Guest guest Posted June 2, 1999 Report Share Posted June 2, 1999 * Exported from MasterCook * Asparagus Vegetable Medley Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Side Dishes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 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 This makes a terrific warm vegetable or chilled salad It's a great way to use asparagus in season, when it is plentiful and a good buy. For an extra fillip, top with shavings of imported Parmesan cheese. MAKES 4 TO 6 SERVINGS 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. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 16g Total Fat; (30% calories from fat); 17g Protein; 65g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butternut Squash Soup Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- (2 1/2-pound) halved and seeded peeled and cut into 3/4- to 1-inch cubes 2 cups chopped leeks (white and light green part only) 2 large Granny Smith apples peeled and cored and diced 29 ounces canned vegetable broth 1 cup water Seasoned salt freshly ground white pepper Chopped fresh parsley or chopped -- for garnish or chopped scallions -- for garnish This wonderful, subtle soup has a gorgeous bright golden hue. You'll be amazed at its creaminess and thickness once the cooked mixture is pureed MAKES 6 TO 8 SERVINGS 1. In a 5-quart electric slow cooker, combine the squash, leeks, apples, broth, and water. 2. Cover and cook on the low heat setting 6 to 61/2 hours, or until the squash and leeks are tender. 3. Increase the heat to the high setting. Carefully puree the hot soup in 3 or 4 batches in a food processor or blender until as smooth as possible. Return the pureed soup to the slow cooker. 4. Season with seasoned salt and white pepper to taste. Cover and cook on high 1/2 hour longer. Serve hot, garnished with a sprinkling of parsley or scallions. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 999 Calories (kcal); 2g Total Fat; (1% calories from fat); 21g Protein; 256g Carbohydrate; 0mg Cholesterol; 116mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 5 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * CROCK POT APPLE BUTTER Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Fruits Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups mashed apples 4 cups sugar 1 teaspoon cinnamon 1/2 teaspoon cloves Cook and mash the apples. Put all ingredients into the crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal. - - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 80g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cabbage Soup With Rice And Dill Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Rice Soups & Stews Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head green cabbage -- shredded (about 1 1/2 pounds) 1/2 cup converted white rice 6 carrots -- peeled and sliced 29 ounces canned vegetable broth 1 cup water 15 ounces canned tomato sauce 1 tablespoon plus 1 teaspoon dried dill weed 1/2 teaspoon seasoned salt 1/4 teaspoon freshly ground pepper -- up to 1/2 7 1/2 ounces canned diced peeled tomatoes A flavorful soup that's hearty and filling. If you have any leftover cooked chicken, turkey, or ham, stir it in near the end of the cooking time for a meal-in-a-dish soup. MAKES 7 TO 8 SERVINGS 1. In a 4-quart electric slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 tablespoon of the dill weed, the seasoned salt, and pepper. 2. Cover and cook on the low heat setting 7 to 8 hours, or until the cabbage and rice are tender. 3. Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 842mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * California Hoppin' John Recipe By :Crockery Cookbook, Sunset, pg 72 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 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. 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). 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. - - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g Protein; 40g Carbohydrate; 0mg Cholesterol; 87mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cauliflower And Potato Curry Recipe By :From Lisa Corsetti lisa Serving Size : 1 Preparation Time :0:00 Categories : Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 570 Calories (kcal); 2g Total Fat; (3% calories from fat); 17g Protein; 127g Carbohydrate; 0mg Cholesterol; 1702mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 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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