next. I’ll let you know how it turns out.
I’m off to deal with the stray puppy now. We’re letting her sleep in our spare bedroom tonight. Trying my best not to get attached, although Dyl and I have already started discussing names. I like Bernadette, he likes Angie. I promise I’m not getting attached. I actually find her adorable puppy-ness a little repulsive.