Black Bean and Spinach Burger

This was delicious.  The portion could be split, however, into two burgers, to make it a little easier to handle on a bun!

Ingredients:
1/2 cup cooked black beans, pureed
1/2 cup cooked spinach
Salt to taste
Cracked black pepper to taste

Directions:
Mix the ingredients thoroughly.  You may want to squeeze some water out of the spinach first.  Form a patty and place on a greased cookie sheet.  Bake at 350 for 15 minutes.  Flip and bake another 15 minutes.

Spring Vegetable Quinoa Minestrone

An easy, filling spring dinner!

Ingredients:
1/4 cup sliced carrot
1/2 cup diced tomato
1/4 cup zucchini
1/2 cup kale
1/2 cup peas
1/4 tsp oregano
1/4 tsp thyme
2 Tbsp uncooked quinoa
1/2 cup water or vegetable broth

Directions:
Place all ingredients in the baby crock for 4-6 hours or until the carrots are tender. 

 

White Bean Cauliflower Chili

If you're a carnivore taking a break, you won't miss the meat in this at all!


Ingredients:
1/2 cup cauliflower (frozen or raw)
1/2 cup sliced mushrooms
2 Tbsp uncooked white beans
1/4 tsp cumin
1/4 tsp paprika
dash cayenne
1/2 cup water or vegetable broth

Directions:
 Place all ingredients in the baby crock for 4-6 hours, or until the beans are tender.

Winter Carrot Soup

Two thoughts if you want a soupier soup...reduce the rice and add more water.  Great taste!

Ingredients:
1/2 cup sliced carrot
1/2 cup diced tomato
2 Tbsp uncooked rice
1/4 tsp thyme
1/4 tsp cumin
salt and pepper to taste
3/4 cup water or vegetable broth

Directions:
Put all ingredients in the baby crock for 4-6 hours, or until the carrots are tender.

Parsnip Soup

 This brings the HEAT, so be prepared!

Ingredients:
1/2 cup sliced parsnip
1/2 tsp curry
1/2 cup water or vegetable broth
salt to taste

Directions:
 Place all ingredients in the baby crock for 4-6 hours or until the parsnip is tender.

Roasted Rosemary Sweet Potato and Parsnip

This is a great combination.  You will need to have a protein side dish!

Ingredients:
1/2 cup cubed sweet potato
1/2 cup parsnip
1/2 tsp rosemary
oil
salt to tasted

Directions:
 Mix the parsnip and sweet potato and toss with oil and rosemary.  Place on a baking sheet and bake at 350 degrees for 30 minutes or until the ingredients are soft.

Spinach, Tomato, Corn Taco

You could also put this in the oven and bake it for about 20 minutes.  

Ingredients:
1/2 cup cooked spinach
1/2 cup diced tomato
1/4 cup corn
1/4 tsp cumin
1/4 tsp paprika
Salt
Tortilla

Directions:
Set aside the tortilla.  Sautee the remaining ingredients together until the tomato is soft.  Spoon into the tortilla and serve.

Spinach Soup

Do not forget the "sauce" on top, it really sets this off nicely.

Ingredients:
1/2 cup cooked spinach
1/2 cup diced potato
1 Tbsp dried pinto beans
1/2 cup water
Salt
Pepper
1 ounce firm tofu (or 1 Tbsp yogurt)

Directions:
Place all the ingredients except the tofu in the baby crock on low for 4-6 hours.  Mix the tofu with enough water to make a thick sauce.  Before serving, top the soup with the tofu sauce.

Black Bean Soup with Cornbread Dumpling

 The ultimate in tastiness!  Even with the dumpling preparation, this only took about 10 minutes of work.

Ingredients:
2 Tbsp dried black beans
1/4 cup Rotel
1/4 cup diced tomato
1/2 cup water
1 bay leaf

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

Directions:
Place the beans, Rotel, tomato, water, bay leaf, and salt to taste in the baby crock for 4 - 6 hours.  Approximately 30 minutes before serving, mix the dumpling ingredients and spoon the mixture on top of the soup.  Cover and let cook for 30 minutes.  Serve!

Paprika Tofu

Interesting smoky flavor.  

Ingredients:
1 cup spaghetti squash
1/2 cup diced tomato
1 ounce firm tofu, cubed
1 tsp paprika
1Tbsp water

Directions:
Earlier in the day, set the tofu to marinate in the paprika and water.  Put it in a dish that ensures the tofu is covered by the marinade and place it in the refrigerator.  When you are ready to prepare the meal, pour the marinade and tofu into a small skillet with the tomatoes and sautee until heated through, some liquid should remain.  Heat the spaghetti squash in the microwave until its warm, about 2 minutes.  Pour the tofu sauce over the spaghetti squash and serve.

