Fall crockpot

Since it finally feels like fall, I felt like making this. The rich, savoury flavours are both delicious and comforting. And if you are not familiar with seitan, it's a toothsome, chewy, dense food made primarily from the protein in wheat. So obviously, not for those with gluten intolerance or wheat allergy! This crockpot is great without it, so that part is totally optional. I added some chickpea flour to my seitan this time because I am totally a chickpea flour fan. A last minute addition of oven crisped chickpea flour tofu when the crockpot is finished would also be good, or chunks of tofu for extra heartiness when you fire up the crockpot. We ate this with oven roasted potato wedges one day, and with brown basmati another. Versatile, hearty, and perfect for fall.

equipment needed:
crockpot
 (or cook in a large pot on the stove, no prob)
measure cups
measuring spoons
cutting board
knife
mixing bowl
mixing spoon


ingredients:

2 tbsp coconut oil
1 onion, finely diced
2 cups green cabbage, finely diced

2 cups uncooked green lentils, rinsed

2 cups chopped celery hearts
2 cups diced carrot

4 dried shiitake mushrooms


4 tsp sea salt
1 tbsp herbe de provence
1 tsp cumin

8 cups water


directions:

1. layer all ingredients in order listed -- that's my crockpot secret for you.



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for seitan:

1 cup gluten flour
1/2 cup chickpea flour
1 tsp vegetable bouillon powder (or sea salt, herbs, and seasonings to your taste e.g. 1/2 tsp sea salt, some marjoram, basil or oregano, some chili powder or garlic powder etc -- I was in a hurry hence the bouillon powder)
1 1/2 cup water


directions:
1. combine chickpea flour, gluten flour and seasonings, and mix well
2. add water and mix well
3. knead
4. roll flat, and place on top of other ingredients in crockpot.

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

finally:
1. cook the concoction on high in crock pot for 5 hours
2. remove the seitan and cut into cubes
3. remove the mushrooms and cut into pieces
4. return the mushrooms and seitan to the crockpot, stir, and let cook for 1 final hour


This is a dish that tastes great the next day. It's really good as soon as it's made, but don't worry about making it ahead if that's more convenient.

Also would be great with some crusty bread for soaking up any residual (and delicious) broth.

** Lentil Vegetable Crockpot -- vegan, whole food, delicious

The smell of this dish while cooking is out of this world. I'm such a sucker for the combination of cumin and paprika. I adore lentils. This is wonderful with brown basmati, or by itself. Huge hit with everyone. Simple, comforting, unpretentious food that cooks itself while you do something else.

equipment needed:

6 quart crockpot
knife
cutting board
sieve for rinsing lentils
measuring cups
measuring spoons



ingredients:

1 onion, chopped ( 1  cup)
2 cups chopped green cabbage
3 cups rinsed green lentils, not cooked

1/2 cup sliced dried mushrooms

2 cups chopped celery (I use the hearts for this)
2 cups diced carrot
2 cups diced asian sweet potato

4 tsp sea salt
black pepper
2 tbsp marjoram
2 tsp paprika (sweet)
2 tsp ground cumin)

1/2 cup dried apricots -- sliced

8 cups boiling water


set crockpot for 5 hours on high

Split yellow pea crock pot -- vegan stew

This shy little number is comforting and enjoyable. No strong flavours, just savoury, mellow, deliciousness. The Indian split yellow peas do not have a strong flavour like other split yellow peas, and the vegetables and peas just work together beautifully. A little cumin and sea salt perk them up, making for a simple, tasty dish that is comfort food to me. Perfect with a side salad and some chickpea flour flat bread. Devoured with delight by my 6 year old, and enjoyed with evident pleasure by my husband, both of whom can eschew slightly more esoteric flavours. Nice.




2 tbsp coconut oil
1 onion, finely diced
5 cups green cabbage, finely diced
2 cups split yellow peas (toor dal kori)

2 cups finely chopped celery
2 cups finely diced carrot


4 tsp sea salt
1 tsp cumin
6 cups water


directions:

1. turn the crockpot on and let it heat
2. load in the ingredients in the order listed
3. cook on high for 6 hours
4. stir, and taste, adding salt and pepper if needed.

Chickpea Vegetable Soup

Well, Papa is coming over for dinner, and we're going to have a houseful for his birthday. So, in addition to eatables such as lasagna and chickpea flour flat bread, we'll rock this vegan crockpot.  Simple and delicious. Old fashioned diced veggies and chickpeas. Super delicious. And since it feels like fall, perfect really. We all enjoyed it.

ingredients:

2 tbsp coconut oil
1 onion, finely diced
1 cup green cabbage, very finely chopped

4 cups soaked chickpeas -- not cooked

1 tsp sea salt

2 cup diced carrots
2 cups diced celery
1 diced kohlrabi

1 tsp sea salt

4 cups diced white sweet potato

1 tsp sea salt
1 tbsp marjoram
1 tsp oregano
1/2 tsp chill powder

9 cups water

1 tsp sea salt


directions:

1. turn crockpot on to high, and set for 6 hours
2. layer ingredients in the order listed
3. let cook for 6 hours. I used dry chickpeas that had been fully soaked but not cooked. If you use canned or cooked chickpeas, you can reduce the cooking time
4. stir and taste, add seasoning if needed.

