VEGAN DAY--Crockpot Recipes

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* Exported from MasterCook *

 

Vegetables Agro Dolce

 

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

-------- ------------ --------------------------------

1 large eggplant -- (11/2 pounds),

peeled and chopped

Salt

1 onion thinly sliced into rounds

1 rings separated

1 medium red bell pepper -- chopped

1 medium yellow bell pepper -- chopped

1 medium green bell pepper -- chopped

2 large celery ribs -- chopped

2 medium zucchini -- chopped

2 garlic cloves

crushed through a press

1/4 cup red wine vinegar

3 tablespoons balsamic vinegar

2 tablespoons raisins

2 tablespoons drained capers

1 tablespoon extra-virgin olive oil

1/2 teaspoon garlic pepper

2 pinches sugar

2 tablespoons pine nuts -- , up to 3

toasted if desired

 

This Italian sweet-and-sour medley makes a great appetizer or salad served

on a colorful lettuce leaf

 

MAKES 6 APPETIZER SERVINGS

 

1. Spread the chopped eggplant out on a double thickness of paper towels.

Sprinkle generously with salt. Let stand 1 hour.

 

2. Rinse the eggplant under cold water to remove the salt, drain well, and

with your hands squeeze the eggplant to remove as much moisture as possible.

 

3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the

onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the

eggplant and stir to mix. Cover and cook on the low heat setting about 4

1/2 hours, or until the vegetables are tender. Drain the vegetables into a

colander and return to the slow cooker.

 

4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper,

1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook,

uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts.

Serve warm, at room temperature, or chilled.

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

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Per serving: 580 Calories (kcal); 24g Total Fat; (33% calories from fat); 18g

Protein; 91g Carbohydrate; 0mg Cholesterol; 107mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 12 1/2 Vegetable; 1 Fruit; 4

Fat; 1/2 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Vegetarian Cassoulet

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Thanksgiving/Christmas

Vegan Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces dried garbanzo beans

3 quarts water

3 tablespoons garlic -- minced (divided)

1 bay leaf

1/4 cup butter or margarine

8 ounces fresh mushrooms

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary -- crushed

1/2 teaspoon dried oregano

1 cup dry white wine

3 tablespoons tomato paste

6 turnips, peeled -- cut into fourths

4 large red potatoes, peeled -- cut into fourths

1 rutabaga, peeled -- cut into 1 " pieces

2 onions -- cut into eighths

6 carrots -- cut into 2 " pieces

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

2 14.5 oz cans vegetable broth

1/2 cup fine dry breadcrumbs

 

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover

with water 2 inches above the beans; let stand 8 hours or overnight. Drain.

Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over

medium high heat for 2 hours or until beans are tender. Remove and discard bay

leaf. Set beans aside.

Melt butter or margarine in a large skillet over medium-high heat. Add 1

tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring

constantly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2

minutes. Add to beans.

Combine remaining 1 tablespoon minced garlic, turnips, and next 7

ingredients. Spread into an aluminum foil lined roasting pan. Bake at 500

degrees F for 20 minutes, stirring once.

Spoon roasted vegetables over beans in Dutch oven, pour broth over

vegetables. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2

hours or until vegetables are tender.

 

 

 

 

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Per serving: 276 Calories (kcal); 15g Total Fat; (50% calories from fat); 5g

Protein; 28g Carbohydrate; 17mg Cholesterol; 1011mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamline

the process, cook the dried beans in a pressure cooker or cook them overnight in

a slow cooker. You could also cook the beans a day ahead and then prepare and

assemble the remaining ingredients the following day.

 

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