Rustic Winter Stew over Polenta

For the Stew:

ONE

1 small onion, diced medium

TWO

2 cloves garlic, minced

1 t dried thyme

1/2 t celery seed

black pepper, to taste

THREE

1 t salt

1/2 cup green lentils

1 1/2 cups carrots, chopped

2 lbs tomatoes, chopped (canned ok)

4 cups vegetable broth

FOUR

1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)

2 bay leaves

3 leeks, chopped

For the polenta (if powder):

4 cups vegetable broth

1/2 t salt

2 T olive oil

1 cup dry polenta

STEW

Preheat a 4 quart pot over medium heat. Sautee the onion in water, along with a dash of salt, covered, over low heat, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and sautee a minute more. Add TWO. Cover pot and bring to a boil. Cook, stirring occasionally, for about 20 minutes, until the lentils are slightly softened (now is a good time to start the polenta). Add FOUR. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until the potatoes are fork tender and the lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

POLENTA

Bring the vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until the polenta is thickened. Keeping the heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

Recipe from Post Punk Kitchen

Quinoa and Black Bean Veggie Chili

1 cup uncooked quinoa, rinsed well

ONE

1 onion, chopped
4 cloves garlic, chopped

TWO

1 T chili powder
1 T ground cumin

THREE

2 cups water
1 (28 oz) can crushed tomatoes
2 cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 chipotle peppers in adobo sauce, minced
1 t dried oregano
1 t salt and ground black pepper to taste

FOUR
1 cup frozen corn
½ cup fresh cilantro, chopped

Cook the quinoa in a rice cooker (2 cups of water) and set aside.

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Add THREE. Bring to a simmer over high heat, then reduce heat to low, cover, and simmer 20 minutes. After 20 minutes, stir in the reserved quinoa and corn; heat through, about 5 minutes. Remove chili from heat and stir in the cilantro to serve.

Recipe from Alma Bye

Vegan Sloppy Joes

2cups dried green lentils, picked over for debri + rinsed well
3cups veggie stock
28oz strained tomatoes
1/2cup + 2T tomato paste
1 onion, chopped 
1 red bell pepper, chopped

2T apple cider vinegar
2T sugar
3 garlic cloves, pressed
1T oregano
1t smoked paprika
1T chili powder
1/2T parsley
1/2-1 1/2t salt* (the stock will already have salt, so be cautious)
black pepper, to taste
1/4-1/2t cayenne [optional]

Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits. Serve on toasted buns.

Original from Pinterest

Black Bean Burgers

ONE
1/2 onion, chopped
1/2 red pepper, chopped

TWO
15 oz cooked black beans, drained and rinsed if canned
1 t hot sauce
1/2 t cayenne pepper
1 egg white (or egg replacer)
1/2 cup corn kernels
1 cup bread crumbs (or more, for consistency)

In a food processor, process ONE. Transfer to a bowl and add TWO. Mix until well combined. Make balls with the mixture and flatten into patties. Lightly grease a baking sheet and place the burgers on top. Bake at 425F for about 20 minutes or until set and crunchy.

Original by Mike Bennett

(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary. 

Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest

Lentil Chickpea Soup

ONE
1 onion, chopped
2 carrots, diced
6 garlic cloves, pressed

TWO
1/2 t fresh grated ginger
1/2 turmeric
1/2 t cinnamon
1/4 t cumin
1/4 t cardamom

THREE
1 cup dried lentils, rinsed
15 oz tomatoes (fresh or canned)
30 oz cooked chickpeas (if canned, drained and rinsed)
6 cups veggie stock
cayenne pepper, to taste

FOUR
juice of 1/2 lemon
salt and pepper, to taste


In a saucepan, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Transfer to the slow cooker and add THREE. Cook on low for 8 hours, or on high for 4 1/2. Add FOUR and serve with warm bread.

