Vegan pumpkin pie oatmeal … overnight

It’s no secret that I’m pretty much obsessed with all things pumpkin. From pumpkin cream cheese muffins to homemade pumpkin pie coffee syrup, I’m always willing and ready to do sneak pumpkin into somewhere.

And if I can make it taste like pie? I figure that’s just a bonus.

So while coming up with some seriously worth-your-time (but takes no time at all) slow cooker recipes, I knew I had to tackle some form of oatmeal. And with a good 10 cans of pumpkin puree hanging out in my cabinet (I wasn’t kidding about the really, really linking pumpkin part) I decided there would be nothing more taste than a dollop (or half a can) of pumpkin puree in your morning oatmeal.

And if I’m going to use pumpkin? I might as well make it taste like pie.

So without further ado, I introduce (and STRONGLY encourage you to make) pumpkin pie overnight oatmeal.

Pumpkin Pie Overnight Oatmeal
(Serves so, so, so many, like at least 8-10)
Ingredients:
3 cups water
2 cups steel cut oats
1 can full-fat coconut milk
1 15-oz can pumpkin puree
1/2 cup brown rice syrup (I prefer this to maple syrup due to the likeness of honey)
1/2 cup brown sugar
2 tsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
(you can get less fancy and just use premade pumpkin pie spice in place of all these)
1 tsp sea salt
Graham crackers and walnuts for garnish (and a boost of flavor/crunch)

Directions:
Add all of the ingredients above to the slow cooker (except for the graham crackers and walnuts) and mix together. Put your slow cooker on low and cook overnight (or for about eight hours). *Disclaimer: if you know your crock pot is ridiculously hot and burns things easily, I suggest doing this early morning and cooking for about five hours instead. You know your slow cooker better than I do, therefore, Chubby Vegan Mom is not held accountable for burnt pumpkin pie oatmeal.*

If you’re nervous about leaving it overnight I suggest prepping it after dinner and serving the next morning. It reheats SUPER well and tastes just as delicious.

To eat, I recommend a dash of your favorite almond milk (seriously, like 1 TBS tops), a handful of walnut pieces and half a graham cracker smashed up on top.

This was a hit with Chubby Vegan Mom, Dad AND daughter, not to mention Baby B bouncing around in my belly!

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Pumpkin Cinnamon Buns, courtesy of your crock pot

Here’s the thing about making cinnamon rolls in your slow cooker.

It’s basically the best idea anyone had. 

Ever.

It only takes about an hour and a half in your crock pot and they come out super duper perfect. 

Like, gooey, sweet and deliciously fluffy perfect. 

You might be wondering why you’d want to spend 90 minutes making something you can bake in 20, but I really encourage you to give this recipe a whirl. Unlike the 20-minute, pop-in-the-oven method, it’s really, really hard to overcook (aka dry out and make brick like) these cinnamon buns in the crock pot.

And in the spirit of all things fall, October and wonderful (not to mention a half a can of pumpkin sitting in my fridge begging to be used), I’ve decided to put a fun spin on this breakfast and make it pumpkin spice cinnamon buns with cream cheese frosting. You won’t be sorry.

 

Pumpkin Spice Cinnamon Buns

(Makes 12-14 rolls)

Ingredients:

3 cups all purpose flour

1/4 cup sugar

1 package active dry yeast

1/2 cup vanilla almond milk

1/4 cup water

3/4 cup pureed pumpkin

1/2 cup canola oil

1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)

Filling Ingredients:

1/3 cup butter

1/3 cup brown sugar

2 tsp ground cinnamon

2 tsp nutmeg

1 tsp ginger

1 tsp ground gloves

Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract

1/2 tsp lemon juice

 

Directions:

In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.

Once dough has settled, roll into a rectangle on a lightly floured surface. 

Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices. 

Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you’re good to go!)

Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you’re feeling wild.

