Corn and Roasted Red Pepper Soup

So it seems that now that spring has finally arrived *fingers crossed* I have fallen behind in my blogging.  We spend the days outside and I guess it wears me out as much as the kids!  Here is our dinner for yesterday, posted after our burgers for tonight are already in the fridge, ha!  I'd never tried this recipe before (from the 125 Best Vegetarian Slow Cooker Recipes cookbook) and I'm pretty sure I won't be making it again.  It was good, nobody hated it, but nobody loved it either.  I bought a loaf of garlic sourdough bread (who knew such deliciousness existed?!) to serve with it and had some leftover bean salad on some salad greens. 

Southwestern Corn and Roasted Red Pepper Soup

1 can of chiles

 1 large chopped onion

6 cloves of minced garlic

6 cups vegetable broth

1 tbsp fresh rosemary

1 tbsp cumin seeds

salt and pepper

4 cups frozen corn

1 bay leaf

3 roasted red peppers, cut into 1" squares

2 cups whipping cream

parsley to garnish

*In a food processor, pulse together chiles, onion, garlic, 1/2 cup broth, rosemary and garlic until smooth

*Add to slow cooker with remaining broth, rosemary, cumin, corn, bay leaf, and salt and pepper

*Cook on low for 6-8 hours

*Add roasted red peppers and whipping cream, and cook on high for 15-20 minutes

*Garnish with parsley

April's Slow Cooker Curry!

My friend April assured me that this was THE BEST curry ever, so I figured I should try it out!  She was right, it was pretty darned good.  It would have been even better if my swiss chard hadn't gone bad in the fridge and if any of the three grocery stores I sent my husband to had it in stock.  I was a little miffed about that (can you tell?)...  I liked this recipe because it only has to cook for 4 hours and so its good if you haven't had a chance to put things together in the morning and have to do it at lunch!  We had this curry with some brown rice, steamed broccoli, and (of course) samosas from India Palace.

April's Butternut and Chickpea Curry

 2 cups cubed butternut squash

2 cups cubed potato

2 cups cooked chickpeas

1 chopped onion

3 cloves minced garlic

1 tbsp minced ginger

3 tbsp curry paste

1 can coconut milk

1 cup vegetable stock

1/4 cup peanut butter

1/4 tsp salt

2 cups finely shredded swiss chard  :(

1 cup frozen peas

2 tbsp chopped cilantro

*In a slow cooker, combine squash, potato, and chickpeas

*In a skillet, saute onion, garlic and ginger for about 7 minutes

*Add curry paste and stir in until fragrant

*Add to slow cooker, along with coconut milk, stock, peanut butter and salt

*Cook on low for 4 hours

*Add swiss chard and peas, turn slow cooker on high, cook for 15 minutes

*Serve with chopped cilantro

Slow Cooker Tuesday: Veggie Dumpling Stew!

When I asked my kids if there was anything they wanted on this weeks menu, all they could come up with was "MORE TOFU!".  I was happy to oblige with today's meal that I found on this website!  Tuesdays are generally our busiest day of the week, and this week we added a dentist appointment to our regular obligations.  I didn't check the recipe closely enough though and when we got home I realized there was still more to add in and cook for another hour and forty five minutes!  Oops!  I had also planned on making some garlic rolls but decided to enjoy the lovely weather again.  Luckily my mom had dropped off some fresh bannock so we had that with some garlic butter and a green salad with feta.

Veggie Dumpling Stew

Olive Oil

1 chopped onion

3 cloves minced garlic

1 package of tofu, drained, pressed, and cubed

3 sliced carrots

2 sliced stalks of celery

3 1/4 cups vegetable stock, divided

2 tsp sage

1/4 tsp salt

1/4 tsp freshly ground pepper

1 cup + 2 tbsp flour, divided

2 tsp baking powder

1/4 tsp salt

1/4 tsp freshly ground pepper
1/4 cup margarine
1/4 cup soy milk

1 cup chopped fresh parsley

*Saute onion and garlic in oil until soft

*Add tofu and cook until browned on all sides

*Transfer to slow cooker and add carrots, celery, 3 cups stock, sage, salt and pepper.  Cook on low for 7-8 hours.

