Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 These are some of the vegan recipes from about.com. Crockpot fun!!! Layered Dinner * 6 potatoes - -- sliced * 1 large onion - -- sliced * 2 carrots - -- sliced * 1 green pepper - -- sliced * 1 zucchini - -- sliced * 1 cup corn, frozen or fresh * 1 cup peas, frozen or fresh Optional Vegetables: * mushrooms * broccoli * green beans Sauce: * 2 1/2 cups tomato sauce * 1/4 cup tamari, low-sodium * 1 teaspoon thyme - -- ground * 1 teaspoon dry mustard * 1 teaspoon basil * 2 teaspoons chili powder * 1/2 teaspoon cinnamon * 1/8 teaspoon sage * 2 tablespoons parsley flakes Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook 6 hours at high or 12 at low. Crock Pot Rise and Shine From The McDougall Quick and Easy Cookbook * 1 cup Stone-Buhr Hot Apple Granola * 5 cups water Place the granola and water in a Crock Pot. Cover and cook on low heat for 8 to 10 hours. Crockpot Vegetable Soup * 1 16-oz. pkg frozen whole kernel corn, thawed * 1 10-oz. pkg frozen sliced okra, thawed * 1 10-oz. pkg baby lima beans, thawed * 1 medium onion, diced * 2 cloves garlic, minced * 3 5.5-oz. cans V-8® vegetable juice (no salt added) * 2 14.5-oz. cans Cajun-style stewed tomatoes * 1 cup water * 3 tablespoons vegetable broth concentrate * 1 teaspoon hot sauce * 1 teaspoon vegetarian Worcestershire sauce Combine all ingredients in a 5-quart crockpot. Cook, covered, on high for 5 to 6 hours. Hungarian Supper Slow cooking in the crockpot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce. * 12 ounces mushrooms, sliced * 8 ounces tempeh, in 3/4 " dice * 1 cup carrots, in 1/2 " dice * 2 medium onions, chopped * 1 large tomato, peeled, seeded & chopped * 1 small bell pepper, chopped * 2 cloves garlic, minced * 1 1/4 cups vegetable broth * 2 tablespoons paprika * 1 tablespoon dried parsley * 2 teaspoons dill * 1/2 teaspoon caraway seed, lightly crushed * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1 (10.5 oz) package silken tofu * 1 cup frozen peas, thawed 1. Put the mushrooms, tempeh and carrots into a crockpot. (No need to steam the tempeh first.) 2. Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree. Add the puree to the crockpot and mix well. 3. Add the paprika, parsley, dill, caraway seed, salt and pepper to the crockpot and stir them in. Cover and cook on low heat 8-10 hours. 4. Shortly before serving, puree the silken tofu in a blender with a little liquid from the crockpot until very smooth. Stir it into the crockpot, add the peas and heat through. Serve over cooked noodles, potatoes, rice or other grains. Cauliflower and Potato Curry * 4 cups potatoes, peeled and quartered * 1 small cauliflower, cut into florets * a pinch of asafetida * 3/4 teaspoon ground turmeric * 1/2 teaspoon chilli powder * 1 1/2 teaspoons ground cumin * 3/4 teaspoon salt * 1 big pinch of sugar * 2 tomatoes, chopped * 1 1/4 cups water * 1/2 teaspoon garam masala * 1/2 cup wheat berries (optional) Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water. Sloppy Vegetable Sandwiches * 1 cup chopped carrot * 1 cup chopped celery * 2/3 cup dry lentils -- rinsed & drained * 2/3 cup uncooked brown rice * 1/2 cup chopped onion * 2 cloves garlic -- minced * 2 tablespoons brown sugar * 2 tablespoons prepared mustard * 3 1/2 cups vegetable broth * 1 8 oz can tomato sauce * 2 tablespoons vinegar * 8 hamburger buns or French rolls 1. In a 3 1/2, 4, or 5-quart crockpot, combine carrot, celery, dry lentils, uncooked brown rice, onion, garlic, brown sugar, and mustard. Stir in vegetable broth. 2. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. 3. Stir in tomato sauce and vinegar, cover and cook for 30 more minutes. 4. To serve, spoon mixture onto buns or rolls. Vegetarian Enchilada Casserole * 28 ounces canned crushed tomatoes in tomato puree * 14 1/2 ounces canned chunky salsa * 6 ounces canned tomato paste * 30 ounces canned black beans, rinsed and drained * 15 1/4 ounces canned whole kernel corn -- drained * 4 ounces canned diced green chiles * 1 1/2 tablespoons ground cumin * 1/2 teaspoon garlic powder * 5 corn tortillas * 2 1/4 ounces canned sliced ripe olives -- drained 1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all. 2. Cover and cook on the low heat setting about 5 hours. Serve hot. Vegetable Gumbo * 1 onion, chopped * 1/2 green pepper, diced * 2 ribs Celery, diced * 1 garlic clove -- minced * 1 pound okra, sliced, fresh, frozen * 1 pound tomatoes, fresh, or canned * 2 cup corn, fresh, frozen, canned * 1 tablespoon vegetable bouillon granules * 1/2 cup white grape juice * 1/2 cup water * 1/4 teaspoon Tabasco sauce * 1/4 teaspoon paprika * 2 tablespoon fresh chopped parsley * 1 tablespoon basil or rosemary, minced * vegetable coating spray 1. In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. 2. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done (or simmer in crockpot 6-7 hrs). Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Vegetable Curry * 4 medium russet potatoes (about 13/4 pounds), peeled and cut into 1/2-inch dice * 1 large onion -- chopped * 1 red bell pepper -- chopped * 2 carrots -- peeled and cut into 1/2-inch dice * 2 large plum tomatoes -- chopped * 6 ounces canned tomato paste * 3/4 cup water * 2 tablespoons curry powder * 2 teaspoons cumin seeds * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 1 medium head cauliflower, cut into 1-inch florets * 10 ounces packaged frozen peas or cut green beans -- thawed 1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the cauliflower florets on top. 2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook 15 minutes longer. Sweet Hot Bean Casserole * 1 pound dried Great Northern beans, rinsed * 6 cups water * 1 cup crushed gingersnaps (about 16) * 2 tablespoons sweet-hot mustard * 1 tablespoon vegetarian Worcestershire sauce * 1/2 cup molasses * 3 green onions, chopped * 1/2 teaspoon salt * 1/8 teaspoon pepper 1. In slow cooker, combine dried beans and water; let stand overnight or at least 8 hours. Drain; reserve 2 1/2 cups liquid from beans. 2. In slow cooker, combine drained beans, reserved liquid, crushed gingersnaps, mustard, Worcestershire sauce, molasses, green onions, salt & pepper. Cover and cook on low for about 10 hours. Stuffed Zucchini * 1 medium zucchini, halved lengthwise, with seeds removed * 1 cup low-sodium tomato sauce * 1 tablespoon red wine vinegar * 1 small onion, finely chopped * 2 cloves garlic, chopped * 1/4 cup brown rice * 1/4 cup snipped fresh parsley * 4 basil leaves, snipped * 1/8 teaspoon black pepper * 2 tablespoons toasted pine nuts, for garnish Place the zucchini in the bottom of an electric slow cooker. In a measuring cup, combine the tomato sauce and vinegar. In a bowl, combine the onions, garlic, rice, parsley, basil, pepper, and 2 tablespoons of the tomato sauce mixture. Spoon the rice mixture into the zucchini " boats. " Top with the remaining tomato mixture. Cover and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with the pine nuts. Stuffed Peppers * 2 large green bell peppers * 2 large red bell peppers * 1/2 cup converted white rice * 15 1/4 ounces canned whole kernel corn -- drained * 2 1/4 ounces canned sliced ripe olives -- drained * 3 scallions -- chopped * 1/4 teaspoon seasoned salt * 1/4 teaspoon garlic pepper * 14 1/2 ounces canned cut-up peeled tomatoes * 1/3 cup dry red wine * 6 ounces canned tomato paste 1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in a 5-quart electric slow cooker. 2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/4 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker. 3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape. Ratatouille * 1 large eggplant -- peeled and cut into 1-inch chunks * Salt * 2 medium onions -- chopped * 2 cups chopped fresh tomatoes (about 3 medium) * 1 large green bell pepper, cut into 1/4-inch squares * 1 large red or yellow bell pepper, cut into 1/2-inch squares * 3 medium zucchini -- sliced * 3 tablespoons olive oil * 3 tablespoons dried basil * 2 garlic cloves, crushed through a press * 1/2 teaspoon freshly ground pepper * 6 ounces canned tomato paste * 5 3/4 ounces canned pitted ripe olives, drained and coarsely chopped * 3 tablespoons chopped fresh basil 1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels. 2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper, and 1/2 teaspoon salt. Mix well. 3. Cover and cook on the high heat setting about 3 hours, until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and fresh basil. Serve hot, at room temperature, or chilled. Pecan-Rice Cabbage Packets (for larger cooker) * 1 medium onion, chopped * 1/4 cup long-grain white or brown rice * 1/4 cup snipped fresh parsley * 1/4 cup finely chopped pecans * 1/4 cup currants * 1 can (6 ounces) tomato paste * 1/2 teaspoon sugar * 1/4 teaspoon ground allspice * 1/4 teaspoon paprika * 4 large green cabbage leaves * 1 cup vegetarian chicken-flavor broth * 1 cup water * Kitchen string 1. Mix together the onions, rice, parsley, pecans, currants, tomato paste, sugar, allspice, and paprika for the filling. Remove the tough rib from each cabbage leaf. Divide the filling among the leaves, placing some in the center of each. Fold in the leaf edges, and fasten each packet together with the string. Place the packets in an electric slow cooker. 