Original from Fresh from the Vegetarian Slow Cooker

(Crockpot) Sweet Potato and Squash Soup

ONE
1 onion, chopped
4 cloves garlic, pressed

TWO
2 medium sweet potatoes, cubed
1 small butternut squash, cubed
4 cups veggie stock
1 t thyme
1/2 t sage
salt and pepper, to taste

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Transfer to the slow cooker and add TWO. Cook on low for 6 hours. Using an immersion blender, puree, adjust the seasonings, and serve with warm bread.
From Fresh from the Vegetarian Slow Cooker

Slow Cooker Split Pea Daal with Veggies

ONE
1 onion, diced
6 cloves of garlic, pressed



TWO
1 T ginger, grated
2 T cumin seeds
1 t coriander powder
1/4 t tumeric
2 t black mustard seeds



THREE
15 oz diced tomatoes (fresh or canned)
4 cups vegetable broth
4 cups water

2 cups split chickpeas

FOUR
1 package thawed frozen veggies (if using fresh, add to the other ingredients)
1/4 cup fresh chopped cilantro (or to taste)

Rinse the split peas thoroughly and drain. In a pan, sautee the ingrediwnts in ONE with a few T of water, covered, over low heat, until transalucent. Add TWO and cook for 3 more minutes. Transfer to the slow cooker and add THREE and cook on low for 7 hours (or on low for 4 1/2). Add FOUR and let it sit on warm for 30 minutes. Adjust seasonings and serve with warm bread.

Original found in Pinterest.com

Quinoa Curry

ONE
1 small onion, chopped
 4 cloves garlic, pressed

TWO
1 T. chopped ginger
1 T. curry powder
1 T. garam masala




THREE
2 cups vegetable stock
1 cup diced tomatoes (canned is fine)
2 medium sweet potatoes, diced into tiny cubes
15oz  chickpeas, rinsed and drained if canned
Salt and pepper, to taste
1 cup chopped kale

FOUR
2/3 cup quinoa


FIVE
Juice of 1/2 lime
 chopped fresh cilantro, to taste

In a big pot or Dutch oven, saute ONE until translucent in a bit of water, over low heat and covered. Add TWO and cook, stirring, for 3 more minutes. Add THREE  and bring to a boil. Reduce the heat and add FOUR. Simmer for about 40-50 minutes adding more water if needed, until the potatoes are tender. Add FIVE and adjust seasonings. Serve warm.

Vegan Pasta Alfredo

ONE
1 large cauliflower, chopped and boiled till tender (about 15 minutes)
2 cups milk (almond, soy)
1/4 cup nutritional yeast (for a more 'cheesy' flavor)
salt and pepper (heavy on the pepper), to taste

TWO
1 onion, chopped
6 garlic cloves, pressed
1 red pepper, chopped
2 carrots, sliced

THREE
6oz mushrooms, sliced

1 package pasta, cooked

In a saucepan, saute the ingredients in TWO, over low heat, wit a few T of water until tender. Season with salt. Add THREE and cook for about 5 more minutes.
In a large pot or food processor, combine ONE and blend until smooth. Transfer to a pot and add the veggies. Serve over pasta or pour the pasta into the pot and combine well to coat the pasta.


 

Garden Tomato Soup

1 onion, sliced
6 garlic cloves, pressed
6 large tomatoes, coarsly chopped
4 whole cloves, placed in a tea bag or tea metal ball (so they're easy to discard)
A few T fresh chopped basil

In a large pot, bring all ingredients to a boil. Reduce the heat, cover, and simmer for about 30 minutes. Discard the cloves and puree using an immersion blender. Serve warm with bread.

