Green Love

Apartment Therapy

I just got a new crock pot.
I am beyond the normal amount of excited about this handy kitchen companion
Sharing some recipes for anyone else.
Enjoy!

Vegetarian Crockpot Mediterranean Stew

1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper, seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 cans garbanzo beans -- (14 oz.) drained/rinsed
1 Tbs oregano
Freshly ground black pepper
Salt
1 can artichoke hearts packed in water -- (14 oz.) drained/quartered
1 package egg noodles -- cooked
Crushed red pepper flakes -- to taste/opt

Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.

Vegetarian Crockpot Chili

1 (11 ounce) can condensed black bean soup
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 Tbs chili powder
1 Tbs dried parsley
1 Tbs dried oregano
1 Tbs dried basil

In a crockpot, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil.

Chickpea Curry Ingredients:

• 2 tbsp organic non-GMO canola oil
• 1 onion, diced
• 2 cloves garlic, minced (substitute asoefetida if desired)
• 1 inch ginger, peeled and grated
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1 c. dried or 1 15 oz. can chickpeas
• 12 oz diced tomatoes
• 1/2 tsp garam masala

Directions:

1. Cooking Chickpeas:
2. If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot
3. Canned Chickpeas: rinse and drain them thoroughly before using them
4. In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes
5. Place onion mixture and all other ingredients except for gauram masala in a Crockpot
6. Cook on low for 6-9 hours. Before serving, add garam masala
7. Tips:
8. If you don't have a Crockpot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the Crockpot
9. Try adding other veggies, like carrots or bell peppers
10. Add a chopped up jalepeno or some cayenne to give your recipe a kick

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    Cauliflower and Potato Curry

      ----------------------------

      4 Cups potatoes, peeled and quartered

      1 small cauliflower, cut into florets

      a pinch of asafetida

      3/4 tsp ground turmeric

      1/2 tsp chilli powder

      1 1/2 tsp ground cumin

      3/4 tsp salt

      big pinch of sugar 

      2 tomatoes, chopped

      1 1/4 cups water

      1/2 tsp garam masala

      1/2 cup wheat berries (optional)

      Method:

      Add all ingredients to a crockpot and cook on low for

      approximately six hours.  If you're adding wheat berries,

        cook them on high with an additional cup of water for an

        hour, then add remaining ingredients and cook on low.

      With the wheat berries, if things start drying out, add

        more water.

Autumn is finally here
Winter is around the corner
Time to cozy up