Easy Crockpot Chili

This is a recipe I have been using for a couple year now and it has become my go-to for an effortless meal.

MAKES: 16 Servings (1 cup each)

INGREDIENTS:
- 2 large yellow onions, chopped
- 1 can (28 oz) organic diced tomatoes undrained (if you can find chili seasoned diced, get those)
- 2 cans (15.5 oz each) organic kidney beans, undrained
- 2 cans (15 oz each) organic spicy chili beans, undrained
- 1 can (15 oz) organic black beans, undrained
- 2 Tbsp vegan cane sugar
- 2 tsp ground cumin
- 2 tsp chili powder

DIRECTIONS:
1) cook onions over medium heat until softened.
2) pour onions, tomatoes, all beans, sugar, cumin, and chili powder into the crock pot. Stir until combined.
3) cover and cook on low for 6-8 hours. Taste and adjust seasoning as needed.

Chunky Broccoli (and more!) Soup

MAKES: 6 bowls

INGREDIENTS:
- 6 cups vegetable stock or broth (i used a combo of both since that's what I had on hand)
- 1 rounded cup raw cashews
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 large carrot, chopped
- 1 to 2 garlic cloves, minced
- 1/2 large red bell pepper, chopped
- 2 medium unpeeled potatoes, cubed
- 1 large head broccoli, including stem, chopped (about 4 cups)
- 3 teaspoons fresh thyme
- 1 teaspoon course sea salt
- 1/2 teaspoon black pepper


DIRECTIONS:
1 - Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside. 
2 - In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the veggie stock/broth for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat (stirring frequently so it doesn't burn on the bottom). Cover and simmer until the broccoli and potatoes are soft, about 10 minutes. 
3 - Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half of the soup in the blender. We pureed a little less to keep it extra chunky. Return pureed soup to the pot and reheat, stirring well. Serve. 

Red Lentil Stew

This recipe was adapted from Slow Cooker Revolution

INGREDIENTS:

- 2 onions, minced

- 6 garlic cloves, minced

- 2 T vegetable oil

- 1 T grated fresh ginger

- 1/2 tsp of the following:

   -ground coriander

   -ground cumin

   -ground cinnamon

   -ground tumeric

- 1/8 tsp cardamom

- 1/8 tsp red pepper flakes

- 4 cups water

- 1 (14 oz) can light coconut milk

- 1 pound red lentils

- 2 bunches organic carrots

- 2 tsp kosher salt

- 1 28 oz can whole plum tomatoes - drained and chopped

- 1 cup frozen peas

- 1/4 cup minced fresh cilantro

DIRECTIONS:

1 - Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, tumeric, cardamom, and red pepper flakes in a bowl, stirring occasionally, until onions are softened...about 5 mins. Transfer to slow cooker. 

2 - Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are tender...about 6-8 hours on low (or 3-5 hours on high)

3 - Stir in tomatoes, cover and cook on high until heated through, about 10 mins. Stir in peas and let sit until heated through. Stir in cilantro with each serving and season to taste with salt and pepper. 

I like to serve this meal over brown rice or as a stew with a side salad. 

Split Pea and Lentil Soup

pg 55 in Vegan Slow Cooker book

INGREDIENTS:

- 2 tablespoons olive oil

- small onion, minced

- 1 cup lentils

- 1 cup split peas

- 6 cups water

- 2 tablespoons vegan chicken-flavored bouillon

- 2 bay leaves

- 1 tsp dried tarragon

- 1/2 tsp dried marjoram

- 1/4 tsp ground rosemary 

- salt and pepper to taste

- 6 ox fresh baby spinach, washed

DIRECTIONS:

1 - saute onion in skillet over medium heat with oil. 

2- Add garlic and saute 1 more minute. 

3- Combine onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt/pepper in slow cooker. Cook low for 6-8 hours

4 - 30 minutes before serving, add spinach. Taste and adjust the seasonings. 