2. Combine the broth and water; pour it over the cabbage packets. Cover and cook on HIGH for 4 to 6 hours. Cook's note: To make tightly rolled packets, first blanch the cabbage leaves for 3 to 5 minutes and cool them; then add the filling. Finish cooking as per the recipe. Mediterranean Ratatouille * 1 large eggplant, peeled & cubed * 2 tomatoes, peeled, seeded and cubed * 3 zucchini, cubed * 1 small onion, chopped * 1 yellow bell pepper, cubed * 1/4 cup vegetable oil * 1 clove garlic, crushed * 1/4 cup chopped fresh cilantro * 2 tablespoons chopped fresh basil * 1/2 teaspoon salt * 1/4 teaspoon pepper * pita bread, cut into wedges 1. Combine eggplant, tomatoes, zucchini, onion, and bell pepper in slow cooker. 2. In a small bowl, combine oil, garlic, cilantro, basil, salt & pepper. Add to vegetables in pot. Cover and cook on low for 7 to 8 hours or until vegetables are tender. 3. Keep warm in the slow cooker and serve as a hearty vegetable dip or appetizer with pita bread or as a main or side dish. Falafel * 1/2 pound dried garbanzo beans * water to cover * 1 tablespoon chopped cilantro * 1 tablespoon chopped parsley * 4 green onions, chopped * 2 cloves garlic, minced * 1/2 to 1 teaspoon cumin * pinch of baking soda * salt & pepper to taste * water to moisten (optional) * olive oil for frying Rinse dried beans under running water; place in the slow cooker, and cover with water (at least 2 inches above top of beans). Cook on low for 8 to 10 hours. Pour off water, rinse, under cold water, and drain. Place cooked beans in a food processor or blender and puree until slightly grainy. Add cilantro, parsley, onions, garlic, cumin, soda, salt & pepper. Blend until just mixed. Taste mixture and adjust seasonings. Moisten your hands with water and form mixture into small patties. If mixture seems to dry to form proper patties, add a small amount of water. Heat olive oil in skillet and fry patties until brown on both sides. California Hoppin' John * 1 pound dried black-eyed peas * 2 quarts plus 3 cups water * 1 medium onion, finely chopped * 3 cloves garlic, minced * 1 7 oz can diced green chiles * 2 teaspoons ground cumin * 1/4 teaspoon pepper * 1/4 teaspoon baking soda * 1 dried or canned chipotle chile * 1/2 cup short-grain brown rice * 3 large tomatoes, peeled & chopped * salt to taste 1. Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat. Add peas. Let water return to a boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rise peas, discarding cooking water. 2. In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours). 3. Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes). Season to taste with salt. Serve in wide shallow bowls. Asparagus Vegetable Medley * 2 pounds asparagus cut crosswise on the diagonal into 1-inch pieces * 2 large leeks -- (white part only), rinsed well and halved lengthwise and sliced * 1 green bell pepper cut into thin strips * 1 red bell pepper cut into thin strips * 1/3 cup homemade or canned chicken or vegetable broth * 1/4 cup red or white wine vinegar * 2 1/2 teaspoons dried dill weed * 1 1/2 teaspoons dried tarragon -- crushed * 1 tablespoon extra-virgin olive oil -- up to 2 1. In a 3 1/2-quart electric slow cooker, mix together the asparagus, leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of the tarragon. 2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the asparagus is tender but still slightly crisp. 3. Drain off and discard the cooking liquid. Mix in the remaining 1 tablespoon vinegar, V2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled. Baked Beans * 30 ounces canned pinto beans rinsed and well drained * 30 ounces canned dark red kidney beans rinsed and well drained * 30 ounces canned chili beans -- drained (no need to rinse) * 1 large onion -- chopped * 1 medium green bell pepper -- coarsely chopped * 3/4 cup ketchup * 1 tablespoon prepared yellow mustard * 1 teaspoon liquid smoke hickory seasoning * 1/2 cup packed light brown sugar * 2 teaspoons instant coffee powder, dissolved in 2 tablespoons boiling water 1. In a 4-quart electric slow cooker, combine the pinto beans, kidney beans, chili beans, onion, and bell pepper. Mix together the ketchup, mustard, liquid smoke, brown sugar, and coffee. Pour over the beans and mix together gently to avoid crushing the beans. 2. Cover and cook on the low heat setting 4 to 5 hours. Mix well. Serve hot. Baked Beans, Boston Style * 2 1/2 cups dried navy or kidney beans, soaked 5 hours * 1/3 cup molasses * 1/4 cup brown sugar * 1 tablespoon dry mustard * 1/4 teaspoon cayenne * 1 teaspoon Bakon yeast (available at health food stores) * 2 teaspoons tamari * 2 medium onions, chop in large pieces * 2 bay leaves * 3 cloves garlic, minced * 1 teaspoon salt * Freshly cracked pepper Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a crock pot and add water to cover the beans. Cover and cook on low until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out. Serving Ideas : Serve with corn bread and a salad. BBQ Cowboy Pinto Beans * 16 ounces packaged dried pinto beans, rinsed and picked over * 4 cups hot water * 2 medium onions -- chopped * 1 tablespoon chili powder * 3/4 cup hickory-flavored barbecue sauce * 1/2 cup ketchup * 1 1/2 tablespoons prepared yellow mustard * 1 dash Tabasco sauce, or more to taste 1. In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder. 2. