These two things I know for sure: I am the Gluten Free Diva
and I love making gluten free recipes in the crockpot. This morning, I knew that I had a full day of things to do at home and wouldn’t have a lot of time to make dinner. What I didn’t know at the time was that my daughter would call me and ask me to meet her for the afternoon to do some shopping. Without realizing it, the crockpot ended up being perfect for today because I wasn’t home for most of the afternoon. But when I got home from shopping, you can be sure I was thrilled to walk into a house that smelled delicious. And dinner was ready, to boot!
Because of my upcoming Gluten Free Diva Clean Eating Challenge Fall 2013
, (you can register for the FREE Preview Call here
) over the next few weeks if not the remainder of October, it’ll be critical for me to plan my gluten free meals, so I don’t end up eating cereal and almond milk every night for dinner. Not that I would ever do that:).
So, you see, days like today are exactly what the crockpot is made for. You just can’t beat it for ease of cooking and preparation, and letting things cook all day in the crockpot not only makes your house smell delicious but gives you a hearty number of portions that you can count on for future meals. Freeze them or put the leftovers in the frig – either way, how great is it to have meals on hand for other busy days?
Sometimes, people complain that the prep work you have to do to get things into the crockpot makes it not really worth it. But I am of the mind that it’s just a pre-step which will allow the crockpot to effectively do its’ work. For today’s Tempeh Taco recipe, I sautéed up the onions in a cast iron pan before I added them to the remaining ingredients which cooked all day while I was gone.
It was a simple dinner, and a delicious one. Brown Rice Tortillas from Trader Joe’s, on top of which I put the tempeh mixture that had cooked in the crockpot, and on top of the tempeh mixture went guacamole, salsa and chopped romaine lettuce. Done, bada bing, bada boom.
My inspiration for this recipe came from two cookbooks. Vegan Vittles
by Jo Stepaniak and The Vegan Slow Cooker
by Kathy Hester. Big shout out to both of them for guiding me on my journey towards a mostly plant-based way of eating.
What are your favorite crockpot recipes? Please share in the comments so that our gluten free community can learn from each other.
1/2 c. chopped onions
1/2 - 1 c. of vegetable stock
1/2 lb. tempeh, grated
2 tbsp. wheat free tamari or Braggs liquid aminos
2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground cumin
Salt, to taste
1/4 c. (+ extra, as desired) sauce from a can of chipotle peppers in adobo sauce or 1/4 tsp ground chipotle powder
zest and juice of one lime
4 tbsp. salsa
- Sauté onions in vegetable stock, adding more as needed. Onions are finished when they have caramelized.
- Put the rest of the ingredients into the crockpot. Add the onions. Mix thoroughly.
- Cook on low for 4 hours. Taste and adjust the seasonings to your liking. This can be served in warmed corn tortilla or Food For Life or Trader Joe’s brown rice wraps. If you use the brown rice wraps, I recommend that you take each individual brown rice wrap and run some water over it. Let it drip dry, and then sauté it in a dry pan for about 30 seconds on each side.
This really cooks up quickly, so make sure you're home after the 4 hour cooking time. And every crockpot is different, so yours might take less or more time.
P.S. If you want to grab a seat on the Monday, Oct. 14 Free Preview Call for my Gluten Free Diva Clean Eating Challenge Fall 2013 program, register here