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Fab Five Friday … My Favorite VeganMofo Recipes

In case you missed it, last week I reinstated my Fab Five Fridays. What the heck is a Fab Five Friday? Other than being an awesome alliteration (which I adore), it’s basically my way of giving a shout out to some of the hard work that all you other vegans are doing.

The best part of October is when I’m stuck on a weekly meal plan, I hop on randomofo.com and peruse all the crazy delicious food ya’ll are coming up with. So far we’ve made caeser «chicken» wraps, potato kale pizza, broccoli cashew tofu and pancakes, all of which have been inspired by YOU!

One of the recipes I came across this week that I had to run out and buy ingredients for was coldandsleepy cooks’ Nutty Pumpkin Pie Dip! I’m not going to lie to you folks, the way to my stomach is through something sweet or something pumpkin-pie flavored, so when I saw this dip I had to have it myself. Using a blend of nuts, pure maple syrup and pumpkin puree, this is the kind of dip you serve with apples and tell yourself not to feel sleepy about? Best of all? This recipe is super kid approved, seeing as how coldandsleepy cooks’ little one loved this stuff and mine gobbled it up! Hurray for pumpkin AND protein!

Another recipe that caught my sweet tooth by storm was Vibrantlea Vegan’s Lemon Mousse Cake. Not only does the lemon cake look moist and spongey and perfect, the mousse on top looks both fluffy and weighty at the same time. How something can look heavy and delicious, yet airy I don’t know, but Vibrantlea achieves this. Not to mention the fact that this cake is made using almond meal and quinoa flour, which means it sounds so much more healthy (regardless if it actually is or not). I have a feeling this will be a hit at Coffee Saturdays with the women folk of my family.

Aside from letting my sweet tooth guide the way, I actually did come across two savory recipes I found myself virtually earmarking so that I could add them to our menu plan (when I’m not busy abusing my crock pot in the name of Veganmofo).

If you’re in need of a breakfast with some serious protein behind it, might I recommend Vegan Noms’ Tempeh Scramble and Savory Nooch Sauce. Made up of tempeh (one of my most favorite things in the world), peanut oil and kale, not to mention a plethora of veggies and a super helping of nooch sauce (shout out to nutritional yeast, it’s magic!), this is the kind of breakfast you eat so much of that you actually skip lunch. And if the recipe itself isn’t good enough, this blogger cooked it up in her Akron kitchen, let’s raise the roof for all us Ohio vegans! (I had to go there, ignore my terrible slang).

And when it comes time for dinner, I know I’ll be checking out the «heavy duty comfort food,» Not Beef Stew, Vedged Out is cooking up in their kitchen. As if it doesn’t sound delicious enough, scrolling through the photos you’ll see that it’s even served in a bread bowl. I can’t tell you the last time I had an amazingly yummy soup served in a bowl that I could eat. Call me lazy, but it’s been at least six years because I haven’t had it since going vegan. (Shock, AWE!) This not beef stew is going to change that, I promise you.

So because I can’t talk about dinner without thinking about dessert, I finish this second VeganMofo Fab Five Friday with some of bite me (I’m vegan’s) Lemon-Almond Blueberry Thumbprint Cookies. To be completely fair, it was almost impossible to choose only one recipe from bite me (I’m vegan’s) posts this week as the theme was «blueberry and lemon» flavors paired up. Fortunately for you all I’m very unskilled in the thumbprint cookie making department, so when I saw these nutty little, pop-in-your-mouth cookies I couldn’t resist including them in this round-up.

So while I may be just a little blogger myself, I figure dedicating VeganMofo Friday’s to some of the super things I’ve seen is like paying an homage to all the hard work we’re going through. Every week I feel like I’ve missed oodles of amazing recipes, so if there’s one you think is to die for leave a comment and I’ll make sure to stay tuned to that blog next week!

Vegan pizza dip, perfect for any party

When I first went vegan, I relied heavily on mock meat products and fake cheeses to get me through a meal. I never really drank milk to begin with, so it wasn’t as hard of a transition. But I can’t lie, I liked me some burgers and macaroni and cheese.