Baked Flautas with Garden Salsa

1 package egg roll wrappers
cooking spray for the tray

FILLING
2 sweet potatoes, cubed and cooked in water until soft
15oz cooked black beans (drained and rinsed if canned)
1 lb spinach, cooked in a little bit of water until wilted (if frozen, allow to thaw and drain well)
1/2 cup sweet corn
1/2 t coriander
1/2 t cumin
salt and pepper, to taste

In a bowl, mash the potatoes. Add the rest of the ingredients, season and set apart. Take one wrapper, place on clean surface. Put about 1/4 cup of the filling in the center. Begin to roll from one of the corners, tucking in the sides as you go. Brush the remaining tip with water. To seal, press the tip on the roll with your fingers. Place upside down on a lightly greased baking tray. Repeat until done. Bake at 425F for about 15 minutes, flipping them about half way.

SALSA
6 ripe tomatoes (roma, if possible)
1/4 cup cilantro
1/2 onion, chopped finely
1 hot pepper (serrano, etc) seeded and minced
juice of one lime
salt, pepper, and cumin, to taste

Combine all ingredients in a bowl. Let them sit for a few hours in the fridge.

Idea taken from Pinterest

(Crockpot) Pho

ONE
1 onion, coarsely chopped
1 T minced ginger
2 T anisette seeds
1 cinnamon stick
2T tamari or other soy sauce
5 cups veggie broth

TWO (sauteed in a saucepan until browned)
1 t peanut oil
1 package seitan, chopped

THREE (blend together)
3 T tamari sauce
1 1/2 T fresh lime juice
2 T brown rice miso paste
2 T water

FOUR
6 oz dry rice sticks, soaked in cold water for 15 minutes

Cook the ingredients in ONE in the crockpot on low for 6 hours or on high for 4 hrs. Stir the ingredients in TWO and THREE and cook for 5 or 10 more minutes on low, or until the noodles are tender. Do not let it sit on the warm setting, as the broth will begin to evaporate. Serve with cilantro.

Sweet Potato Kale Enchilada Casserole

1 large sweet potato, peeled and grated
1 onion, thinly sliced
15oz vegetarian refried beans or 15oz cooked black beans (drained and rinsed if canned)
1 bunch kale, stems removed and chopped
15oz tomato sauce
1/2 jar salsa
1/4-1/2 cup nutritional yeast
3-4 whole wheat tortillas, cut into strips

Pre-heat the oven to 425F. Lightly oil a baking pan (like a lasagna pan). Spread the sweet potato in the bottom, then add the onions, spread the beans, and cover with kale. Evenly distribute a layer of tomato sauce and another one of salsa. Sprinkle nutritional yeast on top and cover with the tortilla strips. Bake, covered, for 25 minutes. Serve with a dollop of fat-free Greek yogurt (optional).

Original from sparkrecipes.com

(Crockpot) Vegetable Curry

ONE
1 t peanut oil
2 carrots, chopped
4 garlic cloves, pressed
1 onion, chopped

TWO
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
2 medium potatoes, rinsed and chopped
8 oz green beans, fresh or frozen
15oz cooked chickpeas, rinsed and drained if canned
15 oz fresh (or canned) tomatoes, chopped
2 cups veggie broth

FOUR
1/2 cup green peas, thawed
1/2 cup vegan creme (I use almond and cashew from Bloomingfoods)
salt and pepper, to taste

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Add the ingredients in TWO. Transfer to the crockpot and add THREE. Cook on low for 7 hours or on high for 4 1/2hrs. Before serving, add FOUR. Serve over rice with a dollop of fat-free Greek yogurt or vegan creme.

Original in Fresh from the Vegetarian Slow Cooker

(Crockpot) Pasta with Lentil Bolognese

ONE
1 onion, chopped
2 carrots, chopped
4 garlic cloves, pressed

TWO
28 oz fresh tomatoes, chopped (canned also works)
1 cup brown lentils
2 T tomato past, dissolved in 1 cup hot water
pinch of nutmeg
salt and pepper, to taste

THREE (process with a blender or food processor into a paste)
15 oz white beans (rinsed and drained if canned)
1/4 cup fat-free milk (or vegan milk)

FOUR
1/2 t liquid smoke
4 T fresh parsley, minced
 
1 package of you favorite pasta
Nutritional yeast, to sprinkle on top (optional)

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Transfer to the crockpot and add TWO. Cook on low for 6 hours or on high for 4 hrs. Before serving, add THREE and FOUR. Serve over cooked pasta and sprinkle the yeast on top.

