Veggerific Crockpot Recipes

[slimcris]

Post away!

[slimcris]

From LoserQMelissa's post on Crockpot Board

Another from the crockpot manual

I don't like garbanzos, I would use great northern beans.

1 small onion, chopped
3 carrots, chopped
1 14 1/2oz can diced tomatoes
1 15oz can garbanzo beans, drained
1 cup chicken broth
3 cloves garlic, minced
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 1/2 cups cooked couscous

Combine all ingredients except couscous in crockpot. Mix thoroughly. Cover; cook on low 8 to 10 hours (high: 3 to 4 hours) Add cooked couscous during last 15 minutes of cooking.

[slimcris]

From MyLikeIt's post on Crockpot board

Slow Cooker Steel Cut Oatmeal
« Thread started on: Jan 6th, 2005, 12:34am » <br>I made this in a desperate attempt to avoid having to cook my oatmeal on the stove for 30 minutes in the morning.

Sometime after dinner (maybe around 8pm), put 1/3 c. steel cut oats in slow cooker. Add approx 1 c water, 4 tbsp unsweetened applesauce, 1 dash pumpkin pie spice. Turn on slow cooker to lowest cooking setting (on my slow cooker this is setting number 3 of 5). Cook until bedtime (maybe 2 hours or so). Stir - will probably be slightly thickened. Re-cover, lower heat slightly (on mine I did 2.5) and cook overnight. In the morning, you will have 1-2 scrumptious servings of oatmeal. Lower heat to warm setting (on mine this is 1) until you're ready to eat. You may want to adjust the water so it's thicker if you like to add milk to your oatmeal. . . .

I bet this would be good prepared without the applesauce and then you could add frozen or fresh fruit before serving.

Enjoy!

[slimcris]

From KMKirkpatrick's post on Crockpot board

Cauliflower Cheese Soup
« Thread started on: Jan 2nd, 2005, 3:40pm » <br>
2 cups chicken broth
2 packages frozen cauliflower (8-ounce)
1 medium stalk celery, cut into 1/2-inch pieces
1 medium carrot, cut into 1/2-inch pieces
1 small onion, cut into eighths
1/2 teaspoon thyme
salt and pepper, to taste
1 cup milk
1 1/2 cups fat free cheddar cheese, shredded

1. Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.

2. Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a
potato masher and have at it in the crockpot itself--mash to your heart's delight.

3. Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

This is also good with Broccoli.

[slimcris]

From BeckyTheBookie's post on Crockpot Board

Crock Pot Vegetarian Chili
Servings: about 10
POINTS: about 2 per cup.

1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 ½ cups carrots, finely diced
8 ounces mushrooms, chopped
1 28-ounce can crushed tomatoes
2 15-ounce cans kidney beans, undrained
1 8-ounce crushed pineapple in juice, undrained (yes, pineapple)
2 tablespoons chili powder

Combine all ingredients in crock pot. Cook on HIGH for 4 hours.

Use additional vegs as desired.

[slimcris]

From Nydah 21's post on Crockpot Board

Barley-Mushroom Soup
« Thread started on: Jan 1st, 2005, 9:02pm » <br>6 cups fresh mushrooms, sliced
2 large onions, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup carrots, chopped
5 cups water (divided)
4 cups dry quick-cooking pearl barley
4 cups low-sodium beef broth
4 tsp. Worcestershire sauce
1-1 1/2 tsp. salt, optional
1 1/2 tsp. dried basil
1 1/2 tsp. dried parsley flakes
1 tsp. dill weed
1 1/2 tsp. dried oregano
1/2 tsp. salt-free seasoning blend
1/2 tsp. dried thyme
1/2 tsp. garlic powder

1. Combine all ingredients in slow cooker.
2. Cook on low 7-8 hours, or until vegetables are done to your liking.


Makes 8 servings.

Per serving: 320 calories, 1 g total fat, 14 g fiber

[mylikeit]

Posted on the Soup thread, too. It's very simple, but delicious.


Slow Cooker Vegetarian Split Pea Soup

1 package of split peas
5- 10 baby carrots, minced (very small)
1 onion, diced
Optional: 2 stocks celery, diced
3 c. vegetable broth
Trader Joe's 21 Seasoning Salute or Mrs. Dash seasoning to taste


Put split peas and vegetables in slow cooker. Cover with broth and slow cook on low setting approx 5 hours. Season to taste, being sparing with seasoning in beginning of cooking (slow cooking intensifies seasoning flavors). Add additional broth (or water) , as needed to achieve desired consistency.

