Black Bean Soup

Super simple preparation and a great taste!  I served this with tortilla chips.

Ingredients:
2Tbsp dried black beans
1/2 cup diced tomato
1/2 cup water
Salt

Directions:
Place the ingredients in the baby crock on low until the beans are tender, approximately 4-6 hours.

Ginger Cardamom Carrots

Wow!  Just enough ginger to give it a kick and that cardamom gives it a nice balance.

Ingredients:
1 cup sliced carrots
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp paprika
Salt
Tofu

Directions:
Sautee all ingredients in a skillet with a bit of oil until the carrots are tender.

Irish Stew

You could thicken this with a bit of arrowroot or corn starch to make it a little more stew-like, but I found it quite good as is. 

Ingredients:
1/4 cup carrot
1/4 cup turnip
1/4 cup potato
1/4 cup sweet potato
1/4 cup celery
1/4 cup parsnip
1/2 cup spinach
1Tbsp white beans
1/2 cup water or veggie broth
Parsley
Salt
Pepper

Directions:
Place all ingredients in the baby crock on low until the vegetables are tender, 4-6 hours.

Borscht

There are many recipes for this, I tweaked a couple together!

Ingredients:
1/2 cup sliced beets
1/2 cup diced potatoes
1/2 cup saurkraut
1/4 cup sliced carrot
1/4 cup tomato sauce
1 ounce firm tofu, cubed
salt and pepper to taste
1 tsp parsley
1 tsp dill

Directions:
Put all ingredients in the baby crock and cook on low for 4-6 hours (until the potatoes are tender).

Baked Parsnips

The next time I make this, I will leave off the nutmeg (I'm not a big fan).

Ingredients:
1 cup sliced parsnips
1 ounce firm tofu, cubed
1/4 cup black beans
salt to taste
pinch of nutmeg

Directions:
Boil the parsnips until they are tender.  Combine with 1 Tbsp veggie broth or water in a baking dish.  Sprinkle with salt, perhaps a bit of pepper, and the pinch of nutmeg.  Bake at 350 degrees for 30 minutes.

 

Saurkraut Soup

An interesting German soup.

Ingredients:
1/2 cup saurkraut
1/4 cup diced potato
1/4 cup sliced mushroom
1/4 cup diced carrot
1/4 cup sliced celery
1 tsp dill
Salt to taste
1/2 cup water

Directions:
Place all the ingredients in the baby crock on low for 4-6 hours.  If you would like it more "soupy," add more water.

Greek Split Pea Soup

What a great way to change up a traditional split pea soup!

Ingredients:
1/3 cup dried split peas
1 ounce firm tofu, cubed
1/2 cup diced tomato
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp majoram
1/4 tsp oregano
Salt to taste
3/4 cup water or veggie broth

Directions:
Put all ingredients in the baby crock on low for 4 -6 hours.

Curried Veggie Pasties

These tasted really yummy, but looked not so great.  I think it will take some practice!

Ingredients:
1/4 cup diced potato
1/4 cup diced sweet potato
1 ounce firm tofu, cubed
1/2 cup peas
1/4 cup diced carrot
1/4 cup flour
1/2 tsp curry
1/4 tsp cumin


Directions:
Heat the potatoes in a covered skillet until tender.  Add the carrot and heat for an additional 3-5 minutes, covered.  Remove from heat and add peas and spices.  Mix and stir in half the flour.  Wet hands and roll into equal sized small patties.  Coat with the remaining flour (dredge them) and pan fry on both sides until golden brown.

Squash Curry

 You could substitute lentils for the split peas.  I really enjoyed it with the split peas, though!

Ingredients:
1Tbsp uncooked pinto beans
2Tbsp + 2 tsp uncooked split peas
1/4 cup diced tomato
1/2 cup tomato sauce
1/4 cup cubed butternut squash
1/4 cup diced potato
1/4 cup sliced carrot
1/4 cup cooked spinach
1/2 tsp curry
1/4 tsp cumin
salt to taste
1/2 cup water

Directions:
Place all ingredients in the baby crock and cook on low for 4 - 6 hours.