*Mix together 1/4 cup stock and 2 tbsp of flour (to thicken).  Add to slow cooker and cook for another hour.

*Mix together remaining ingredients to make dumplings.  Add to slow cooker and cook for another 45 minutes.

Lentil and Carrot Soup with Coconut

 On most Tuesdays and Thursdays I have a very busy morning, particularly before lunch when I'm getting my daughter to and from nursery school and then getting my son from kindergarten. Today was different because my son had a playdate! In anticipation of a quiet, less hectic morning I decided to make things even easier by preparing the soup last night while I played cribbage with my husband. This morning I got up and put it in the crock pot and enjoyed a quiet(ish) morning just as planned (even if I didn't get the nap I had hoped for)! I got this recipe out of (surprise!) the 125 Best Vegetarian Slow Cooker Recipes cookbook.  I love this cookbook but I'm starting to think I may need a couple more to choose from.  I served the soup with some garlic naan bread and a simple green salad, everyone seemed to enjoy it although it was a little spicy for the kids.  My husband had 3 bowls full though so I'm guessing he didn't mind :)

Red Lentil and Carrot Soup with Coconut

olive oil

2 chopped onions

3 sliced carrots

4 cloves minced garlic

2 cups red lentils

2 tsp turmeric

2 tsp cumin

1/2 tsp salt

1/2 tsp freshly ground pepper

1-28 oz can diced tomatoes

6 cups vegetable stock

1 can coconut milk

1 tbsp lemon juice

1 finely chopped jalapeno

*In a skillet, heat olive oil and saute onion and carrot until soft

*Add garlic, turmeric, salt, and pepper and stir for 1 minute

*Stir in tomatoes and bring to a boil, add lentils and stock

*Transfer mixture to slow cooker and cook on low for 8-10 hours.  

*Stir in coconut milk, lemon juice and jalapeno and cook for 30 minutes on high.

Non-cream Cream of Potato Soup

Does the name give it away?  Even though it is spring break the kids have some fun filled day with friends planned so we still had our slow cooker Tuesday.  I had planned on it being a cooler day and having a super fatty comforting potato soup.  As it turned out the weather was beautiful and I really didn't feel like something as heavy as that.  So we had an almond milk potato soup.. and it was so good you would never know that it wasn't made with butter, milk, or cream.  The perfect vegan dish :)  I, of course, ruined that with some cheesy bread sticks but at least the soup was vegan.  Ha!  We also had a plain green salad with walnuts and sunflower seeds, one of the kids favourite side dishes.

Cream of Potato Soup

Olive Oil

1 chopped onion

1 chopped shallot

3 cloves minced garlic

6-7 coarsely chopped potatoes (skin on)

2 cubes vegetarian "chicken-style" bouillon

1 sprig rosemary

2 tbsp chopped fresh sage
 1/2 tsp celery salt

freshly ground pepper

1 cup almond milk

*Saute onion, shallot and garlic in olive oil until soft

*Pour into slow cooker along with potatoes, bouillon, rosemary, sage, s&p and enough water to cover

*Cook on low for 7-8 hours

*Add almond milk and blend using immersion blender

Cheesy Bread Sticks

2 cups whole wheat flour

1/4 cup wheat bran

1/8 cup ground flax

2 tbsp vital wheat gluten

1/2 tsp salt

1 cup warm water

2 1/4 tsp yeast

1 tbsp honey

1 tbsp olive oil

3 cloves minced garlic

fresh parsley and oregano

shredded cheddar cheese

*Combine flour, bran, flax, wheat gluten and salt in a large bowl

*Pour together water, yeast, honey and oil and let sit for 8-10 minutes

*Combine both mixtures, knead for 6-7 minutes, and let rest for 10 minutes

*Roll out into a rectangle, cover and let rise for 30 minutes

*Place on a baking sheet and brush with more olive oil, and spices

*Bake at 425 for 10 minutes

*Top with cheese and place under broiler for 2-3 minutes.

*Cut into strips and enjoy ;)

Cheesy White Chili with Cauliflower

For the last few weeks whenever I ask my husband what he'd like on the menu, he asked for this particular recipe.  It did not sound appealing to me in the least but I figured I should probably just make it already.  I was pleasantly surprised by the result, everyone ate it without complaint, even our 9 month old!  I got the recipe from (the usual) 125 best Vegetarian Slow Cooker Recipes, and just made a few minor adjustments.  We had it with a simple green salad and some delicious garlic french bread.