As I further explored the vegan lifestyle, I soon became open to trying new things, from tofu to tempeh and from nutritional yeast to nut cheeses.

By the time I gave birth to Pearyn, we had gotten rid of most of the processed mock meat products in our house. Don’t get me wrong, I’m not an anti-mock-meat vegan, but from a nutritional standpoint I was already obsessed with vegan ice cream and cookies, I figured this was one area where I could make a few changes (not to mention save a few bucks, that fake meat is expensive!!)

Soon we found ourselves subbing lentils for ground meat in things like «meatloaf» and now we use chick peas in place of chicken in wraps. I’m still a sucker for Daiya though, I don’t think there’s any avoiding that.

Every now and then, however, you come across a recipe that in order to veganize, you’ve got to just use a hodgepodge of mock meat and vegan dairy products, and you’ve got to be OK with it.

And I promise you, one scoop of this pizza dip and you will absolutely swoon. You won’t care that it’s loaded with vegan cream cheese or mock pepperoni, all you’ll be concerned with is grabbing another bread stick to scoop up all this deliciousness. The best part about this recipe is that you can cater it to whatever your pizza preferences are, from pepperoni to sausage to all veggies!

Crock Pot Pizza Dip
(serves 6-8)
Ingredients:
20 oz pizza sauce (I strongly encourage you to use pizza sauce, not spaghetti sauce)
12 oz vegan cream cheese (don’t like the commercial kind? Try this homemade version!)
1 package vegan pepperoni (we used Tofurky because it’s seriously magical)
1 medium sweet onion
1 1/2 cup chopped up mushrooms (we used baby bella)
1 TBS garlic
1 1/2 cups Daiya mozzarella cheese

Directions: 
Warm the cream cheese and then mix in the pizza sauce (you can do this right in your crock pot or a medium bowl, whichever.
Chop up vegan pepperoni, onion and mushrooms and stir into cream cheese pizza sauce mixture. Add the minced garlic.
Cook this mixture on low for two hours. stirring every 20 minutes. (You don’t want this to stick to the sides and get all burnt on you). Add the vegan mozzarella on top (sprinkle a little Italian seasoning on top if you want to get wild) and cook on low for another 30-45 minutes (or until the cheese is melted to your liking).

Serve with bread sticks, vegan cheesy garlic bread or some vegan naan if you want to get crazy. No matter what you put this stuff on you’re going to eat all of it, I promise.

Vegan mushroom barley soup … with a secret ingredient

Happy VeganMofo week two! Hard to believe we’ve already got one week down and now we’re diving headfirst into the second one!

Last week I showed you guys three of the most awesome breakfasts you can make in your crock pot, including: pumpkin spice cinnamon buns, cheesy crack potato casserole and pumpkin pie oatmeal.

In fact, last week I even kicked off VeganMofo with my first giveaway, a copy of Kathy Hester’s book The Vegan Slow Cooker, which will be announced later this afternoon, so hurry up and enter now!

Congrats to Trisha Silver, who was chosen by Random.org to receive a free copy of The Vegan Slow Cooker! Her favorite thing to make in the crock pot is enchiladas, and I can’t say I blame her! I’ll be contacting you later for shipping details. Don’t be discouraged if you didn’t win VeganMofoers, I’ve got an even bigger and better giveaway planned for the end of the month. The free-kitchen-appliance kind of giveaway if you know what I mean!

The next few weeks, we’ll take on some soups, stews and sides, all of which would make the perfect starter to your dinner or an ideal lunch to pack for the office. Basically, these are dishes that can even be dinner if you want, but they’ll make so much you can have them for lunch the next day too!

Since those of us in the Buckeye State are in the throes of fall, I decided the perfect recipe to kick of this week slow cooker meals is Vegan mushroom barley soup.

