A couple of years ago, having just moved in together in New York, Michael and I found ourselves elbow-deep in Crate + Barrel catalogues, trying to figure out what we might need in order to set up our apartment together. He'd just come off tour, and I had just moved to NYC, so we were essentially starting from scratch when it came to housewares and kitchen gadgets.
I remember the moment he turned to me and said, "We are not getting a slow cooker. Only evil comes out of a slow cooker."
That may have been the moment I knew we were meant to be together, for I, too, despise the slow cooker.
Or at least I did.
Thankfully, a generous relative gifted one to us as a wedding present. This prompted some internet research and a feeling of "Perhaps I should be an adult and figure out how to make something yummy with this. It can't be all bad...". Turns out, that's correct! The slow cooker is a glorious invention! It takes about fifteen seconds to throw a bunch of stuff in it, and then you walk away and it cooks it for you. WHAT. This is revolutionary. Time efficiency and nutritious options all in once place? So glad I have seen the error in my slow cooker judgment... and glad that Michael, too, has come to love this little device. (Gone are the days of dramatic groans when it comes down from the shelf.) :)
One of my favorite things to make in it is this vegan taco filling: which is actually so much more than just taco filling. It's made from a base of lentils and millet, plus some chili spice and garlic which can be adjusted depending on the dish you'd like to use this in.
Use this for taco night, as a base for veggie burgers, as a warm addition to a salad, or toss into a soup or chili for added protein and fiber.
The best part? It takes almost no time at all to put together. The slow cooker does all the work. Siesta, anyone? ;)
What do you have planned, food-wise, this weekend?
Looking for more fun + interesting plant-based recipes? Check out these exclusive vegan, gluten-free meal plans here...
- 1 cup brown lentils
- 1/2 cup millet
- 4 cups water
- 5 cloves garlic, minced
- 3 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- salt and pepper to taste (a pinch of each is usually good)
- 1. Combine all ingredients in the slow cooker. Stir.
- 2. Set to 'high' level for three hours. In final hour and a half, reduce heat to low. Lentils and millet should absorb all of the water over this time. Add additional time if needed.
- 3. Give mixture a few turns with a spoon before serving.