VEGAN DAY -- Crockpot Recipes

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* Exported from MasterCook *

 

Vegetable Gumbo

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

1/2 green pepper -- diced

2 ribs celery -- diced

1 clove garlic -- minced

1 pound okra (fresh or frozen) -- sliced

1 pound tomatoes -- fresh, or canned

2 cups corn -- fresh/frozen/canned

1 teaspoon vegetable bouillon granules

1/2 cup white grape juice

1/2 cup water

1/4 teaspoon Tabasco sauce

1/4 teaspoon paprika

2 tablespoons fresh chopped parsley

1 tablespoon basil or rosemary -- minced

Vegetable coating spray

 

Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice,

onion, green pepper, celery garlic, cook until tender, 5-7 minutes.

 

Add other ingredients, cook over low heat, stirring occasionally to keep from

sticking to bottom. Cover and simmer gently until corn and okra are done. (or

simmer in crockpot 6-7 hours)

 

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn

off the cob. Four ears will make about two cups. If you use dried herbs, rub

them with the palms of your hands before adding to the pot, this releases their

aroma and goodness.

 

MC_Busted by Karen C. Greenlee

 

 

 

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Per serving: 86 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g

Protein; 19g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 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 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable-Tomato Sauce

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 5 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 cups packed shredded zucchini

1 pound plum tomatoes -- chopped

1 medium onion -- chopped

1 red or green bell pepper -- chopped

1/4 cup dry red wine

2 garlic cloves -- minced

6 ounces canned tomato paste

1/4 cup chopped fresh basil

Salt and freshly ground pepper

 

When your garden or farmer's market is overloaded with zucchini and red

ripe tomatoes is the time to make this easy sauce. Make several batches,

~f you like, and freeze for another time. Serve over your favorite pasta,

with grated Parmesan or Romano cheese on the side.

 

MAKES ABOUT 5 CUPS

 

1. In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell

pepper, wine, garlic, and tomato paste.

 

2. Cover and cook on the low heat setting about 7 hours.

 

3. Stir in the fresh basil. Season with salt and pepper to taste. the

zucchini, tomatoes,

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

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Per serving: 37 Calories (kcal); trace Total Fat; (8% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0