“There is more to life than increasing its speed.” — Mahatma Gandhi

For this sumptuous feast we slow-cooked Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach from Carla Kelly’s book Quick and Easy Vegan Slow Cooking, pages 118 and 112 respectively, and served them alongside Coconut Rice (page 216) and some warm Spelt Chapatis from Laura Matthias’ ExtraVeganZa, page 137.

I am crazy about the rich, spicy flavors of these Indian dishes. Slow cooking is a nice, low-maintenance way to cook because once your ingredients are heating up in the cooker you can literally walk away for 6-8 hours until your food is ready to eat! No fuss, no muss, no burnt food. We enjoy slow-cooking food so much at our house that we have two slow-cookers, which we used to make both of these Tandoori dishes. Next time we’ll have to make some yummy mango chutney, too!

Both the Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach are grain-free.

Tandoori Fact: Tandoori cooking is named after a tandoor, which is a high-temperature cylindrical clay oven in which foods are cooked. Our slow cooker has a red clay pot (pictured above), which really enhances the richness of the flavors.