(Crockpot) Moroccan-Style Stew

ONE
3 shallots, chopped
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, pressed

TWO
1 tsp fresh ginger, minced
1/2 t cinnamon
1/2 t cumin
1/4 t paprika
1/4 t turmeric

THREE
8 oz beans, fresh or frozen, chopped
15oz cooked chickpeas (if canned, drained and rinsed)
15oz fresh (or canned) tomatoes, chopped
1 1/2 cups veggie stock
1 T fresh lemon juice
salt and pepper, to taste

FOUR
1/2 cup green peas, thawed
1/2 cup mixed dry fruit (apricots, apples, raisins, prunes...)
2 T fresh parsley, minced

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat. Add the ingredients in TWO and mix well until fragrant. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7 hours or on high for 4 1/2 hrs. Stir in the ingredients in FOUR and let it sit on warm for about 20-30 minutes. Serve over rice or couscous.

Original in Fresh from the Vegetarian Slow Cooker

(Vegan) Peach Pancakes

ONE
1 1/2 cup flour
2 T sugar
1 1/2 t baking powder
pinch of salt

TWO
1 1/2 cup milk or non-dairy milk
3 T apple sauce
2 egg whites or 2 egg replacer
1/4 t fresh minced ginger

1 1/2 cup diced peaches (fresh or frozen)

In a bowl, combine the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet into the dry ingredients and mix well. Add the peaches. Lightly grease a frying pan. Pour some of the batter and cook on one side until it bubbles. Flip over and cook for a few more minutes. Serve with peach slices and maple syrup.

Adapted from yummly.com

Chocolate Banana Cake

ONE
1 3/4 cup whole wheat flour
1/4 cup baking cocoa
3/4 t baking soda
1/4 t salt

TWO
1/2 cup brown sugar
1 T olive oil
2 egg whites
1/2 cup low-fat buttermilk
1 t vanilla extract
3 mashed overripe bananas

Pre-heat the oven to 350F. Ligthtly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold TWO into ONE and pour the batter into the pan. Bake for about 40 minutes or until firm.

From lowfatcooking.about.com

Vegan Chocolate-Ginger Cake

ONE
3/4 cup flour
1/3 cup cocoa powder
2 t baking powder
1/2 t baking soda
1/2 t salt

TWO
1 cup unsweetened apple sauce
1/3 cup brown sugar
1 t vanilla

THREE
1/3 cup crystallized ginger, minced

Preheat the oven to 355F. lightly oil and grease a small cake tin or muffin pan if making muffins. In a bowl, shift the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients. Add THREE.  Pour the batter into the pan. Bake for about 20 minutes (cake) or 10 (muffins) or until set.

Original in Southern in Law

Vegan Cajun Meatloaf

SPICE MIX (prepare and set aside)
2 bay leaves
1 t salt
1 t cayenne pepper
1 t black pepper
1/2 t white pepper
1/2 t cumin
1/2 t nutmeg

ONE
1 onion, chopped
4 garlic cloves, pressed
1 green pepper, chopped

TWO
1/2 cup ketchup
1/2 cup fat-free evaporated milk
1 T hot sauce
1 T vegan Worcester sauce

THREE
1 lb vegan 'meat' crumbs (I used boca frozen crumbs)
1 vegan 'sausage'

Preheat the oven to 350F. In a large pot, saute the ingredients in ONE with a few T of water. Once the onions are soft and sticking to the pan, add the ingredients in TWO and cook for 2 more minutes. Add the ingredients in THREE and stir well. Remove the bay leaves from the spice mix and add the spices. Pour the mixture into a lightly oiled oven pan and shape into a loaf. Cook for 20 minutes. Then turn the oven up to 400F and cook for another 15 minutes or until browned. Serve with oven (sweet) potato fries and ketchup.