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart. 3. Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through. Beans, Slow Cooker Style * 16 ounces packaged dried beans, rinsed and picked over * 5 cups very hot tap water 1. In a 3 1/2-quart electric slow cooker, combine the beans and hot water. 2. Cover and cook on the high heat setting 3 to 4 hours (or on the low heat setting 5 to 7 hours), until the beans are tender but not falling apart. 3. Drain the beans into a colander and rinse with cold water. Drain well before using. Whether your dried beans are white, black, red, or spotted, the slow cooker is the way to cook them effortlessly. Best of all, no presoaking is required Cooking time will vary depending upon the size of the bean, how long it's been stored, and even where the bean was originally grown; so it's a good idea to begin checking after 3 hours on high or 5 hours on low. Store the cooked beans in the refrigerator for 2 or 3 days. You can throw the beans into soups or stews, refry them, toss them with pasta, or try one of my salads, which follow. Curried Butternut Squash with Cilantro * 1/4 cup vegetarian chicken-flavored broth * 2 medium butternut squash, peeled and cut into 1-inch cubes * 1 tablespoon curry powder * 1/8 teaspoon freshly ground black pepper * 4 sprigs of fresh cilantro, snipped Pour the broth into an electric slow cooker. Toss the squash with the curry, and add it to the slow cooker. Cover and cook on LOW until the squash is tender, 6 to 8 hours. Transfer to a serving bowl and sprinkle with the pepper and cilantro. Cook's note: After 6 to 8 hours of cooking, the squash is very tender. For firmer squash, cook 4 to 5 hours. Cracked Wheat Pilaf * 2 cups cracked wheat or bulgar * 1 medium onion -- chopped * 5 cups vegetable broth * 2 tablespoons dried parsley * salt Combine all ingredients in crockpot; stir well. Cover and cook on Low setting for 10 to 12 hours (or on High setting for 3 to 4 hours, stirring occasionally). Favorite Baked Beans * 1 pound dried small white beans -- rinsed * 3 1/2 cups water * 1/3 cup molasses * 1/4 cup brown sugar * 1 onion -- chopped * 1 tablespoon prepared mustard * 1/2 teaspoon salt Combine all ingredients in a slow cooker. Cover and cook on High 6 to 7 hours or until beans are tender. Crock Pot German Potato Salad * 2 potatoes, sliced * 1/2 c. onions, chopped * 1/2 c. celery sliced * 1/4 c. green peppers, diced * 1/4 c. vinegar * 1/4 c. oil * Chopped parsley Combine all ingredients except parsley. Add salt and pepper to taste. Stir and cook for 5-6 hours in crock pot. Add sugar if needed. Garnish with parsley. Harvard Beets * 1/2 cup sugar * 2 tablespoons flour * 1/4 cup water * 1/4 cup white vinegar * 2 (16 oz) cans whole beets, drained Mix sugar and flour and stir in the water and vinegar. Place beets in crock pot, pour the vinegar-sugar mixture over them and stir to coat. Cover and cook on high for 4 to 5 hours. Hot Curried Fruit * 40 ounces canned unsweetened pineapple chunks * 29 ounces canned fruit cocktail * 29 ounces canned sliced cling peaches * 17 ounces canned apricot halves * 2 tablespoons butter * 1/2 cup packed brown sugar * 2 1/2 teaspoons Madras curry powder * 1 tablespoon cornstarch * 1 tablespoon cold water 1. Drain all the fruits well. Turn into a 31/2-quart electric slow cooker. In a small glass bowl or measure, heat the butter in a microwave oven on high power 30 to 40 seconds, or until melted. Stir in the brown sugar and curry powder until well blended. Pour over the fruits; stir gently. 2. Cover and cook on the high heat setting 2 1/2 hours. 3. Dissolve the cornstarch in the cold water and stir into the fruit mixture. Cook, uncovered, on high heat 30 minutes longer, or until thickened slightly. Hot Herby Mushrooms * 6 tablespoons butter * 1 large onion, chopped * 2 teaspoons basil * 2 teaspoons oregano * 1/2 teaspoon thyme * 1/4 cup lemon juice * 1/2 cup sherry * 1/4 teaspoon red pepper flakes * 3 pounds mushrooms, washed & left whole Turn slow cooker on high. Melt butter; add onion, and saute until onion is limp. Turn cooker on low. Add spices, lemon juice, sherry, and pepper flakes and allow mixture to steep on low for 1 to 2 hours. Add mushrooms about 15 minutes before guests arrive. Use toothpicks or a slotted spoon to serve. Kamut Vegetable Salad * 1 cup whole grain kamut * 3 cups water * 1/2 teaspoon salt * 1 cup chopped celery * 1 cup chopped red cabbage * 1/2 cup diced red peppers * 1/4 cup diced green onions * 1/4 cup diced red onion * 2-4 tablespoons fresh chopped cilantro Balsamic Vinaigrette * 1 cup olive oil * 1/3 cup balsamic vinegar * 1 teaspoon Dijon mustard * 1 teaspoon sugar -- (to 2 tsp) * salt & pepper to taste Place kamut, water, and salt in slow cooker. Set on low and cook 8 to 9 hours. Allow grains to cool thoroughly. Mix in celery, cabbage, peppers, red and green onion, and cilantro. Make vinaigrette to moisten. Balsamic Vinaigrette: Mix all ingredients to together in a food processor or blender. Taste and add additional seasonings to your personal taste. Maple-Candied Sweet Potatoes * 1/4 cup maple syrup * 1/4 cup apple juice * I tablespoon butter * 4 small sweet potatoes, peeled * 1/2 cup raisins Mix the syrup and juice in an electric slow cooker. Add the butter, potatoes, and raisins. Cover and cook on LOW until the potatoes are tender, 8 to 10 hours. Serve with the syrup from the cooker and raisins spooned over the potatoes. Marinated Garbanzo Bean Salad * 3 cups dried garbanzo beans * water to cover * 1 tablespoon olive oil * 2 tablespoons vegetable stock * 1/2 cup chopped onion * 1 tablespoon thyme * 1/2 red bell pepper, chopped * 1/2 cup currants or raisins * 2 tablespoons balsamic vinegar In the slow cooker, cover dried beans with water (at least 2 inches above beans). Cook on low for 8 hours. Drain beans; discard water, and measure out 3 cups. If there are extra beans, add to a tossed salad or make hummus). Place oil and 1 tablespoon of vegetable stock in a skillet. Add onion and thyme. Cook on medium until onion is soft and beginning to turn brown, about 10 minutes. Add remaining 1 tablespoon of vegetable stock and pepper. Stir-fry for several minutes. Add currants and cooked beans. Cook for 5 minutes. Remove mixture from heat, pour into a bowl, and let cool. Add vinegar and mix well. Taste and adjust seasonings. Mexicali Rice * 15 1/4 ounces canned whole kernel corn drained * 15 ounces canned black beans -- rinsed and drained * 4 ounces canned diced green chiles * 1 medium onion -- chopped * 1 red bell pepper -- chopped * 2 cups converted white rice * 15 1/2 cups boiling water * 1/2 cup thawed frozen orange juice concentrate * 6 tablespoons fresh lime juice (from about 3 limes) * 1 1/2 tablespoons ground cumin * 1 tablespoon chili powder * 1/3 cup chopped fresh cilantro * 1/2 teaspoon salt 1. In a 4-quart electric slow cooker, mix together the corn, black beans, green chiles, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder. 2. Cover and cook on the low heat setting 2 3/4 to 3 hours. Stir in the remaining 2 tablespoons lime juice, the cilantro, and salt. Mix well. Serve hot. New England Crock-Style Baked Beans * 1 pound (2 1/2 cups) dry navy beans or dry northern beans * 8 cups cold water * 1 cup chopped onion * 1 cup water * 1/2 cup molasses * 1/3 cup packed brown sugar * 1 teaspoon dry mustard * 1/4 teaspoon pepper 1. Rinse beans; drain. In a large saucepan or Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or till beans are tender. 2. Drain beans. In crockery cooker, combine drained beans, and. Add 1 cup water, molasses, brown sugar, dry mustard, and pepper. Stir to combine. 3. Cover; cook on Low setting for 10 to 12 hours or on High setting for 5 to 6 hours. Stir before serving. Old-Fashioned Baked Beans * 1 pound dry navy beans * 1 medium onion * 1/2 cup ketchup * 1/2 cup packed brown sugar * 1/2 cup dark corn syrup * 1 teaspoon paprika * 1/2 teaspoon dried basil leaves * Salt Completely soften beans as directed below. Drain and stir in remaining ingredients. Pour into Crock-Pot. Cover and cook on Low for 6 to 12 hours or on High for 3 to 4 hours. Softening Beans * Dried beans should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, and reduce heat. * Beans must be softened completely before combining with sugar and/or acid. (Note: Sugar and acid have a hardening effect on the beans and will prevent softening.) After boiling beans 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. Paprikosh * 5 large carrots (cubed) * 8 large potatoes (cubed) * 5 large celery stalks * 2 large onions (sliced thin) * 3 tablespoons paprika (or to taste) * salt & pepper to taste Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of " gravy " ) and cook on high for 4 hours. Pierogies in Pepper-Shallot Sauce * I can (28 ounces) crushed tomatoes * I shallot, thinly sliced * 1 cup chopped sweet green peppers * 1/2 teaspoon olive oil * 1/2 tablespoon red wine vinegar * 1/2 teaspoon Italian herb seasoning * 1/2 teaspoon black pepper * 1 pound potato-filled pierogies, fresh or frozen Combine the tomatoes, shallots, peppers, oil, vinegar, seasoning, and black pepper in an electric slow cooker. Cover and cook on LOW for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add the pierogies. Cover and cook for 1 hour. Potatoes with Fresh Fennel * 2 pounds baking potatoes (about 5 medium potatoes), peeled, halved, and thinly sliced * 1 red bell pepper, cut into thin strips * 3/4 cup