Guest guest Posted June 4, 1999 Report Share Posted June 4, 1999 * Exported from MasterCook * Lentil Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry lentils 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 2 cloves garlic -- minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 bay leaf 2 14.5 oz cans vegetable broth 1 1/2 cups water 1 14.5 oz can Italian-style stewed tomatoes -- undrained 1/4 cup fresh parsley -- snipped 2 tablespoons cider vinegar -- (optional) Rinse lentils. In a 3 1/2, 4, or 5-quart crockpot, place lentils, carrot, celery, onion, garlic, herbs, and bay leaf. Stir in vegetable broth, water, and tomatoes. Cover and cook on low heat for 12 hours or on high heat for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar. - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 21g Carbohydrate; 1mg Cholesterol; 935mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Spaghetti Sauce Recipe By :Slow Cooking, Joanna White Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- chopped 2 cloves garlic -- (to 4) 2 15 oz cans tomato sauce 1 cup chopped fresh tomatoes 1 cup water 1/2 cup lentils 1/2 teaspoon oregano 1 teaspoon basil 1/2 teaspoon salt 1/2 teaspoon thyme dash red pepper flakes or Tabasco sauce -- (optional) Set slow cooker on high. Add oil and, when hot, saute onion and garlic until wilted. Turn cooker to low; add tomato sauce, fresh tomato, and water. Wash lentils well and add to slow cooker with remaining ingredients. Cook for 6 to 7 hours. Serve over pasta, spaghetti squash, or rice. - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 3g Total Fat; (17% calories from fat); 7g Protein; 23g Carbohydrate; 0mg Cholesterol; 1042mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Garbanzo Bean Salad Recipe By :Slow Cooking, Joanna White Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 3g Carbohydrate; trace Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mediterranean Ratatouille Recipe By :The Crockery Cook, Mable Hoffman, pg 82 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- peeled & cubed 2 tomatoes -- peeled/seeded/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 Combine eggplant, tomatoes, zucchini, onion, and bell pepper in slow cooker. 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. 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. - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 7g Total Fat; (58% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexicali Rice 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 Main Dishes Mexican Rice Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Next time you're serving south-of the border fare, whip up a pot of this to offer alongside. Leftovers reheat well in the microwave oven the next day. MAKES 12 SERVINGS 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. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 7g Total Fat; (11% calories from fat); 28g Protein; 89g Carbohydrate; 0mg Cholesterol; 2585mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1/2 Fruit; 1/2 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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