veg and vegetarian crock pot recipes

[Guest guest]

with fall coming i would like to go back to having 2 crockpot suppers a week.

anyone have a good site or e-zine other than chetts.

 Unita Walburn

Mulberry Island Station Homestead

Berefoot Books Stall Holder

visit my site @ www.mybarefootbooks.com/UnitaWalburn

 

 

 

 

 

[Guest guest]

Go to the library and check out: Fresh from the Vegetarian Slow Cooker by Robin

Robertson.

 

This group has great recipes in the archives:

/

 

Here are a couple of my favorite slowcooker recipes:

 

Indian Spinach and Tofu CrockPot Recipe

The Ingredients.

--2 boxes of frozen spinach, drained (I used one chopped frozen cauliflower, and

one chopped frozen broccoli;)

--1 lb of extra firm tofu

--1 yellow onion, diced

--3 smashed and chopped garlic cloves

--1 can garbanzo beans, drained, or 1-1/2 cups home cooked

--2 inches of ginger, peeled and grated

--1/2 tsp kosher salt (and then more later to taste)

--1 tsp cumin

--1 tsp curry

--1 Tbl coriander

--1/2 tsp chile powder

--1/2 tsp garam masala

--1/2 cup water

--cornstarch (to coat the tofu)

--Earth Balance or coconut oil or olive oil (to fry the tofu)

The Directions.

Use a 3 or 4 quart crockpot. Drain your tofu. Squeeze it in between some paper

towels or a clean dish cloth if need-be to get as much of the liquid out as you

can. Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until

golden brown--resist the urge to flip; tofu takes a while to brown. While the

tofu is browning, squeeze out all of the moisture from the spinach and dump it

into your crockpot. Dice up the onion, and mince the garlic. Add that, too.

Drain your garbanzo beans, and pour them in. Add all of the spices. Stir in 1/2

cup of water. Add the tofu to the very top of the spinach. Cover and cook on low

for about 4 hours. This doesn't take very long to cook. Serve over rice, and

scoop up with whole wheat naan, whole wheat pitas, or whole grain tortillas.

 

Sloppy JoJos in the crockpot

1 tbsp. olive oil

1 large yellow onion, diced

1 celery stalk diced

1 small jalapeno pepper, seeded and chopped (if you have sensitive skin, wear

gloves)

1 red or green pepper, seeded and diced

2 tsps. chili powder

1/2 tsp. allspice

1-1/2 cups brown lentils, rinsed (not red lentils)

14-1/2 oz diced tomatoes (I use muir glen fire roasted, if I have them)

3 cups water or vegetable broth

2 tbsp. low sodium soy sauce or tamari or braggs

1 tbsp. prepared yellow or brown mustard

1 tbsp. sugar to cut the acid

1 tsp. salt or to taste and add at the end of cooking.

Fresh pepper to taste (I use cayenne pepper)

Heat the oil in a skillet (I do this all in the crockpot) and saute the onion,

celery, jalapeno pepper, and red or green pepper and chili powder for a few

minutes until onion and celery are tender but still firm. Transfer the mixture

to the crockpot. Add the lentils, tomatoes, water, soy sauce, mustard and sugar.

Add pepper. Stir. Add the salt at the end, this

keeps the lentils from taking long to cook and becoming tough. Cover the

crockpot, set it on low and cook for 7-8 hours. Or 1 hr on high and 6-7 on low.

Serve on whole wheat buns and have a lot of napkins.

 Vegetable Stew with Cornmeal Dumplings

3 cups peeled butternut or acorn squash cut into 1/2-inch cubes

2 cups sliced fresh mushrooms

2 14-1/2-ounce cans diced tomatoes, undrained

1 15-ounce can Great Northern beans, rinsed and drained or 1.5 cups homecookes;

any bean will do

1 cup water or vegetable broth

4 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour (I use whole wheat pastry flour)

1/3 cup cornmeal

2 tablespoons grated Parmesan cheese or nutritional yeast (lots of B vitamins

and a nice cheesey flavor)

1 tablespoon snipped fresh parsley

1 teaspoon baking powder

1/4 teaspoon salt

1 egg or egg replacer

2 tablespoons milk (plant or animal)

2 tablespoons olive oil

1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate

green beans, so I use frozen chopped spinach)

Paprika

In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained

tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and

pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat

setting for 4 to 5 hours.