Slow Cooker Burrito

This recipe makes enough for several burritos, or just eat the remainder as a side dish.

Ingredients:
2 Tbsp uncooked black beans
2 Tbsp uncooked rice
1/4 cup diced tomato
1/4 tsp cumin
1/4 tsp paprika
Salt to taste
1 cup water
Tortilla

Directions:
Place all ingredients except the tortilla into the baby crock.  Cook on low for 4-6 hours or until the beans and rice are tender.  Spread in the tortilla and serve.

Ropa Vieja

Feel free to add the red and green peppers and onions to this dish, I realize some people aren't sensitive to them.  But, in my opinion, this was quite good without them!

Ingredients:
1/4 cup seitan cut in strips
1/2 cup diced tomato
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp turmeric
dash cayenne
dash cinnamon
1/2 cup water

Directions:
Place all ingredients in a small saucepan.  Bring to a boil, then reduce heat to simmer and cover.  Simmer for 30 minutes.  Serve over rice. 

 

Fajita

This was easy to make!  Now, you could add the green peppers and onions if you are not sensitive to them.

Ingredients:
1/4 cup seitan
1/4 tsp cumin
1/4 tsp paprika
dash cayenne pepper
1 ounce firm tofu
1 Tbsp yogurt
1/4 cup diced tomato

Tortilla, pita, or thin pancake

Directions:
Sautee the seitan with the spices until it's just shy of crispy.  Mix the yogurt and tofu to make a thick sauce.  The seitan will go on the tortilla/pita/thin pancake.  Add the tofu sauce and top with the tomato.

Spaghetti Squash with Dill, Mushroom, and Tomato

A great combination.  If you wanted, you could make some regular noodles to mix in with the squash.

Ingredients:
1 cup cooked spaghetti squash
2 Tbsp fresh dill or 1 tsp dried dill
1/2 cup diced mushroom
1/2 cup diced tomato
Salt to taste

Directions:
Sautee the tomato and mushroom with the dill until the mushroom is soft.  Mix with the spaghetti squash and microwave until heated through, about 2 minutes.

Califredo Pizza

Pasta pizza!  This was a radical idea I thought I would try with the crust instead of the noodles.  YUM!

Ingredients:
Crust dough
1/2 cup cooked white beans
1/2 cup cooked cauliflower
1/4 cup sliced tomato
1/4 cup water
1/2 tsp oil
Cracked pepper
Salt

Directions:
Put the white beans, cauliflower, water, oil, pepper, and salt into a food processor or blender and whir it smooth.  Press or roll the crust dough into a shape close to a circle on a piece of parchment paper on a baking sheet.  Spread the caulifredo sauce on the crust and top with the tomatoes.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.  It may take a bit longer due to the moisture in the sauce.

Gritty Eggplant

Interesting casserole.  I enjoyed it!

Ingredients:
1/2 cup prepared grits
1 cup peeled and diced eggplant
1/2 cup diced tomato

Directions:
Sautee the eggplant and tomato with a bit of oil until the tomato is soft.  Mix in with the grits and pour into a small greased baking dish.  Bake at 400 degrees for 20 minutes.

Cauliflower Dumpling Soup

If you like your soup to have more "juice," you'll need to add more water.  The dumpling sucks some up.

Ingredients:
1/2 cup cauliflower
1/4 cup corn
1/4 cup diced potato
1/2 cup water
Salt
Pepper

--Dumpling
1/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
water to make thick dough

Directions:
Place the ingredients (not the dumpling) in the baby crock on low for 4-6 hours, until the potato is tender.  30 minutes before serving, mix the dumpling and spoon on top of the soup.

Breakfast Pizza

Ingredients
Crust dough
1/4 cup diced tomato
1/4 cup diced mushroom
1 Egg

Directions
Roll or press out the dough into a round  on a parchment paper piece on a baking sheet.   Bake at 400 degrees for 20 minutes or until golden brown.  Scramble the egg, tomato, and mushroom and add salt to taste.  Spoon the egg mixture on the crust and serve!

Pizza 'Dillas

 Pizza in a quesadilla!  I sauteed my veggies first, but you don't need to.

Ingredients:
1 corn or flour tortilla
1/4 cup tomato sauce
1/4 cup diced tomato
1/4 cup mushroom
Cheese of choice to taste
Dash oregano
Dash thyme
Salt to taste

Directions:
Mix all the ingredients and spoon on half the tortilla.  Top with the other half and cook in a lightly greased skillet until each side is golden brown. 