I know what you’re thinking, «but Chubby Vegan Mom, I’ve had mushroom barley soup, it’s not really hard to make vegan and it’s not very special. Why should I bother trying your recipe?»

I have two reasons you MUST run out and bother buying all the ingredients to make this recipe. For starters, it’s SO much more delicious than any other version you’ve EVER had. And secondly, it’s so flipping easy it’s the perfect starter meal to ease your way into the chilly weather.

SO just go out and do it. You won’t be sorry and it’ll make so much soup that you’ll be able (and you’ll want to) eat it for a few days after!

Vegan Mushroom Barley Soup
(serves 8-10)
Ingredients:
1 pound sliced baby bella mushrooms
1 medium to large sweet onion, cut up into smallish chunks
1 16 oz bag frozen carrot coins (you can use fresh, but we usually have a bag of frozen carrots on stand by)
2/3 cup diced celery
1 1/2 cups pearl barley (you can add another 1/2 cup if you like your soup extra thick)
6 cups vegetable broth
2 cups water
1 packet of powdered mushroom gravy (I use Roads End, don’t skip this part, it seriously MAKES the dish)
2 TBS vegan worcestershire sauce
3 TBS minced garlic

Directions:
Pour vegetable broth, water, worcestershire sauce, minced garlic and powdered gravy mix into the crock pot. Add sliced mushrooms, onion chunks, frozen carrots, diced celery and pearl barley (aka, everything else). Stir super duper well. Put the lid on your crock pot and cook on low for five-six hours. Stir and check on soup every two hours.

Serve with your favorite bread (or stay tuned for an awesome garlic-butter pull apart bread you can make in your slow cooker as well!) and enjoy for the next few days. It’s light enough to squelch that soup craving you have, but not so heavy you won’t want to eat the leftovers!

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Vegan parmesan potato wedges and a book for the kids

There are a few nice things about making all of your meals in a crock pot. For starters, the dishes are usually very minimal, as most recipes allow you to dump everything into your slow cooker and let it … cook … slowly. Secondly, you hardly have to put any effort into the meals, you just throw the ingredients in and let it go. And lastly, you usually have leftovers, for days and days and days.

So while we’ve been choosing from a plethora of options, I’ve been getting by lately on throwing some side dishes into the crock pot to serve with all our leftovers. 

Today’s side dish is inspired by an email I got a few days ago from a vegan artist and children’s book author, Alexis St. John. She recently released a children’s book «Yukon’s Halloween Party» that will be available for FREE download on your Kindle for today (October 11) only!

The best part about St. John’s book is that rather than pounding out a very vegan message on every page, the story instead teaches children to treat all forms of life with respect, including humans and animals. It also encourages healthy eating habits with a party snack like edamame — a particular favorite of our very own Pearyn.

It’s a good story for younger kids, especially ones that may not have a full understanding of what being vegan or vegetarian means, but will understand that we love animals and don’t believe in harming them. The designs are cute, but not over-the-top and there were little details that made Pearyn ask to read this story over and over again (like a hidden owl, cat, bat and crow). 

So in the spirit of Yukon’s Halloween Party, I decided to provide all my fabulous readers with a recipe for Vegan parmesan pepper potato wedges … the kind that don’t burn in the stove and don’t need to be checked on constantly. (That’s my kind of potato!)

 

Vegan Parmesan Pepper Potato Wedges

(serves 8-10)

Ingredients:
3 lbs of red potatoes (sliced into wedges)

1 large sweet onion, diced thin

1/2 stick of butter (or 1/4 cup)

1/3 cup vegan parmesan (you can use store bought OR make your own quickly using a cup of raw cashews, 1 tsp salt, 2 TBS nutritional yeast, 1 tsp onion powder and 1 tsp of garlic powder, pulsed in a food processor)

1 TBS lemon extract

2 tsp oregano 

1 tsp salt

2 tsp black pepper

Olive oil (to dress/taste)

Directions:

Coat your crock pot with some cooking spray. Cut potatoes into wedges (leave skins on!) and throw in a large bowl. Toss with lemon extract and olive oil until just a tiny bit shiny (you don’t want them super soaking or anything). Dice up onion and add oregano, salt, black pepper and vegan parmesan. When the mixture is all tossed up, dump it into your crock pot and top with 1/2 stick of butter cut into small slices. Cook on high for four hours, stirring occasionally. 