For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese,

parsley, bakiing powder, and salt. In a small bowl, whisk together egg, milk,

and oil. Add to the flour mixture; stir with a fork just until combined. If

using low-heat setting, turn to high-heat setting. Stir frozen green beans into

stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with

paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings

are cooking.)

 

 

 

 

________________________________

unita walburn <uwalburn

 

Cc: FAHA ; SankofaHomeschoolCommunity

Monday, September 14, 2009 6:26:14 PM

veg and vegetarian crock pot recipes

 

 

with fall coming i would like to go back to having 2 crockpot suppers a week.

anyone have a good site or e-zine other than chetts.

 Unita Walburn

Mulberry Island Station Homestead

Berefoot Books Stall Holder

visit my site @ www.mybarefootbooks .com/UnitaWalbur n

 

 

[Guest guest]

I absolutely love Fresh from the Vegetarian Slow Cooker by Robin

Robertson. So many dishes in there I like! It's well worth purchasing...

 

Jacqueline

[Guest guest]

Jacqueline,

Can you recommend some of your favorites from this book? I have the

book, but have only tried 2 of the recipes and my family did not like

either, so now I'm a little scared off - if you could point me to a

few that you have really liked, I could try those! thanks,

Leena

 

 

On Sep 15, 2009, at 9:34 AM, Jacqueline Bodnar wrote:

 

> I absolutely love Fresh from the Vegetarian Slow Cooker by Robin

> Robertson. So many dishes in there I like! It's well worth

> purchasing...

>

> Jacqueline

>

>

>

 

 

 

 

[Guest guest]

I second that! I cook a lot and rarely have a problem with things not

working out, but the things we tried from that book were only so-so and a

lot of the recipes seemed a bit finicky, like needing to add more

ingredients an hour before it's done (which seems to defeat the purpose of a

slow cooker, I like to use it when we won't get home until dinner time and

want something that's ready!) or you put some kind of tray down inside to

hold another container... maybe that was just an impression and I need to

give it another chance. It sounds like several people on this list really

like it.

On that note, do any of you have Sinfully Vegan by Lois Dieterly? That's

another one where I have had a few things not turn out and am afraid to try

more recipes for fear of wasting expensive ingredients!

Heather

 

 

2009/9/19 leena <leena

 

>

>

> Jacqueline,

> Can you recommend some of your favorites from this book? I have the

> book, but have only tried 2 of the recipes and my family did not like

> either, so now I'm a little scared off - if you could point me to a

> few that you have really liked, I could try those! thanks,

> Leena

>

> On Sep 15, 2009, at 9:34 AM, Jacqueline Bodnar wrote:

>

> > I absolutely love Fresh from the Vegetarian Slow Cooker by Robin

> > Robertson. So many dishes in there I like! It's well worth

> > purchasing...

> >

> > Jacqueline

> >

> >

> >

>

>

[Guest guest]

Leena asked " Can you recommend some of your favorites from this book? I

have the

book...? "

 

Sure, I'd be happy to! I've tried many and love many. Here are our

favorites, along with their page number:

 

All Day Minestrone, 45

Corn Chowder in Winter, 48

Tortilla Tomato Soup, 54

Maple Baked Beans, 98 (love them!)

Sloppy lentils, 104 (love love them!)

Slow-fashioned potpie ith biscuit crust, 126 (great!)

(Corbread-topped southwestern potpie), 127 (big time love this)

Mac and Cheese Florentine, 138

Slow baked potatoes, 174

Slow baked sweet potatoes, 178

Three Orange Flavored Beets, 183 (yum!)

 

I've tried others, but these are our favorites. Several times when I've

had meat-eating friends/family over for dinner I have made the sloppy

lentils, paired with some vegan coleslaw (the recipe for it is set to be

published on my blog tomorrow), and a fruit salad. It's always a big

hit!

 

Jacqueline

www.vegblogger.com

[Guest guest]

I remember not being a fan of the Fresh from the vegetarian slow cooker when

I first got it (I felt like everything I wanted to make had milk or cheese

in it and we hadn't found a good cheese sub at the time). Of course upon

further testing and actually looking at it for inspiration rather than going

into it with an idea ahead of time that wouldn't work I found I actually

really like it.

