VEGAN DAY--Crockpot Recipes

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* Exported from MasterCook *

 

Vegetarian Enchilada Casserole

 

Recipe By :The Best Slow Cooker Cookbook Ever

Serving Size : 5 Preparation Time :5:00

Categories : Main Dishes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 28 oz can crushed tomatoes in puree

1 14.5 oz can chunky salsa

1 6 oz can tomato paste

2 15 oz cans black beans -- rinsed & drained

1 15.25 oz can corn kernel corn -- drained

1 4 oz can green chiles -- chopped

1 1/2 tbsp ground cumin

1/2 tsp garlic powder

5 corn tortillas -- cut to fit c/p

1 2.25 oz can sliced black olives -- drained

 

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn,

green chiles, cumin and garlic powder. Mix well. Ladle about 1 cup of

the mixture into the bottom of a 4 qt slow cooker; spread evenly. Top

with 1-1/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the

remaining tomato mixture. Repeat these layers 2 more times, ending with

the rest of the tomato mixture; spread evenly over the top. Sprinkle the

sliced olives overall.

 

Cover and cook on the LOW setting about 5 hours. Serve hot.

 

 

 

 

 

 

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Per serving: 692 Calories (kcal); 5g Total Fat; (6% calories from fat); 40g

Protein; 128g Carbohydrate; 0mg Cholesterol; 433mg Sodium

Food Exchanges: 8 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Per serving, 349 calories, 2g fat (6% calories from fat), 19g

protein, 66g carbo, 0mg cholesterol, 254mg sodium.

 

Food Exchanges: 4 Starch/Bread, 1 Lean Meat; 1 Vegetable

 

NOTES: Stick to corn tortillas here as they yield a more desirable

result then the flour variety, which falls apart in the slow cooker. For

best results, don't cook beyond the time recommended in the recipe.

Sprinkle shredded cheddar or Monterey Jack cheese over the top, if you

desire, right before serving.

 

Recipe given to me by Shade from the MC-Recipe list (Thanks Shade).

 

RisaG

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* Exported from MasterCook *

 

Vegetarian Split Pea Soup

 

Recipe By :The Crockery Cook, Mable Hoffman, pg 25

Serving Size : 8 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried split peas

1 leek -- rinsed & chopped

2 ribs celery -- chopped

1 potato -- peeled & chopped

1/2 teaspoon crushed garlic

7 cups hot water

2 bay leaves

1/4 cup chopped parsley

1 teaspoon oregano

salt & pepper to taste

chopped parsley for garnish

 

In a slow cooker, combine all ingredients. Cover and cook on low 7 to 8 hours.

Remove bay leaves at end of cooking time.

 

If you like a smoother consistency, puree in a blender or food processor with

metal blade.

 

Serve soup in individual bowls. Garnish with chopped parsley.

 

 

 

 

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Per serving: 22 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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