 

Sauerkraut Kugel

 A taste of Germany in a crusty pocket!

Ingredients:
Crust dough
1/2 cup sauerkraut
1/4 cup diced and cooked potato
1/4 cup corn

Directions:
Press the dough out on a piece of parchment paper on a baking sheet.  Press it as circular as you can, or roll it out, 1/4" thickness.  Mix the rest of the ingredients and spoon into the center.  Pull the edges of the dough up and pinch them so only a small circle of the ingredients is visible.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Sweet Potato Soup

I served this with tortilla chips and it was very tasty!

Ingredients:
1/2 cup diced sweet potato
1/2 cup corn
1/4 tsp cumin
1/4 tsp paprika
salt to taste
1/2 cup water
1 Tbsp Greek yogurt

Directions:
Put all the ingredients except the yogurt in the baby crock on low for 4-6 hours.  Stir the soup until it's smooth and add the yogurt before serving.

Corn and Black Bean Quesadilla

The radishes give this a nice bite and a unique crunch.

Ingredients:
1/2 cup corn
1/2 cup chopped radish
1/2 cup cooked black beans, pureed
1/4 tsp cumin
1/4 tsp paprika
Tortilla

Directions:
Mix the ingredients, except the tortilla, and heat.  Cut the tortilla in half and spread the mix on one half.  Top with the other half and pan sear until the tortilla is crispy.

Kapustnik Belorusskey

Do not forget to remove the bay leaf before eating!

Ingredients:
1/2 cup mushrooms
1/2 cup sauerkraut
1/2 cup sliced carrot
1/2 cup diced potato
1/4 tsp nutmeg
1/4 tsp caraway seeds
1/4 tsp paprika
1 bay leaf
Pepper
Salt

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

 

Baked Cauliflower with Mushroom Gravy

Very good and surprisingly easy to prepare!

Ingredients:
1 cup cauliflower florets (I used frozen)
1/4 cup diced mushrooms
1/4 tsp thyme
1/4 tsp oregano
salt
pepper
 arrowroot

Directions:
Toss the cauliflower with a bit of oil, the thyme, the oregano, salt, and pepper.  Bake on a sheet at 400 degrees for 30 minutes.  While the cauliflower is baking, put the mushrooms in about 1/2 cup of water and boil for 10 minutes.  Add arrowroot (or cornstarch) to thicken to a gravy.  Salt this to your taste preference.  Put the cauliflower on a plate when it's baked and pour the gravy over it. 

 

Tuscan Soup

I used kale I had frozen from the garden last fall.  I think I would add more basil next time!

Ingredients:
2 Tbsp uncooked white beans
1/2 cup diced tomato
1 cup kale
1 tsp basil
1/2 cup water
Salt to taste

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

Sketti and Peas

Nothing wrong with a good combination of vegetables!

Ingredients:
1 cup cooked spaghetti squash
1/2 cup peas
1/2 cup diced eggplant
1 ounce firm tofu, cubed

Directions:
Sautee the eggplant, peas, and tofu with a bit of oil.   Mix with the squash and heat in the microwave until hot, approximately 2 minutes.  Serve with salt and pepper to taste.

Mexican Split Peas

I prepared my split peas earlier in the week, so this was quite quick to throw together.

Ingredients:
1 cup cooked split peas
1/2 cup diced tomato
1/4 cup corn
1/4 cup sliced and quartered zucchini
1/4 cup black beans
1 ounce firm tofu, cubed
1/4 cup rice or quinoa
1/4 tsp cumin
1/4 tsp paprika
dash cayenne
salt

Directions:
Mix all the ingredients and heat through, about 2 minutes in the microwave.

Vegetarian Ribollita

 I wasn't sure about the bread in this, but it's really good!

Ingredients:
1/4 cup sliced celery
1/4 cup sliced carrot
1/2 cup shredded cabbage
1/2 cup cooked spinach
1/4 cup sliced and quartered zucchini
1/4 cup diced tomato
2Tbsp dried white beans
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp marjoram
1/2 cup water or veggie broth
1 slice of sourdough bread

Directions:
Place all ingredients except the bread into the baby crock for 4-6 hours, until the beans are tender.  About 10 minutes before serving, cut the bread into small squares and put it in the crock. 

 

Cabbage Pie with Mashed Potato

This pie is good this way, too!

Ingredients:
1 cup shredded cabbage
1/4 cup corn
1/4 cup potato
1 ounce firm tofu

Directions:
Boil the cabbage and corn for 20 minutes, drain.  Boil and mash the potatoes.  Put the cabbage and corn in a small, greased baking dish.  Mix the mashed potatoes and tofu and spread on top.  Bake at 400 degrees for 20 minutes.

