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hi! i'm so glad i found this community. my crockpot is seriously the best thing that ever happened to me! i use it at least twice a week and here are my recipes.
BLACK BEANS CUBAN STYLE
from vegancooking
1/2 lb. dried black beans
1 medium onion, finely chopped
1/2 small green pepper, finely chopped (i usually add about two chopped peppers, or a cup of frozen peppers)
2 cloves garlic, pressed
a little oregano
1/2 teaspoon ground cumin
1 to 2 bay leaves
1 teaspoonful of dijon or other strong flavored mustard
1 tablespoon dark, strong flavored vinegar (i use red wine vinegar)
red wine to taste
1/4 cup red pimento, finely chopped
dash of red pepper
sea salt to taste
1 vegetable bouillon cube
wash and soak the beans overnight in water to cover. the next day, saute the onion & green pepper until soft [sometimes i am so lazy i just toss them in and it tastes the same to me] and add to crockpot. add black beans, soaking water, and remaining ingredients. stir well, cover, and cook on low about 8-10 hours until beans are soft. serve over rice with chopped onions on top.
SWEET AND SPICY LENTIL CHILI
(orig. from "fresh from the vegetarian slow cooker" by robin robertson)
1 tbsp olive oil
1 large sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbsp chili powder or to taste
1.5 cups dried brown lentils
1 28 oz can crushed tomatoes
1/3 cup dark molasses
1/2 tsp ground allspice
cayenne to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice
(the vegancooking poster added 2 sprinkles of garam masala as well)
heat oil in large skillet over medium heat. add the onion, bell pepper, and garlic. cover and cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer. transfer the mixture to a 4 quart slow cooker. add lentils, tomatoes, molasses, allspice, and season with cayenne, salt, & pepper. stir in the water & apple juice, cover & cook on low for 8 hours. add more water if chili gets too thick.
[i like to have this lentil chili with the jalepeno blue cornbread from trader joe's! not vegan, but yum.]
LENTIL SOUP
(courtesy of wikipedia, with my modifications)
1 or 2 tablespoons olive oil
1 onion, diced
3 carrots, diced
2 cloves garlic, mixed
1 28 oz can of diced tomatoes (i usually strain out the liquid)
3 celery stalks
1 tbsp thyme
1/2 lb dry brown (or red) lentils
6 cups water or stock (i use less since my crockpot is smaller)
1 bay leaf
pick over the lentils & remove any stones. rinse well.
heat the olive oil in a large pan over medium heat. once oil is hot, add the onion, celery, & carrots. cook for a few minutes, until vegetables have started to soften, then add garlic.
add the lentils, bay leaf, & water to pan. i put it on low and then leave it overnight. wikipedia also suggests adding cumin, oregano, or red pepper flakes.
BLACK BEANS CUBAN STYLE
from vegancooking
1/2 lb. dried black beans
1 medium onion, finely chopped
1/2 small green pepper, finely chopped (i usually add about two chopped peppers, or a cup of frozen peppers)
2 cloves garlic, pressed
a little oregano
1/2 teaspoon ground cumin
1 to 2 bay leaves
1 teaspoonful of dijon or other strong flavored mustard
1 tablespoon dark, strong flavored vinegar (i use red wine vinegar)
red wine to taste
1/4 cup red pimento, finely chopped
dash of red pepper
sea salt to taste
1 vegetable bouillon cube
wash and soak the beans overnight in water to cover. the next day, saute the onion & green pepper until soft [sometimes i am so lazy i just toss them in and it tastes the same to me] and add to crockpot. add black beans, soaking water, and remaining ingredients. stir well, cover, and cook on low about 8-10 hours until beans are soft. serve over rice with chopped onions on top.
SWEET AND SPICY LENTIL CHILI
(orig. from "fresh from the vegetarian slow cooker" by robin robertson)
1 tbsp olive oil
1 large sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbsp chili powder or to taste
1.5 cups dried brown lentils
1 28 oz can crushed tomatoes
1/3 cup dark molasses
1/2 tsp ground allspice
cayenne to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice
(the vegancooking poster added 2 sprinkles of garam masala as well)
heat oil in large skillet over medium heat. add the onion, bell pepper, and garlic. cover and cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer. transfer the mixture to a 4 quart slow cooker. add lentils, tomatoes, molasses, allspice, and season with cayenne, salt, & pepper. stir in the water & apple juice, cover & cook on low for 8 hours. add more water if chili gets too thick.
[i like to have this lentil chili with the jalepeno blue cornbread from trader joe's! not vegan, but yum.]
LENTIL SOUP
(courtesy of wikipedia, with my modifications)
1 or 2 tablespoons olive oil
1 onion, diced
3 carrots, diced
2 cloves garlic, mixed
1 28 oz can of diced tomatoes (i usually strain out the liquid)
3 celery stalks
1 tbsp thyme
1/2 lb dry brown (or red) lentils
6 cups water or stock (i use less since my crockpot is smaller)
1 bay leaf
pick over the lentils & remove any stones. rinse well.
heat the olive oil in a large pan over medium heat. once oil is hot, add the onion, celery, & carrots. cook for a few minutes, until vegetables have started to soften, then add garlic.
add the lentils, bay leaf, & water to pan. i put it on low and then leave it overnight. wikipedia also suggests adding cumin, oregano, or red pepper flakes.