Vegan pumpkin pie, minus the crust AND oven

My first vegan Thanksgiving was less than successful.

Instead of trying to come up with our own tradition or awesome dishes, I basically just made a bunch of mock meat and dairy dishes and expected them to taste the same.

Note to vegans out there, it doesn’t matter how much you may love Tofurky products, the good-ole fashioned «Tofurky» does not really resemble turkey, at all. 

I’m not bashing the stuff, it’s good in its own right, but when it comes to losing your vegan Thanksgiving virginity, trying to eat a fake turkey just isn’t the way to go. 

I imagine the stuffing and mashed potatoes were salvaged (probably because my husband made those), but one thing was most certainly destroyed that Thanksgiving.

Pumpkin pie. 

It was so bad in fact, that I haven’t made it since that fateful first Thanksgiving nearly six years ago. 

Until this past weekend, when I decided it was time to conquer my fear and make it again. OK, so I’m really not that brave, I just figured if it came out a disastrous mess I could just blame it on the fact that I cooked it in my crock pot. 

To my surprise (and my husband and daughter), it actually came out not only edible, but seriously tasty. And seriously reminiscent of the old school pumpkin pie you make in your oven. 

This is a crustless version, but I just made my recipe for pie crust and cut it into «chips» that could be dipped into the finished product. It made it more hands on and «modern» feeling all in one. 

 

Crock pot crustless pumpkin pie

(serves 10-12)

Ingredients:

1 BIG can of pureed pumpkin (like the 29oz variety)

1 1/2 cups vanilla almond milk

1 1/4 cup all purpose flour

1 1/2 cup sugar

1 teaspoon baking powder

1/2 cup applesauce

2 tsp vanilla extract

2 tsp nutmeg

1 tsp cloves

1/2 tsp ginger

1 TBS cinnamon

Crust ingredients: 

1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 tsp salt
1/8 cup sugar
1 stick vegan butter
3/4 cup vegetable shortening
1 cup cold water

Cinnamon & sugar to grind on top!

Directions: 

In a large bowl, mix together pumpkin, almond milk, applesauce and vanilla extract. Stir in sugar, baking powder, nutmeg, cloves, ginger and cinnamon. Mix in flour. Use a hand mixer to blend until completely smooth. Grease crock pot and pour batter in. Cook on high for three hours and then low for one hour. (Check after a few hours to make sure nothing is burning and all that good stuff).

While the pumpkin pie is cooking, get your crust ready. Mix all purpose flour, pastry flour, salt and sugar. Add in softened butter, shortening and water. Knead until firm, but easy to manipulate. Roll into a ball and refrigerate for 15 minutes. When you’re ready to bake (about an hour before pumpkin pie is done), roll out the dough and cut into whatever pretty shapes you want. Brush a little melted butter over the shapes and then sprinkle some cinnamon and sugar over them. Bake for about 15-20 minutes on 350 degrees. 

This recipe is for a 6-7 quart crock pot. Cut it in half and cook around the same time (checking to make sure nothing is overcooking for a four quart crock pot). It honestly turned out really, really tasty. It cooked almost perfectly all the way through (except a tiny, golf-ball sized middle). I imagine you might have better luck halving the recipe and cooking in a smaller crock pot.

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The First Fab Five Friday of VeganMofo 2012

This first week of VeganMofo 2012 has been a seriously stellar one.

From cupcakes galore to everything pumpkin-flavored under the sun, you, my fellow veganmofoers, have not let ANYONE down this week.

