Most of us retired our crock pots when we went veggie.
The crock pot was perfect for cooking meat and stews, but vegetarian
recipes for crock pots are scarce. Out of sheer necessity, I have
learned to use my old Rival crock pot for my vegan cooking. I know that
veggie-based crockery cooking makes perfect sense. I would like to share
some tips, vegan recipes & menus for the busy vegetarian who wants to
just sit down to a home-cooked meal after a stressful workday. Try 'em.
You'll like 'em. Good for the planet, good for the animals, good for
you!
Vegan Chili (made with crumbles or zucchini)
1 lb. zucchini, diced (or use 1 lb. TVP crumbles)
1 lb canned tomatoes
1 can (8 oz) vegetarian refried beans
1 onion, diced
1/2 small green pepper, diced
1/2 small red pepper, diced
1 can kidney beans
1 can black beans
1 small jalapeno pepper, sliced
chili powder to taste.
Pour all ingredients in crock pot, stir until
well-blended. Cook for 8-10 hours on low. Special shortcuts: use frozen
onion bits and frozen peppers for quicker preparation. Jalapeno peppers
can be purchased fresh and stored in zip-lock bags in the freezer for up
to a year. The are easily sliced when frozen.
Serve chili with tortilla chips. For vegetarian chili,
add grated cheddar cheese and sour cream on top. (Vegans can substitute
soy cheese/sour cream, much healthier too) A bonus: Leftovers can be
served over "Not Dogs; Smart Dogs, etc. for great vegan chili dawgs!
Tortilla Soup
(the vegetarian's alternative to chicken soup, this is great for a cold)
Two packets Miso Soup Mix
1 cup cut green beans
1 cup frozen corn
1 cup tomato sauce
1 quart water
1-2 jalepeno peppers, sliced thin
1 tablespoon chili powder
1-2 tbs grated garlic
8-10 corn tortilla chips
Combine all ingredients. Stir until miso dissolves. Cook
on low 8-10 hours. When ready to serve, place broken tortilla chips in
soup bowl and ladle soup on top. Tortilla chips will soften and swell
like dumplings.
Marinara w/capers & olives (easy and elegant)
2 lbs. canned tomatoes
2 cans tomato paste
3 tbs capers
1-2 cans sliced black olives
fresh basil, snipped, 1/4 cup
2 tsp dried oregano
1 tbs olive oil
1 lb fresh mushrooms, cleaned and sliced
2 tbs raw sugar (to balance ph)
1/2 cup diced red pepper
1 cup carrots, minced in food processor
1/2 cup sliced onions
Saute mushrooms in water in small pan. Mince carrots in
food processor and add to the rest of the ingredients in the crock pot.
Add mushrooms. Stir until well blended. Cook on low 8-10 hours. Serve
over egg-less pasta for a great vegan meal. Pass soy parmesan-style
cheese.
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