Category Archives: VEGETARIAN

FIVE-LAYER VEGETABLE STRATA WITH PESTO

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1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced

in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.

heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.

lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.

4 servings

BASIC BEANS…WITH A FEW TWISTS

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BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.

FARM STAND CHILI WITH CHICKPEAS

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1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings

TUSCAN WHITE BEAN & ESCAROLE SOUP

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1 tbs olive oil
1 med yellow onion, minced
3 cloves garlic, minced
2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
6 cups vegetable stock
1/4 tsp red pepper flakes, or to taste
salt & freshly ground black pepper
1 small head escarole, coarsely chopped
1/2 cup ditalini OR other small pasta shape

heat the oil in a lg saucepa over med heat. add the onion, cover, & cook until softened, about 5 minutes. add the garlic & cook 1 minute.

transfer the onion & garlic to a 4-6 qt slow cooker. add the beans, stock, & red pepper flakes & season with salt & black pepper. cover & cook on LOW for 6-8 hours.

cook the escarole in a pot of boiling salted water until softened, about 5 minutes. drain & set aside. in a small saucepan of boiling salted water, cook the ditalini until al dente, about 5 minutes. drain & add to the soup, along with the cooked escarole, just before serving.

6 servings

WHITE BEAN & SUN-DRIED TOMATO TERRINE

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1/2 cup sun-dried tomatoes
boiling water as needed
1 tbs olive oil
1 small yellow onion chopped
1 clove garlic, chopped
1/2 cup blanched almonds
3 cups slow-cooked OR 2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
2 tbs minced fresh parsley leaves
salt & freshly ground black pepper

place the tomatoes in a heatproof bowl with enough boiling water to cover. let stand 30 minutes to soften. drain, reserving 1/2 cup of the soaking liquid, & set aside.

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

in a food processor, pulse the almonds until coarsely chopped. add the beans, drained tomatoes, the reserved soaking liquid, onion mixture, & parsley & season with salt & pepper. process until smooth.

lightly oil a 4-cup terrine mold or a small pan (depending on the shape of your slow cooker). spoon the mixture inside, pack it in, & smooth the top. cover with aluminum foil, making several holes in the foil for steam to escape. place the pan on a rack or trivet that has been set inside a 6-qt slow cooker. pour an inch of water into the bottom of the cooker. cover & cook on LOW for 4 hours.

remove from the slow cooker & let cool completely before inverting & removing from the mold. refrigerate for at least several hours or overnight before serving. serve cool or at room tempetature.

SERVE THIS WITH CRACKERS OR RAW VEGGIES OR SPREAD IT ON TOASTED ITALIAN OR FRENCH BREAD.

6-8 servings

SLOW-COOKED FRESH PEAR & DRIED FRUIT CHUTNEY

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3 ripe pears, peeled, cored, & cut into chunks
2 cups mixed dried fruit, chopped
1/2 cup golden raisins
2 scallions, minced
1/4 sugar OR a natural sweetener
2 tbs white wine vinegar
2 tbs fresh lemon juice
1 tsp grated lemon zest 
1 tsp chopped crystallized ginger
1/4 tsp red pepper flakes (optional)

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

remove the lid & let cool completely before storing in the refrigerator in glass jars or other tightly covered containers, where it will keep for several weeks.

makes about 4 cups

HALF-DAY RATATOUILLE

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2 tbs olive oil
1 small eggplant, cut into 1/2″ dice
1 small yellow onion, diced
1 small red bell pepper, seeded & cored & cut into 1/2″ dice
2 cloves garlic, minced
2 small zucchinis, cut into 1/2″ thick rounds
1 (28 oz) can diced tomatoes, with their juice
1 tsp dried thyme
salt & freshly ground black pepper
3 tbs pesto, homemade OR store-bought

heat 1 tbs of the oil in a lg skillet over medium heat. add the eggplant & cook, stirring, until softened, about 5 minutes. using a slotted spoon, transfer the eggplant to a 3 1/2-4 qt slow cooker.

add the remaining 1 tbs oil to the same skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes. add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes & their juice, & thyme. season with salt & pepper. cover & cook on LOW for 4 hours, until the vegetables are tender.

just before serving, stir in the pesto.

serves 4-6

WILD MUSHROOM STUFFING

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1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2″ bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom liquid & just enough stock to moisten, then smooth the top, cover, & cook on LOW for 3-4 hours. serve hot.

serves 8

WILD MUSHROOM STUFFING

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1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2″ bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom soaking liquid & just enough stock to moisten, then smooth the top, cover & cook on LOW for 3-4 hours. serve hot.

serves 8

FARMHOUSE FRICASSEE

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2 tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12 oz seitan OR tempeh, cut into 1/2″ thick slices
8 oz baby carrots, halved lengthwise
8 oz small red potatoes, halved
8 oz green beans, ends trimmed & cut into 1″ pieces
1 (14.5 oz) can diced tomatoes, drained
1 1/2 cups vegetable stock
salt & freshly ground pepper
1 tbs minced fresh tarragon OR parsley leaves

heat 1 tbs of the oil in a lg skillet over medium heat. add the shallots, cover, & cook until softened, about 5 minutes. add the wine & cook for 1 minute to reduce slightly. transfer the shallot mixture to a 4-6 qt slow cooker.

heat the remaining 1 tbs oil in the same skillet over medium heat. add the seitan or tempeh & cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, & stock; season with salt & pepper. stir to combine, cover, & cook on LOW for 8 hours.

just before serving, stir in the tarragon.

4 servings