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Slow Cooker Sweet Potato and Chard Dal

May 2, 2010 · by · 8 Comments

I’m back! The good news is that I wasn’t writing here because I had so many writing gigs. I’m ready to get back to writing my own stuff and cooking in my slow cooker too. Thank all of you for your support and visiting the site while I was away!

Slow Cooker Sweet Potato and Chard Dal – Updated Version
 Prep time: 20 minutes

Cooking Time: 6 – 8  hours on low
Serves about 6 with rice

  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, minced
  • 1 teaspoon garam masala
  • 1⁄4 teaspoon turmeric
  • 1⁄4 teaspoon cumin
  • Pinch of chili powder
  • Salt, to taste
  • 1 large sweet potato, diced
  • 1 bunch Swiss chard, washed, chopped, and spun dry
  • 11⁄2 cups (338 g) yellow split peas
  • 4 cups (940 ml) water

The night before:
Heat the oil in a skillet over medium heat and sauté the
onion with the garam masala, turmeric, cumin, chili powder,
and salt until translucent, 3 to 5 minutes. Store in an
airtight container in the refrigerator. Combine the cut-up
vegetables in a separate airtight container and store in
the refrigerator.

In the morning:
Combine the sautéed onion, sweet potato, split peas, and
water in the slow cooker. Cook on low for 6 to 8 hours.
About 20 minutes before serving, add the chard and
cook until tender, about 20 minutes. Taste and adjust the
seasonings.

Filed Under: Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , , ,

Slow Cooker Smokey Split Pea Soup

January 21, 2010 · by · 5 Comments

This recipe is so easy that you can fit it into your schedule, no matter how busy you are. The great things about using a slow cooker is you put in about 15 minutes at night to prep for the morning where you put about in 10 more minutes. That takes less time than driving to a restaurant to eat out.

Slow Cooker Smokey Split Pea Soup – gluten-free

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

  • 1 bag of split peas (about 2 – 3 cups)
  • 2 bay leaves
  • 1 potato, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tb dried thyme (or a few sprigs of fresh)
  • 1 tsp cajun seasoning (use salt-free f possible)
  • 1 tsp chipolte powder
  • 1 tsp liquid smoke
  • 7 cups filtered water or veggie broth
  • pepper

The night before: Chop the veggies into medium-sized cubes. Peel the potatoes and carrots if they are not organic. Mince the garlic.

In the morning: Throw everything in your slow cooker and cook for 8 hours on low.

Taste to see if you need to adjust seasonings. You may need to add a little salt.  Purée with an immersion blender.

Serve topped with croutons and chopped vegan bacon.

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

Slow Cooker Apple and Split Pea Soup

January 18, 2010 · by · 6 Comments

It’s been an overcast rainy day and all I could think about was a comforting bowl of soup. I’ve been thinking about split peas all week so I had no choice but to make a new soup. I’m also obsessing with celery root and pear. So I  see another soup recipe in my future.

Split peas are full of soluble fiber, protein, and potassium.  So indulge in this soup for your health, or a little comfort food. It freezes well and is perfect to portion out for lunches.

You can easily make this gluten-free by using a bouillon or broth that is gluten-free. Some flavors of Better than Bouillon are, but I couldn’t find a  gluten-free statement for the No Chicken on its website, so I’m assuming it has gluten. I’ll let you know if I hear otherwise.

Slow Cooker Apple and Split Pea Soup

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

  • 2 cups split peas
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 apple, chopped
  • 1 clove garlic, minced
  • 6 cups filtered water
  • 1 Tb Better Than Bouillon No chicken base
  • 1 bay leaf
  • 1 tsp thyme (or a few spring of fresh)
  • 1 tsp coriander
  • 1/2 tsp nutmeg (grate it fresh if possible)
  • 1 Tb balsamic vinegar

The night before: Chop the celery and carrot. Mince the garlic. You don’t need to peel the skin off of the carrot if you get organic. Peel, seed, chop the apple and toss with some lemon juice to prevent browning.

In the morning: Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs and the balsamic. You may need to add a little salt if your bouillon/broth is not salted. Puree with an immersion blender and serve.

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