recipes

[mmoleader]

Here is a place to post recipes...I'll start!

[mmoleader]

warm the heart vegetarian chili~~

• 1 lb frozen beef crumbles (Boca or Morning Star)
• 2 28 oz cans tomato sauce
• 1/2 cup orange bell pepper, cleaned and diced
• 1/2 cup yellow bell pepper, cleaned and diced
• 1/2 cup green bell pepper, cleaned and diced
• 3/4 cup onion, chopped
• 1 1/2 cups prepared light red kidney beans
• 1 1/2 cups prepared dark red kidney beans
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp cracked red pepper
• 1/8 tsp fresh ground black pepper
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 cup water

Method

Mixed all ingredients thoroughly in a large 8 quart crock pot. Cook on high until peppers are tender, stirring occasionally. About 4 hrs.

[mmoleader]

 

Cream of broccoli soup...not vegan!

• 1 carrot diced
• 1 clove garlic minced
• 1 stalk celery diced
• 3 cups (organic) veggie broth
• 4 cups broccoli, cut up
• 1 can cream of celery soup
• 1 cup (skim) milk
• 1 cup heavy whipping cream
• 2 cups shredded cheddar cheese
• 1 teaspoon kosher salt (or to taste)
• Ground black pepper

 

In a crock pot combine chopped vegetables and veggie broth. Cook 4 hours on high or 8 hours on low. Once cooked transfer to a food processor or blender to puree. Return to crock pot or to a stock pot and add milk, cream, soup, cheese, salt & pepper; heat through to melt cheese.

 

Notes: You can cook this on the stovetop, for 1 hour or until vegetables are soft, puree, and then add creams and milk.

[trennedy]

Crock Pot Curried Rice & Lentils

Ingredients:

• 1 cup rice
• 1 tbsp curry powder
• 3 1/2 cups vegetable broth
• 1/2 cup lentils
• 2 vegetarian bouillon cubes
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1 onion, diced

Preparation:

Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours.

Makes four servings.

[trennedy]

Crock Pot BBQ Tofu

 

Ingredients:

• 2 containers firm or extra firm tofu, pressed
• 1 1/2 cups ketchup
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp red pepper flakes
• 1/2 tsp garlic powder
• salt and pepper to taste

Preparation:

Combine all ingredients in a crock pot. Cover and cook on low for 5-6 hours.  Serve on your choice of bun or bread.

[trennedy]

Crock Pot Seitan Stew

 

Ingredients:

• 1 pound seitan, chopped
• 1 onion, diced
• 5 cups vegetable broth
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 3 carrots, diced
• 3 potatoes, chopped
• 2 stalks celery, diced
• 1 tsp salt
• 3/4 tsp pepper
• 4 tbsp cornstarch mixed with 4 tbsp water until smooth

Preparation:

Place all the ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.

[trennedy]

Vegetable Curry (really delicious)

 

Ingredients:

• 3 potatoes, chopped
• 1 cauliflower, chopped
• 1 1/2 cups green peas
• 3 tomatoes, chopped
• 3/4 tsp turmeric
• 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp curry
• 1 cup water

Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.  Great served over rice

[mmoleader]

this is going on my next weeks dinner list!!

Quoting trennedy:

Vegetable Curry (really delicious)

 

Ingredients:

• 3 potatoes, chopped
• 1 cauliflower, chopped
• 1 1/2 cups green peas
• 3 tomatoes, chopped
• 3/4 tsp turmeric
• 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp curry
• 1 cup water

Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.  Great served over rice

[mmoleader]

************************************
***** Israeli Wheat Berry Stew *****
************************************

    

    INGREDIENTS ------------------------------------------------------------

       5        cup   Trader Joe's maranara and the rest water
       1 1/2    cup   Great northern beans
       1        cup   wheat berries
       6        small potatoes -- cut in half
       1        large onion -- sliced
       4        clove garlic -- minced
       5        tsp   cumin -- ground
       3        tsp   tumeric
       1/2      tsp   black pepper -- ground
       2        green peppers

    DIRECTIONS  ------------------------------------------------------------

    Mix together all ingredients in crockpot.  Cook at high 8 to 10 hours.

 

 Ok so that was supposed to be 5 cups liquid....1 jar traders joes maranara sauce and the rest water...all to add up to 5 cups. I am sure you can use any maranara that you like, not just Trader Joes.

[mmoleader]

Vegetarian Slow Cooker Pumpkin White Bean Lasagna

 

Insanely easy. In fact people will think you made a gourmet lasagna from scratch. It takes about 15 minutes to put together in the morning. But it’s worth it to come home to a healthy tasty dinner that’s not your everyday lasagna.

This is a quick and dirty recipe, but if you have more time you can certainly cook your beans, marinara sauce, and pumpkin from scratch.

Vegetarian Slow Cooker Pumpkin White Bean Lasagna

• 1 15 oz. can cooked pumpkin (organic if possible)
• 16oz. ricotta (low fat) or substitute pureed tofu for a vegan option
• 3/4 package of whole wheat lasagna (I got my at target - it cooks up really well)
• jar organic marinara sauce (I used Bertolli’s and it was really pretty good)
• 1 can cooked white beans (low or no salt is best, and organic if you can find it)
• Handful of sun dried tomatoes minced

You can skip oiling your slow cooker if you’re brave, but it would be best to put a spray or two of olive oil to make the clean up easier later on.

In one bowl mix the ricotta and the entire contents of pumpkin. It will look a little odd, but I promise you it tastes great!

You are going to need to break off the corners of one side on each piece of the lasagna noodles so that they fit snuggly in the crock pot. You can do this now, or as you go - which either one is easiest for you.

You will repeat the following layers until you get about 2 inches from the top of the slow cooker. You can make fewer thicker layers or more thin layers depending on your preference. I like lots of layers myself.

1. Spread thin layer of sauce covering the floor of the slow cooker
2. Put in a single layer of whole wheat lasagna noodles
3. Now spread some of the cheese pumpkin mixture
4. Spread another thin layer of sauce
5. Put on some of the white beans, trying to keep them spread out instead of clumps
6. Sprinkle some of the sun dried tomatoes on top of the beans

Repeat above ending with a last layer of lasagna noodles and top that with sauce.

Cook on low for about 8 hours. It’s ok to leave it longer if you need to.

If you want to top it with shredded mozzarella don’t do it now or it will cook hard and nasty on top. Instead, once the lasagna is ready to eat, top it with shredded cheese and put the whole slow cooker in the oven to melt it.

[theandersons]

This sound yummy.... I only have dry beans how should I use them in this recipe?