Irish stew (vegetarian) slow cooker

 I liked this best the next day. Nice dish for lunch and goes well with Irish soda bread or almond crackers or whatever. However I feel it needs some additions for more flavor. I may try this with some added turnips.

I found this in an old book from an antique store.

Ingredients

1 Tab olive oil

1 small yellow onion chopped

1 and 1/2 cups baby carrots, halved lengthwise

6 very small white potatoes , halved or quartered 

2 garlic cloves, minced

15.5 ounce can cannellini beans drained and rinsed

2 or more cups of vegetable stock (I used more)

1 bay leaf

1/4 cup dry white wine

2 tab Tamari or other soy sauce

1 teaspoon dried thyme

salt and pepper to taste

Optional; Italian seasoning to taste

Separately cook -3 large kale leaves or other dark leafy greens chooped, cooked until tender and drained

Directions

1. Heat oil in skillet adding onion and cook until softened, about 5 minutes.

2. Transfer onions to 4-6 quart slow cooker. Add the carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari and thyme and season with salt and pepper and Italian seasoning if using. Cover and cook om high for about 4 hours or low for 6-8.

3. About ten minutes before serving add cooked Kale.

Vegetable curry for crockpot

I found This recipe at an antique store this weekend.  Note: cooked chopped apples are great in this when serving.

Ingredients

1 tab of peanut oil (I used sesame)

2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

1 tablespoon (me less than 1) of curry powder (original called for 2)

1 teaspoon ground coriander

1/4 teaspoon cayenne Pepper (I omit)

2 large Yukon Gold potatoes, peeled and diced

8 ounces green beans, cut into one inch pieces (I used frozen mostly thawed and added a bit of mixed veggies since I was low on green beans)

1 and 1/2 cups chickpeas or one can dranned

one 14.5 ounce can diced tomatoes drained (I used fire roasted with liquid)

2 cups vegetable stock (I used a bit more-enough to cover vegetables.

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

salt

1. Heat oil in skillet adding carrots, onions--cover and cook about 5 minutes until softened. Add garlic and curry powder, coriander, and cayenne stirring to coat.

2. Transfer veggies to 3 and 1/2 or 4 quart crockpot. Add potatoes, green beans, chickpeas, tomatoes and stock. Cover and cook on high 4 -5 hours or on low 6-8 hours.

3. Just before serving add thawed peas and coconut milk.  Add salt. 

Serve over rice or whatever. Adding cooked apples when serving is a nice addition!

 

Black bean meatballs

 Delicious 

Ingredients

1 flax egg (3 tab water with 1 tab of ground flax seed soaked)

1 can drained black beans

1/8 cup nutritional yeast

1/4 cup gf panko bread crumbs

1 teas oregano

1/2 teaspoon dried marjoram

1/2 teasp dried thyme

1/2 teasp dried basil

1/2 teaspoon dried rosemary

1/2 teapoon dried sage

2 tablespoons dried minced onion (this really adds flavor)

1 teaspoon garlic powder

2 tablespoons ketchum

1 teaspoon gf Worcestershire sauce

Preheat oven to 375 and line a sheet with parchment paper.

Mash the beans with a potato masher (or whatever). Then mix all ingredients. Form balls by the tablespoon. Makes about 12 good sized meatballs.  Cook about 20 minutes or until browning on the outside or crisping on the outside.

Buckwheat muffins vegan

 I love these. For vegan use maple syrup, not honey. For full details go here: https://godairyfree.org/recipes/power-vegan-gluten-free-muffin-recipe

Note: Made 7 muffins for me and were done sooner— maybe 21 minutes? I actually use part olive oil and part applesauce for the oil part.

Candied chickpeas

 A way to satisfy the sweet tooth ;-).

I can chickpeas, drained

2 teaspoons vanilla

1 teaspoon cinnamon

2 tablespoons maple syrup

pinch of salt

Some sugar

Preheat over 400 or use airfryer

Mix ingredients and cook 15 minutes on parchment lined sheet. Remove from oven and toss with some granulated sugar (the amount you desire). Bake another 10-15 minutes until it reaches the crispness you desire. After removing from oven you can toss with more sugar if you want.

For a treat mix with Chex cereal, chocolate chips and nuts.

Coconut macaroons vegan

 So easy and good. You can dip in melted chocolate if desired.

Preheat oven 350 F

Mix one banana, 1 cup coconut flakes and 1/4 teaspoon lemon juice. Form into little mountains. Bake 20 minutes. Makes 5-6 cookies.

Oatmeal peanut butter cookies

 These are fast to make and vegan and GF if you use GF oatmeal.crunchy on the outside and moist on the inside.

Preheat oven to 350. 

INGREDIENTS

1 cup rolled oats

1 cup almond flour

2 tab sugar

1/4 cups brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg substitute (used 3 tab water mixed with 1 tab ground flax seed soaked a few minutes until thickened)

1/4 cups creamy peanut butter

1 tsp vanilla

2-3 tablespoons soy milk

enough applesauce to cream ingredients

Mix dry ingredients first. Add the rest. Bake around 11 minutes or until slightly browned on top at preheated 350 F. ( 11-15 minutes )