[mylikeit]

My's Vegetarian Chili
serves 8 generously

2 Tbsp olive oil or other Core healthy oil
1 - onion minced fine
4 - cloves garlic, crushed
1 - 28 oz can ground tomatoes
1 - 15 oz can diced (recipe cut) tomatoes
1 - 4 oz can green chiles (or substitute 1 15 oz can Ro-Tel for the diced tomatoes and the green chiles)
4 - 15 oz cans of beans, drained (I use 1 can black beans, 1 can kidney beans, 2 cans pinto beans, but you can also use garbanzos, or other beans, as you prefer)
1 - bay leaf
3 Tbsp chili powder (or more, to taste)
optional: cayenne pepper or red pepper flakes to taste

Saute the onion and garlic together in the oil until the onion is clear and soft (but not brown). Transfer to slow cooker. Add all other ingts. Slow cook on low for 6 to 8 hours.

This is heavenly over polenta or a baked potato. Top with shredded soy cheese or with yogurt cheese, as desired.

Enjoy!

[slimcris]

Vegetarian Cassoulet - Luv2Core

2 tablespoons olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

[HippoMommy]

Pot of Pizza

1/2 package soy crumbles (or count WPA and use 8 oz. soy sausage links or patties, chopped)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Splenda
3 cups cooked whole wheat noodles, rinsed and drained
1/4 cup shredded fat free or soy Cheddar cheese
1/4 cup shredded fat free or soy Mozzarella cheese

Combine all ingts except cheeses and noodles. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 4-6 hours. Mix well before serving
Serves 6 (1 cup)

Source: CPTE board, WW website.

[HippoMommy]

Crockpot Lasagna II

12 oz. soy crumbles
1 c. sliced fresh mushrooms (optional)
3/4 c. minced onions (optional)
3 cloves minced garlic
1 (14 oz.) can chopped tomatoes with juice
5 oz. tomato paste
salt & pepper
1/2 tsp. dried oregano
8 oz. fat free cottage or ricotta cheese
1/4 c.grated FF or soy parmesan cheese
1/4 c. grated FF mozzarella cheese
6 oz. whole wheat lasagna noodles, uncooked
6 oz. shredded FF mozzerella cheese.

Saute soy crumbles, onions, mushrooms, garlic and spices about 8 minutes. In a bowl, mix tomatoes and juice and tomato paste together. Add about 4 oz. of tomato mixture to bottom of a crock pot. Add a layer of broken lasagna noodles. Add another layer of 1/3 of the soy mixture and cheeses. Continue to layer ending with a layer of sauce. Sprinkle shredded cheese on top. Put on lid and cook on low for 4-6 hrs.

Modified from a recipe posted to WW WPA board by Elithea. Original source unknown.

[HippoMommy]

Slow Cooker Tamale Pie

3/4 C yellow corn meal
1 C veg broth
1 pkg soy crumbles (12 - 16 oz)
1 (14-16 oz) can spicy Mexican tomatoes or salsa (I used Ro-Tel)
1 (14-16 oz) jar thick and chunky salsa
1 (14-oz) can whole kernel corn, drained
1/4 C sliced ripe olives
1 tsp chili powder
1/2 tsp ground cumin
fat-free cheddar cheese, shredded (1/2 C)
FF Sour cream

In a large bowl, mix cornmeal and broth. Let stand for about 5 minutes. Stir in soy crumbles, salsa, tomatoes, corn, olives, chili powder and cumin. Pour into a crockpot. Cover and cook on high for about 4 hours. Sprinkle cheese over the top before serving. Top with sour cream.

Source: Mm425t, Core Tip Exch board, WW website, modified to veg

[HippoMommy]

PUMPKIN SOUP (non spicy)


1 medium onion, chopped
1 garlic clove, minced
1 tbs olive oil
1 quart nf veg or chicken broth
1 can (16 oz) solid pack pumpkin
2 tsp fructose or Splenda
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp ground sage
1 cup nf milk (or 1/2 c. nf milk and 1/2 c. nf evap milk)
Optional: 9 oz ravioli (count WPA).

Saute onion and garlic in olive oil about 5 minutes. Stir in broth, pumpkin, sweetener, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes. (Optional, if using ravioli: Meanwhile, cook the ravioli per package directions, then drain). Stir milk into pumpkin mixture. Heat through. (Optional: Add drained ravioli). Simmer one minute. Serve.

To make this in the crockpot--I threw ALL the ingredients except the milk and ravioli directly into the crockpot. I did not bother to saute anything ahead of time. I was cooking it in a Dazey crockpot, and had it on a fairly low temperature setting for about 3 hours. When you're about ready to serve it, stir in the milk and add the ravioli, and voila you have pumpkin soup.

Source: cookingcache.com