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

(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.

(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) 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