Cheesy White Chili with Cauliflower

Olive oil

2 finely chopped onions

5 cloves minced garlic

1 1/2 tbsp cumin

1 tbsp oregano

1 1/2 tbsp chili powder

4 cups cooked white kidney beans, divided

4 cups vegetable stock

3 cups cauliflower, cooked for 4 minutes in boiling water

2 minced jalapeno peppers

1 diced green pepper

3 cups shredded Monteray Jack cheese

1/2 block of cubed cream cheese

1 can chopped green chilies

*Mash 1/2 of the beans in a large bowl

*Heat oil over medium heat, add onion and garlic, and cook until softened

*Add spices and cook for 1 more minute

*Transfer to slow cooker and add beans and vegetable stock

*Cook on low for 8-10 hours

*Stir in cauliflower, peppers, cheeses and chilies and cook on high for 30 more minutes

South American Black Bean Soup

Its finally seeming a little spring like here, even though everything is still buried under many feet of snow.  It was a beautiful day for opening the windows and eating a delicious bowl of soup.  I took this recipe from the same slow cooker cookbook that I take most of my Tuesday meals from 125 Best Vegetarian Slow Cooker Recipes.  I served it with a small green salad and some pita "chips" that took less than 10 minutes to make.  The kids were upset that they hadn't thought of dipping their chips in the soup (the REASON for the chips, lol) until after they finished.  This soup could have used a little more spice but the kids may not have liked it then.

South American Black Bean Soup

Olive Oil

2 chopped onions

3 chopped celery stalks

2 chopped carrots

3 cloves minced garlic

1 chopped jalapeno

1 tsp thyme

2 tbsp cumin seeds

1 tbsp oregano

1 tsp salt

1 tsp cracked black peppercorns

1/4 tsp cayenne pepper

1 can tomato paste

6 cups vegetable stock

4 cups cooked black beans

1/3 cup freshly squeezed lime juice

chopped cilantro

*Saute onions, carrots, and celery and cook, until softened, about 5 minutes.

*Add garlic, jalapeno, thyme, cumin, oregano, salt, peppercorns and cayenne and cook for 1 minute.

*Add tomato paste and stir to combine.

*Transfer to stoneware and add stock and beans and stir to combine.

*Cover and cook on low for 8-10 hours.

*Stir in lime juice.

*In the cookbook it says to puree the soup in batches.  I skipped this step today!

*Top with chopped cilantro

An early post = an early bedtime?

I sure hope so!  Tuesdays are definitely the busiest day of our week, and my well-used slow cooker really saves my sanity.  This is a recipe that I haven't used it awhile but that I think will be reintroduced into our regular meal rotation.  I originally got it from the Savvy Vegetarian website and have made a few little changes for what we enjoy here.  Lima beans are one of the tastiest beans, but they also take a little more work to cook.  If you don't have the patience, or time, its sometimes easier to buy them canned (just make sure you rinse well!)  This website is one of my favourites for food information (health and cooking) but I'd make sure to cook the lima beans for at least double what it says here.  They have a much nicer texture that way.  I served this soup with some homemade naan bread and a broccoli and red pepper salad.

Lima Bean Soup

2 cups dried lima beans 

3 large carrots, diced

1 inch chopped garlic

3 celery sticks, chopped in 1/4 inch slices

1 small cauliflower, cut in large pieces

2 bay leaves

1 tsp thyme leaves

1 carton vegetable stock

1/2 tsp turmeric

1 tsp cumin

1/2 tsp coriander 

1/4 tsp cayenne
1/4 tsp garam marsala

1 tsp salt

Fresh ground pepper to taste

1/4 cup minced fresh parsley

*Prepare lima beans according to package instructions

*Prepare the veggies and add to the crockpot with lima beans and vegetable stock

*Add the bay leaves, ginger, and thyme

*Reduce heat to low, cover and cook for 6 - 8 hours

*Add spices, parsley, salt and pepper to taste

*Stir gently, cover and cook for another 15 minutes

Tomato Chickpea soup

I've only made this soup a couple of times now but its quickly becoming one of my favourites.  I served it with some fresh cheese biscuits (modified from a great recipe from my friend Michelle) and an avocado salad that I found online a few days ago.  Very filling!  I got the recipe originally from the Savvy Vegetarian website, it has the best vegetarian slow cooker recipes.

Tomato Chickpea Soup

1 chopped onion

4 cloves of minced garlic

a little bit of grated ginger

3 stalks of chopped celery

3 chopped carrots

7 chopped roma tomatoes

3 tsp cumin

1 tbsp tahini

1 tbsp sugar

1 can of tomato paste

1 tsp basil

2 cans of chickpeas

4 cups vegetable stock

*Saute onion, garlic, ginger, celery, and carrots until soft

*Mix in slow cooker with the rest of the ingredients and cook on low for 8-9 hours

*Use an immersion blender or food processor and blend until slightly chunky

Cheese Biscuits

1 cup whole wheat flour

1 cup unbleached flour

4 tsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup milk

1 cup shredded cheddar cheese

1 tsp garlic and herb seasoning

*Mix dry ingredients in a large bowl

*Cut butter in with pastry cutter and add milk

*Fold in cheese and form into balls

*Bake at 400 for 15 minutes

Lentil Love

I looked for a good vegetarian slow cooker cookbook for a long time.  A lot of them called for either too much processed foods, or had recipes that only needed to be cooked for 2 hours or so.  Neither one of those kinds worked for me.  I needed something I could leave in all day, and something with more fresh foods.  I finally came upon 125 Best Vegetarian Slow Cooker Recipes, it isn't perfect but I think its pretty close!  This lentil soup recipe is one of my favourites.  I remember when my third child was born, I ate this soup every day for weeks!  I was lucky tonight, my Mom had just dropped off some fresh bannock to go with it!

Mediterranean Lentil Soup with Spinach

 1 cup dried green lentils

1 tbsp vegetable oil

2 onions, chopped

2 stalks celery, peeled and chopped

2 large carrots, peeled and chopped

1 tsp cumin seeds (crushed)

1 tsp grated lemon zest

1 potato, peeled and grated (I don't bother with peeling)

6 cups vegetable stock

8 oz fresh spinach, coarsely chopped

2 tbsp freshly squeezed lemon juice

*In a colander, rinse lentils thoroughly under cold running water.  Set aside.

*In a skillet, heat oil over medium heat.  Add onions, celery and carrots and cook, stirring, until vegetables are softened, about 5 minutes.  Add garlic, cumin seeds and lemon zest and cook, stirring for 1 minute.  Transfer mixture to slow cooker.  Add reserved lentils, potato and stock.

*Cover and cook on low for 8-10 hours or on High for 4-6, until vegetables are tender.  Add spinach and lemon juice.  Cover and cook on High for 20 minutes, until spinach is cooked and mixture is hot and bubbling.

Slow Cooker Tuesday!

Tuesdays are a busy day in our house.  With 4 kids going in 4 different directions and only one vehicle to take them in, there isn't usually time in the afternoon to prepare a healthy meal.  Today I decided to make one of my favourite recipes, Chickpea Curry!  Served with some brown rice and samosas (from India Palace) that I had my husband pick up on his way home from work.

Chickpea Curry

Olive oil

1 chopped large onion

4 minced cloves of garlic

1.5 inch grated ginger

3 carrots

3 tsp cumin

3 tsp curry powder

2 tsp coriander

2 tsp turmeric
dash of cinnamon
salt and pepper

1 chopped green pepper

3/4 cup green beans (cut into 1 inch sections)

28 ounce can of diced tomato in juices 

1/4 cup vegetable stock

2 cans of chickpeas (rinsed)

3 cups spinach

1 cup coconut milk

1 tsp garam masala

*Saute onion, garlic, ginger, and carrots in olive oil, put into slow cooker

*Pour can of tomatoes into large bowl and use immersion blender to make it slightly less chunky (more than crushed, less than diced seems to be popular with my kids)

*Add tomatoes and all ingredients except, spinach, milk, and garam masala to the crock pot

*Cook on low for 7-8 hours

*Add spinach, coconut milk, and garam masala - cook for another 20 minutes