An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Preheat the slow cooker to high.
This slow cooker recipe cooks best on high for a shorter time but you can also cook on low for 4–6 hours if that suits your timings better, switching to high when you add the cream and cornflour.
Food and Drink | 3 winter cocktail recipes from the East Bay’s Prizefighter Bar Having an entrée gently cooking its way into culinary bliss in the slow cooker is especially appealing on New ...
From classic fruitcakes to lip-smacking chocolate cakes, these vegan cake recipes cater to all palates, providing a Christmas feast that is both tasty and animal-friendly. They are made from healthy ...