Want to share recipes? - Page 3
My husband and I love this slow cooker recipe (and he's even a meat eater). It feeds us for days, especially if we double the recipe! The most expensive ingredient is the veggie "meat". Sometimes I like to add frozen corn kernels, or change the type of beans. I've also found that it's better to add an extra cup of water to make it more soupy. Photo is from the last time I made it (I like to take pictures of food : )
BOLD VEGAN CHILI
1 (12 oz) package of vegetarian burger crumbles
3 (15.25 oz) cans kidney beans
1 large red onion, chopped
4 stalks celery, diced
2 red bell peppers, chopped
4 bay leaves
2 tbsp hot chili powder
3 tbsp molasses
1 cube vegetable bouillon
1 tbsp chopped fresh cilantro
1 tsp hot pepper sauce
salt and pepper to taste
1 cup water
3 tbsp all-purpose flour
1 cup hot water
1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2. Dissolve flour in 1 cup hot water. Add to chili and cook 1 more hour.
Ok going a little crazy with this- but here are two other things I like to make in big batches.
VEGETABLE RED CURRY
Any combo of chopped vegetables you like (such as broccoli, cauliflower, carrots, green beans, mushroom, etc.)
1-2 cans coconut milk, depending on size of batch
red curry paste (start with 1 tbsp and work your way up to desired spiciness)
water for thinning if needed
Put everything in a large pot, bring to a boil, then turn down to low and simmer with lid on until veggies are tender yet slightly crisp, and still bright in color. It doesn't take very long. Serve over rice, couscous, or quinoa.
CURRIED COCONUT LENTIL SOUP
4 cups vegetable broth
1 can coconut milk
1 1/2 cups dry red lentils, rinsed
1 bunch kale, chopped
1 medium onion, diced
2 large carrots, chopped
1 large celery stalk, chopped
1 tsp fresh ginger, diced (optional)
1 tbsp curry powder
2 tbsp olive oil or coconut oil
In a large saucepan, sautee onions, ginger, carrots, celery and curry powder in oil over medium heat, about 5 min or until almost tender (keep them a little crisp). Add lentils and 3 cups broth, bring to boil. Once it reaches a boil, turn down to low and cover and simmer until lentils are cooked (about 20 min). About 5 min before lentils are done, add kale and give everything a good stir. Once lentils are done, turn off heat and add coconut milk and additional cup of broth if more liquid is needed. You can also use more broth (or even water) and less coconut milk if you want a less creamy soup.
For the soup in the photo, I subbed 1 can of chickpeas for the lentils, which cuts down on the cooking time by 20 minutes since the chickpeas are already cooked. I also added tomatoes and red bell peppers that time, instead of carrots and celery. But I like the lentil-carrot version better.