REMOVE BAY LEAF BEFORE SERVING

Roasted Sweet Potato and Corn Chowder

INGREDIENTS:

2 medium sweet potatoes (about 2 pound), peeled and cut into 1/2 in dice

2 tbsp corn oil (spectrum natural has a good corn taste)

salt and freshly ground pepper

1 pound bag of frozen corn

1 cup water

1 1/2 cups finely diced celery

1 cup diced red onion

1/4 cup diced shallots

1 Tbsp tomato paste

1/2 tsp dried thyme leaves

3 cups veggie broth

1 bay leaf

1 russet (baking) potato (about 8 oz)

2 tbsp minced parsley

DIRECTIONS:
1 - set the oven rack in the center and preheat the oven to 425F. Oil a large roasting pan

2 - scatter sweet potatoes in on e layer in the roasting pan and drizzle with 1 tablespoon of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes. If you'd like to brown the sweet potatoes more deeply, set them about 5 inches below the broiling element for a minute or two. Set aside. 

3 - Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 mins. (if the corn kernel skin refuses to break down, and they look unsightly to you, pas the mixture through a sieve.) Set. Aside. 

4 - IN a heavy soup pot, heat the remaining tbsp of oil. Cook the celery, onion and shallots over med-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tom paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bayleaf, 1 tsp salt, and pepper to taste. 

5 - while bringing the chowder to a boil, peel the potato, cut it into 1/2-inch dice, add it to the pot. Cover the pot and simmer until potato is tender, 25-35 minutes. 

6 - remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. 

Pesto, Tomato & "Mozzarella" Sandwich

INGREDIENTS:
- 4 slices of a hearty bread (we used Omega Artisan french bread - it's vegan)
- 2-3 tablespoons pesto (great vegan recipe here: http://vegetarian.about.com/od/
morerecipes/r/Veganpestorec.htm)
- 1 clove garlic, sliced
- 1 tablespoon EVOO
- 1 vine-ripened tomato, cut into 4 thin slices
- 1 8oz pkg of Almond Vegan Mozzarella-style cheese










DIRECTIONS:
1 - heat oil and garlic slices over medium heat in a small saute pan - about 2 minutes
2 - place tomatoes in the pan. Heat for 1 minute each side, coating with the garlic oil
3 - slice the cheese into 4 long, 1/4 inch thick slices, then cut those in half
4 - heat up the panini grill. Place one side of one piece of bread on the grill, with 4 half-strips of the cheese, staggered to cover the bread. Place 2 of the tomato slices on the cheese.
5 - cover a second slice of bread with 1.5 tablespoons of pesto. You may need more or less depending on your bread size and your taste for pesto:) Place the pesto bread slice face down on the tomatoes and cheese slice. Close the panini press and cook 3-5 minutes. Check on this to be sure it doesn't burn!
6 - repeat for second sandwich!

I like to serve this with the spicy tomato soup!
Recipe for the soup is here: http://foodiebylaurynbyrdy.blogspot.com/2011/12/spicy-tomato-chickpea-soup.html

Spicy Tomato & Chickpea Soup

(from Vegan YumYum)

INGREDIENTS:

2 tbsp vegetable oil

1 sweet onion

2 to 3 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili flakes

1/2 tsp mustard seeds

1/2 tsp tumeric

1- 15 oz can chickpeas drained and rinsed

1 28 ox can diced tomatoes

1 tsp salt

2 tbsp nutritional yeast

1 cup hot water

black pepper to taste

DIRECTIONS:
1 - heat the oil in a large skillet with high sides. Add the onion and saute for 2 to 3 minutes until softened. Add the garlic, cumin, and chili flakes and stir for another minute. 

2 - Add the mustard seeds, tumeric, and the drained chickpeas. Saute until the chickpeas begin to turn golden

3 - Add the tomatoes and salt and let simmer for 10 to 15 minutes until the tomatoes are cooked. 

4 - Transfer the mixture - all or half of it - to a blender.  Add the nutritional yeast and hot water and blend until smooth.  Blend in batches if you can't fit everything at the same time. Taste and add more salt if need. Serve with fresh cracked black pepper.

White Bean Chili with Chickpeas and Artichokes

This is my own spin-off of the Frontier's California Gold Rush White Bean Chili from Whole Foods. It comes in a bag. All natural amazingness. Just needed a little love.

Ingredients:
1 T. Extra Virgin Olive Oil
1 dollop of fresh guac on each serving
1 - 14oz can of small artichokes
1 - 14 oz can organic chickpeas
6 cups low sodium vegetable broth
Salt to taste (I used about 2 tsp)

For the BEANS:
Rinse, drain and pick over the beans
Place in a bowl with 8 cups water and boil for 10 minutes then let stand for 4 hours
Drain beans, place in a 4 qt. pot with 8 cups of fresh water
Bring to a boil, reduce heat and simmer covered for 45 minutes. Allow to stand until ready to use

For the SOUP:
Saute artichokes and chickpeas in oil over medium heat.
Stir in contents of Chili bag
Drain beans and add the broth and chickpea/artichoke mixture
Bring to a boil, reduce heat and simmer covered for 1 hour.