homemade or canned vegetable broth * 1 large fennel bulb (about 1 1/2 pounds), quartered lengthwise and thinly sliced * Seasoned salt and garlic pepper * 2 tablespoons extra-virgin oil (optional) 1. In a 3 1/2-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top. Rice With Porcini Mushrooms * 1 1/2 cups converted white rice * 3 cups homemade or canned vegetable broth * 3/4 cup dry white wine * 1 oz. dr. porcini mushrooms, rinsed quickly under hot running tap water to remove any grit * 1 medium leek (white and tender green), well rinsed and chopped * 3 tablespoons freshly grated imported Parmesan cheese or soy cheese 1. In a 3 1/2-quart electric slow cooker, combine all the ingredients except the cheese. Stir to mix well. 2. Cover and cook on the low heat setting about 3 hours, or just until the rice is tender but not mushy. Stir in the Parmesan cheese and serve. Red Cabbage and Apples * 1 large head red cabbage -- shredded (about 12 cups) * 2 apples -- seeded and chopped into small pieces * 1/2 cup red wine vinegar * 2 tablespoons water * 3 tablespoons brown sugar * Seasoned salt 1. In a 5-quart electric slow cooker, combine the red cabbage and apples. Mix together the vinegar, water, and 2 tablespoons of the brown sugar. Pour over the cabbage mixture. 2. Cover and cook on the low heat setting 6 hours, or until the cabbage is tender. Stir in the remaining 1 tablespoon brown sugar and seasoned salt to taste. Serve immediately as a vegetable side dish or refrigerate until cold and serve chilled. Rosemary's Saucy Green Beans * 1 pound fresh green beans * 1 can (28 ounces) crushed tomatoes * 4 cloves garlic, minced * 1 teaspoon dried rosemary * 1/8 teaspoon freshly ground black pepper Combine the beans, tomatoes, garlic, rosemary, and pepper in an electric slow cooker. Cover and cook on LOW until the beans are tender, 5 to 7 hours. Spaghetti Squash Steamed with Peppercorns Slowly simmer spaghetti squash until it's al dente, and make one of the sauces to go with it. * 2 cups water * 1 tablespoon assorted peppercorns * 1 spaghetti squash (3 pounds) * Picante Lentil Sauce or Simmered Spaghetti Sauce * Grated Parmesan cheese for topping Place the water and peppercorns in an electric slow cooker. Using a sturdy two-pronged fork or a paring knife, pierce the shell of the squash in numerous places so it doesn't explode. Place it in the slow cooker. Cover and cook on LOW until the squash is tender, 7 to 9 hours. Serve topped with sauce and grated Parmesan cheese. Picante Lentil Sauce Lentils and cumin impart complex earthy flavors to this south -of-theborderstyle sauce. Enjoy it over omelets, burritos, spaghetti squash, pasta, or rice. * 1 can (28 ounces) crushed tomatoes * 1/4 cup lentils, rinsed * 2 medium onions, chopped * 5 cloves garlic, minced * 1 teaspoon sugar * 1/2 teaspoon cumin seeds * 1 fresh green chili, minced * 1/2 cup medium-hot picante sauce Combine the tomatoes, lentils, onions, garlic, sugar, cumin, chili, and picante sauce in an electric slow cooker. Cover and cook on LOW until the lentils are tender, 6 to 8 hours. Cook's note: The sauce can be cooked on LOW for up to 10 hours. Simmered Spaghetti Sauce Slow simmering blends the flavors in this superb chunky sauce. Serve it over your favorite pasta and enjoy it with warmed, crusty Italian bread and a tossed salad topped with red-wine vinaigrette. * 1 teaspoon olive oil * 1 can (6 ounces) low-sodium tomato paste * 1 can (28 ounces) Italian plum tomatoes * 3 medium onions, finely chopped * 4 cloves garlic, minced * 1 celery stalk, finely chopped * 3/4 cup water * 1/4 teaspoon black pepper * 1/4 teaspoon chili powder * 1/4 teaspoon ground allspice * 1 tablespoon sugar * 1/4 teaspoon dried thyme leaves * 1 bay leaf * 1/3 cup snipped fresh parsley, or 1 tablespoon dried * 1/3 cup snipped fresh basil, or 1 tablespoon dried Mix the oil, tomato paste, tomatoes, onions, garlic, celery, and water in an electric slow cooker. Stir in the pepper, chili powder, allspice, sugar, thyme, and bay leaf Cook on LOW for 8 to 10 hours. Discard the bay leaf. Stir in the parsley and basil during the last halfhour of cooking. Serve over your favorite spaghetti. Spiced Acorn Squash * 3/4 cup packed brown sugar * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 2 small acorn squash, halved and seeded * 3/4 cup raisins * 4 tablespoons butter or margarine * 1/2 cup water Combine brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 Tablespoon of butter. Wrap each squash half individually in heavy-duty foil; seal tightly. Pour water into a slow cooker. Place squash cut side up in slow cooker (packets may be stacked)Cover and cook on HIGH for 4 hours or until squash is tender. Open foil packets carefully to allow steam to escape. Spicy Black Beans & Rice * 2 cups dry black beans * 1 cup chopped onion * 1 cup chopped celery * 1 cup chopped carrot * 1 medium green bell pepper, chopped * 2 jalapeno peppers, minced * 4 cloves garlic, minced * 2 teaspoons ground cumin * 1/2 teaspoon ground coriander * 1 teaspoon dried thyme * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 2 bay leaves * 5 cups vegetable broth * 4 cups hot cooked rice 1. Rinse beans. Place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering and just soak beans overnight in a covered pan with cold water.) 