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Winter CSA: Slow Cooker Asian Corn Cabbage Soup

January 12, 2012 · by · 4 Comments

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

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Filed Under: Asian, Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Slow cooker, Soups, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan Autumn Lentil Soup

October 26, 2011 · by · 9 Comments

This soup started with the gorgeous lentils above. I found them in a bulk bin at Whole Foods and fell in love. I knew that the red lentils wouldn’t stay red, but I had decided that the mixture would still look like autumn leaves after being cooked. Wrong!

I also added these beautiful purple potatoes to add to the imagined colorful mix. And, well, I was wrong again.

The soup turned out tasty and perfect for a fall day, but it looks like any other lentil soup. The mixed lentils and purple potatoes cost more than the plain ones. So use plain ones in this recipe and you won’t be disappointed. You can use any lentil you have on hand.


Vegan Autumn Lentil Soup
soy-free, gluten-free
 Serves 4

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup lentils
  • 5 cups water
  • 2 cups potato, chopped
  • 1 carrot, chopped
  • 1 stalk celery, minced
  • 1 tablespoon bouillon
  • 1 sprig fresh rosemary (or 1/4 teaspoon ground)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • smoked salt (or plain salt) and pepper, to taste

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.

In the morning: Add everything except salt and pepper to the slow cooker. Cook 7 – 9 hours on low.

Before serving: Taste, add salt and pepper. Adjust seasonings if needed.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Slow cooker, Soups, Soy-free, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Pineapple Chick’n

August 1, 2011 · by · 6 Comments

It’s been awhile since I’ve dived whole-heartedly into the slow cooker to make an almost complete dinner. This recipe does require you to cook some rice, but I use my rice cooker, so I can still catch up on writing while the dinner finishes cooking itself.

The catalyst for this one was a sad pineapple sitting on my counter that just wasn’t going to make it another week. I had just bought some long beans at the market and I wanted to start exploring working with Gardein in the slow cooker, so this dish seemed like a perfect way to bring all that together.

If you don’t like fake meat just substitute your favorite protein. Firm pressed tofu, seitan, and wheat gluten should all work just fine. (This holds true for any recipe on this site or in my book.)

For allergies you can use wheat gluten to make it soy-free or use plain tempeh to make it gluten-free.

Also feel free to substitute green or wax beans for the long beans.

I originally cut my chick’n patties into strips and it was too hard to eat that way. Next time I will chop into large pieces. (Which is why I ask you to do that in the instructions.)

Make sure to like the Healthy Slow Cooking Facebook page if you haven’t already. We’re over 500 string so far!

Slow Cooker Pineapple Chick’n – serves 4

Cooking Time: 6 – 8  hours on low

  • 1 pineapple, cored and chopped (or 4 cups frozen)
  • 1/2 small onion, sliced (about 1/2 cup)
  • 1 poblano or 1/2 bell pepper, minced
  • 1 package (10 oz/286g)  Gardein Chik’n Scallopini (or equivalent tenders or chopped vegan chick’n)
  • 1 teaspoon jerk seasoning
  •  1/2 teaspoon to 1 teaspoon smoked salt (or smoked paprika and plain salt)
  • 3 cups long beans, cut into 1 inch pieces (or green beans)

The night before: Cut up the pineapple, onion, and pepper. Store in fridge.

In the morning: Oil the crock. Carefully cut the frozen chick’n into large chunks. Layer 1/2 the pineapple, all the onion and pepper, and top with the chick’n. Sprinkle with 1/2 teaspoon jerk seasoning and 1/4 teaspoon smoked salt.

Spread the rest of the pineapple on top of this, then add the long beans and top with another 1/2 teaspoon jerk seasoning and 1/4 teaspoon smoked salt.

Cook on low for 6 to 8 or high for 3 to 4 hours.

Stir everything together, taste, and add more salt or jerk seasoning if needed.

Serve over rice.

Filed Under: Cooking Time 4 hours, Cooking Time 8 hours, crockpot, Main Course, Slow cooker, Summer, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,