Slow cooker/crock-pot ideas... - VeggieBoards
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#1 Old 02-22-2005, 09:46 PM
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The previous thread got me thinking about using the slow cooker again.



I used to use it a lot when we were omni, mostly for chicken and beef, but I haven't used it once since we have been veg.



Coming home to a ready made hot dinner is the best!



What are your best crock-pot/slow cooker recipes or recipe ideas?

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#2 Old 02-22-2005, 11:20 PM
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https://www.veggieboards.com/boards/s...ck+pot+recipes



Also, search veggie boards for slow cooker/crockpot recipes. That's what I did.
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#3 Old 02-22-2005, 11:24 PM
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Do you know what is AMAZING - crockpot oatmeal. Pop in steel cut oats overnight, with chopped apple, sultanas, cinnamon and a little sweetner and mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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#4 Old 02-23-2005, 01:55 PM
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BAKED POTATOS:

Scrub as many whole baking (russet) potatoes as will fit in your crockpot. Prick potatoes with fork and wrap in foil. Place in crock. Do not add water. Cook 8-10 hours.



BEER BAKED BEANS:



1 pound dry navy beans or small pinto beans

1 packg. Morningstar sausage or whatever veg. brand you use

1 1/2 teaspoons salt, -- or to taste

3 tablespoons brown sugar

1/2 teaspoon dry mustard

4 tablespoons molasses

1/2 tsp. liquid smoke

2 tablespoons ketchup

1 large onion, -- sliced

1/2 - 1 cup broth of your choice

1 12 oz can or bottle of beer -- of your choice



Sort, wash and drain beans, then cover with water and soak overnight. Drain beans and put in crockpot. Defrost veg. sausage in microwave, chop fine. Add to crockpot along with the remaining ingredients. Mix well.

If needed, add more beer to cover beans. Cover and cook on low for 6-8 hours. Check occasionally to make sure liquid is adequate and add more if necessary. This makes the most AWESOME baked beans!!



MOROCCAN VEGETABLE STEW WITH COUSCOUS

6 cups water

1/4 cup olive oil

2 cups 1 1/2 -inch carrot chunks

2 cups 1 1/2 -inch peeled sweet potato

2 cups 1 1/2 -inch onion chunks

2 cups peeled 1 1/2 -inch turnip chunks

2 cups shredded green cabbage

1 can (15 ounces) garbanzo beans, rinsed and drained

1 cup chopped celery

2 cinnamon sticks

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

3 tablespoons dried parsley flakes



Couscous

4-5 cups boiling vegetable broth

2 cups dried couscous



To make the stew: Combine all ingredients in a slow cooker and cook on the high setting for 6 or more hours. Adjust the seasonings.



To make the couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork. Serve hot over the couscous. Makes 6 servings
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#5 Old 02-23-2005, 03:24 PM
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You should get Fresh From The Vegetarian Slow Cooker by Robin Robertson - the recipes are wonderful. You can make everything from pot pie to lasagne to bread pudding!
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