Roasted Root Veges in the Crock Pot – Taste like you roasted them with a prime rib – but you didn’t, strictly veges!

You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning  they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!

  Slice them anyway you like, cube, elongated, just make sure they are big and hearty!

Wash and dry your root veges, lay to the side on paper towels or a cotton towel.

In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.

Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.

It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!

Enjoy!

Root Stoup Extraordinare (soup or stew?) Plus Slow Cooker Roasted Root Veges!

Craving a Hearty Soup? You’ve got to try my “Root Stoup”!

See Bonus Recipe for SLOW COOKER Roasted Root Veges that taste just like oven roasted….at end of posting.

We prepared this quite often last winter, but by the time I thought about posting it, Spring was in the air. All in good time they say, and NOW is the PERFECT TIME for Root Stoup!

This is a vegetarian meal, however, for those that enjoy organic chicken or grass-fed beef, either are good ingredients if pre-cooked, directions follow vegetarian recipe.

If you choose to do this in a slow cooker I suggest making it vegetarian, toss everything in the slow cooker, set on low for 6-7 hours, stir and you have STOUP! (more…)

Lemon Orzo & Basmati (mock rice-a-roni)

Don’t we all love a Rice A Roni type of side dish? Sometimes I’ll toss in steamed veges , perhaps a bit of fish, and make this a main meal:)

Basmati Rice and Orzo

Fresh melon is also a nice touch along side this rice dish.

You will see suggestions for personalizing with different spices or your own add-in ingredients below – this is one of those “make it your own” side or entree!

 

 

Ingredients:

3 cups of vegetable broth (prepared or 3 Tbl of unchicken broth)

1/4 cup of orzo

1  cup of basmati rice (I prefer basmati from India)

3 Tbl  EVVO (Extra Virgin Olive Oil, cold pressed)

2 tsp Lemon Zest (grated rind of washed lemon)

2 tsp unbleached sea salt (I use Himalayan)

1/4 med lemon squeezed into your hand to catch seeds (natural sieve)

Add-in Ingredients Options: Pine Nuts, Seeds, Small pieces of veges. Sometimes I will chop raw veges up and toss in 5 min before serving and it should be noted that small grated is always good as well.

Add-in Spice Suggestions (10 min before serving) : Dried or fresh herbs, unbleached sea salt and pepper, paprika, and/or spice blends depending on what you are serving. Sometimes saffron is perfect!

Directions & Tools (wide wooden fork and heavy based pan with tight lid)

Heat 2 Tbl (of the 3 Tbl) EVOO hot enough to toss in orzo and cause a sizzle, stir it around for a few minutes, when it’s nice and hot again, stir in lemon zest, then add basmati rice and mix together. Stir in the 3 cups of vege broth (and your optional add-in ingredients, although if you are adding fresh herbs you may want to wait until a few minutes before you serve).

Add lemon juice and then simmer low with a lid until tender usually 20-30 minutes (check no sooner than 15 min, and allow extra time, rice can sit warm nicely) –

Once you are ready to serve add remaining oil and any fresh herbs you may have, toss with a wide wood fork and serve.

With oregano and rosemary

Making Perfect Rice
– For every cup of rice, use 1-1/2 to 2 cups of water or broth. You want a large pot with a heavy base for the most even cooking and a tight lid for steam cooking rice.

Baked Potatoes in a slow cooker – YES!

Easiest thing I do…..

How many potatoes depends on the size of your slow cooker, stack  baking size potatoes inside and see how many fit before you begin! My 6 quart holds 5 nicely.

Wash and then completely dry each potato.

Rub with olive oil (optional)

Wrap in foil.

Stack in your slow cooker.

Set on HIGH and cook overnight or all day long.

When you are ready to eat, simply stir fry veges and wallah!

It’s Dinner Honey!!

Split Pea Vegan Slow Cooker Soup YUM-O

1 lb split peas (organic if possible)

1/4 cup of dry barley (optional)

10 c pure water

7 T Dry Vege Broth (I use unchicken) (bulk source at pHBB Links)

1 1/2 cups of diced carrots, stripped (I make them 1/4″ diced)

1 cup diced celery, stripped (same, 1/4″ diced)

4-5 red potatoes, stripped (same 1/4″ diced)

1 garlic clove smashed

2 T Oregano (my secret split pea ingredient)

2 Bay Leaves

1 large sweet white onion diced very small, as small as you can go without mincing

Instructions:

Prepare your broth first, or just pour into slow cooker if you purchased pre-made vege broth.

Rinse split peas, please pull out anything that doesn’t resemble a split pea.

Add everything else to the pot and cook overnight on low, or all day. If you need this soup in a hurry, you can either prepare on the stove, or set slow cooker to high for 5 hours.

At the end of cooking time I remove 1/2 of the soup, lumps and all, puree a part at a time or all at once in my Vitamix, and return to the pot, this will give a beautiful richness to your split pea soup!

