1 cauliflower
3 potatoes
1 onion
1 tomato
1 tablespoon fresh ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric
1/4 cup water
Chop veggies. Toss all ingredients together in slow cooker or pressure cooker. Cook 4 hours on low in slow cooker, or 3 minutes in pressure cooker.
Serves 4
Original recipe source
Showing posts with label Slow cooker. Show all posts
Showing posts with label Slow cooker. Show all posts
Slow cooker multi-bean soup
3 cups multi-bean soup mix
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
Breakfast rice pudding
1 cup brown rice
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
Slow cooker white bean soup
1 pound white beans
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
Slow cooker split pea soup
4 3/4 cups water
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
Chili
1 onion, chopped
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
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Serving suggestions
Corn chips
Shredded cheese
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
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Serving suggestions
Corn chips
Shredded cheese
White bean stew
1 cup white beans, uncooked
2 carrots, diced
1 onion, diced
2 celery stalks, diced
3 tablespoons barley or brown rice
2 tablespoons minced garlic
1 tablespoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
Combine all ingredients into gallon freezer bag; freeze. Thaw in fridge overnight, add 6 cups water, and cook on low 8 hours.
Serves 4–6
Prep time: 15 minutes
Original recipe source
2 carrots, diced
1 onion, diced
2 celery stalks, diced
3 tablespoons barley or brown rice
2 tablespoons minced garlic
1 tablespoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
Combine all ingredients into gallon freezer bag; freeze. Thaw in fridge overnight, add 6 cups water, and cook on low 8 hours.
Serves 4–6
Prep time: 15 minutes
Original recipe source
Slow cooker tamale pie
2 cans beans
1 14.5-ounce can diced tomatoes
1 can green chiles
1 can corn (drained)
1 10-ounce can enchilada sauce
1 tablespoon dried onions
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 8-ounce package cornbread mix plus ingredients to mix up, OR 1/2 batch cornbread batter
Mix together all ingredients except cornbread. Cook in 4-quart slow cooker on low for about 6 hours.
One hour before serving, add cornbread batter to top. Turn to high if you like. Cover and cook 30–60 minutes, until toothpick comes out clean.
Serves 5
Prep time: 15 minutes
Original recipe source
1 14.5-ounce can diced tomatoes
1 can green chiles
1 can corn (drained)
1 10-ounce can enchilada sauce
1 tablespoon dried onions
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 8-ounce package cornbread mix plus ingredients to mix up, OR 1/2 batch cornbread batter
Mix together all ingredients except cornbread. Cook in 4-quart slow cooker on low for about 6 hours.
One hour before serving, add cornbread batter to top. Turn to high if you like. Cover and cook 30–60 minutes, until toothpick comes out clean.
Serves 5
Prep time: 15 minutes
Original recipe source
Barbecue lentil loaf
Loaf
1 cup lentils
1/2 cup chopped onion
1 heaping tablespoon minced garlic
1 teaspoon salt
1/2 cup cornmeal
3 tablespoons ground flaxseed
1/2 teaspoon smoked paprika
1/2 cup corn
Sauce
1 can tomato paste
1/2 cup water
1 teaspoon salt
1 tablespoon garlic powder
1 heaping tablespoon chili powder
1 heaping tablespoon prepared mustard
3 tablespoons balsamic vinegar
1/4 cup molasses
Heat oven to 350. Cook and drain lentils. Sauté onion and garlic in oil. Whisk together sauce ingredients.
Lightly mash lentils, not too much. Add salt, cornmeal, flaxseed, smoked paprika, corn, and 3/4 cup of the sauce. Mix well and transfer to a greased glass loaf pan. Spread sauce over the top. Save extra sauce for serving.
Let loaf sit at least 20 minutes before baking. Bake about 60 minutes, until firm and pick comes out clean. Let sit 20–30 minutes before serving.
Serves 6–8.
Total time: 2–2 1/2 hours.
Original recipe source
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Slow cooker instructions: Use a six-quart slow cooker. Make a foil ring to keep the pan off the bottom. Place loaf pan on ring; tilt lid to allow steam to escape. Cook on high 3 hours.
Prep time: 30 minutes.
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Serving suggestions
Baked potatoes
Cucumber salad
1 cup lentils
1/2 cup chopped onion
1 heaping tablespoon minced garlic
1 teaspoon salt
1/2 cup cornmeal
3 tablespoons ground flaxseed
1/2 teaspoon smoked paprika
1/2 cup corn
Sauce
1 can tomato paste
1/2 cup water
1 teaspoon salt
1 tablespoon garlic powder
1 heaping tablespoon chili powder
1 heaping tablespoon prepared mustard
3 tablespoons balsamic vinegar
1/4 cup molasses
Heat oven to 350. Cook and drain lentils. Sauté onion and garlic in oil. Whisk together sauce ingredients.
Lightly mash lentils, not too much. Add salt, cornmeal, flaxseed, smoked paprika, corn, and 3/4 cup of the sauce. Mix well and transfer to a greased glass loaf pan. Spread sauce over the top. Save extra sauce for serving.
Let loaf sit at least 20 minutes before baking. Bake about 60 minutes, until firm and pick comes out clean. Let sit 20–30 minutes before serving.
Serves 6–8.
Total time: 2–2 1/2 hours.
Original recipe source
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Slow cooker instructions: Use a six-quart slow cooker. Make a foil ring to keep the pan off the bottom. Place loaf pan on ring; tilt lid to allow steam to escape. Cook on high 3 hours.
Prep time: 30 minutes.
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Serving suggestions
Baked potatoes
Cucumber salad
Vegetable stew
1 onion
4 ribs celery
8 carrots
8 ounces mushrooms
5 medium potatoes
2 1/2 cups frozen peas
2 tablespoons minced garlic
5 cups water
1 can tomato paste
1 tablespoon Italian seasoning
1 tablespoon paprika
2 tablespoons parsley
1/2 teaspoon rosemary
salt and pepper to taste
Sauté onion, carrot, and celery in water in large, heavy pot. Add mushrooms and garlic.
Add remaining ingredients except peas. Simmer at least 30 minutes, until everything is tender.
Add peas and some salt and pepper. Cook until peas are thawed.
To thicken the stew, blend up 2 cups of the stew and return to pot. Adjust seasoning and serve.
Serves 6-8.
Total time: 60 minutes.
Original recipe source
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Slow cooker instructions: Add everything except peas to slow cooker (use 3 cups water). Add peas 1 hour before dinner. Thicken as described above.
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Serving suggestions
Mashed potatoes
Whole-grain artisan bread
Salad
Fresh fruit
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4 ribs celery
8 carrots
8 ounces mushrooms
5 medium potatoes
2 1/2 cups frozen peas
2 tablespoons minced garlic
5 cups water
1 can tomato paste
1 tablespoon Italian seasoning
1 tablespoon paprika
2 tablespoons parsley
1/2 teaspoon rosemary
salt and pepper to taste
Sauté onion, carrot, and celery in water in large, heavy pot. Add mushrooms and garlic.
Add remaining ingredients except peas. Simmer at least 30 minutes, until everything is tender.
Add peas and some salt and pepper. Cook until peas are thawed.
To thicken the stew, blend up 2 cups of the stew and return to pot. Adjust seasoning and serve.
Serves 6-8.
Total time: 60 minutes.
Original recipe source
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Slow cooker instructions: Add everything except peas to slow cooker (use 3 cups water). Add peas 1 hour before dinner. Thicken as described above.
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Serving suggestions
Mashed potatoes
Whole-grain artisan bread
Salad
Fresh fruit
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