(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