Guest guest Posted June 4, 1999 Report Share Posted June 4, 1999 * Exported from MasterCook * Mexican Black Bean Chili Recipe By :Cooking Light, November 1998 Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans 2 cups chopped onion 1 cup yellow bell pepper -- 1/2 " pieces 1 cup red bell pepper -- 1/2 " pieces 1 cup green bell pepper -- 1/2 " pieces 1 tablespoon chili powder 2 teaspoons cumin seeds 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 15 oz can Italian-style tomatoes -- undrained & chopped 1 1/2 ounces semisweet chocolate -- coarsely chopped 4 cloves garlic -- minced 2 jalapeno peppers -- seeded & minced 2 bay leaves 1 cup minced fresh cilantro 1 teaspoon hot sauce -- (to 2 tsp) Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce. - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 4g Total Fat; (8% calories from fat); 19g Protein; 67g Carbohydrate; 0mg Cholesterol; 554mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Millenial Chili Recipe By :From Michele Everett, liahona2 Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 onion -- diced 1 green pepper -- diced 1 4 oz bottle V-8 Juice 1 can Vege-burger 1 packet taco seasoning mix -- (read ingredients) 2 cups black beans -- (or 1 15 oz can) 1 cup fresh or frozen corn kernals Saute onion and pepper in oil until onion is translucent. Pour juice into soup pot or crock pot. Add the cooked onion and pepper. In same skillet, empty vege-burger and taco seasoning mix with 3/4 cup water (or according to package directions. When done, add to soup pot. Add beans and corn. Heat through and serve. Can be kept on low in crockpot also. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 8g Total Fat; (16% calories from fat); 22g Protein; 70g Carbohydrate; 0mg Cholesterol; 588mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Minestrone Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups & Stews Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable stock 28 ounces canned diced peeled tomatoes 2 cups sliced carrots -- (5 or 6 medium) 1/2 pound fresh green beans cut into 1-inch pieces 3 large celery ribs -- sliced 1 large onion -- chopped 3/4 pound red potatoes scrubbed and cut into 1/2-inch dice 1 tablespoon dried basil 2 teaspoons dried Italian seasoning 2 garlic cloves crushed through a press 1/4 cup chopped fresh basil 1 tablespoon extra-virgin olive oil Salt and garlic pepper Grated Parmesan cheese -- optional *substitute vegetarian chicken style or beef style stock This versatile version of the Italian favorite is filled with plenty of good flavor. To make it even more substantial, add a can of rinsed and drained cannellini beans just before serving. MAKES 6 TO 8 SERVINGS 1. In a 6-quart electric slow cooker, mix together the stock, tomatoes with their liquid, carrots, green beans, celery, onion, potatoes, dried basil, Italian seasoning, and garlic. 2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and garlic pepper to taste. Pass a bowl of grated Parmesan cheese on the side. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1557 Calories (kcal); 38g Total Fat; (21% calories from fat); 49g Protein; 264g Carbohydrate; 15mg Cholesterol; 9974mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-Glazed Carrots 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 -------- ------------ -------------------------------- 32 ounces packaged peeled baby carrots 1/3 cup thawed frozen orange juice concentrate 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1 1/2 tablespoons cornstarch 1 tablespoon butter 1 tablespoon Grand Marnier -- up to 2 OR other orange-flavored liqueur -- (optional) Salt and freshly ground pepper For convenience and to speed preparation time, purchase peeled baby carrots in plastic bags, which are often sold in supermarket produce departments. MAKES 8 SERVINGS 1. In a 3 1/2-quart electric slow cooker, mix the carrots, orange juice concentrate, brown sugar, cinnamon, nutmeg, and 2 tablespoons water. 2. Cover and cook on the low heat setting about 7 hours, or until the carrots are almost tender. Increase the heat to the high setting. 3. Dissolve the cornstarch in 2 tablespoons cold water and stir into the carrots. Cook, covered, 30 minutes longer, or until slightly thickened. Stir in the butter and liqueur and season with salt and pepper to taste. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 12g Total Fat; (37% calories from fat); trace Protein; 44g Carbohydrate; 31mg Cholesterol; 129mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Cinnamon Squash Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Fruits Side Dishes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds banana or hubbard squash -- up to 3 1/4 rind removed and cut into 1- to 1 -- 1/2-inch cubes 8 ounces canned unsweetened crushed -- pineapple 1 1/2 teaspoon ground cinammon -- up to 1 1/3 cup packed brown sugar 1 tablespoon butter cut into small pieces An easy and delicious way to fix banana squash. Be sure to remove enough of the rind so you cook only the tender flesh. MAKES 6 SIDE-DISH SERVINGS 1. Place the squash in a 3 1/2- or 4-quart electric slow cooker. In a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar, and butter. Spoon over the squash and mix well. 2. Cover and cook on the low heat setting 6 1/2 to 7 hours, or until the squash is tender. Stir gently to mix. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 11g Total Fat; (26% calories from fat); trace Protein; 71g Carbohydrate; 31mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Mango Chutney 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 -------- ------------ -------------------------------- 20 ounces canned unsweetened crushed pineapple -- liquid reserved 1 semiripe mango peeled and pitted and cut into 3/4-inch -- pieces 3/4 cup packed brown sugar 1/2 cup red wine vinegar 1/4 cup fresh lime juice 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 medium onion -- chopped 1 cup shredded or flaked coconut 1 cup raisins 1 cinnamon stick -- (3-inch) 1 tablespoon chopped fresh green chiles -- up to 2 The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries. MAKES ABOUT 5 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1174 Calories (kcal); 1g Total Fat; (0% calories from fat); 7g Protein; 310g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 8 Fruit; 0 Fat; 11 Other Carbohydrates Nutr. Assoc. : 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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