Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 * Exported from MasterCook * Spicy Black Beans & Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry black beans 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 1 medium green bell pepper -- chopped 2 jalapeno peppers -- minced 4 cloves garlic -- minced 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bay leaves 5 cups vegetable broth 4 cups hot cooked rice Rinse beans. Place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering and just soak beans overnight in a covered pan with cold water.) In a 3 1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay leaves. Stir in drained beans and vegetable broth. Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher. Serve over hot rice. - - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 3g Total Fat; (10% calories from fat); 7g Protein; 48g Carbohydrate; 2mg Cholesterol; 1172mg Sodium Food Exchanges: 3 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 0 * Exported from MasterCook * Spicy Pumpkin Soup Recipe By :Crockery Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned pumpkin 1 cup chopped celery 1/2 cup chopped carrots 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon dried oregano -- crushed 1/2 teaspoon dried rosemary -- crushed 1/4 teaspoon ground red pepper 4 cups vegetable broth 2 medium tomatoes -- peeled and chopped 1. In a 3 1/2 or 4-quart crockpot, place pumpkin, celery, carrot, onion, salt, oregano, rosemary, and ground red pepper. Gradually stir in vegetable broth. 2. Cover; cook on low-heat setting for 6 to 8 hours or on high setting for 3 to 4 hours. Stir in chopped tomatoes. Ladle into bowls. Garnish with pumpkin seeds, if desired. Per serving: 160 Calories; 3g Fat (16% calories from fat); 6g Protein; 30g Carbohydrate; 2mg Cholesterol; 1308mg Sodium From Kristin Phillips - knswain MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 3g Total Fat; (16% calories from fat); 6g Protein; 29g Carbohydrate; 2mg Cholesterol; 1291mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Peppers Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Rice Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large green bell peppers 2 large red bell peppers 1/2 cup converted white rice 15 1/4 ounces canned whole kernel corn -- drained 2 1/4 ounces canned sliced ripe olives -- drained 3 scallions -- chopped 1/4 teaspoon seasoned salt 1/4 teaspoon garlic pepper 14 1/2 ounces canned cut-up peeled tomatoes 1/3 cup dry red wine 6 ounces canned tomato paste These rice and vegetable stuffed peppers are versatile. whole peppers can be presented as a colorful main dish, halves as a vegetable accompaniment to grilled meats or fish. MAKES 4 MAIN-COURSE OR 8 SlDE-DISH SERVINGS 1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in a 5-quart electric slow cooker. 2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/4 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker. 3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 332mg Sodium Food Exchanges: 1 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 * Exported from MasterCook * Sweet Hot Bean Casserole Recipe By :The Crockery Cook, Mable Hoffman, pg 68 Serving Size : 6 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried Great Northern beans -- rinsed 6 cups water 1 cup crushed gingersnaps -- (about 16) 2 tablespoons sweet-hot mustard 1 tablespoon Worcestershire sauce 1/2 cup molasses 3 green onions -- chopped 1/2 teaspoon salt 1/8 teaspoon pepper In slow cooker, combine dried beans and water; let stand overnight or at least 8 hours. Drain; reserve 2 1/2 cups liquid from beans. In slow cooker, combine drained beans, reserved liquid, crushed gingersnaps, mustard, Worcestershire sauce, molasses, green onions, salt & pepper. Cover and cook on low for about 10 hours. - - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 1g Total Fat; (2% calories from fat); 17g Protein; 67g Carbohydrate; 0mg Cholesterol; 231mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Mushroom Sauce Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 9 Preparation Time :0:00 Categories : Sauces & Gravies Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned crushed tomatoes with puree 28 ounces canned diced peeled tomatoes 6 ounces canned tomato paste 1 medium onion -- chopped 2 garlic cloves crushed through a press 1 tablespoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground pepper 1/2 pound fresh white mushrooms -- sliced 1/2 teaspoon sugar Salt Try this sauce over steamed zucchini or spaghetti squash as well as on your favorite pasta. MAKES ABOUT 9 CUPS 1. In a 31/2-quart electric slow cooker, mix together the crushed tomatoes, diced tomatoes with their liquid, tomato paste, onion, garlic, basil, oregano, pepper, and mushrooms. 2. Cover and cook on the low heat setting 61/2 to 7 hours. Mix in the sugar and season with salt to taste. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 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 * Vegetable Curry Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Potatoes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium russet potatoes -- (about 13/4 pounds) peeled and cut into 1/2-inch dice 1 large onion -- chopped 1 red bell pepper -- chopped 2 carrots -- peeled and cut into 1/2-inch dice 2 large plum tomatoes -- chopped 6 ounces canned tomato paste 3/4 cup water 2 tablespoons curry powder 2 teaspoons cumin seeds 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 medium head cauliflower cut into 1-inch florets 10 ounces packaged frozen peas OR cut green beans -- thawed Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side. MAKES 4 TO 6 SERVINGS 1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the cauliflower florets on top. 2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook 15 minutes longer. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 298mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 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 Quote Link to comment Share on other sites More sharing options...
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