“There is more to life than increasing its speed.” โ 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.
Coconut rice is the best!
I know, right SurfVegan? ๐
We love Indian food. I don’t have a fancy crock pot with a red pot. Would any crock pot do?
And on that quote–boy, I sure do wish my life would slow down! It races past me!
Hello, my dear! Any old crock pot would do nicely for these recipes! I wholeheartedly agree with you about that Gandhi quote… if only life would slow down a bit. I guess that’s the point though, that I am in charge of slowing things down myself and appreciating every moment as it happens. I’ll have to work on that! ๐
Do you think leashes would help me slow my kids down! ๐
Ha ha ha ha, you are too funny! Leashes would definitely keep them in place. ๐