Vegetables seasoned for rice bowl

 Love adding this to rice.

1 medium onion 

1 red bell pepper 

4-5 stalks bok choy 

4 cloves garlic 

1/8 teaspoon ground cinnamon 

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom 

1/8 teaspoon cumin 

In skillet saute onion and bell pepper until softened and onion starts browning. Add chopped bok choy (the white part) and garlic , and the rest of the seasonings and cook 3 more minutes . Then add the green part of the bok choy and cook another minute or two.

Serve with rice. You can add to the rice some golden raisins or cilantro, or fresh mint if desired.

Moroccan style lentil and chickpea soup

 I really like this light soup. I found this in the old crockpot recipe book I thrifted.

Ingredients:

1 tablespoon olive oil (omitted)

1 medium onion chopped

1 small carrot chopped (I used medium)

3 garlic cloves minced

1/2 teaspoon grated ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/2 cup dried lentils, rinsed

1 (14.5 ounce)can of plum tomatoes, drained and chopped (I found some already chopped.)

15.5 ounce can chickpeas drained

6 cups vegetable broth (or a mix of veg and chicken broth)

salt and pepper to taste at end

Additions at end which I omitted = 1 tab lemon juice, 1-2 teaspoons of

 harissa sauce

Cook onion, carrots in a covered skillet for 5 minutes until softened. Add garlic for a few minutes.

Add the seasonings and mix into veggies.

Transfer veggies to a crockpot (3 and 1/2 to 4 quart crockpot). Add the lentils, tomatoes, chickpeas, and broth. Cover and cook 8 hours. Mine needed quite a bit more for the lentils to be done. In the future I would do 2 hours on high and then an additional 6 hours on low.  I ended up having to pour mine into a pot on the stove to get the lentils done after cooking in the crockpot for 7 hours on low and 1 hour on high. It may depend on the crockpot or on the lentils!

Roast cabbage

 Easy Recipe and tasty

Preheat oven to 500 F.  Place rack on bottom shelf.

Halve cabbage through core and cut each half into about 4 slices 2 inches each. Place in roasting pan. Spritz with oil. Sprinkle with salt and pepper if desired.

Cover with foil and bake ten minutes. Remove foil and bake 12-15 more minutes until nicely browned and done to your liking.  

Vegan tikka masala crockpot

 Great dish. The only thing I added was golden raisins

https://www.ambitiouskitchen.com/vegan-slow-cooker-tofu-tikka-masala/

Serves4-6.  What I used

Ingredients

1 pound of extra firm tofu pressed for a while and then cubed.

3 cloves minced garlic

1 onion, diced

1 red bell pepper chopped (I used an orange one)

2 medium carrots, sliced

1 and 1/2 to 2 cups chopped golden potatoes

2 cups cauliflower florets

1 (15 ounce) can tomato sauce

1 (15 ounce) coconut milk

1/2 tablespoon maple syrup

1/2 tablespoon grated ginger

1 tablespoon garam masala

1 & 1/2 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ground tumeric

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper (I OMITTED)

1/2 teaspoon salt

ADD at end of cooking 3/4 cup frozen green peas

Golden raisins (I added at the end)

Mix all in a large crockpot except peas and raisins. Cook 3-4 hours on high or 6-7 hours on low depending on your pot until veggies are done. Then add raisins and green peas.

Serve with flat bread or whatever. 

Pintos Piccadilly crockpot

 Another recipe from a cookbook found at the antique store. I love the combination of flavors in this dish.

INGREDIENTS 

1 tablespoon olive oil 

1 medium yellow onion, chopped 

1 small red bell pepper, seeded and chopped 

2 garlic cloves, minced 

2 cans 15.6 ounce each pinto beans, drained and rinsed 

1 can 14.5 ounce diced tomatoes ( I use fire roasted and don’t drain)

1 can 4 oz diced green chiles, drained 

1 apple peeled, cored and chopped ( Granny Smith or whatever)

1 cup vegetable stock 

Salt and pepper 

2 cups rice cooked

1/2 cup golden raisins 

1/4 cup sliced black olives 

Optional 2 tablespoons chopped fresh parsley or cilantro 

2 tablespoons slivered almonds toasted (  I didn’t toast)

Crispy corn tacos broken up when serving and vegan shredded cheddar.

1. Heat olive oil in skillet over medium heat. Add onion, bell pepper, cover and cook until softened— about 5 minutes.

2. Transfer vegetables to 3 & 1/2 to 4 quart slow cooker. Add garlic, beans, tomatoes, chilies, apple, and stock. Season with salt and pepper, cover cook on low 6-8 hours.

3. About 10 minutes before serving, stir in rice, raisins, olives, parsley, and almonds. Good with enchilada sauce! Broken up crispy corn tacos or chips good when serving. Vegan cheddar too.