Here are the ones I have in my files. I haven't tried them all.
Crockpot Grains, Etc.
Recipe By : Lean and Luscious Meatless - 267
Serving Size : 8 Preparation Time :8:00
Categories : Pasta, Beans, And Grains Keeper
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup millet -- uncooked
1/4 cup barley -- uncooked
1/3 cup brown rice -- uncooked
1 each onion -- chopped
1 cup green pepper -- chopped
1/2 cup carrot -- chopped
16 ounces kidney beans, cooked -- drained
8 ounces tomato sauce
16 ounces tomatoes, canned (reserve liquid) -- drained
and
chopped
16 ounces canned corn -- drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper -- to taste
Combine all ingredients in a crockpot, putting grains in last. Add
water to reserved tomato liquid to equal 2 1/2 cups. Stir into
crockpot.
Cover and cook on LOW for 8 hours.
Stir well before serving.
==========================
LAYERED DINNER (Vegan)
==============
(Servings: 8)
Ingredients:
------------
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional Vegetables:
--------------------
mushrooms
broccoli
green beans
Sauce:
------
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Instructions:
-------------
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
==================================
MILLET STEW (Vegan)
===========
(Servings: 6)
Ingredients:
------------
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Instructions:
-------------
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
======================================
POTATO STUFFED CABBAGE (Vegan)
======================
(Servings: 8)
Ingredients:
------------
1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground
Instructions:
-------------
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
(i bet you could substitute the egg whites with tofu?, egg replacer?)
++++++++++++++++++++++++++++++++++
ROB'S VEGGIE CHILI (Vegan)
==================
Ingredients:
------------
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T cumin
1 tsp cayenne (or to your taste)
1 pkg frozen corn
2 cans black beans (or any other kind of beans you like -
chickpeas work well, too)
1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works
well) salt to taste grated cheddar, if desired cashew nuts, if desired
Instructions:
-------------
Saute onions in the olive oil. (I used cooking wine instead to cut
out the fat). Add garlic a bit later. After onion and garlic are
have turned golden brown, add cumin, cayenne, and whatever other
spices you might like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add
the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
Note:
-----
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and
I had to cut back a little on the corn too, so you will have to vary
the sizes above depending on the size of your crockpot.
===================================
SWEET AND SOUR TOFU
===================
Ingredients:
------------
1 lb tofu
1/4 c lemon juice
1/4 c tamari sauce
6 T water
1/4 c tomato paste
2 T honey
1 tsp ginger
4 cloves of garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 c toasted cashews
Instructions:
-------------
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well
blended. Add tofu to this marinade, stir gently, and let marinate for
several hours (or overnight). Stir-fry scallions, bell peppers, and
mushrooms in 2 tsp. of oil. After several minutes, add tofu with all
the marinade. Lower heat, continue to stir-fry until everything is
hot and bubbly. Remove from heat and stir in cashews. Serve over
rice.
=========================================
TANGY RED BULGAR
================
Ingredients:
------------
1 tblsp olive or vegetable oil
1 cup chopped red or green bell pepper, or combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cup Bloody Mary mix or vegetable juice
1 cup bulgur wheat
1 tblsp lemon juice
1 tsp dired basil, crushed, or 1 tablespoon fresh, minced
1/3 cup chopped green onions
Instructions:
-------------
Heat oil in large saucepan over medium heat. Cook pepper(s) and
squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally.
Garnish with green onions. May be served warm or as a salad at room
temperature.
To Microwave:
-------------
In a 2-quart microwave-safe casserole dish, combine oil, red pepper
and zucchini. Cover with lid; microwave on high 4 minutes or until
vegetables are tender-crisp, stirring twice during cooking.
Add vegetable juice, bulgur, lemon juice, and basil. Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice
during cooking. Let stand, covered, 5 minutes. Garnish with green
onions.
Crockpot:
---------
I have made this in a crockpot, tossing all the ingredients except the
basil and green onions in and cooking on low for 8 hours, adding the
basil after 7.5 hours, and garnishing with green onions just before
serving. The resulting dish is indistinguishable from one made using
the stove top method. I refuse to try the microwave method. I
generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles.
======================================
CAULIFLOWER AND POTATO CURRY (Vegan)
============================
Ingredients:
------------
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Instructions:
-------------
Add all ingredients to a crockpot and cook on low for approximately
six hours. If you're adding wheat berries, cook them on high with an
additional cup of water for an hour, then add remaining ingredients
and cook on low.
With the wheat berries, if things start drying out, add more water.
=======================================================
HEARTY BEAN AND VEPOSTABLE STEW (Vegan)
======================================
(Servings: 12)
Ingredients:
------------
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Instructions:
-------------
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.
====================================================
ISRAELI WHEAT BERRY STEW (Vegan)
========================
(Servings: 8)
Ingredients:
------------
5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers
Instructions:
-------------
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