Original from Allrecipes.com

(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Seitan Posole

*One of my new favorites!

ONE
1 onion, chopped
6 cloves garlic, pressed
2 carrots, chopped

TWO
2 T tomato paste
2 t chili powder
1 t oregano
1/2 t coriander
1/2 t cumin

THREE
1 green bell pepper, chopped
4 oz ( 1 small can) chopped green chiles, drained
15 oz canned stewed tomatoes
28oz canned hominy, drained and rinsed (in the Mexican food section)
3 cups (or 2 15oz cans) pinto beans, drained and rinsed
8 oz seitan, chopped
2 T soy sauce
3 cups vegetable broth
salt and pepper, to taste

FOUR
1/4 cup chopped fresh cilantro

lime wedges, for serving

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 7 hours or for 4 1/2 on high. Add the cilantro and serve over tortillas or rice, with lime wedges.

From Fresh from the Vegan Slowcooker

Vegan Banana-Prune Muffins

ONE
10 prunes
2/3 cup water

TWO
2 T olive oil
1 t vanilla extract
2 ripe bananas, mashed

THREE
1 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t cinnamon

FOUR
1 cup prunes, chopped

Pre-heat the oven to 350F. In a food processor, blend the ingredients in ONE, until thin. Combine in a bowl with the ingredients in TWO. IN a separate bowl, mix the ingredients in THREE. Fold the wet into the dry ingredients. Add FOUR. Lightly grease a muffin pan. Pour the batter into each hole, to 2/3 only. Bake for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Original in Allrecipes.com

Fat-free Banana-Blueberry Bread

ONE

1/2 cup white flour

1/2 whole wheat flour

1 1⁄2 t baking powder

1⁄2 t salt optional

TWO

1⁄4 cup honey or 1/2 cup brown sugar

1 t vanilla extract

3 super ripe bananas

2 egg whites 

6 oz ( 1 small container) fat-free Greek yogurt (plain, vanilla, or blueberry)

1 cup fresh or frozen blueberries 

 

Preheat oven to 375 degrees.  In a bowl, combine the ingredients in ONE. In another bolw, mix the ingredients in TWO. Fold the wet int the dry ingredients. Add THREE. Lightly grease and flour a bread pan. Pour the batter into the pan and bake for about 50-60 minutes or until a toothpick inserted in the middle comes out clean and the top is brown. Allow to cool in the pan for a few minutes and then transfer to a cooling rack.

(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Pineapple Cake

ONE
1 1/4 cups brown sugar
4 egg whites
1 tsp vanilla

TWO
2 cups flour
2 tsp baking soda

THREE
2 1/2 cups crushed pineapple, drained but still moist

Preheat the oven to 350F and lightly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Combine. Add the ingredients in THREE and pour the batter into the pan. Bake for about 40 minutes or until firm.

Fat-Free Cardamom Cocoa Cookies

ONE
2 cups flour
1/4 cup baking cocoa powder
2 t baking powder
1/2 t salt
1/2 t cardamom

TWO
1 cup sugar
1/2 cup fat-free Greek yogurt
1/4 cup + 2 T water
1 t vanilla extract

Preheat the oven to 325F. Lightly grease three cookie sheets. In a bowl, combine the ingredients in ONE. In a different bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients and mix. Drop tablespoons of the batter onto the prepared pans, leaving enough space between them. Bake from 10 minutes, take them out and flatten them with a spoon. Bake for 5 more minutes. Remove from the oven, allow to cool for a few minutes, and transfer to a cooling rack.

