Monday, November 30, 2009

yummy winter food!

It's been a while since I've posted a recipe here but these were so good I felt I needed to share. The first is a Moroccan Lentil Stew adapted from this recipe. The second is the veggie dish I made for Thanksgiving. Both are vegan (if you use olive oil instead of butter for the latter) crockpot recipes. Great for winter!

Moroccan Lentil Stew

-3/4 cup dried lentils
-1/2 can garbanzo beans
-2 sweet potatoes chopped into 2 inch chunks
-an equal amount of another veggie (I used broccoli but zucchini, tomatoes, potatoes, carrots, peas, etc. would be good too)
-3 1/4 cups water
-1 veggie bouillon cube
-1 t cumin
-1 t ginger
-1 t salt
-1 t pepper
-1/2 t cinnamon
-1/2 t coriander
-1/2 t allspice
-1/4 t cloves

Chop up all of your vegetables and add them to the crockpot. Drain and rinse off the beans, add to the pot. Add the dried lentils and the dried spices. Stir in the water and bouillon (or use broth instead). Lentils will be softer if you add any tomatoes and salt at the very end.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Roasted Root Veggies

-1 rutabaga
-1 bag of whole carrots
-2 parsnips
-1 bunch of chopped fresh parsley
-4 Tbsp butter (I didn't measure so I'm guessing at this amount)
-1/4 chopped white onion
-2 or 3 finely chopped garlic cloves
-salt and pepper to taste

Peel all of your vegetables, and cut into 2-inch chunks. Saute onion and garlic in the butter on the stove until they are soft. Pour over veggies and parsley in a big bowl and mix well. Sprinkle with salt and pepper. Pour it all into crockpot and cook on low for 8 hours or high for 4-5 hours.

1 comment:

Mica said...

Boo, I don't have a crockpot! I should get one so I can make the tasty lentil dish.