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.