Original in http://cardamomhq.com

Crockpot Seitan Ropa Vieja

ONE
1 onion, chopped
4 garlic cloves, minced or pressed

TWO
1 green bell pepper, chopped

THREE
1/3 cup tomato paste
1 t ground cumin

FOUR
1 cup crushed tomatoes
1/2 t oregano
1/2 t sugar

FIVE
1 package seitan, chopped
2 portobello mushrooms, sliced
6 crimini mushrooms, sliced
1 1/2 cups cooked black beans
1 cup vegetable broth
1/4 cup chopped fresh cilantro
salt and pepper, to taste

SIX
2 T fresh lime or lemon juice

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes. Add the ingredients in THREE and cook, stirring, for five more minutes. Transfer to the slow cooker. Add the ingredients in FIVE and cook on low for 5 hours or on high for 3. Add the ingredients in SIX. Serve over rice or with tortillas.

Original in Fresh from the Vegan Slow Cooker

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

Fat-free molasses cookies

ONE

3/4 cup fat-free Greek yogurt

1 cup sugar

1 egg white 

1/4 cup molasses

TWO

2 cups all-purpose flour

2 t baking soda

1/2 t salt

1 t ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

 

More sugar, to sprinkle on top

In a bowl, mix the ingredients in ONE. In a separate bowl combine the ingredients in TWO. Fold the wet ingredients into the dry and mix well to create a dough. Cover and refrigerate for 30 minutes..
Preheat oven to 375F . Roll dough into walnut sized balls, and roll them in sugar. Place cookies 2 inches apart onto lightly greased baking sheets. Bake for 8 to 10 minutes until the tops are cracked. Cool on wire racks.

Peanut Stew

ONE
1 T water
1 onion, chopped
5 garlic cloves, pressed

TWO
2 t grated fresh ginger
1 t ground coriander
1 t ground cumin
1 t curry powder
1/2 t cayenne pepper

THREE
2 medium sweet potatoes, chopped
1 red bell pepper, chopped
2 cans garbanzo or black beans, drained and rinsed
15oz canned diced tomatoes, with juice
1 cup vegetable broth
salt and pepper, to taste
1/2 cup prepared powdered peanut butter (you can find PB2 at Kroger and Bloomingfoods) mixed with 1/2 cup of water

FOUR
1/2 lb fresh spinach, chopped


In a saucepan, saute the ingredients in ONE, over low heat and covered, until the onions are translucent. Add the ingredients in TWO and cook, covered, for 2 more minutes or until fragrant. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 5 hours or on high for 3. Stir in the ingredients in FOUR, then cook for one more hour on low or 1/2 hour on high.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Jambalaya

ONE
1 T water
1 onion, chopped
4 cloves garlic, pressed
*(can be prepared the night before and stored in the fridge)

TWO
1 pack seitan
1 green bell pepper, chopped
1 red, orange, or yellow bell pepper, chopped
15 oz canned tomatoes with juice
15oz cooked chickpeas (if canned, drained and rinsed)
1t or to taste, hot sauce
2 t Cajun** seasoning
1/2 t liquid smoke
 1 t red pepper flakes, or to taste
2 cups water
2 T veggie bouillon
salt and pepper, to taste

2 cups cooked rice

In a saucepan, saute the ingredients ONE, over low heat and covered, until the onions are translucent. Add more water if needed. Transfer to the slow cooker and add the ingredients in TWO. Cook on low for 8 hours or on high for 4. 30 minutes before serving, add the rice, mix well, and let it sit and absorb the flavors.

Original in The Vegan Slow Cooker

** CAJUN SEASONING
2 t salt
2 t garlic powder
2 1/2 t sweet paprika
1 t ground black pepper
1 t onion powder
1 t cayenne pepper
1 1/4 t oregano
1 1/4 t thyme
1/2 t red pepper flakes

Using a coffee grinder (wipe it well), grind all the ingredients until powdered

Low-Fat Peanut Veggie Bowl

SAUCE
1/2 cup prepared powdered peanut butter (you can find PB2 at Bloomingfoods and Kroger)

1/2 cup hot water

1/2 cup skim milk (or non-dairy)
1 T cornstarch
3 T soy sauce
1 T minced fresh ginger
1 T garlic, pressed
5 sprigs fresh basil, chopped
1/4 t cayenne

2 t sugar

Using an immersion blender or blender, mix all the ingredients. If you taste the sauce now, it  probably will not taste that great, so wait till it's cooked!

