Category Archives: VEGETARIAN

BELL PEPPERS STUFFED WITH SALSA RICE & BEANS

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4 lg bell peppers
2 1/2 cups cooked white OR brown rice
1 (15 1/2 oz) can red kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
salt and freshly ground black pepper
1 (14 1/2 oz) can crushed tomatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar

cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes. arrange the peppers upright in a 5 1/2-6 qt slow cooker.

in a medium mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. mix well. fill the pepper cavities evenly with the rice mixture, packing it lightly. replace the pepper tops.

in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper. pour over and around the peppers in the slow cooker. cover and cook on LOW for 4 hour, until the peppers are fork-tender but still hold their shape. serve hot.

serves 4

ARROZ NON POLO

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1 tbs olive oil
1 med yellow onion, chopped
1 small carrot,chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp saffron threads
1 (14.5 oz) can diced tomatoes, with their juices
3 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 oz green beans, ends trimmed & cut into 1″ lengths
1 (15 oz) can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 cup converted OR valencia rice
3/4 cup salsa of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimiento-stuffed green olives, drained

heat the oil in a large skillet over medium heat. add the onion and carrot, cover, and cook until softened, about 5 minutes. stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.

transfer the veggie mixture to a lightly oiled 4-6 qt slow cooker. add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about an hour before the end of cooking time, stir in the rice, cover, and cook on LOW until tender.

about 10 minutes before serving stir in the salsa, peas, and olives, and cover. taste to adjust the seasonings before serving.

serves 4

ORANGE AND BOURBON BAKED BEANS

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1 tbs olive oil
1 lg yellow onion, chopped
1 (14.5 oz) can crushed tomatoes
1/4 cup molasses
2 tbs cider vinegar
1 tbs prepared mustard
1 tbs tamari OR other soy sauce
2 (15.5 oz) cans navy beans OR other white beans,drained & rinsed
1/4 cup bourbon
1/4 cup frozen orange juice concentrate

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

transfer the onions to a 3 1/2-4 qt slow cooker. add the tomatoes, molasses, vinegar, mustard, and tamari, stirring to combine. stir in the beans, bourbon, and orange juice concentrate, cover and cook on LOW for 4-6 hours.

serves 4

SPICY BLACK BEAN CHILI

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1 tbs olive oil
1 lg yellow onion, chopped
1 med-size red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
2 (15.5 oz) can black beans, drained & rinsed
1 cup water
1 (4 oz) can diced green chiles, drained
salt & freshly ground black pepper

heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. stir in the chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 quart slow cooker. add the tomatoes, beans, water, and chiles; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

serves 4

FRENCH WHITE BEAN & CABBAGE SOUP

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2 tbs olive oil
1 med yellow onion, chopped
1 med carrot,chopped
3 cloves garlic, minced
1 small head green cabbage, cored & shredded
1 lg yukon gold potato, peeled & diced
1 (15 1/2 oz) can cannellini OR other white beans,drained & rinsed
6 cups vegetable stock
3/4 tsp dried thyme
salt & freshly ground black pepper
1 tsp liquid smoke (optional)
1 tbs minced fresh parsley leaves

heat the oil in a lg saucepan over medium heat. add the onion, carrot, and garlic, cover, and cook until softened, about 5 minutes.

transfer the cooked veggies to a 6-qt slow cooker. add the cabbage, potato, beans, stock, and thyme; season with salt & pepepr, cover, and cook on LOW for 8 hours.

just before serving, stir in the liquid smoke, if using, and parsley. taste to adjust the seasonings.

serves 6

THYME-SCENTED DUXELLES CROSTINI

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1/4 cup olive oil
3 medium shallots, minced
2 lbs white mushrooms, stems trimmed & wiped clean
2 tsp minced fresh thyme leaves OR 1 tsp dried
1/2 tsp salt
freshly ground black pepper
1/4 cup regular OR tofu cream cheese
3 tbs dry white wine
1 loaf french braed, cut into rounds and toasted

place the oil and shallots in a 4 qt slow cooker. cover and turn the setting to HIGH to soften the shallots while you prepare the mushrooms.

using a food processor or by hand, coarsely chop the mushrooms. add them to the slow cooker and change the setting to LOW. cover and cook until the mushrooms are very soft, 6-8 hours.

after the mushrooms are cooked, strain the excess mushroom liquid into a bowl and reserve for use in another recipe.

transfer the mushroom mixture to a food processor, add the thyme, salt, and pepper, and pulse to combine. add the cream cheese and wine and process until blended. taste to adjust the seasonings.

when ready to serve, spread the duxelles mixture onto the toasted bread rounds. alternatively, you may put the duxelles mixture in a bowl and allow guests to spread it on the toasted bread themselves.

makes about 2 1/2 cups

POTATO PANCAKES WITH ROSEMARY

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1 lb baking potatoes (about 3), peeled
1/2 lbs carrots, peeled
1/2 cup flour
2 shallots, minced
2 tbs chopped fresh OR dried rosemary
5 lg eggs, lightly beaten
salt and pepper to taste
1 tbs roasted garlic oil OR olive oil
1 tbs butter
1/4 cup grated parmesan cheese
sour cream

grate the potatoes and the carrots, and press between paper towels to remove excess moisture. combine with the flour, shallots, rosemary, and eggs, and season with salt and pepper. shape into 6 round cakes.

in a large, heavy skillet over medium heat, heat the oil and butter, then saute the cakes, 1 or 2 at a time, until golden brown, about 4 minutes each side. sprinkle with the parmesan cheese and serve hot with sour cream.

serves 4-6

GINGER-PINEAPPLE CHUTNEY WITH CRANBERRIES

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1 lg ripe pineapple, peeled, cored, & cut into chunks
3/4 cup sweetened dried cranberries
3 scallions, finely chopped
1 tbs chopped crystallized ginger
3/4 cup firmly packed light brown sugar OR a natural sweetener
1/2 cup white wine vinegar
juice and grated zes of 1 lemon
1/4 tsp red pepper flakes

place all ingredients in a 3 1/2 qt slow cooker. cover & cook on LOW for 4 hours.

remove the lid and let cool completely before storing in the refrigerator in tightly covered containers. this chutney is best when used within a week or two.

VEGETABLE TIAN WITH HERBES DE PROVENCE

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6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs

combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.

in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.

when the tian is done, sprinkle the bread crumbs mixture over the top and serve.

NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.

4-6 servings

OLD-FASHIONED BREAD STUFFING

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2 tbs olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
10 cups 1/2″ bread cubes
1/4 cup minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. stir in the sage, marjoram, and thyme.

place the bread cubes in a 4-quart slow cooker and add the parsley, salt, pepper and onion mixture. stir in just enough stock to moisten. cover & cook on LOW for 3-4 hours. serve hot.

8 servings