Newsletter - Animal Writes sm
29 August 1999 Issue

By Michelle Rivera, [email protected]

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.

Go on to If It Should Be Me
Return to August 29 1999 Issue
Return to Newsletters

** Fair Use Notice**
This document may contain copyrighted material, use of which has not been specifically authorized by the copyright owners. I believe that this not-for-profit, educational use on the Web constitutes a fair use of the copyrighted material (as provided for in section 107 of the US Copyright Law). If you wish to use this copyrighted material for purposes of your own that go beyond fair use, you must obtain permission from the copyright owner.

Home Page




Your comments and inquiries are welcome

This site is hosted and maintained by:
The Mary T. and Frank L. Hoffman Family Foundation
Thank you for visiting

Since date.gif (991 bytes)