STIR-FRY

2 zucchini, sliced into half moons

2 carrots, sliced

1 onion, thinly sliced

5 crimini mushrooms, sliced

1 head broccoli, chopped

1 pack seitan (optional)

1 T water

**you can use any other vegetables you have available, fresh or frozen.

In a wok, using a tablespoon of water, cook the ingredients for the stir-fry on low, covered, until tender. Stir in the sauce and cook, over low heat, until thickened. Adjust seasonings. Serve over rice.

Adapted from allrecipes.com

Fat-Free Chewy Chocolate Cookies

ONE
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup baking cocoa (unsweetened)
1/2 t baking soda
1/2 t salt

TWO
1/2 cup rice syrup
3 egg whites
*Next time I will be trying these with chopped dried cranberries!

Preheat the oven to 350F and lightly oil two baking sheets. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry and mix well into a sticky butter. Drop round teaspoons of the batter onto the sheet leaving enough room around each ball. Bake for 8 minutes, then allow to cool on a cooling rack. Do not over-bake. 

Adapted from recipe in cooks.com

(Crockpot) Vegan Pumpkin Lasagna

 

*If you don't want to make this in your slow cooker, cook the noodles following the directions in the box

PUMPKIN RICOTTA
1 package firm tofu
15oz pureed pumpkin (canned or fresh)
4 sun-dried tomatoes (rehydrate in hot water for 5 min)
1/4 cup nutritional yiest
1 T Italian seasoning
1 t powdered onion
salt and pepper, to taste

VEGGIES (substitute with any other veggie you like!)
2 large zucchini, sliced and cooked (simmer in 2 T of water, covered, until soft)
2 large carrots, sliced lengthwise and cooked (simmer in 2 T of water, covered, until soft)
1 lb spinach, fresh and cooked (simmer in 2 T of water, covered, until wilted) or frozen and thawed

1 1/2 jars marinara sauce
15oz black beans (if canned, drained and rinsed)
lasagna noodles, uncooked

Lightly oil your crockpot. Pour some marinara sauce in the bottom and arrange lasagna noodles to cover the bottom (you may have to cut the corners so they can fit and cut smaller pieces for the edges. You can throw the corners in the crockpot as well). Pour half of the "ricotta" and spread evenly. Arrange one layer of zucchini and the beans. Pour a layer of marinara sauce. Arrange another layer of noodles, followed by the rest of the "ricotta", a layer of carrots, another of zuchhini, the spinach, and some marinara sauce. Arrange a layer of noodles and cover with marina sauce. Cook on low for 4 hours or on high for 2 1/2.  

Based on recipe from The Vegan Slow Cooker

Crockpot Ethiopian Seitan and Lentil Stew

ONE
One onion, chopped
6 cloves garlic, pressed

TWO
2 T tomato paste
1 t ground cumin
1 t  ground coriander
1 t ground fenugreek
1 t sweet paprika
1/2 t ground cayenne pepper
1/4 t ground cardamom
1/4 t ground ginger

THREE
28oz canned chopped tomatoes with their juices
1 package seitan, chopped
1 cup dried red lentils
3 cups vegetable broth
salt and pepper, to taste

In a saucepan, cook the ingredients in ONE with a little bit of water, covered, over low heat. WHen the onions are translucent, add the ingredients in TWO and cook until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 7 hours (on high for 4hrs). Taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Moroccan Chickpeas with Prunes and Apricots

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1 T tomato paste
1 T apple butter (optional)
1 1/2 t ground coriander
1/2 t ground cumin
1/4 t sweet paprika
1/4 t cinnamon
1/4 t cayenne pepper
1/2 cup vegetable broth