Delicious!!

Hearty Chili, VegeHead (and Basmati Rice)

This is an almost from scratch recipe! A favorite for football games, we serve with a big pot of basmati rice (recipe below).

1 pkg of Fantastic Vegetarian Chili Mix (don’t follow the directions) OR vegan crumbles (your choice), or ground turky (simmered in water 20 min)

3 quarts of vege broth (I use dry unchicken  broth, see bulk/ links at phBB)

1 small can of tomato paste

1 sweet white onion (diced)

3 celery stalks diced small

1 bag of dry kidney beans (or 4 cans of kidney beans)

6 fresh tomatoes (or 3 cans of diced tomatoes)

2 tsp chili powder

1 tsp cumin

2 tsp oregano (yes I know, but it’s good:)

3 T EVO (extra virgin olive oil) cold pressed (also good with Avocado Oil)

3 T Molasses (or wild honey, even brown sugar in a pinch)

2 T Spelt Flour (or all purpose flour)

2 tsp unbleached sea salt

(on the side as toppers – diced onion, shredded vege shredds, or shredded cheddar if you eat cheese)

If you select dry kidney beans as I do, please wash, pre soak for 2 hours in hot water, and pressure cook 15 minutes (give or take, go with less rather than more), depending on your pressure cooker. Mine is 15 exactly.  Set aside.

Here we go:

Sautee onion and spices in olive oil for about 10 minutes on the bottom of your soup pot.

Add vege broth (or in my case, unchicken broth), bring to a boil, stir in tomato paste, and cut heat to simmer. (From dry bulk broth like the one I use, powdered unchicken: 2 T dry broth per quart of water, in this recipe I use 8 T)

Add Fantastic Vegetarian Chili mix (you can also use any other vegan starter you like, ven simmered ground turkey, but you will need to double your spices).

Make sure everything dissolves, I use an egg whipper and by hand, run it through and around the pot a few times.

Add kidney beans and let it simmer about 20 minutes, it should thicken up and beans should be tender.

Pull out 1/2 cup of broth and 1 cup of beans from chili, puree together, and stir back in – this paste will thicken up your chili (I blend this mixture in a personal blender).

Now add your tomatoes – the reason you don’t add them until now is that doing so will cause your chili to become very acid tasting – ick, much better to add them toward the end.

Using hot water, melt your flour into a paste and add to your chili to thicken as you like. We like it loose like a soup and pour it over rice (see below).

Taste it, add spice if you need more, then  serve over basmati rice (recipe below).

Top with diced onion and vege cheese!

pHenomenal BASMATI RICE

My FAVORITE rice recipe (in my rice cooker).

1 12 -14 oz can of Coconut Milk (your preference)

1 refill of the coconut milk can with pure water

12-14 oz of BASMATI rice (1 part rice, 2 parts liquid)

1 T coconut oil

2 tsp of unbleached sea salt

Turn it on – makes the very best basmati rice!

Slow Cooker Roasted Veges

Roasted Veges (Options to make a whole meal at end of recipe)

5 potatoes quartered

5 carrots washed, trimmed (not skinned), chunked

5 parsnips washed, trimmed (not skinned), chunked

2 onions, halved then halved again (don’t separate)

1 turnip or rutabaga (optional, I like rutabaga), skinned, quartered

1/4 cup EVO (extra virgin olive oil), cold pressed please

1 T Himalayan, Real Salt, OR Celtic Salt

1 tsp pepper

Wash and dry all the veges, yes dry with paper towel please.

Place EVO and spices in a gallon size Zip Lock Bag. Oh, and of course feel free to add your own spices, I prefer just the unbleached salt and pepper. Squish it all together so spice is evenly distributed. Add all the dryed veges, toss until everything is evenly coated.

Pour it all into your slow cooker, turn on HIGH for 4 hours (maybe 4 1/2 if your cooker is smaller than 6 quarts) – OR, all day (or all night) on LOW, if you need to jump to work, or sleep:)

THAT IS IT. Serve with a nice fillet of salmon (grilled of course), or eat alone, either way, deliciously roasted like mama used to make in the oven!

PS – Do not add any liquid.

For a complete meal: If you eat poultry, you can wrap in each piece of poultry in foil or parchment paper, then place them in bottom of slow cooker before you add the veges, really! We tried this with fish and it came out a bit dry. We tried with a turkey and it worked incredibly well.

Here’s how: Make a square of aluminum foil (parchment paper works as well) about 12 inches square at least, center your piece of poultry in the middle (frozen or thawed), add sauce of choice (we used BBQ on turkey), then bring two sides together and fold down, wrapping under the piece of poultry. It’s completely encased. Place up to 4 pieces wrapped this way on the bottom of the slow cooker (must have 6 quart to fit 4 pieces). Let it go, it is all ready at the same time. A little of the sauce from the poultry may eek out, but really, isn’t that what roasting is all about anyway? pHabulous!