I spent hours on end scrolling through the various blogs, lusting after recipes and drooling over photos. If I’ve learned anything in my second VeganMofo, it’s that things really can get better with time.

Because I know how much darn effort I put into planning out my weekly meals (not to mention the amount of time it takes to take a photo of a dish of food 90 bajillion times to end up with just a mediocre shot, I figured I’d bring back my Fab Five Fridays from last year’s mofo to highlight the top five food posts I found myself obsessing over this week.

The very first dish I found myself excited over was the Whiny Vegans’ Potato Kale Pizza. It’s a simply beautiful slice of pizza and it combines two of my favorite things in this whole wide world: pizza and potatoes. Our two-year-old goes absolutely gaga over any green vegetable (particularly peas, we’re still trying to figure out where this comes from), so I’m pretty sure I could put kale on top of anything and she’d gobble it up. They step this recipe up a notch though and take it from pizza to something with a little more pizzazz … by adding a drizzle of fancy nut or truffle oil. I’m pretty much on board with all of the above.

The next recipe I stumbled upon was was VeganFling Caeser Salad Tofu Wraps. Not only did I find myself enamored with all the amazingly decadent photos that appeared on this blog, my 29-week-pregnant self hauled my butt to the grocery and bought the ingredients to make these bad boys on the giddy up. And let me tell you, not only are they as easy and delicious as they look, they were a serious hit with our little one and Chubby Vegan Dad alike. That’s what we call a win in my book.

And because I’ve got a really, really massive sweet tooth, it didn’t take long for me to stumble upon a cookie recipe that basically rocked my socks off, just by reading the TITLE. Leaves and Flours was not playing around during this first week, when she unleashed a vegan-adapted Caramel-Stuffed Apple Cider Cookie. This recipe calls for one of the most awesome fall ingredients of all — apple cider — and then leaves readers wanting to hop online and order the first batch of vegan caramels they can fine. You’ll be happy to know I’m heading out in search of some at my own health food store this weekend.

But because I can’t just have my cookies and eat them too, I found myself perusing through blogs in search of something savory, but not too complicated. I fell in love with Fried Dandelions’ Seitan Scallopini as soon as I saw the word «seitan,» but after viewing the photo and reading over the recipe I can’t wait to give this one a whirl. Between utilizing a homemade seitan recipe and indulging in some crimini mushrooms, I have a feeling I’m going to be dedicating our next date night to this recipe!

And because I haven’t stumbled across all the ingredients I need to make that caramel apple cider cookie, I found myself drawn to the super scrumptious, but doable recipes and amazing photos on Hell Yeah it’s Vegan’s website. I’m the kind of woman who will forever be in search of the most utterly perfect chocolate chip cookie recipe, and although there have been a few times I thought I might have nailed it on the head, seeing these photos made me realize I still have so much further to come in my cookie baking expertise.

I’m sure there are so, so, so many recipes I missed in this first week; I can hardly wait to see what my fellow bloggers come up with next week.

With so many delicious things to start working on already, I can’t help but wonder, what have been your favorite recipes so far?

Let’s get this VeganMofo cooking with a giveaway

As if connecting with hundreds of other cruelty-free writers wasn’t already good enough, VeganMofo is basically Christmas for vegan bloggers with all the goodies others are giving away.

In case you’ve missed the first few days, I’m dedicating VeganMofo 2012 to all things cooked in the crock pot. I’ve started the first two days off with crack potato casserole and pumpkin pie oatmeal, and I’ve got a few more breakfast ideas in store, so don’t you worry.

 

In return for all the love you’ve shown my blog the last few days, I want to give you something. This something is going to have you showing your crock pot a little extra love too. 

 

I’ve got a serious, must-have vegan cookbook for your shelves friends. Not only is it all vegan, all the time, it’s all vegan, ALL in the crock pot. 

