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