Vegetable Soup with Chickpeas

ingredients:

2 tbsp butter
4 cups finely diced green cabbage
1/4 cup finely shredded dried mushrooms
4 cups cooked chickpeas
3 cups green peas
2 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
2 tbsp marjoram



8 cups  water


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.

Chickpeas with Sweet Potatoes

2 tbsp butter

4 cups cooked chickpeas

3 cups green peas

2 cups diced carrots

4 cups diced sweet potato

4 tsp sea salt
1 tbsp marjoram


2 cups water

500 g broccoli florets

A Great Moong Dal Crockpot -- veggies and deliciousness in one great dish

I put my crockpot to work again today while I did other things. Green cabbage, green peas, purple carrots, and moong dal conspired with broccoli to make a fabulous stew. Fantastic.

2 tbsp extra virgin coconut oil
1 tbsp finely  minced garlic
1 1/2 cups finely chopped onion
2 cups finely chopped green cabbage
2 cups moong dal (split mung beans)



3 cups frozen green peas
2 cups finely diced carrots
1/2 cup finely diced celery



4 tsp sea salt
1 tsp chili powder
1 tsp cumin
black pepper
3 tsp raw cacao powder
3 tsp carob powder



combine the following:

4 cups water
1/2 cup coconut butter
1/4 cup almond butter

4 cups water

2 tbsp lime juice

3 cups (steamed) chopped broccoli -- to be added after cooking is complete



1. layer the ingredients in the order listed
2. sprinkle the seasonings on, then pour on the liquid mixture of water, coconut butter, and almond butter, pour on the rest of the water (8 cups total), reserving the lime juice until cooking is finished
3. cook for 6 hours in the crockpot, then add the lime juice
4. when done, add the broccoli, stir, and let sit for  a little while.
5. serve!

Sweet Potato and Chickpea Winter Stew -- vegan, gluten free, delicious

Rich, sweet, mellow, satisfying. This meal in one-bowl is a perfect winter dinner. Vegan, gluten free, etc etc.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 cup finely chopped onion

2 cup finely copped red cabbage
4 cups soaked chickpeas
4 cup diced sweet potato
2 cups diced carrots
3 cups frozen green peas

3 tsp sea salt
black pepper

1/2 tsp cumin

3 cups tomato sauce (I have a couple dozen litres left in my freezer from my summer adventures in sauce-land)
400 ml coconut milk

after -- 500 g chopped broccoli

Veggie bake up -- gluten free vegan goodness

So, I thought it would be fun to go all v*gan on your ass. The thing is, this turned out so delectable that  I am already looking forward to leftovers for dinner tomorrow night. Just the right mix of flavours, and completely satisfying. Easy to make, and pleasing to people of all ages, this dish goes great with a side of greens or quinoa or both. My four year old devoured his, and my husband had thirds. You get the picture. Additionally, it is grain free, gluten free, and free of pretention and bad attitude (too bad I can't say the same about me).

ingredients:


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
1/4 cup ground flax meal
2 cups chick pea flour
1 cup water
4 tsp egg replacer + 1 cup water OR 4 eggs
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the egg replacer  and water with the water, and add the chickpea flour, ground flax, ground sesame, ground cashews, and seasonings
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 60 minutes

8. serve with chopped and sautéed rapine, sautéed broccoli, and fluffy quinoa. lovely!


p.s. just wanna say re: rapine -- chopped and sautéed in coconut oil with a little sea salt = divine!! I could eat my weight in rapine swear.

Mac 'n' cheese -- the kind that is good for you

My husband and I were going out to my IFA2 improv show at the Second City (I managed neither to fall on my face nor my arse yay), and I wanted to make something that could be cooked ahead of time, and then eaten by my son and my sister and beau (his babysitters -- thanks Sandra and Dave). I also want it to be something that would be easy to choke down by a four-year old who is at times recalcitrant these days. Success. This dish was comfort food at its best -- and chock full of 'good for you'. Sided with sautéed broccoli, raw spinach, or whatever you like, it's a taste-bud pleaser. It can also be made in advance, and frozen, then cooked from frozen.

ingredients:

375 g spiral pasta -- if you like gluten, go for kamut, if you hate gluten, go for your fave gluten free

