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Slow Cooker Almost White Chili with Tempeh and Winter Squash

February 1, 2010 · by · 1 Comment

I started out making white chili and kept tweaking it until it was no longer quite white. In the chili world I guess it still counts as white chili even though I added tomatoes and butternut squash.

I made it while snowed in so you’ll notice lots of pantry ingredients. I’ve linked to the recipes for the staples I used so you can make them from scratch when you aren’t house bound.

I learned about boiling tempeh to get some of the stronger favor out from Isa’s books. Place cut tempeh into enough boiling water to cover it and cook for 10 minutes. Now your temeph is ready to go.

Slow Cooker Almost White Chili with Tempeh and Winter Squash (*gluten-free)

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cans white beans (or dry equivalent pre-cooked by you)
  • 1 package tempeh, crumbled (* if you are gluten-free make sure to avoid 3-grain tempeh and get plain soy instead)
  • 1/2 cup salsa verde
  • 1 can diced tomatoes (I used Muir Glen Chipolte)
  • 1 1/2 cup pureed butternut squash (or 1 can organic)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 Tb jerk seasoning
  • 2 Tb vegetarian Worcestershire sauce

The night before: Boil the tempeh if you’re going to do that. Crumble and put in the fridge for the morning.

In the morning: Add all the ingredients and cook on low for 6-8 hours. Re-season before serving. I’m trying to eat almost no salt, but you will need to add salt to taste.

Top with yogurt or tofu sour cream.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, Gluten-free, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Chickpea Butternut Squash Soup

January 17, 2010 · by · 5 Comments

Butternut squash is a beautiful thing. The fact you can buy it already cut up in the produce section or freezer at your local grocer makes it even better. While it’s not hard to do it yourself, you may find yourself eating more of it when it’s so easy.

You can prepare one from scratch and freeze the leftovers for your next dish. Plus like other veggies it’s much cheaper to cut it up yourself.  Cut the squash in half lengthwise, scrape out the seeds, and use a potato peeler to remove the skin. Once you have a flat side (from cutting it in half) it’s a breeze to peel.

This is a perfect soup for picky eaters. They can’t see the offending veggies and the flavors in the soup meld together so they can’t single a flavor out.

Slow Cooker Chickpea Butternut Squash Soup  (Gluten-Free )

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cups butternut squash,  frozen, or raw (peeled and seeded of course)
  • 1-14 oz can chickpeas, rinsed
  • 1-14 oz can organic crushed tomatoes (diced or stewed works fine too)
  • 1 cup bell pepper strips (fresh or frozen works fine)
  • 2 cloves garlic, minced
  • 1 Tb Better than Bouillon chicken-less flavor –  or omit and use broth instead of water
  • 5 cups filtered water
  • 1 Tb port wine
  • 1/2 cup sautéed mushrooms
  • 1 tsp. marjoram
  • 1 Tb Italian seasoning blend

The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.

In the morning: Throw everything into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Winter Squash and Fruit Soup

January 14, 2010 · by · Leave a Comment

You may have noticed an orange theme this month in my recipes. I love all kinds of winter squash. Delicata, butternut, acorn, pumpkin, and all the rest are not only tasty but full of good vitamins and minerals for you too!

All winter squashes pair well with something a little sweet. I like mixing them with fresh pears and apples in the winter to liven up a soup or casserole. It’s unexpected, and a nice change of pace during the winter months. One of my favorite combos is pear and delicata squash. But use anything you happen to have on hand to create your own one of a kind soup.

Slow Cooker Winter Squash and Fruit Soup (Gluten-Free *)

Prep time: 15 minutes (less if using pre-cut winter squash)
Cooking Time: 6 -8  hours

  • 2 – 3 cups winter squash, peeled and cubed (or you can buy it pre-cut – frozen works fine too)
  • 2 pieces of fruit (pears, apples, asian pear, etc.), peeled and cored then cubed
  • 1 small onion, chopped
  • 1 garlic clove,chopped
  • 4 – 6 cups vegetable stock (or filtered water with Vegetarian Better Than Bouillon no-chicken – my favorite)
  • 1 Tb Port or red wine (* if you are gluten-free make sure you are using a brand that does not use flour to seal the barrels)
  • sprigs of fresh thyme, rosemary,  sage or a combination
  • pepper
  • taste before adding salt, the veggie broth will already have some (possibly a lot)

The night before: Chop veggies and prepare winter squash. If you bought a whole winter squash, cut it in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. You can cut the fruit now, but you will need to toss it with lemon juice to prevent browning.

In the morning: Throw everything into the slow cooker and cook on low 6 – 8 hours. Remove the thyme spring or rosemary sprig. Use a hand blender to purée everything together.  Add extra water or broth if needed. Taste and adjust seasonings to taste. Top with finely chopped pistachios or a fresh sage leaf.

Filed Under: Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , , ,