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