Why I need a slow cooker
I never had a slow cooker before, as I’m being vegetarian we don’t really make meaty stews at home. So I was a little bit reluctant as I thought: I don’t really need one, do I? However, I’ve heard many people use their slow cooker for preparing veggie meals too and so I had a little search. Turns out, there are a whole range of meals you can make in a slow cooker. Curries, veggie stews, soups, even veggie enchilada and child sin carne. I’m up for everything which saves time and I like the idea of cooking everything in the same pot. Especially for hearty, wintery meals.
What is Wonderbag?
I came across Wonderbag not long ago when I was looking for slow cookers. Never heard about it before, but Wonderbag is the award winning eco-friendly slow cooker that uses heat-retention to cook your food. What it does is, after bringing the food to boil, simmering for a few minutes, then placing into the Wonderbag, then the Wonderbag will continue the cooking process. Without using any energy, it cooks evenly and consistently, no supervision needed. It is a highly efficient and energy saving way of cooking, thanks to the special technology Wonderbag uses. It saves money and time, because after reaching the boiling point and the pot is placed into the Wonderbag, you can even leave home to explore the outdoors and later return to a fully cooked, fresh and healthy meal.
Use it both indoors and outdoors
Apart from its price being the same as a regular slow cooker (if not a little cheaper), has the advantage further money saved on the energy. It’s also portable, wich makes it perfect for outdoor use. In fact, camping (don’t forget your puffy camping blankets!), clamping, picnics but even serious outdoor adventurers like professional mountain climbers could use Wonderbag. It’s of course very lightweight and can be squashed down, therefore it takes up less space.
What I liked about it
- Setting up the bag and cooking with it was very easy
- It also came with a recipe book full of great ideas and recipes
- It helps to keep ready meals warm without using extra electricity. If dinner is delayed for some reason (because a family member stuck on a delayed train heading out from Waterloo station…) just put it in the Wonderbag to keep the meal warm. No need heating the dinner up again
- The cooking time in the Wonderbag can be 1-2 hours more than in the stove, but that’s time saved not spending it in the kitchen
- In summer there will be no overheated kitchen
Buy 1, donate 1
Sarah, the founder of Wonderbag has created it because she grew up in rural Africa and she always wanted to do something to empower women living in very poor conditions. Because Wonderbag needs no energy, no plug, most importantly it saves money. Furthermore, reducing time spent cooking and collecting firewood frees up time for other important jobs and education. Finally, it also means less wood being burnt and therefore less toxic fumes being inhaled. The company’s ethical approach is very straight forward. For each large Wonderbag purchased the Wonderbag Foundation donates another one to a family in Africa.
Recipe: curried sweet potato and brown lentils with mushrooms
Now, onto my Wonderbag recipe. I have prepared a very easy curry, using brown lentils, sweet potato and mushrooms. Please see the recipe below. The cooking time may vary for different pans, but it took about an hour and a half for me using my cast iron casserole dish. If you’d like to try another veggie curry, why not check out this recipe: Vegan Paneer And Butternut Squash Curry
This is an easy meal, naturally vegan, but full of flavours. Fantastic comfort food for the cold months and you can make as hot or mild as you wish. Serve it with basmati rice or naan bread.
- 1 medium sweet potato cubed
- 160 gram brown lentils washed and soaked
- 4 shallots finely sliced
- 130 gram chestnut mushrooms washed and halved
- 1 can chopped tomato
- 1 can coconut milk
- 2 tsp ground ginger
- 0.5 tsp turmeric
- 0.5 tsp garam masala
- 2 tsp medium curry
Wash and soak the lentils for about an hour and a half.
Chop up all the vegetables. If the mushrooms are large, cut them into quarters.
In a large casserole pan, on low temperature, heat the tomato, the coconut milk with all the spices, stir them frequently while bringing them to boil.
Tip in all the chopped vegetables and bring it to boil on medium heat.
Turn the heat down then cook it for another 45 minutes or remove the pan from the heat put it into a Wonderbag and after closing the bag let it be for another hour and a half.
Serve it with basmati rice or naan bread.
I was sent this Wonderbag in exchange for my honest review. I absolutely enjoyed using it, it’s easy, makes no mess, saves time and energy.