Veggie Slow Cooker Recipes

http://www.savvyvegetarian.com/vegetarian-recipes/slow-cooker-recipes.php

Sesame Soba Noodles

1 package soba, lo mein, udon or other thin noodle (about 10-13 oz)

1 t toasted sesame seed oil

1/2 head cauliflower

1 small head broccoli

1 pepper, sliced thin

2-3 scallions, sliced thin

4 T toasted sesame seed oil

2 T seasoned rice vinegar

1/4  t sugar if using regular rice vinegar not seasoned

2 T tamari or salt if making it soy free

2 T sesame seeds

Cook the noodles according to package directions but make sure not to overcook them or they will be gummy. Cool under cold running water, drain well and transfer to a large bowl. Add a teaspoon of sesame seed oil and mix well. This will help  prevent the noodles  from sticking. In the meantime...

Cut the broccoli  and cauliflower florets into bite-size pieces. Trim the broccoli stem and peel it very well to remove the tough outside skin. Slice the stem into thin strips about 2 inches long. Steam the broccoli and cauliflower until crisp tender or to your liking. Steaming them for about 3-4 minutes and shocking them in cold water will retain the bright green. This extra step is up to you to do or skip. Add the broccoli and cauliflower to the bowl of noodles.

Add the thinly sliced pepper and scallions to the bowl of noodles.

Make your dressing by mixing the sesame seed oil, vinegar, sugar if using and tamari. Mix very well. Add the dressing to the bowl of noodles and veggies and mix well (I use my hands to prevent the noodles from breaking.)

Sprinkle with sesame seeds and serve at room temperature or chilled.

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable oil

1 teaspoon sugar

1 cup quinoa

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.