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.

Chicken roasted with mustard

Chicken Legs Roasted with Mustard
Serves 4

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram
Sea salt and freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard
1/3 cup panko
2 tablespoons melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast about an hour or until the meat is very tender and the coating is crisp.

Spicy Kasha Vegetable Salad

Spicy Kasha Vegetable Salad
(printer-friendly version)

Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain. Check a grain cooking chart such as the one here.

1 cup buckwheat kasha, medium granulation
2 cups vegetable broth
2 medium tomatoes, chopped fine
1/2 cup green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
1/2 yellow bell pepper chopped
1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
1 cup cooked chickpeas
1/4 cup freshly squeezed lemon juice
1 tablespoon agave nectar (or pomegranate molasses)
1-3 teaspoon hot pepper paste or sauce
1/2 teaspoon salt (to taste)
1 tablespoon water

Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.

Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.

Servings: 8

Salsa Chickpea Lettuce Wrap

Ingredients:

• 10 whole lettuce leaves
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 12 ounces salsa
• 15 ounces chickpeas, drained and rinsed

Instructions:

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)

Experiment: Triple Berry Sorbet

2 cup water
1 1/2 cup sugar
4 cup mixed berries
1/4 cup lemon juice