Making dinner healthier, one slow cooker at a time.
Some of you let me know you’d like to have a formula for making variations of meals. Today I’m posting a Quinoa Jambalaya with Tempeh and tomorrow I’ll be posting a Mexican Quinoa with Black Beans to illustrate that.
Both use the same amount of liquid and quinoa but the spices, protein, and veggies change. You can use this quinoa stew as a base for what’s at the farmers market right now and what spices you have on hand. to recipe→
For those of you not familiar with Southern food this is my (vegan) version of Shrimp and Grits. Traditionally it’s base is a spicy tomato based sauce with bell peppers. I’ve used chickpeas because they don’t break down as much as pinto beans or the like.
Of course there’s bacon in the original version, and doubly of course I have liquid smoke in my version. Big shock, right?
The spiciness often comes from Tabasco, but I like to add chipotle for its smoky notes as well as its heat. You can use either or both depending on your favorite taste.
I serve this over a big portion of grits. It’s a very filling dish and perfect for cold, winter nights. Feel free to add a heaping serving of veggies on the side to make it a well-rounded meal.
Originally I used Muir Glen diced tomatoes with chipotles already added in. Since then, it looks like they have been discontinued. But if you have a can or two of them in your pantry this is a great way to use them up.
Make sure to check out the Wellness Weekend over at Diet, Dessert and Dogs. This recipe is linked there and many more.
Slow Cooker Spicy Southern Chickpeas and Grits
soy-free, gluten-free (make sure the grits are labeled gluten-free!)
Makes 3 to 4 servings (when served over a pile of grits)
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
The night before: Chop bell pepper, minced garlic and store in fridge.
In the morning: Add all ingredients, except for the salt and pepper, to the slow cooker and cook on low for 6 to 9 hours.
Before serving: Taste, add salt and pepper, then re-season to your liking. You may need to add more liquid smoke or chipotle.
Serve over slow cooker grits – recipe below:
I make a double batch of grits in a larger slow cooker. The first time I made this I had more beans than grits and that didn’t work as well. Also this way you can add in a few people if someone happens to drop by around dinner time.
Slow Cooker Grits
Use a 3 1/2 to 4 quart slow cooker for the grits.
I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.
Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!
To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.
You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.
There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!
Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free
This recipe uses a 1½ to 2 quart slow cooker
The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.
In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.
Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!
You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.
If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.
You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.
You’ve probably noticed that I’m trying to come up with more savory recipes for the 1 1/2 to 2 quart slow cookers. I live in a two person household with a slew of wonderful (and demanding) companion animals.
I know I’m not the only one without a large family. By making a smaller amount for dinner, it lets me try something new every night. If you have a larger family, or prefer not to cook everyday, feel free to double the recipe and use a 4 quart slow cooker.
Once again, this recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before and adjust the water accordingly.
Vegan Red Beans and Rice for 2
soy-free, gluten-free
Makes 2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.
Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.
Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.
It’s getting close to my favorite holiday, Halloween. This weekend we started decorating the house for our annual Gothic dinner party. We have over 8 big plastic bins chock full of goodies, so it takes days to get everything in place. So far we are about 1/2 way there.
Of course, once the house is decorated then I’ll do the tablescape. (I’ve always wanted to use that word in a sentence!) There are 2 boxes full just for the table. I’ll post pictures next week of the table and our decorations.
I haven’t decided what I’m making for the main course yet, so if anyone has some spooky vegan gluten-free ideas let me know. (Yes, Cara, that is directed at you – possibly as a challenge!)
So, why all this talk of Halloween on a chili post? Well, it is near Halloween… But the real reason is we ate the chili – all of it before I remembered to take a picture of it. I promise to not do it again, but this recipe was too good to not post it because it’s picture-less.
This is a great recipe to get in your slow cooker tonight for tomorrow’s dinner. You could use tvp, crumbled tofu, even tempeh instead of the beefless if you’d like to. It’s yours to play with as you want!
Vegan Ground Beefless and Bean Chili
Makes 2 to 3 cups
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
The night before: In your slow cooker add the dried beans, water, garlic, and liquid smoke. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add everything else to the slow cooker (except for salt). Cook 8 – 9 hours on low.
Before serving: Taste, add salt if needed, and adjust seasonings and add hot sauce, salt, or other add-ins now.
Serve over a baked sweet potato and top with optional sour cream if you’re in the mood for it. You can cook them an additional slow cooker while you are gone all day. This also works great over rice, quinoa, or with Daiya mixed in for a dip-for-dinner meal with some baked blue corn tortilla chips. The dip idea would work great at your Halloween party.
Now that I’ve at gotten you to at least start thinking about getting a 1 1/2 to 2 quart slow cooker – here’s another recipe for it. This time it’s a savory staple that can make any meal easy – refried beans, except my beans play no part in the frying game. They’re completely oil-free, so you there’s no guilt and fewer calories than the regular version!
Refried beans won’t win any beauty contest, but they are cheap, tasty and good for you.
The recipe below is a jumping off point. You can add green chilies, chopped hot peppers, lime juice, sauteed onions and peppers, even beer if you’re so inclined. You can make these taste just the way you want them to. I don’t know about you, but it makes me happy to actually find something I can control in my life. But you don’t have to be a control freak like me to enjoy them, even those of you with patience and inner peace can love these beans too!
This recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before. You could make some flautas with the leftovers, if you have any.
Beyond Easy Not-Refried Beans
soy-free, gluten-free
Makes 2 to 3 cups
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
The night before: In your slow cooker add the dried beans, water, garlic, and chili powder. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)
In the morning: Add the liquid smoke if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day. You can cook these a very long time if you just add extra water.
Before serving: Take a wooden spoon and mix the beans together smashing some again the walls of the slow cooker if there are still too many whole beans. Adjust seasonings and add hot sauce, salt, or other add-ins now.
Serve as-is over brown rice with salsa for the easiest meal ever, or serve in tacos or burritos.
The Virtual Vegan Potluck is over, but the virtual feast lives on!