That’s right, readers. One of you will be lucky enough to win Kathy Hester’s book The Vegan Slow Cooker, completely scotch free. This book is perfect for beginning vegans to beginning crock pot users. And it includes special sections that let you know what recipes you can prepare the night before so they’ll be ready to go the next day. This is any procrastinator’s dream!

All YOU have to do is click that awesome little «follow» button at the top right of this blog and become a Chubby Vegan Mom member. You can do this using your Gmail, Yahoo, Aim or Twitter account. Once you become part of the clan, all you have to do is leave a comment on this blog letting me know what your favorite crock pot meal is of all time OR a recipe you’ve been dying to crock potize. 

Already a follower? (Thanks!) Then leave a comment answering the above question and you’ll be automatically entered to win! (Got to love the random number winner generators!)

Want more chances to win? Spread the word! Simply post this tweet for another chance to enter: This #Veganmofo, I want to #win ‘The #Vegan Slow Cooker’ from @Chubbyveganmom. You can too! http://chubbyveganmom.com/2012/10/lets-get-this-veganmofo-cooking-with.html

The winner will be announced Monday afternoon (when I kick off a week of slow cooker sides, soups and dips!). Please make sure to register an email with your account or leave it in your comment so I can notify the winner!

Don’t have a crock pot? Then I recommend you tune back to Chubby Vegan Mom at the end of the month for a really big, don’t-want-to-miss, kitchen appliance kind of giveaway.

Slow cook your way to a free Crock Pot! Don’t miss this giveaway!

With only two weeks left until VeganMofo 2012 comes to an end,  I decided now would be the absolute perfect time to introduce my last and biggest giveaway (trust me, you’re going to want as many chances to enter this as you can!)

In case you’re a stranger to my theme this year, it’s centered around slow cooking all the time! From your favorite breakfast foods to dips, dinners and desserts, we’re going to tackle all those pesky recipes that require your attention and turn them into the kind of think you can just throw into your Crock Pot and forget about for a few hours (as a work-from-home mom with a toddler and one on the way, being able to forget about dinner without burning down the house is a serious vacation for me).

Don’t have a slow cooker of your own? No problem!

To help you try out some of these super yummy recipes I’ve been testing out on my family, I’ve partnered with the generous makers of THE Crock Pot to give one lucky reader a voucher to pick out a Crock Pot brand slow cooker of their choosing (up to a $50 value) at a local store that sells kitchen appliances!

You read that right. We’re talking about a FREE Crock Pot.

Already have a slow cooker of your own? Maybe you’ve upgraded your family and now you need a bigger one or maybe you just want something fancier, I’m not judging. I’m just telling you that this is the kind of giveaway you don’t want to miss out on! Seriously, who can turn down a FREE kitchen appliance?

Wondering what $50 could get you? There are a plethora of options, from programmable Crock Pots to the big ole’ six-quart Cook ‘N’ Carry one we own. (It’s red, pictured above and oddly enough, was a Valentines Day gift FOR my husband!)

Ready to win? I thought so!

All YOU have to do is click that awesome little «follow» button at the top right of this blog and become a Chubby Vegan Mom member. You can do this using your Gmail, Yahoo, Aim or Twitter account. Once you become part of the clan, all you have to do is leave a comment on this blog letting me which recipe I’ve veganized that you want to try in your very own FREE crock pot!

Already a follower? (Thanks!) Then leave a comment answering the above question and you’ll be automatically entered to win! (Got to love the random number winner generators!)

Want more chances to win? Spread the word! Simply click the little «tweet» button located in the right corner of this post (make sure you’re on this individual post and not the Chubby Vegan Mom homepage) and tell everyone you just entered to win a free crock pot and they should too! You can do this once a day to increase your odds of winning! 

Winner will be chosen on Wednesday, October 31 (Happy Halloween!) by random and announced that night (we’re going to go out with a bang this VeganMofo!).

Well, what are you waiting for, enter to win already!