THREE
1 cup vegetable broth
1 pack seitan, chopped
15 oz canned chopped tomatoes
1/3 cup dried apricots (unsulfured), chopped
salt and pepper, to taste

FOUR
1/3 cup pitted prunes, chopped
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 T fresh lemon juice

In a saucepan, cook the ingredients in ONE in a little bit of water, covered, over low heat. Wthen the onions are translucent,  add the ingredients in TWO and cook, stirring, until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 6 hrs (4 on high). Stir in the ingredients in FOUR, taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Split Pea and Barley Stew

ONE
1 onion, chopped
2 medium sweet potatoes, diced
3 carrots, cut in half moons
1 cup dried split peas, rinsed
2/3 cup pearl barley
28oz canned chopped tomatoes, with their juice
4 cups vegetable broth, or more if neeeded
1 T soy sauce
1 t salt
1/4 t black pepper

TWO
1 t liquid smoke

Combine the ingredients in ONE in a slow cooker. Cook on low about 8hrs (on high for 4hrs) or until all the ingredients are tender. Just before serving, stir in the liquid smoke. Taste and adjust seasonings and broth.

Original in Fresh from the Vegan Slow Cooker

Crockpot Chickpea Soup

ONE
1 onion, chopped
2 carrots, chopped
3 garlic cloves, pressed
1 t. fresh grated ginger

TWO
 1 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper

THREE
30oz cooked chickpeas (if canned, drained and rinsed)
15oz  canned diced tomatoes, with juice
6 cups vegetable broth
salt and pepper, to taste

FOUR
1 T fresh lemon juice
1/4 cup copped cilantro

Saute the ingredients in ONE in water, covered, over low heat, until soft. Add the ingredients in TWO and saute a couple more minutes. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7hrs. About 10 minutes before serving, stir in the ingredients in FOUR. Using an immersion blender, puree into a soup. Serve with bread.

Adapted from Fresh from the Vegan Slow Cooker

Crockpot Kung Pao Seitan

SAUCE
4 cloves garlic, pressed
1 T fresh grated ginger
1 1/ cups water
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
2 T vegetarian bouillon (low sodium)
1/4 t (or more) red pepper flakes

Combine all the ingredients and store in a container in the fridge if not using immediately.

INGREDIENTS
ONE
1 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
5 oz mushrooms, sliced
8oz water chestnuts, drained, rinsed, and diced
1 package seitan, diced
TWO
3 T cornstarch
THREE
1 T sesame oil

THREE
Rice, to serve

In a crockpot, combine all the ingredients in TWO and the sauce. Cook on low for 7 hrs. About 30 minutes before serving, mix the cornstarch with some of the sauce until completely dissolved, and add it to the crockpot. Before serving, stir in the sesame oil. Serve over rice.

Crockpot Hot & Sour Soup

10oz sliced mushrooms
8 shiitake mushrooms (if dehydrated, put in warm water and let them sit until they are hydrated again. You can save the water and use it as stock!)
8oz canned bamboo shoots, drained, rinsed, and cut in thin strips
4 cloves garlic, pressed
1 package tofu, cubed
2 T. fresh grated ginger, divided
4 cups water
2 T vegetarian bouillon
2 T. soy sauce
1 t. sesame oil
1 t. chili paste
2 T. rice vinegar (or apple cider)
1 1/2 cups frozen peas

You can prepare all the ingredients the night before and store the mushrooms, bamboo, garlic, and tofu together in a Tupperware. Keep the ginger in a separate container.
Combine the mushrooms, bamboo, garlic, tofu, 1T. ginger, water, bouillon, soy, sesame oil, chili paste, and vinegar in a crockpot. Cook on low for 8 hours. A few minutes before serving, add the rest of the ginger and the peas. Taste and adjust seasonings.

Adapted from: The Vegan Slowcooker