Peanut Stew

  
Okay, this is one of the yummiest things I have ever made. Especially in my standard sized crockpot. I adapted from what is often called West African Peanut Stew, but I changed several things and this is not really the same thing. What you will need:

2 cubes low sodium vegetable bouillon 

1 medium red onion, diced

Thumb sized piece of fresh ginger, peel with a spoon edge and mince

2 TBS minced garlic

1 tsp sea salt

1 bunch red or rainbow chard, stems removed and torn into pieces

2 medium yams, diced

¾ cup smooth peanut butter

8 oz can tomato sauce

1 tsp hot sauce

16 oz can small red beans, drained and rinsed

Optional: Serve with brown rice

Place everything in a crockpot, add enough water to cover contents, five to six cups. Cook on low for at least eight hours. Add more hot sauce if wanting more spice. Yummers!

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Rice & Beans Stew

  
Get it? I took the rice and beans that I love to make and turned it into a stew. I had to give up my large crock pot when I moved to NYC. Luckily, I was just given a new one that is NYC apartment sized, four quarts. This means that the recipe will fit standard sized crock pots. What you will need:

10 oz frozen diced butternut squash

1 onion diced

1 can navy beans, drained

28 oz can diced fire roasted tomatoes

1 cup brown rice

1 cup coarsely chopped, stems removed, kale

1 not-chick’n bouillon cube

4 cups water

Vegan sour cream (optional)

Avocado (optional)

Place everything but the sour cream and avocado in a crock pot. Cook on low for eight hours. Ladle into bowls and top with avocado slices and a scoop of sour cream. Yummers!

Soyrizo and Black Bean Stew

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This made my entire home smell yummy. I have a giant crock pot, so please half the ingredients if using a normal sized crock pot. What you will need:
1 package soyrizo
4 cans black beans, drained and rinsed
1 bunch kale, stems removed and torn into bite-sized pieces
2 not-chicken bouillon cubes
1 large onion, diced
1 green bell pepper, diced
2 tsp minced garlic
1 tsp avocado oil
1/2 tsp cumin
1/2 tsp chili powder
6 cups water
Fresh avocado
Tortilla chips

Sauté onion, bell pepper, and garlic in avocado oil until soft. Place everything but fresh avocado and tortilla chips in crock pot. Cook on low for 6 to 8 hours. Serve with fresh avocado garnish and tortilla chips. Yummers!!

Lentils and Greens Stew

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I thrive on soups and stews in the winter. This one is easy, hearty, and allows me to use whatever greens I can get my hands on. What you will need:

1 cup any color lentils, sorted and rinsed

1/2 cup bulgur

1 medium onion, diced

4 and 1/2 cups water

1/2 tsp sea salt

1/2 tsp pepper

2 cups fresh greens (spinach, kale, chard, etc.)

1 tsp avocado oil

Juice from a fresh lemon (optional)

Bring water and lentils to boil in medium pot. Turn heat down to simmer, cover, and cook about 20 minutes, stirring every so often. Add bulgur, salt, and pepper and continue to cook, with occasional stir, until lentils are soft, about 15 minutes. Water can be added if needed. Remove pot from heat and, if using spinach, add spinach to wilt in the pot. Sauté the onion and other greens, if using, with avocado oil in a separate pan and then add to the stew. Stir everything and serve hot. For an extra kick, squeeze a little lemon juice on top. Yummers!

Cabbage and Tomato Stew

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The CSA once again inspired me to innovate. A beautiful head of cabbage became a delicious stew. This is what you will need:

1 medium onion, diced

1 tsp avocado oil

1 small head of cabbage, about 6 cups chopped

1 28oz can fire roasted diced tomatoes

1 16oz can garbanzo beans

1 cube not-beef bouillon cube

4 cups water

2 cups chopped kale, stems removed

Saute the onion in avocado oil until it starts to soften. Add all the other ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Check that all the cabbage is throughly cooked and serve hot. Yummers!

Grits for Dinner

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We are a little chilly right now so I am posting the last crockpot meal from last winter. I have had a super hard time naming this dish. Kept thinking maybe I should call it Southern Meets Southwest, but that felt too long. No matter the name, it’s delicious. As always, I have a huge crockpot, so please half the recipe if your pot is smaller. What you will need:

2 cubes not-chicken bouillon

1 cube no salt added vegetable bouillon

1 and 1/2 cups stone-groung grits

3 medium sweet potatoes, scrubbed and diced

1 medium onion, diced

2 4-ounce cans chopped green chiles

9 cups water

1 bunch kale, stems removed and coarsely chopped

1 package vegan Italian Sausages, sliced into circles

3/4 cup nutritional yeast

1/2 cup vegan mozzarella cheese

Place everything but the nutritional yeast and mozzarella cheese in the crock pot. Cook on low for at least 8 hours. Stir and add the nutritional yeast and mozzarella. Stir and serve hot. One piece of advice, place the kale at the bottom of the crock pot for cooking. It will help ensure plenty of moisture is close to the heating element.

Just like all the other crock pot recipes, this freezes and defrosts well for future meals. Enjoy!

Sweet Potato Stew

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We actually got more snow last week, so I am encouraged to post another crock pot creation. Again, my crock pot is very large and the recipe should be halved for most normal sized crock pots. What you will need:

1 cup uncooked brown rice

2 cans kidney beans, undrained

1 onion

1 bunch red chard, chopped

3 medium sweet potatoes

2 not-chick’e bouillon cubes

1 no salt added vegetable bouillon cube

1/4 cup sun dried tomatoes, chopped

9 cups water

Place all ingredients in the crock pot and cook on low for 8 hours. Stir before serving. It’s delicious!

 

Squash Stew

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It’s cold outside and finding time to cook during the week can be a struggle. My solution: a crock pot! I love coming home to a yummy smelling kitchen with a giant pot of stew almost ready to eat. Leftovers are frozen in portion sized containers for later.

I have a giant crock pot, so half the recipe if yours is smaller.

2 acorn squashes, cooked (see below), seeded, and diced

1 onion, diced

1 ½ cups Whole Grains and Beans Soup Mix by Red Mill

1 bunch purple kale, stems removed and chopped

2 turnips, peeled and diced

3 cloves garlic, minced

1 package Tofurkey Italian Sauage, sliced

1 yellow bell pepper

2 Not-Beef bouillion cube

1 Rapunzel Vegan Vegetable Bouillion, no salt added

10 cups water

½ cup nutritional yeast

Place acorn squash in a microwave safe dish with a lid and microwave for 10 minutes. When it beeps, if the squash is soft, let it cool. If not yet soft, cook another two minutes and test again. Repeat until the squash is soft. Once cool, slice open, de-seed, and scoop out the yummy part. Cut large pieces into smaller ones if needed.

Place all ingredients, except the nutritional yeast, in the crock pot. Cook on low for 8 hours. With a potato masher, mash the squash until an consistency you desire. Stir in nutritional yeast and enjoy.