2. In a 3 1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay leaves. Stir in drained beans and vegetable broth. 3. Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher. Serve over hot rice. Wild and White Rice with Cherries, Apricots, and Pecans * 1 cup converted white rice * 1 cup wild rice -- rinsed and drained * 29 ounces canned vegetable broth * 1/2 cup hot water * 1/4 cup dry sherry * 1 medium onion -- chopped * 3/4 teaspoon garlic powder * 1/2 teaspoon garlic pepper * 1/2 cup chopped dried apricots * 1/2 cup dried cherries * 1/2 cup chopped pecans, toasted if desired * 1/4 cup chopped fresh parsley 1. In a 31/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper. 2. Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy. Stir in the apricots, cherries, pecans, and parsley. Serve immediately. Vegetarian Split Pea Soup * 1 pound dried split peas * 1 leek -- rinsed & chopped * 2 ribs celery -- chopped * 1 potato -- peeled & chopped * 1/2 teaspoon crushed garlic * 7 cups hot water * 2 bay leaves * 1/4 cup chopped parsley * 1 teaspoon oregano * salt & pepper to taste * chopped parsley for garnish In a slow cooker, combine all ingredients. Cover and cook on low 7 to 8 hours. Remove bay leaves at end of cooking time. If you like a smoother consistency, puree in a blender or food processor with metal blade. Serve soup in individual bowls. Garnish with chopped parsley. Millet Stew From The McDougall Cookbook - Volume 1 * 1 cup millet * 4 cups water * 2 onions, cut in wedges * 2 potatoes, cut in large chunks * 2 carrots, cut in large slices * 1 cup celery, cut in large slices * 1/2 pound mushrooms, chopped * 2 bay leaves * 1/2 teaspoon basil * 1/2 teaspoon thyme Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. Hearty Bean and Vegetable Stew * 1 pound beans, assorted, dry * 2 cups vegetable juice * 1/2 cup dry white wine * 1/3 cup soy sauce * 1/3 cup apple or pineapple juice * vegetable stock or water * 1/2 cup celery, diced * 1/2 cup parsnips, diced * 1/2 cup carrots, diced * 1/2 cup mushrooms, diced * 1 onion, diced * 1 teaspoon basil, dried * 1 teaspoon parsley, dried * 1 bay leaf * 3 cloves garlic, minced * 1 teaspoon black pepper, ground * 1 cup rice or pasta, cooked 1. Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. 2. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. NOTES: For beans, use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. Country Lima Bean & Cabbage Soup * 1 pound dried baby lima beans, rinsed * 8 cups vegetable broth * 1 onion, chopped * 1 teaspoon chopped fresh marjoram * 1 clove garlic, minced * 1/2 teaspoon dried red pepper flakes, crushed * 1/2 teaspoon salt * 1/4 teaspoon pepper * 3 cups shredded cabbage In slow cooker, combine all ingredients. Cover and cook on low 10 to 11 hours or until beans are tender. Black Bean and Potato Soup * 1 16 oz. can black beans, drained * 2 potatoes, peeled and diced * 6 cups vegetable stock * 1/4 cup chopped onions * 1 4 oz. can chopped jalapeno peppers or mild green chiles * 1 clove garlic, minced * 1 teaspoon ground cumin * 1 teaspoon ground oregano * 1 teaspoon ground thyme * 1/8 teaspoon ground cloves * Sour cream, for garnish (optional) * Chopped tomatoes, for garnish In Crock-Pot, combine beans, potatoes, stock, onion, peppers, garlic, cumin, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve. Garnish bowls with sour cream, if desired, and chopped tomatoes. Crumbles Soup for the Slow Cooker * 2 large potatoes -- sliced * 12 ounces Harvest Crumbles * 2 medium carrots -- sliced, up to 3 * 2 stalks celery -- sliced * 15 1/4 ounces canned peas * 19 ounces canned tomato soup * 2 medium onions -- sliced * salt and pepper to taste * 1 cup water Layer the vegetables in your crock pot in the order given. Season each layer with salt and pepper. Put the crumbles on top of the celery. Pour the tomato soup and water over the top. Cover and set to low for 6 to 8 hours. Eggplant-Tomato Stew with Garbanzo Beans * 1 medium eggplant, peeled -- cut in 1/2 " cubes * 2 cups chopped tomato * 1 1/2 cups sliced carrot * 15 ounces garbanzo beans, canned -- drained * 8 ounces red kidney beans, canned -- rinsed and drained * 1 cup chopped onion * 1 cup sliced celery * 3 cloves garlic -- minced * 3 cups vegetable broth * 6 ounces tomato paste * 1/2 teaspoon dried oregano -- crushed * 1/2 teaspoon dried basil -- crushed * 1/4 teaspoon salt * 1/4 teaspoon pepper * 1/4 teaspoon crushed red pepper * 1 bay leaf 1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic. 2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables. 