Veggie Quinoa Chowder

 This only took four hours in the crockpot and was tastily filling!

Ingredients:

1/2 cup cubed squash

1/4 cup chopped carrot 

1/4 cup peas

1/4 cup cauliflower

1/4 cup diced tomato

1/4 cup chopped zucchini

1/4 cup corn

1Tbsp uncooked quinoa

1/2 cup veggie broth

1/4 tsp ground thyme

1/4 tsp ground ginger

2 sprigs fresh parsley

Directions:

Place all ingredients in the baby crock on low for approximately three hours, or until quinoa is tender.

Tailgate Three Bean

 Quite a nice flavor.  If you like a little heat, add more mustard!

Ingredients:

1/4 cup black beans

1/4 cup white beans

1/2 cup green beans

1/4 cup corn

1/4 cup chopped celery

1/4 cup veggie broth

Dash of ground mustard

2 sprigs fresh parsley

Salt

Pepper

1 tsp nutritional yeast

Directions:

Place all ingredients in a saucepan and sautée until tender.

Scalloped Corn

Simple to prepare, fun to eat!

Ingredients:

1/2 cup sliced tomato

1/2 cup corn

1 oz firm tofu

1/4 cup cooked quinoa

Directions:

Layer tomato and corn in a small baking dish. Last layer should be sliced tofu. Sprinkle quinoa on top. Bake in a 350 degree oven for 20 minutes.

Three Sisters Stew

This only took my baby crock 5 hours.  The cumin makes it very chili-like in taste.  I might try it next time without.

Ingredients:

2Tbsp dried pinto beans

1/2 cup corn

1/2 cup diced tomato

1/2 cup water

1/4 tsp cumin

Dash cayenne

Salt

Pepper

Directions:

Place all ingredients in the baby crock on low until the beans are tender.

Indian Bean Risotto

You may want to play with the curry/ginger amounts depending on your tolerance for spicy.  My head was pretty clear after this!

Ingredients:

2Tbsp dried white beans

2Tbsp uncooked quinoa

1/2 cup chopped carrot

1/2 cup diced tomato

1/2 tsp cinnamon

1/4 tsp curry powder

1/4 tsp cumin

1/4 tsp ginger

Salt

1 cup water or veggie broth

Directions:

Put all ingredients in the baby crock on low, add more water if needed.  Cook until beans are tender.

Basil Sketti

Utterly delightful!

Ingredients:

1 cup spaghetti squash, cooked

1/4 cup noodles

1/2 cup chopped mushroom

1/2 cup diced tomato

1 Tbsp fresh, crushed basil

1/2 tsp oil

Directions:

Mix all ingredients and heat through.  Add salt if desired.  

Potage St. Germaine

A great soup for a chilly evening.  I really enjoyed this!

Ingredients:

2Tbsp dried split peas

1/2 cup frozen peas

1/4 cup chopped celery 

1/4 cup chopped potato 

1/2 cup chopped parsnip

1/2 cup veggie broth 

Salt to taste

Ground black pepper to taste

Directions:

Place all ingredients in the baby crock on low until they are very tender.  I ate mine this way, but for a smooth, thick soup (the definition of potage), place in a food processor or blender and whir smooth.