2 tbs olive oil
1 med yellow onion, chopped
1 small green bell pepper, seeded and diced
4 oz green beans, ends trimmed and cut into 1″ pieces
1 (28 oz) can whole plum tomatoes, drained and chopped
2 cloves garlic, minced
1 (9 oz) pkg frozen artichoke hearts, thawed
1 (15.5 oz) can dark red kidney beans, drained and rinsed
3 cups vegetable stock
1/2 tsp red pepper flakes
1/4 tsp saffron threads
2 bay leaves
salt and freshly ground black pepper
1 cup converted white rice OR valencia rice
8 oz vegetarian sausage links, cut into 1″ pieces
4 oz oyster mushrooms, stems trimmed and cut into 1″ pieces
1 cup frozen peas, thawed
1 tbs minced fresh parsley leaves
1 lemon, cut into 4-6 wedges

heat 1 tbs of the oil in a medium skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.

transfer the onion to a 5 1/2-6 qt slow cooker. stir in the bell pepper, green beans, tomatoes, garlic, artichoke hearts, kidney beans, stock, pepper flakes, saffron, and bay leaves and season with salt and black pepper. cover, and cook on LOW for 4 hours.

stir in rice, cover, and cook on LOW for another hour, until the rice is tender.

meanwhile, heat the remaining 1 tbs oil in a medium skillet over medium heat. add the sausage links and cook until browned, about 5 minutes. remove from pan and set aside. add the oyster mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.

about 10 minutes before ready to serve, stir the sausage links, oyster mushrooms, and peas into the paella. cover and finish cooking. serve garnished with parsley and lemon wedges.

4-6 servings

8 oz fresh pearl onions
1 tbs olive oil
8 oz white mushrooms, quartered
8 oz baby carrots, halved lengthwise
2 cloves garlic, minced
2 tbs tomato paste
2 tsp minced fresh thyme OR 1/2 tsp dried
2 bay leaves
1 1/2 cups vegetable stock
1 cup dry red wine
2 (15.5 ) cans dark red kidney beans, drained and rinsed
salt and freshly ground pepper

blanch the onions in a medium-size saucepan of boiling water, then drain, remove the root ends, and peel them. cut a shallow “x” in the bottom of each onion and place in a 4-6 qt slow cooker.

heat the oil in a large skillet over medium-high heat. add the mushrooms and cook quickly to brown, about 2 minutes. remove with a slotted spoon and set aside.

reheat the same skillet over medium heat. add the carrots, cover, and cook until slightly softened, about 5 minutes. stir in the garlic and cook until fragrant, about 30 seconds. transfer the carrot mixture in the slow cooker. add the tomato paste, thyme, bay leaves, stock, wine, and beans; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about 20 minutes before serving, stir in the mushrooms.

4 serving

2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, minced
1 lg eggplant, peeled and diced
1 med red OR green bell pepper, seeded and chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained and chopped
1 tbs tomato paste
2 tbs red wine vinegar
1 tbs sugar
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp red pepper flakes, or to taste
salt and freshly ground black pepper
1/3 cup black olives, drained, pitted, and sliced
1 tbs capers, drained and chopped
1 tbs minced fresh parsley leaves

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.

transfer the mixture to 4-qt slow cooker. add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper. cover and cook on LOW until the vegetables are soft but still hold some shape, about 6 hours.

when the vegetables are cooked, stir in the olives, capers, and parsley. taste to adjust the seasonings. transfer the caponata to a bowl and let cool. serve at room temperature. if not serving right away, cover and refrigerate until needed.

serves 6

1 cup arborio OR other rice
1 small yellow onion minced
1 cup finely shredded napa cabbage
1 tbs peeled & minced fresh ginger
1 clove garlic, minced
6 cups vegetabls stock
1 tbs tamari OR other soy sauce, plus more to serve
chopped scallions for garnish
chopped dry-roasted peanuts for garnish

in a 3 1/2-4 qt slow cooker, combine the rice, onion, cabbage, ginger, and garlic. stir in the stock and tamari. cover and cook on LOW for 6-8 hours, until the texture is thick and creamy.

to serve, ladle the congee into soup bowls and garnish with scalions and peanuts. put extra tamari on the table for people to add according to taste.

6 servings