6 - 8 eggs (depends on the size -- we had 2 cups of beaten egg)
2 cups of milk

200 g shredded cheese -- cheddar, mozzarella, and swiss


1 garlic clove, finely minced
2 medium  onions, finely chopped

2 cups shredded carrots
1 large shredded sweet potato

2 tbsp coconut oil

sea salt
black pepper

1/2 cup finely ground raw cashews
1/4 cup finely ground white sesame seeds

directions:

1. sauté the shredded vegetables in coconut oil with a little sea salt and pepper until the onion is translucent -- allow to cool
2. put your rotini in a big bowl
3. beat the eggs and mix with the milk, and pour over the noodles
4. add the shredded cheese and the cooled vegetables (I had a tiny bit of swiss and cheddar, and a 200 g package of mozzarella -- it all went in).
5. add the ground raw cashews and sesame seeds
6. pour into a greased 3L baking dish, and let sit for at least 15 minutes to let the noodles absorb as much as possible before cooking
6. bake at 345 for 1 hour
7. let cool for 15 minutes before serving
8. serve with green vegetables

Gluten free dinner pastry -- vegan, grain free, and full of sautéed vegetables. What's not to love???

These little dinner pastries were a fun change for us. They are pretty easy to make, although the dough is a little sticky, and must be rolled on parchment or silicone, and you can't make it too thin. They were a big hit in our household, and as far as filling goes, the sky is the limit.

dough:

1 cup water
2 tbsp evco

1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour



filling:

2 tbsp evco
1 medium onion
1 bunch celery hearts (2 cups)
2 small yellow zucchinis
1 tiny carrot for colour

black sesame seeds

honey
soy sauce
lemon juice

500 g broccoli florets (3 cups)

1. prepare the dough and set aside
2. prepare the veggie mixture
3. divide the dough into 10 equal balls, and roll each into a flat circle about 10 cm in diameter
4. scoop a few tablespoons of the mixture into the centre of each circle and fold over carefully
5. bake on a lined baking sheet at 345 for 30 minutes

Nemesis Makes Dinner -- gluten free, vegan, vegerrific and palate pleasing

I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!

ingredients:

2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped

2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too  much what kind you use

2 cups roughly chopped carrots

2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)

3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)

1/4 cup almond butter

1 tbsp sea salt
1 tsp chili powder

1 can coconut milk -- I highly recommend using organic and stay away from 'lite'

1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast


directions:

in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves

Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.

Summery Salad -- gluten free, full of raw power

2 large carrots, grated

2 broccoli hearts, grated

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup raw hemp hearts

sea salt

black pepper

chili powder

coconut oil

balsamic vinegar

marjoram

Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.

ingredients:

2 tbsp coconut oil

1 onion

2 shallots

3 cups white kidney beans

1 cup sliced dried mushrooms

3  cups green peas

1 cup celery, chopped

2 cups carrot, diced

1 small  cauliflower, cut into florets

3 cups sweet potato, diced

1 1/2 tsp fennel seed

2 tsp chili powder

4-5 tsp sea salt

black pepper

1 can coconut milk (organic, 400 ml)

1 can water

1/2 cup fresh cilantro, minced (I used 40 g)

1/2 cup fresh basil, minced (I used 40 g)

1 tbsp lime juice

directions:

1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours

2. layer the ingredients in as listed up to and including the coconut milk

3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.

4. stir

5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

Vegetable Soup -- Crockpot does the work, I take the glory

I had a bizarre late night grocery store experience yesterday.  The grocery store near my house has recently been transformed into a 24 hour store. Historically, I would have thought "Why? Why would anyone want to shop in the middle of the night?" But yesterday evening I went to a wrap party for a show I just finished on. Wrap parties are bizarre at the best of times. People you see everyday for weeks or months show up looking generally polished and put together then proceed to get a little pie-eyed, and everyone hugs and kisses everyone, and introduces their spouses, and acts like they are best friends, even though maybe you only exchanged two words with them on set during the entire productions. Bottom line -- everyone is nice, everyone means well, and everyone wants to have good memories of the show.


Last night's wrap party was interesting because of many factors which included conversations with people that meant something entirely different than what was being said, learning the true definition of sociopath from a producer, and finding out the deep held ambitions of people that held their cards close to their chests.


Generally I feel like I have too many arms and legs and don't know what to do with all of them when I am at such events. So last night I was at least a little grateful to slink into the corner and engage in conversation with a gaffer who is both lovely and charming.


At pumpkin hour I headed home, calculating what the next day would hold. As I passed the all-night grocery store it suddenly occurred to me that I could get the ingredients I need for tonight's dinner on my way home instead of going for groceries in the morning. 15 minutes later I was back on my way, feeling like the time was well spent. Certainly, my inner misanthrope enjoyed the calm emptiness of the midnight produce section. 


