(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

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.

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

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 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

Crockpot vegan chili

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
28oz crushed tomatoes with their juice
1 cup of water (or more as needed)
15oz cooked black beans
15oz cooked garbanzo beans
1 sweet potato or 1/2 butternut squash, cubed
1 bell pepper, chopped
1 cup sweet corn
1 T. ground cumin
1 T. basil (dry--if fresh, add after the chili is cooked)
1/4 t. cayenne pepper

THREE
steamed fingerling potatoes

In a saucepan, saute the ingredients in ONE in 2 T of water, covered, over low heat, until tender. Put the onions in the crockpot. Add the ingredients in TWO and cook on high for 3-4 hours, or on low for 6-7 Adjust the seasonings and add the potatoes (chopped if they are too big).

Japanese-style Curry

ONE
1 t. olive oil
1 large onion, diced

TWO
4 large carrots, cut into half moons

THREE
2 T curry powder
2 cloves garlic, minced

FOUR
3 2/3 cup vegetable broth
2 medium  potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 T. ketchup
1 T. vegetarian Worcestershire sauce
1 T. brown miso paste

FIVE
1 cup fresh or frozen shelled edamame

cooked brown rice (to serve, optional)

IN a large pot, saute the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cokk for 5 more minutes. Add the ingredients in THREE a cook 1 minute until fragrant. Add the ingredients in FOUR, turn up the hear and, when it is boiling, turn it down and simmer, covered, for about 30 minutes. Add the ingredients in FIVE and  simmer 5 more minutes. Serve with rice. 

Original from Vegetariantimes.com

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Kale Soup

ONE
1 large onion, diced
4 cloves garlic, pressed
1 tsp oil

TWO
1 bunch kale, chopped
1 can (15oz) canned tomatoes
8 cups vegetable broth (or water)
1 bay leaf
1 tbsp oregano
1 tbsp dry basil
1 tsp chili powder
1 tbsp sweet paprika
5 potatoes, chopped
salt and pepper, to taste

THREE
2 cans beans (cannellini, garbanzo, black-eyed peas...)

In a large, large pot, sautee the ingredients in ONE, covered, over low heat, until soft. Add the ingredients in TWO, bring to a boil (will take a while), lower the heat and simmer, covered, over medium heat for about 25 minutes or until the potatoes are soft. Add the beans and simmer over low heat for 5 more minutes.

Veggie Egg-White Omelette (or whatever-I-have-left omelette)

1 tsp olive oil

1 small onion, thinly sliced

1 carrot, grated

1 leek, chopped

1 medium potato, very finely sliced

5 egg-whites

salt and black pepper, to taste

fresh chopped basil, to taste

In a non-stick frying-pan, sauté the veggies, covered, over low-heat, until onions are translucent. In a bowl, whisk together the egg-whites and spices. Add the cooked veggies. Lightly grease the pan again and pour the egg mixture. Cook on low-heat for about 5 minutes. Cover with a plate, flip it over, re-grease the pan, and pour the mix back in the pan for the other side to cook. Serve hot or cold. Yum!

Potato Fennel Soup

1 tsp olive oil
4 cups onions, chopped (about 3 onions)
salt, to taste

1 bulb fennel, minced
3 medium potatoes, chopped (can be unpeeled)
1/2 tsp caraway seeds
4 cups water
white ground pepper, to taste

In a saucepan, sauté the onions in the oil, covered, for about 20 minutes, until very soft and brown. Stir frequently. Add the potatoes, fennel, caraway, and salt, and cook, covered, for 5 minutes. Add the water and bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 15 minutes). Season with pepper and serve with a dollop of fat-free yogurt and the feathery tops of the fennel bulb, minced.

Recipe from Moosewood

Sweet Potato Pancakes

Sweet, indeed....

1 large sweet potato, grated (4 cups)
1/2 cup onion, grated
3-4 tbsp lemon juice, fresh
1 tsp salt
4 egg whites
1/3 cup flour
1/4 cup minced parsley (optional)

Mix all ingredients in a bowl and mix well. Lightly oil a skillet and drop some of the batter on the skillet, flattening it to forma  pancake. Flip over to cook on the other side.

Original in Moosewood

Potato and Carrot Casserole

Yum!!!

ONE
1 large onion, thinly sliced
6 cloves garlic, pressed
1 tsp olive oil
1 tsp thyme

TWO
1 1/2 tbsp flour
12 oz can non-fat evaporated milk
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 tsp ground black pepper

THREE
4 medium potatoes, peeled and sliced
2 large carrots, sliced (or 1/2 carrots 1/2 parsnip)

In a saucepan, sauté the ingredients in ONE over low heat and covered until the onions are translucent. In a bowl, combine the ingredients in TWO (add milk gradually to make sure you dissolve the flour well). Lightly oil a large baking dish. Combine the potatoes, carrots, and onions in the dish and pour the milk mixture evenly over the top. Cover tightly with aluminum foil and bake for 40 minutes at 400F. Lower the heat to 350, uncover, and bake for 20 more minutes or until the veggies are tender and the top is golden. Serve hot!

Original in Moosewood's Low-Fat  Favorites

Bravas

ONE

2 lbs new or salad potatoes

1 tsp olive oil

TWO

1 onion, chopped

3 garlic cloves, minced or pressed

2-3 small dried red chilies or 2 fresh hot peppers, minced

THREE

1 tbsp tomato paste

7oz can chopped tomatoes

1 tbsp red wine vinegar

1 tsp paprika

salt and black pepper, to taste

Halve the potatoes, if large, place in a saucepan and cover with water. Boil for about 10 minutes, until tender. Drain and leave to cool. Then cut in half.

Saute the ingredients in TWO until translucent. Add the ingredients in THREE and simmer for about 5 minutes. Add the potatoes and mix. Cover and simmer for about 8 minutes. Season well and serve.

Original from Low Fat Low Cholesterol

Wild Rice Tortilla with Carrot Purée

1/2 cup wild rice

2 medium potatoes

1 tsp yellow mustard seeds

1 tsp olive oil

1 onion, chopped

2 tbs fresh time leaves

salt and pepper, to taste

_____________________

3 large carrots

2 large pieces orange rind

4 tbs orange juice

_____________________

TORTILLA

Put the rice in a saucepan, cover with water and bring to a boil. Cook for 30-40 min until the rice starts to split but is still crunchy. Drain the rice. In the meantime, cover the potatoes with water and boil until they can be pierce with a fork (10-15 min). Let them cool and then grate them in a bowl. Heat up the oil and cook the seeds until they begin to pop. Lower the heat and add the onions and cook, covered, until translucent. Mix the onions, potatoes, and rice in a bowl, and add the thyme, salt, and pepper. Lightly grease a frying pan and pour the mix, pressing it down with a fork so it covers the whole pan. Cook on low heat for 10 min and then cover with a plate and flip it over. Cook the other side for 10 minutes and serve on a plate.

PUREE

in a saucepan, cover the carrots with water and add the orange rind. Boil until tender. Drain the carrots and discard the rind. With a blender or mixer, puree the carrots and orange juice.

Original in Low Fat Low Cholesterol

Oven "fries"

2 medium potatoes

salt

1 tsp olive oil

1 tsp cumin (or more, to taste)

1 tsp hot paprika (or more, to taste)

Preheat the oven at 425F. Cut potatoes into strips. Sprinkle with salt. In a small bowl mix the oil and spices. Add the potatoes and mix well. Lightly grease a cookie sheet. Bake until tender and lightly browned.

Original by Jill