Squash and beans

It was supposed to be white beans and kale and squash. It turned into black beans, swiss chard, rice, and squash. I do that sometimes....

2 large onions, chopped
3 garlic cloves, minced
1-3 lb butternut squash, peeled seeded and cut into 1 inch cubes
1 red bell peppers, seeded and cut into 1 inch pieces
2 cups canned vegetable broth
1 bunch swiss chard, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 tablespoon dried rubbed sage
1 (15 ounce) can white beans
1 can black beans
1 cup kalamata olives, pitted and halved
1 cup brown rice
salt & fresh ground pepper


Directions:
Combine all ingredients in the crock pot (I highly suggest sauteeing the onions and garlic first... Cook on low for 8 to 10 hours or on high for 5 to 6 hours.

Lentils and turnips

I won't go so far as to call my lentils dal. I don't think I do a good dal. But I did make some lentils in the crockpot. I got the recipe from about.com (go figure) and made a few alterations.

Curried Lentils and Turnips

1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 medium onions, chopped
4 cloves garlic, crushed and minced
2 cup lentils, rinsed
1/2 cup brown rice
1 17-ounce package chopped turnip greens with turnips
5 cups vegetable broth
salt to taste

Put brown rice in crockpot with broth and turn on high for about an hour. Prep everything else. Add everything else to crockpot and make sure there's enough broth to cover all ingredients. Cover and cook on high for about 4 hours. If you have longer, you can cook on low for about 8 hours.

Crock pot Chili

Today shall be a day for cooking. I love cooking, and since I've got nothing to do but study, and play soccer later, I thought I'd cook up a storm! I made (non-vegan) french toast for breakfast. And I'm making almond nut butter cup cakes later today. I will post a recipe for that. For now...

I’m in the “get rid of food and use what you have and spend less money” mode. So I threw together this one pot chili from some leftovers and a bit of fresh vegetables.

Crock pot veggie chili

1 can red beans, drained
1 can black beans, drained
1 large can (any heat) salsa (I used Pace brand) + a bit of leftover salsa
1 small zucchini, cut into quarter chunks
1 package fresh mushrooms (no idea what variety they were)
10 baby carrots, cut into bite sized chunks
½ package veggie crumbles (I used Yves brand)
left-over (frozen) rice
1/2 bag frozen fiesta mix (corn, black beans, onions, green and red peppers)
6 oz can tomato paste
water to allow for absorption


Dump everything into a crock pot and cook on low all day. If you’re in a hurry you can also cook it on high. Everything’s pretty much pre-cooked anyway, the flavors just need to blend together.