Garnish with lime wedges and fresh, natural guacamole.

Week 1 - all the recipes

1) Veggies and Elbow pasta - this one is easy and can be done ahead or day-of. We didn't get this from anywhere...we came up with it on our own with the ingredients we had laying around.

- 1 tbsp extra virgin olive oil

- garlic - sliced

- 1 carrot - sliced

- 1/2 yellow onion - chopped

- 2 small zucchinis - cut in rounds, then quartered

- 3 roma tomatoes seeded and chopped

- 1 red pepper - seeded and chopped

- 1 bag of fresh snap green beans - cut in half

- 1 head of broccoli - broken into pieces

- 1/4 cup water

- fresh sage - 4 leaves

- sea salt, pepper

- 1 tbsp of earth balance butter

- whole wheat elbow pasta - use 1/3 box

cook pasta - 1/3 of the box (drain once it has finished cooking)

begin chopping veggies

sate garlic, onion and tomatos in 1 tbsp for 1-2 minutes over medium heat

add remaining veggies and 1/4 cup water

add 1 tbsp earth balance butter, and 4 whole sage leaves

add cooked pasta

season with salt (1 pinch) and pepper

toss for about 3-4 minutes. Don't let veggies get soft. You want a little crunch to the vegetables.

When done, remove the sage leaves.

2) Stuffed acorn squash

• 4 acorn squash, halved lengthwise; seeds and membrane removed (see note)
• 1 cup organic brown rice
• 1/2 cup wild rice
• 4 cups vegetable broth or water
• 1/4 teaspoon sea salt
• 1 TBSP olive oil
• 1 medium onion, chopped
• 3/4 cup diced celery
• 1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
• 1/2 cup dried apricots, diced
• 1/2 cup cranberries
• 1/2 teaspoon sea salt
• 2-1/2 teaspoon ground ginger
• 1/8 teaspoon each ground black pepper
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 375º F.

2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).

3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Note: Don't discard the nutritious squash seeds. Instead, rinse the seeds and remove the membrane. Pat dry. Spray a baking sheet with olive oil and spread the seeds evenly on the sheet. Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional). Bake the seeds in a 375º F. oven for about 15 minutes, or until they're golden brown. Enjoy immediately as a warm snack, or store them in an airtight container for up to one week.

3) Square meal - our own version of Northstar's Square meal

For roasted sweet-potato cubes

• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For rice and beans

• 2 1/4 cups water
• 1 1/2 cups long-grain wild brown rice
• 3/4 teaspoon salt
• 4 to 4 1/4 cups Vegetarian black beans UNDRAINED. (we use 316 from whole foods or you can find them in the organics section at kroger)

All natural guacamole (store-bought from whole foods or similar - or homemade) 

1 jalapeno pepper - chopped (OPTIONAL - I actually let matt put this in his serving but i don't cook with it since i don't like mine spicy)

diced tomatoes seasoned with salt

Put oven rack in middle position and preheat oven to 450°F.

Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cook rice while sweet potatoes roast:

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Heat the black beans in the microwave and season with a pinch of salt and cumin or other favorite spice. Mix

Top the rice with black beans, sliced avocado, tomatoes, and jalapenos if you want a little heat.

4) Butternut squash soup - from Vegan Spoonful 

Ingredients:

• 1 medium to large butternut squash
• 4 cups vegetable broth
• 2 cups water
• 1 cup soy milk (optional)
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp ground cinnamon (optional)
• 2 Tbsp Earth Balance margarine
• salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 350 degrees. Cut butternut squash in half lengthwise, and scoop out the seeds. Place halves face-down on a baking sheet or casserole dish, and bake for 30 minutes. Rotate halves face-up, prick with a fork, and bake for an additional 30 minutes, or until tender.*

Set squash aside until it is cool enough to handle. With a spoon, scoop the squash out of the skin and into a large soup pot. Add vegetable broth and water, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.  Use an immersion blender to blend the soup until smooth.** Stir in spices, soy milk, earth balance, salt and freshly ground black pepper to taste. Enjoy!