Mushroom Noodle Bake

 Another Russian dish.  It is really easy to make and very tasty!

Ingredients:
1/2 cup sliced mushrooms
1 ounce firm tofu, cubed
1/4 cup noodles of choice (I used fettucini)
1 egg
Cheese of choice (about 1Tbsp)
1Tbsp cornmeal

Directions:
 Mix all ingredients except for the cornmeal.  Pour into a small greased baking dish, or I used two small glass bowls.  Sprinkle the cornmeal on top and bake at 400 degrees for 20 minutes.

Eggplant Pinto Bean Casserole

This is actually a Russian recipe!  

Ingredients:
1 cup peeled and cubed eggplant
1/2 cup diced tomato
1/2 cup cooked pinto beans
1/4 cup tomato sauce
1/4 tsp thyme
Salt to taste

Directions:
Mix the ingredients and spoon into a greased baking dish.  Bake at 350 degrees for 20 minutes.

Tomato Corn Soup

 What an easy soup to prepare!  The results are delicious!

Ingredients:
1 cup chopped tomato
1/2 cup corn
1 ounce firm tofu, cubed
1/4 cup water
Salt to taste

 Directions:
Place all ingredients in the baby crock and cook on low for 4 - 6 hours.

Colcannon

The baking dish I used (you can see it in the picture) is a bit too large for this, I would choose something smaller.  

Ingredients:
1/2 cup diced potato
1 cup kale
1 ounce firm tofu
salt
pepper

Directions:
Boil the potato until tender.  Chop the kale small and steam until tender in the microwave, about 1 minute.  Mix the tofu with  a bit of water until you have a smooth sauce.  Mash the potatoes and mix in the kale, salt, pepper, and tofu sauce.  Spoon into a greased baking dish and bake at 350 degrees for 15 minutes.

Mexican Cornbread Pie

My own creation...turned out very well.

Ingredients:
Cornbread:
3Tbsp cornmeal
1Tbsp flour
1/2 tsp baking powder
pinch baking soda
pinch salt
1/2 tsp oil
1Tbsp milk
1Tbsp + 1tsp water

The rest:
1/2 cup corn
1/2 cup diced tomato
1/2 cup butternut squash (or pumpkin)
1/2 cup black beans
1/4 tsp cumin
1/4 tsp paprika
salt to taste

Directions:
Mix the cornbread in a separate bowl and set aside.  Mix the rest of the ingredients and put them into a small greased baking dish.  Spoon the cornbread mixture over the top and bake at 400 degrees for 20 minutes.

Italian 3 Squash Bake

 This had an interesting flavor, but in the future, I might add more of the spices.

Ingredients:
1/2 cup cubed cooked acorn squash
1/2 cup cubed cooked pumpkin
1/2 cup cubed cooked butternut squash
1/2 cup diced tomato
1/4 tsp sage
1/4 tsp thyme
Sprinkle of cinnamon for the top
Salt to taste
Cheese of choice

Directions:
Mix the squashes, tomato, and spices and put in a greased baking dish.  Sprinkle the cinnamon. Top with the cheese.  Bake at 350 for 20 minutes. 

 

Grits and Greens

This is fantastic!  You could substitute cooked spinach if you cannot find kale.

Ingredients:
1 cup kale
1/2 cup prepared grits
1 egg
cheese of choice
1/4 cup Rotel
Salt to taste

Directions:
Cook the kale in a bit of water just until wilted.  Strain it out and put to the side.  Mix the grits, egg, cheese, and Rotel.  Spoon half the mixture into a greased baking dish.  Put the kale in a layer on top.  Cover with the remaining grits mixture.  Bake at 400 for 20 minutes.  Let stand for 10 additional minutes before serving.