3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Garbanzo Bean Soup * 1 large onion -- chopped * 4 celery ribs -- sliced * 2 carrots, peeled and thinly sliced * 2 1/2 cups chopped green cabbage (about 1/2 of a small head) * 2 medium potatoes, peeled and cut into 1/2-inch cubes * 1 1/2 cups chopped fresh tomatoes OR 14 1/2-oz. canned diced, peeled, drained tomatoes * 1 medium zucchini -- diced * 1 cup dried garbanzo beans (chick-peas), rinsed and drained and picked over * 4 garlic cloves -- minced * 1/3 cup chopped fresh basil * 1 bay leaf * 1/2 teaspoon dried rosemary -- crushed * 1/2 teaspoon salt * 1/4 teaspoon ground pepper * 3 (14 1/2-ounce) cans vegetable broth * 2 cups frozen cut green beans -- thawed * 3/4 cup shredded or grated Parmesan cheese (optional) 1. In a 5-quart electric slow cooker, mix together the onion, celery, carrots, cabbage, potatoes, tomatoes, zucchini, garbanzo beans, garlic, 3 tablespoons of the basil, the bay leaf, rosemary, salt, pepper, and broth. 2. Cover and cook on the low heat setting about 8 hours, or until the beans are tender. 3. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10 to 15 minutes longer. Serve in soup bowls, topped with a generous sprinkling of cheese if desired. Fresh Asparagus Soup * 2 pounds fresh asparagus * 5 cups vegetable broth * 4 scallions -- chopped * 2 medium russet potatoes, peeled and cut into 1/2-inch cubes * 1/4 teaspoon seasoned salt * 1/4 teaspoon freshly ground pepper * Sour cream or plain yogurt -- for garnish * Chopped fresh tomatoes -- for garnish 1. Break off the woody, fibrous ends of the asparagus spears and discard. Rinse the asparagus spears and cut into 1-inch pieces. Add to a 31/2-quart electric slow cooker along with the broth, scallions, and potatoes. 2. Cover and cook on the low heat setting 6 to 7 hours, or until the potatoes are tender. Increase the heat to the high setting. 3. Using a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until as smooth as possible. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper. Cover and cook on high 30 minutes longer. Serve garnished with a dollop of sour cream or yogurt and chopped tomatoes. French Country Stew * 4 cups vegetable stock * 2 packages Lightlife Savory Seitan (Teriyaki or Trad.), drained & cut into bite-size pieces * 8 small to medium red potatoes, quartered * 1 1/2 cups medium white mushrooms, halved or quartered * 1 1/2 cups whole white pearl onions, peeled * 2 cups carrots, cut into 1 " lengths * 1 cup green beans, cut into 2 " lengths * 2 tablespoons butter (3 tbsp. olive oil) * 3-4 tablespoons unbleached white flour * 1 teaspoon rosemary leaves * 1/2 teaspoon thyme * Salt & pepper to taste * 1/4 cup dry red wine (optional) Melt butter in heavy skillet over low heat. Slowly whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock, whisking constantly until gravy smoothes out and begins to thicken. Stir in remaining stock. Cook until smooth and slightly thickened. Transfer to 6-8 quart stock pot or large crock pot. Add seitan, potatoes, mushrooms, onions, carrots and green beans. Add rosemary and thyme. Simmer over low heat for one hour (or in crock pot for longer if preferred). Add red wine 15 minutes before serving. Salt and pepper to taste. Serve on noodles, rice or by itself. Herbed Vegetable Soup * 1 10-oz pkg frozen Italian-style green beans * 1 10-oz pkg frozen whole kernel corn * 1 cup chopped onion * 1 cup finely chopped carrots * 1 cup coarsely chopped zucchini * 2 cloves garlic, minced * 6 cups vegetable broth * 1 6-oz can tomato paste * 2 tablespoons fresh parsley, snipped * 1 teaspoon dried marjoram * 1/2 teaspoon dried basil * 1 bay leaf * 4 ounces small pasta In a 3 1/2, 4, or 5-quart crockpot, combine green beans, corn, onion, carrots, zucchini, and garlic. Add broth, tomato paste, parsley, marjoram, basil, and bay leaf. Stir to combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Add pasta. Cook or low or high for 1 more hour. Discard bay leaf. Many Bean Stew * 1 onion, chopped * 1 tablespoon oil * 2 cloves garlic, chopped * 1 1/2 teaspoons paprika * 1/2 cup pinto beans * 1/2 cup northern beans * 1/2 cup kidney beans * 1/2 cup red lentils * 5 cups water * 1 bay leaf * 1 teaspoon celery seed * 1 teaspoon dill weed * 2 teaspoons salt * 1/4 teaspoon black pepper * 1 vegetarian boullion cube * 2 cups cubed potatoes, carrots, etc. Saute onion, garlic in oil along with paprika. Put all ingredients in slow cooker, and simmer on high for about 4 hours. Quote Link to comment Share on other sites More sharing options...
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