Mothering Forum banner
1 - 7 of 7 Posts

·
Registered
Joined
·
6,952 Posts
Discussion Starter · #1 ·
We have not one but two crock pots, an old one from before I got married, and a wedding gift. I have a full time job and one 7 month old baby. My dh cares for the baby during the day and then zooms out of the house in the evening to his work. We wind up not being able to eat dinner until 8:30 or 9PM when he gets home. Then we stay up late and don't get the house clean.<br><br>
Help.<br><br>
We really need to be able to have nice fresh food to eat, ready to go at 5:30 when I get home. I would be happy just to eat soup and bread, but my dh is not. (Soup would be the easiest! We even have some in the freezer right now!) Please, some ideas for vegetarian recipes using the crock pot? Or the freezer, or another trick. We don't have a microwave and don't really want one.<br><br>
I am a good cook so if you have an idea and no recipe, that's okay.
 

·
Banned
Joined
·
3,626 Posts
Boy, I can't help you with the crock pot (the only thing I've ever cooked in one was some REALLY ancient, tough old goat, made into a curry (if you're wondering about the results, note that I've not used the crock pot again)). But as for freezer foods, you can make a large tray of wonderfully yummy vegetarian lasagne (with pesto or tomato sauce, my generic but yummy faves, and using various cheeses including ricotta, possibly using tofu, and using peppers and eggplant, among numerous other possible veggies). You can make spiced beans, for use as burrito filling (shred cheese, chop some veggies if desired, heat filling, fill tortillas, and serve with a salad. You could also make an enchillada sauce, and make enchilladas when you get home (30 minutes to roll the enchilladas, cover with sauce and cheese, and bake, from start to finish). You could make lentil or bean and veggie cassaroles with any number of bents (north African, Indian, Malaysian, etc.) to freeze.<br><br>
Ok, re the crock pot, i do recall one other attempt. It was beans. Baked beans. And what a failure those were. The dang things never softened appropriately - and I think I cooked them ultimately for about 20 hours before giving up. Maybe it's the friggin' crock pot.
 

·
Registered
Joined
·
11,770 Posts
I don't have a crock pot, but I could not live without a microwave. If you're going to freeze stuff, you either have to remember to take it out of the freezer in the morning or the night before, or you nuke it. We nuke a lot of stuff out of the freezer as well as a lot of veggies, particularly in summer when we don't want to heat up the kitchen.<br><br>
DH and I are constitutionally incapable of making a small quantity of anything, so we always end up cooking enough for several meals when we cook from scratch. Chili is a standby; we make ours with lots of red and yellow peppers (hate green), corn, black and pinto beans, canned tomatoes, and seitan. I suppose you could try crock-potting it but I have no idea whether you can saute the requisite onions and garlic.<br><br>
I second the lasagne recommendation. Heck, if you're going to go to the trouble of making it, might as well make two. We use whole wheat noodles and they're great. DH likes to use caramelized onions, sauteed red peppers, and spinach.<br><br>
One of our favorite quick meals is tostadas, although I suppose they aren't really since we don't even bother to toast the tortillas. Tortillas, refried or black beans, sauteed peppers, cheese, avpcado, salsa. We can produce a stir fry with several veggies and baked tofu pretty quickly, too. We eat it on soba noodles or whole wheat pasta instead of rice, much quicker. Rice freezes well, though, so we often have leftover (brown, of course) in the freezer.<br><br>
We do veggie burgers a lot to stave off the temptation to get takeout. We also do steamed broccoli, prewashed bagged spinach, and baby carrots often as quick veggies that don't require much if any prep. We often put a little salad dressing on them to make them taste good (current fave is Annie's sesame and shiitake). And hey, there's always pasta sauce out of the jar over whole wheat noodles.<br><br>
Do you have a pressure cooker? Now there's a tool that's great for fast vegetarian meals. Lorna Sass has an excellent vegetarian pressure cooker cookbook. I also really love Moosewood Cooks at Home for fast and healthy meals, as well as Nava Atlas' two cookbooks on quick vegetarian food.
 

·
Premium Member
Joined
·
12,839 Posts
Lentil stew in the crock pot is one of our regular winter meals. Put veggies, potatoes, onions, garlic, lentils and your favorite spices in with red lentil and cook for 6 hours. Beans need to be precooked in my experience- you can make baked beans but I had the best luck soaking the beans overnight (unless you use canned) and then boiling for an hour before adding the to the crock pot recipe or they never did soften up properly. Same for beans in soups.<br><br>
Minestrone is fabulous in the crock pot. I add the green beans near the end and stir frozen peas in right before serving. Indian dahl is good as well in the crock.<br><br>
Leek soup is delicious as well in the crock. Mmmm, and leek/potao soup as well. Sweet potato/kale soup is another favorite.<br><br>
Adding tomato early on also affects how the beans soften up- this seems more problematic with the crock than regular soup on the stove.<br><br>
Good luck!
 

·
Banned
Joined
·
3,626 Posts
<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/oops.gif" style="border:0px solid;" title="oops">T<br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">And hey, there's always pasta sauce out of the jar over whole wheat noodles.</td>
</tr></table></div>
Eek!! Didn't you read the recent thread on the revelation of homemade tomato sauce? BANISH THAT JARRED PASTA SAUCE!!! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

·
Registered
Joined
·
11,770 Posts
Well, my tomatoes went precisely nowhere this summer with all the rain we had, and the supermarket tomatoes suck, so Muir Glen organic in the jar it is for me. And hey, it's still faster, better, and cheaper than takeout!<br><br>
But when my garden gets its makeover it will be time for the homemade stuff!
 

·
Banned
Joined
·
3,626 Posts
But what if you take the Muir Glen organic canned tomatoes, instead, and make sauce out of them? Or, better yet, use San Marzano tomatoes!
 
1 - 7 of 7 Posts
Top