Recipe: Slow Cooker Vegetarian Irish Stew Vegetarian Irish Stew I can’t believe how busy I’ve been lately. A huge work project came to fruition–finally!–so I’m hoping the craziness will calm down a bit. One of the things I hate about being so busy–aside from the lack of blogging time–is that I tend to get lazy in the kitchen. My favorite method for being lazy in the kitchen is to cook with my crock pot. With the first day of Fall on the horizon, this recipe for a meatless Irish stew is one of those vegetarian recipes that is perfect for warming you up on a cool Autumn day. ! Slow Cooker Vegetarian Irish Stew 1 – pkg favorite brand of “crumbles,” or your favorite meat substitute, up to two pounds.2 cups onion, chopped2 cups potatos, chopped2 cups celery, chopped2 cups carrots, chopped1 cup sliced mushrooms2 tsp salt1/2 tsp pepper1 tsp sugar3 cups tomato juice/sauce2 cups canned or frozen peasCut up all the veggies (except for the peas) into 2-inch chunks and add to crock pot.
Recipe: Sweet-Hot Vegan Pumpkin Soup Sweet-Hot Vegan Pumpkin Soup If you like your pumpkin with punch, then have I got a crock-pot soup for you! This is a recipe I found in a non-vegetarian crockpot book and featured on my former blog back in 2007 . The pumpkin soup is tasty enough to re-feature here. The slow cooker recipe was easy to veganize–I replaced the chicken broth with vegetable broth, and the three tablespoons honey became three tablespoons agave nectar. I thought this vegan soup was delicious! The soup cooked all day (nine hours) in the crock pot without crusting up the sides, and produced extra servings for leftovers. The Sweet-Hot Vegan Pumpkin Soup has found a home in my collection of crock pot recipes. Slow Cooker Sweet-Hot Vegan Pumpkin Soup
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Tomatoes with a Surprise Filling This is a quick an easy summertime appetizer! Pomodori a Sorpresa means tomatoes with a surprise! Who doesn’t love a surprise right? Well, me actually LOL! I’d much rather know! SO I’m going to go ahead and ruin it for you {sorry} the surprise is the filling inside, which is a warm, gooey, melted hunk of Mozzarella. In order to make things easy, I would cut a little X into the bottom of each tomato and blanch them in boiling water, transfer them to an ice bath and then the skin will just pull right off. The filling possibilities are endless! Baci! What You Will Need: 6 roma tomatoes - skins removed 1 fresh ball of Mozzarella - diced 8-10 large fresh Basil leaves - roughly chopped flour - enough to dredge 2 eggs - beaten breadcrumbs/panko - enough to dredge Canola/Vegetable Oil - enough to fry salt/pepper What To Do: Place enough oil {a few inches} into a deep sided pan and heat to 350 degrees.
Turkey Stew with Peppers and Mushrooms Recipe Ingredients 4 Tbsp olive oil1 large onion, sliced, abut 2 cups2-4 bell peppers of various colors, sliced thinly2 large cloves garlic, mincedA few dashes cayenne pepper1 Tbsp paprika1 1/2 to 2 pounds skinless, boneless turkey thigh or breast, cut into large chunks4 ounces mushrooms, sliced1 14-ounce can of plum tomatoes with juice1 Tbsp Worcestershire sauce1 Tbsp lemon juice1 teaspoon fresh rosemary, mincedFreshly ground black pepper to tasteSalt2 teaspoons cornstarch3/4 cup plain (full fat is best, anything less will likely curdle*) yogurt *To help prevent curdling, don't skip the corn starch, use full fat yogurt, and add to dish only when the sauce has cooled below a simmer. MethodHide Photos 1 Sauté the onions, peppers, garlic with paprika: Heat 2 tablespoons of the olive oil on high heat in a large sauté pan. Add the paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant. Reduce the heat to medium, return the peppers-and-onion mixture to the pan and mix well.