Guest guest Posted June 2, 1999 Report Share Posted June 2, 1999 Michelle & All: I've come up with about 85 vegan crock pot recipes so far. I'll just post a few at a time over the next several days. Here's the first batch: * Exported from MasterCook * Baked Beans Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Beans & Legumes Best Slow Cooker Ever Side Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Making a pot full of beans in a slow cooker cant get much easier. Serve these at your next casual party, indoors or out. MAKES 8 TO 10 SERVINGS 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. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 2072 Calories (kcal); 10g Total Fat; (4% calories from fat); 90g Protein; 450g Carbohydrate; 0mg Cholesterol; 12184mg Sodium Food Exchanges: 17 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 10 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Beans, Boston Style Recipe By :Eat More, Weigh Less Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Preheat the oven to 300 degrees. 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 bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake 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. Remove the cover during the last half hour of cooking so a crust can form. 401 calories, 1.7 gram fat per 1 cup serving. Serving Ideas : Serve with corn bread and a salad. NOTES : Bakon yeast contributes the smoky flavor instead of using salt pork. A crockpot would work fine with this recipe. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bean Soup Recipe By :From Rachney - Rachney Serving Size : 1 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 ounces ba great northern beans 1 large onion 4 carrots -- up to 5 2 potatoes 2 celery stalks 1/4 cup olive oil fresh parsley fresh ground pepper salt to taste Soak the beans overnight. Drain off water and put the beans into a crockpot with 6 cups fresh water. Scrubb, but leave the skin on, the potatoes and chop. Chop the carrots and celery too. Add the parsley, olive oil and any other seasonings you like. To thicken the soup and make it creamier, I take a cup of the soup water out and add a few tablespoons of flour to it and mix, then pour it back into the crock pot. Cook all day on low, or 6-8 hours. The best is to throw it all together before you go to work in the morning. Serve with whole wheat bread and a salad if you wish. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 2194 Calories (kcal); 60g Total Fat; (23% calories from fat); 97g Protein; 333g Carbohydrate; 0mg Cholesterol; 244mg Sodium Food Exchanges: 19 Grain(Starch); 5 Lean Meat; 8 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beans Slow Cooker Style Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Beans & Legumes Best Slow Cooker Ever Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. MAKES 6 TO 8 SERVINGS (6 TO 7 CUPS) MEDITERRANEAN WHITE BEAN SAIAD In a medium bowl, combine 3 1/2 cups cooked small white beans with 1/4 cup red wine vinegar. Stir in 3 tablespoons chopped roasted red peppers, 2 tablespoons drained capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon each salt and freshly ground pepper. In a mini food processor, combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process until the basil is finely chopped. Pour over the bean salad and toss gently to coat. Serve at room temperature or slightly chilled. Makes 6 to 8 appetizer or 4 salad servings. TUSCAN TUNA AND BEAN SALAD: In a medium bowl, combine 31/2 cups cooked small white beans, 2 chopped tomatoes, 1 (6 1/8-ounce) can well-drained solid white tuna, 3 tablespoons each fresh lemon juice and wine vinegar, 2 tablespoons olive oil, 3 tablespoons chopped fresh basil or parsley, 1 garlic clove, crushed through a press, 2 chopped scallions, and 1/4 teaspoon each salt and freshly ground pepper. Toss gently to mix. Serve at room temperature or slightly chilled. Makes 4 servings. BLACK BEAN, CORN, AND TOMATO SALAD: In a large bowl, combine 1 pound black beans, cooked (about 6 cups), 3 chopped large tomatoes, 2 chopped large bell peppers (preferably 1 red, I green), 4 chopped scallions, 2 cups corn kernels, 1/3 cup red wine vinegar, 1/2 cup olive oil, and 11/2 teaspoons ground cumin. Season with salt and freshly ground pepper to taste. Stir in 1/4 cup chopped cilantro, if you have it. Serve at room temperature or slightly chilled. Makes 12 servings. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Black Bean Chili Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried black beans rinsed and picked over 4 cups boiling water 1 large onion -- chopped 1 green bell pepper cut into 1-inch squares 1 red bell pepper cut into 1-inch squares 1 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1/4 teaspoon seasoned salt 3 garlic cloves -- minced 1/2 teaspoon liquid smoke hickory seasoning 6 ounces canned tomato paste 6 large plum tomatoes -- chopped, OR 28-ounces canned Italian peeled tomatoes drained and chopped The cooking time of black beans can vary a great deal depending on how long they were stored and where they were grown. With the same slow-cooker technique, black beans have at different times taken as little as 5 1/2 or 6 hours on low or as long as 9 hours on the same heat setting; so start checking after 5 or 6 hours, but leave yourself some extra time, just in case. I like to top this meatless chili with shredded lettuce and carrots, chopped tomatoes, scallions, and avocado, and a dollop of sour cream or yogurt. MAKES 5 TO 6 SERVINGS 1. In a 3 1/4-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke. 2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 108mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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