 

I'm currently cooking up a pot of 'Not Your Mama's Pot Roast " . I find that I

usually tend to add more/sub different spices for most things, but haven't

come across any that I can't make (well, there may be something like the

coffee can cake thing but I don't have a huge crockpot, so those things

won't work in mine).

 

Las year, I also made applesauce and apple butter (I altered their recipe a

bit - added ACV and water to it - maybe I left out the sugar? I only wrote

in there that I added them, but not if I left out anything LOL). We just

went apple picking this past Saturday, so we have a ton of apples that are

destined to be apple butter.

 

I like the sloppy lentils, too. I added cinnamon and cocoa powder, maybe a

pinch of cumin (I forget the recipe's ingredients) but it tasted more like

one of the canned varieties that I like (but w/out corn syrup or artificial

color).

 

The orange beets are amazing

all the soups and chilis are good (my staples for winters or busy days)

I also like the mulled cider (we did this for a housewarming party at our

old place)

 

There's still some in there I've not tried, but may experiment more with

them.

 

Missie

 

On Sun, Sep 20, 2009 at 12:01 PM, Heather Hossfeld <hlh4850wrote:

 

>

>

> I second that! I cook a lot and rarely have a problem with things not

> working out, but the things we tried from that book were only so-so and a

> lot of the recipes seemed a bit finicky, like needing to add more

> ingredients an hour before it's done (which seems to defeat the purpose of

> a

> slow cooker, I like to use it when we won't get home until dinner time and

> want something that's ready!) or you put some kind of tray down inside to

> hold another container... maybe that was just an impression and I need to

> give it another chance. It sounds like several people on this list really

> like it.

> On that note, do any of you have Sinfully Vegan by Lois Dieterly? That's

> another one where I have had a few things not turn out and am afraid to try

> more recipes for fear of wasting expensive ingredients!

> Heather

>

> 2009/9/19 leena <leena <leena%40rochester.rr.com>>

>

>

> >

> >

> > Jacqueline,

> > Can you recommend some of your favorites from this book? I have the

> > book, but have only tried 2 of the recipes and my family did not like

> > either, so now I'm a little scared off - if you could point me to a

> > few that you have really liked, I could try those! thanks,

> > Leena

> >

> > On Sep 15, 2009, at 9:34 AM, Jacqueline Bodnar wrote:

> >

> > > I absolutely love Fresh from the Vegetarian Slow Cooker by Robin

> > > Robertson. So many dishes in there I like! It's well worth

> > > purchasing...

> > >

> > > Jacqueline

> > >

> > >

> > >

> >

> >

[Guest guest]

I've found that it lists both vegan and non-vegan choices such as 2 eggs or egg

replacement or soy milk or milk.

 

Some people wrote that they liked the sloppy lentils. When I made them they

tasted good but were more like a burrito filling than a sandwich filling. Did

you experience that or was mine too runny?

 

Some recipes we like:

 

Lentil Soup with Ribbons of Kale

Old-Fashioned Vegetable Soup

Red, White and Blue Stew

Wheat-Meat Cacciatore

Slow Beans Bourguignon (excellent!)

Farmhouse Fricasee

Slow-Cooked Ziti Casserole

 

There are more but between all of our posts,

>

> I remember not being a fan of the Fresh from the vegetarian slow cooker when

> I first got it (I felt like everything I wanted to make had milk or cheese

> in it and we hadn't found a good cheese sub at the time).

[Guest guest]

Connie wrote: " Some people wrote that they liked the sloppy lentils.

When I made them they tasted good but were more like a burrito filling

than a sandwich filling. Did you experience that or was mine too runny? "

 

Every time I've made them they are a great sandwich filling! I always

serve them on whole wheat buns, topped with some chopped raw onion. It

has actually become one of my favorite meals to make for meat eaters

that come over. And every one of them has loved them. The consistency

has been perfect. Maybe it's just a difference in crockpots? If yours is

runny you may need to cook it a bit longer to let more liquid be

absorbed. Or try cutting back a bit. But they are a favorite around

here.

 

Jacqueline