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Holiday Sweet Potato Casserole

November 23, 2010 · by · Leave a Comment

Holiday Sweet Potato Casserole (Photo by Bill Bettencourt, Property of Fair Winds Press)

soy-free, gluten-free*

Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

Holiday Sweet Potato Casserole

  • 8 large sweet potatoes, cut in chunks
  • 1 1/2 (355 ml) cup water
  • 1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
  • 1/4 to 1/2 teaspoon cinnamon (to taste)
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • pinch ground cloves

topping:

  • 2 tablespoons (28 g) vegan margarine
  • 3 tablespoons (45 ml) olive oil
  • 3/4 cup (170 g) packed brown sugar
  • 1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
  • 3 tablespoons (45 ml) non-dairy milk or water
  • 1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Perfect for the Holidays, Side Dish, Vegan, Vegetarian · Tagged: , , , , , , , , , ,

Loaded with Green Slow Cooker Lentil Soup

November 2, 2010 · by · Leave a Comment

This is a hearty, thick soup that’s chock full of green veggies. The sweet potato helps mask the taste of the broccoli and greens, so it’s a great way to sneak in some extra green veggies past your picky eaters.

Loaded with Green Slow Cooker Lentil Soup

soy-free, gluten-free

  • 2 medium (1 pound or 425g) sweet potatoes, cut into chunks
  • 2 cloves garlic, minced
  • 1 cup (200g) lentils
  • 6 cups (1500ml) water
  • 2 tablespoon not-chicken bouillon
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried tarragon
  • salt and pepper to taste
  • 1 cup green beans, chopped
  • 1 cup small broccoli florets
  • 1 to 2 cups beet, collard, turnip greens, chopped

The night before: Chop sweet potato and mince garlic, then store them together in a container in the fridge overnight. Chop the greens and store separately in the fridge, because you’ll add them 1 hour before eating. If your family isn’t used to eating greens start with 1 cup and work up to 2.

In the morning: Add all ingredients except green beans, broccoli, and greens to the slow cooker. Cook on low 6 to 8 hours.

One hour before serving: Add green beans, broccoli, and greens. Taste and adjust salt, pepper, and herbs before serving.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

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

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 Bunch of Beans Soup

January 28, 2010 · by · 6 Comments

You can get bean mixes at any supermarket. Many bags of mixed beans have a ham seasoning packet in them. Sometimes they are labeled as if they have meat in them, but they don’t. Just discard the powder ham packet and get to cooking some vegetarian soup!

I use one of my favorite ingredients in this recipe – Garlic Tabasco. It’s not as spicy as regular Tabasco, but adds a great flavor to soups. It’s not as easy to find, but you can order some online. Try this store locator on the Tabasco site to see if there is any near you. They don’t carry it near me anymore, but I have friends that can bring it to me from Louisiana. I’m a lucky girl!

Slow Cooker Bunch of Beans Soup (gluten-free)

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

  • 1 package 16 bean mix (or 16 oz. mix of any beans that you have)
  • 2 bay leaves
  • 6 – 8 cups filtered water
  • 1 Tb Better than Bouillon Not-Chicken Flavor (or use veggie broth to replace the filtered water)
  • 1 Tb Cajun Seasoning Blend (make your own with these recipes)
  • 1 tsp. Liquid Smoke
  • 1 tsp. Garlic Tabasco
  • 2 large carrots, chopped
  • 1 sweet potato, chopped
  • 1- 15 oz can Muir Glenn fire roasted tomatoes (crushed or diced)
  • 2 Cloves garlic, minced
  • 1 Onion, minced
  • 1 Bell pepper, diced

The night before: Chop all the veggies and put in the fridge until the morning. Add the beans, water, and bay leaves into the slow cooker. Cook on low overnight.

In the morning: Add more water if needed. Add the rest of the ingredients and cook on low for 6-8 hours.

Serve with a big hunk of cornbread.

Filed Under: Gluten-free, Overnight (8+ hours), Soups, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Vitamin A Blast Black Bean Chili

January 11, 2010 · by · 3 Comments

There’s nothing better than a steaming post of warm chili waiting for you to come home. This one has a surprise guest of sweet potato. Both black beans and sweet potatoes are a great source for vitamin A and C. Your doctor will be proud.

You can use either canned black beans or dry ones. If you use canned realize that extra sodium is added, so rinse them well before adding them to get off as much as possible. It’s always better to use dried or your own pre-cooked beans when ever possible.

Slow Cooker Vitamin A Blast Black Bean Chili (Gluten-free Recipe)

Prep time: 15 minutes
Cooking Time: 8- 16 hours  (can cook longer if you are working late)

  • 1 lb. dried black beans  or 2 – 16 oz. cans cooked black beans
  • 2 large or 3 medium sweet potatoes chopped (peel if not organic)
  • 8 cups filtered water for dried beans or 2 cups if using canned beans
  • 2 – 16 oz. canned dices or pureed tomatoes
  • 3 cloves garlic, minced or crushed
  • 1 Tb. chili powder
  • 1 tsp. chipolte powder or liquid smoke
  • 1 Tb. cocoa powder

The night before: Put cut potatoes and dry beans in the slow cooker and cover plus one inch with filtered water (about 8 cups). cook on low all night.

Skip this step if using canned beans. The main difference will be the potatoes will keep their form with the canned beans, but melt into the chili with the overnight method.

In the morning: Add canned tomatoes, garlic, spices and more water if needed. Continue to cook on low. Remember that the water will not evaporate in a slow cooker like it will on the stove,  so don’t add a whole lot. Add enough that it will not dry out before you come home for dinner. I add a little extra water if I think I may be gone for over 9 hours, but it depends on how hot your cooker runs. You can use one of the automatic timer slow cooker and it will switch to warm after the selected cooking time is complete.

Filed Under: Chili, Cooking Time 8 hours, Gluten-free, Overnight (8+ hours), Stews, Vegan, Vegetarian · Tagged: , , , , , , , ,
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