Grits and Egg Casserole

Grits baked in the oven are one of my new favorite things.

Ingredients:
1/2 cup prepared grits
1 egg
1/4 cup diced seitan
1/4 cup corn
1/4 cup diced tomato
Salt to taste

Directions:
Mix the ingredients thoroughly and pour into a greased baking dish.  Bake at 400 degrees for 20 minutes.

Mexican Street Tortillas

Tasty handheld goodness!  I added some cheese to mine.


Ingredients
1/2 cup corn
1/2 cup cooked refried beans
corn tortilla
Cumin to taste

Directions:
Cut the tortilla into quarters and place on a baking sheet.  Top with the refried beans, then the corn, and then sprinkle cumin on top.  Bake at 350 for 20 minutes or until the tortilla is crispy. 

 

Cabbage Rolls

A tasty dish, somewhat difficult to eat!

Ingredients:
2 cabbage leaves
1/4 cup cooked quinoa
1/4 cup cooked pinto beans
1/2 cup tomato sauce
1/2 tsp red wine vinegar
Salt to taste

Directions:
Steam the cabbage rolls until tender.  Mix the quinoa, pinto beans, red wine vinegar, and salt.  Spoon the mixture into the cabbage rolls and roll them gently.  Spoon 1/4 cup of the tomato sauce into a baking dish.  Place the cabbage rolls in the dish, seam side down.  Spoon the rest of the sauce over the top of the rolls.  Bake at 350 degrees for 30 minutes.

Mish Mash

Ingredients:
1/2 cup prepared grits
1/4 cup white beans
1/4 seitan
1/2 cup corn
1/4 cup tomato

Directions:
Mix the tofu with the grits until the tofu is intermingled smoothly.  Cook the seitan in a sautee pan until just a bit crunchy and add to the grits.  Add the rest of the ingredients and salt and pepper to taste.  Mix and heat through.

Butternut Grits

This cooks up into a cornbread type texture.  It's delicious!

Ingredients:
1/2 cup prepared grits
1/2 cup cooked and chunked butternut squash
1 egg
Salt to taste

Directions:
Mix everything together.  Pour into two greased glass bowls (or one small baking dish).  Bake in the oven at 400 degrees for 20 minutes.

Butternut Squash Soup Variant

The tomato really adds a nice tangy flavor to this soup.

Ingredients:
1 cup butternut squash
1/2 cup corn
1/4 cup diced tomato
2 Tbsp uncooked pinto beans
1/2 cup water
Salt to taste

Directions:
Put all the ingredients in the baby crock on low for 4-6 hours or until the beans are tender.

Butternut Squash Sketti

What a great way to combine some winter squashes!

Ingredients:
1 cup spaghetti squash
1/2 cup cooked butternut squash
1/4 cup chunked up seitan
1/2 cup tomato sauce
1/2 tsp basil (more to taste)
1/4 tsp sage (more to taste)
salt to taste

Directions:
Sautee the butternut squash and seitan with the basil and sage until the seitan has a bit of crunch.  Mix with the spaghetti squash and tomato sauce (add more basil and sage if you desire).  Heat in the microwave for approximately 2 minutes or until heated through.

Mexican Pizza

 There's something about the corn that just adds so much to this pizza!

Ingredients:
Crust dough
1/2 cup cooked and pureed black beans
1/4 tsp cumin
1/4 tsp paprika
1/4 cup corn
1/4 cup diced tomato
1/4 cup shredded lettuce
Salt to taste

Directions:
Mix the cumin and paprika in the black bean puree.  Roll or press out the crust dough in a circular shape.  Spread the black bean paste on the crust.  Top with the corn and tomato.  Bake at 400 degrees for 20 minutes.  Before serving, top with the shredded lettuce.

Berlin Kartoffelsuppe

 I do like the caraway flavor!

Ingredients:
1/4 cup diced potato
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup vegetable broth or water
1 tsp parsley
1 bay leaf
1/4 tsp marjoram
1/4 tsp caraway seeds
1/4 tsp nutmeg
Salt
Pepper

Directions:
Place all ingredients in the baby crock and cook on low for 4-6 hours.  Remove the bay leaf before eating.

Cauliflower With Potato

This is actually a Russian dish, though you cannot tell from the name.  

Ingredients:
1/2 cup cooked cauliflower in small pieces
1/2 cup cooked potato, diced
1 egg
1 Tbsp flour

Directions:
Mix all ingredients thoroughly.  Add salt and pepper to taste.  Spoon into a small, greased baking dish.  Bake at 400 degrees for 20 minutes.