I'm not sure if I've just bought into consumerism at its worst, supporting the machine that leads to the degradation of our socio-economic health. However, with the farmer's markets closed for the season, I am forced once again to be a grocery store shopped. Heck, I do believe this was my first grocery store experience since the farmer's markets ended.


Has anyone else out there done the all-night grocery store routine? If yes, is it Yea, Nay, or Meh?


Without further ado, here are the ingredients for my all-night grocery store soup:




ingredients:


2 tbsp coconut oil

1 tbps minced garlic

3/4 cup finely diced onion

1 1/2 cups finely diced carrot

2 cups grape tomatoes, halved (or quartered if they are large)

1 1/2 cups cooked chickpeas

250 g green peas

1/2 tbsp sea salt

1/2 tsp chili powder
black pepper

2 cups water

4 cups chopped nappa cabbage

1 cup finely diced celery

2 tbsp peanut butter

2 tbsp miso
1/4 cup water

directions:

turn on the crockpot to high for 6 hours

1. combine the coconut oil, garlic, onion, tomato, carrot, chickpeas, green peas, sea salt, chili powder, and black pepper.
2. pour on 2 cups boiling water
3. layer on the chopped nappa cabbage
4. top with celery
5. after everything is cooked, stir in the peanut butter and miso, and turn the heat off or to warm, and allow to sit for 1 hour.

This soup is super. We ate it with green onion pancakes, but it would also be fab with flat bread, socca, freshly baked bread, nothing but a spoon, etc.

Sweet Potato, Carrot, Chickpea, and Pumpkin Seed Saute -- Delicious Autumn Fare

A trip to the farmer's market (the Lesieville market on Sunday morning) netted new carrots as big as a baby's arm, and as chubby and stubby, too. We have our cache of sweet potatoes, the asian kind, from the sweet potato man, both purple and white. In the freezer, divided up into parcels of a few cups each, are cooked chickpeas. So, with what was readily at hand, I became inspired to make dinner. This dish is so simple and took just a few minutes to prepare. The hefty chunks of sweet potato and carrot meant it took a little while to cook, but nothing crazy. It was ready in plenty of time for dinner.

The pumpkin seeds add texture, and the spices blend their flavours beautifully with the ingredients. I'm really into cumin and turmeric right now, even going as far as to load up my breakfast porridge with them the past few days. 

I 'diced' the carrots and sweet potatoes so roughly that the pieces are quite large and chunky, but hey it only took me about 3 minutes to get everything into the pot.

ingredients:

2 tbsp extra virgin coconut oil

1/4 cup raw pumpkin seeds

2 cups roughly chopped sweet potato

2 cups roughly chopped carrot

1 1/2 cups chickpeas, cooked

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp sea salt

1/2 tbsp apple cider vinegar

directions:

1. put the coconut oil, spices, and pumpkin seeds in a large skillet, saute pan, or pot and cook lightly for a minute

2. add the carrot, sweet potato, and chickpeas and toss well to combine everything.

3. cover the pan/pot and cook on low heat until carrots are tender. If you need to, you can add a splash of water (if things start sticking).

4. serve with sauteed kale and a salad of tomatoes seasoned with salt and pepper.

A Colourful Crepe Filling -- naturally gluten free, vegan, and yummy

Come on, how pretty is that? I know what you are thinking: can I come over for dinner? Absolutely, you can. I always make enough to share. Unless what you were really thinking was that I must be daft. In which case ... um ... on to the next.

I used very little seasoning in this, just a little sea salt, a touch of black pepper, and a wee bit of dried marjoram. The combination of flavours gives a bright and savoury taste that wants for nothing. I was thrilled with the outcome, and am already looking forward to the left-overs tomorrow. Yum! In the house I grew up in, we all hated left-overs, but now to me they are practically a gift. One hour preparation on a meal that then lasts for three dinners. How awesome is that. If you are someone who likes to make a fresh meal every night, well, my hat is off to you, and unless your family is quite big, you might want to reduce the quantities. ;)

ingredients:

1 1/2 tbsp extra virgin coconut oil
1 small onion, diced -- about 1/2 cup
1 garlic clove, minced -- about 1 tbsp
1 med carrot, sliced
3 small tomatoes, diced -- about 3/4 cup
1 cup kidney beans (already cooked)
1/2 cup frozen corn (organic)
1/2 cup frozen peas (organic)
1 tsp sea salt
1/2 tbsp marjoram

250 g broccoli, cut into bite sized pieces (about 1 1/4 cup)


directions:

1. begin to saute the garlic and onion in a large saute pan with the coconut oil
2. add the carrots, tomatoes, peas, corn, kidney beans, and sea salt, and cook until the tomatoes start to break down, and the onions are nice and translucent.
3. add the marjoram
4. add the broccoli, and cook just until the broccoli is as tender as you like it

Serve as a filling for our fabulous crepe recipe, or eat it by the bowlful with grunting noises and glances over your shoulder.