Guest guest Posted June 2, 1999 Report Share Posted June 2, 1999 * Exported from MasterCook * Chana Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Indian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry chana dal 1 cup dry red beans or kidney beans 1 cup dry black beans 5 cloves garlic -- minced 1 large onion -- roughly diced 1 15 oz can stewed tomatoes 8 ounces tomato sauce -- (to 16 ounces) 3 tablespoons chili powder 1/2 teaspoon cayenne pepper 1 teaspoon freshly grated ginger 1 teaspoon grated lemon peel 1 dash lime juice 1 teaspoon cumin (or to taste) salt to taste 1/4 cup rice wine vinegar 1/2 cup beer -- (ale or lager) Wash the beans thoroughly and pick out all the rocks. " Add all of the ingredients into a crock pot. Cook for a minimum of 24 hours, but longer is better. The Phaseolus beans get soft and make a base, but the chickpeas stay firm and give some firmness to the whole dish. I use a wide array of pepper sauces later, but do not spice the pot to my taste. Otherwise, I'd end up having to eat the whole pot of beans. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 287mg 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 * Exported from MasterCook * Chunky Vegetable Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium zucchini -- cut into 1/2 " pieces 1 medium green bell pepper -- coarsely chopped 1/2 cup coarsely chopped onion 1/2 cup coarsely chopped celery 2 cloves garlic -- minced 2 teaspoons chili powder -- (to 3 tsp) 1 teaspoon dried oregano 1/2 teaspoon ground cumin 2 14.5 oz cans Mexican-style stewed tomatoes -- undrained 1 17 oz can whole kernel corn -- undrained 1 15 oz can black beans -- rinsed & drained 8 ounces salsa In a 3 1/2, 4, or 5-quart crockpot, combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in tomatoes and corn (both undrained) and beans and salsa. Cover ad cook on low heat for 8 to 10 hours or on high for 4 to 5 hours. - - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 2g Total Fat; (3% calories from fat); 26g Protein; 86g Carbohydrate; 0mg Cholesterol; 718mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 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 * Country Lima Bean & Cabbage Soup Recipe By :adapted from The Crockery Cook, Mable Hoffman, pg 67 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Ladle into individual bowls. - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 4g Total Fat; (19% calories from fat); 7g Protein; 29g Carbohydrate; 2mg Cholesterol; 1765mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cracked Wheat Pilaf Recipe By :adapted from Crockpot Cooking, from Kristin Phillips Serving Size : 6 Preparation Time :0:00 Categories : Grains & Cereals Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cracked wheat or bulghur 1 medium onion -- chopped 5 cups vegetable broth 2 tablespoons dried parsley salt to taste 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). Per serving: 307 Calories; 4g Fat (11% calories from fat); 11g Protein; 60g Carbohydrate; 2mg Cholesterol; 1387mg Sodium MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g Protein; 24g Carbohydrate; 2mg Cholesterol; 1358mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cranberry Orange Relish Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Fruits Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces packaged fresh cranberries rinsed and picked over 1/4 cup thawed frozen orange juice concentrate 1 cup packed light brown sugar 2 tablespoons raspberry or cider vinegar 1/2 cup chopped dried apricots 1/2 cup golden raisins 1/2 cup chopped walnuts You can make this easy relish up to a week in advance and refrigerate it. Or stash it in the freezer for up to 2 months. It's great as an accompaniment to turkey, chicken, or pork throughout the holiday season. MAKES ABOUT 3 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together the cranberries, orange juice concentrate, brown sugar, and vinegar. 2. Cover and cook on the low heat setting about 3 hours, or until the cranberry skins pop. Turn off the heat. 3. Stir in the apricots, raisins, and walnuts. Cool, then transfer to a covered container and refrigerate. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1610 Calories (kcal); 36g Total Fat; (18% calories from fat); 20g Protein; 327g Carbohydrate; 0mg Cholesterol; 103mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 7 Fruit; 6 Fat; 14 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crockpot Basics: Pasta, Rice and Other Grains Recipe By :Smart Crockery Cooking, Carol Heding Munson (1996) Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Pasta Sauces Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SEE BELOW*** * Use long-grain rices. In slow cooking, they give the fluffiest results. * Stir in raw rice and barley during the last 1 to 1 l/2 hours of cooking. All-day cooking would result in gummy, almost gelatinous and gloppy grains. Use an extra 1/4 cup water for every 1/4 cup of raw grain. * Alternate solution: Cook grains by conventional stove-top and microwave methods; then stir them in during the last 15 minutes. * Brown and wild rice buffs take note: The cooking time for brown rice is approximately twice that of white rice. Wild rice takes even longer than brown. * Add pasta to soups during the last 5 to to minutes of cooking. For other dishes, cook pasta on the stove top, then drain it, and top or toss it with the slow cooker ingredients right before serving. Whichever way it's cooked, pasta is best when done al dente. -- Cooking Basics by Food Group; in Smart Crockery Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6 >phannema / ELF Archive 98Jan - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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