One of our newer tried & true slow cooked favorites as of late. Although this time I completely forget to add the kale and by the time I had dished it out we were too hungry to wait another 15 minutes! Was yummy without it but I do really enjoy the chewy greenness that the kale provides. We have made this a few times now; the first being great (if interested, the recipe is included in the first post), the second being a bit mushy for unknown reasons. Although we both love this, I don't want to make it too often or we'll get sick of it!
An easy, adaptable favorite in our household. We have made this a few times before and they are always a little different and always delicious. This time we used butternut squash, zucchini, yellow squash, corn, bell pepper, onion, tomatoes, and red leaf lettuce. We used a new green chili corn tortilla we had sampled recently at our farmers market and they added just the right zest that we were hoping for. When we're at a loss for a meal or 2, we'll just grab a bunch of complimentary veggies and make these delicious tacos.
I'd been having a craving for couscous and this recipe from Vegetarian Times appeared in my inbox. It was really easy to make, steam the spinach, make the couscous, saute the baked tofu in some bbq sauce and put it all together! Was quite tasty and satisfying.
This is the second time we've made this dinner from The Big Book of Vegetarian by Kathy Farrell-Kingsley and it was still really yummy. Chock full of fresh veggies like corn, carrots, peas and onions with veggie crumbles and then a mashed potato topping. It yields quite a lot of food and I had leftovers for lunch for a couple of days after, which is always good. A nice hearty dish.
This casserole from Fresh From the Vegetarian Slow Cooker by Robin Robertson was tasty but not worth the calories for the serving size. Especially compared to some of the lower calorie dishes we've been making. It wasn't bad, just didn't feel satisfied for the caloric intake. Was easy to make; just softened up the onion and garlic and put them in the slow cooker with crushed tomatoes, veggie crumbles, red wine, basil, salt, pepper, ziti, and parsley. Added a small amount of freshly grated parmesan after it was cooked and viola! Nice flavor, but probably won't make it again in the near future since we're trying to lose weight and eat lighter meals.
Words can't even describe how flavorful and satisfying this meal is. The black bean stew is so complex in its flavors due to the various seasonings that goes into it. And the potato/cheese mixture is delightful with the smoked mozzarella. This came from the Cafe Flora Cookbook by Catherine Geier with Carol Brown and was just as delicious as we remembered from making it before. We haven't made the stew on its own yet, but most likely will as it is so darn yummy!
Another great recipe from Fresh from the Vegetarian Slow Cooker by Robin Robertson. When we sat down to eat it, it tasted a bit bland and we were quite confused until I realized that I was worried I over-salted the dish last time I made it when in actuality, it brought out all the flavors. We salted it a bit and ta-da, the yummy goodness we remembered appeared. This will be one of our slow cooker staples for sure. I've noted to use more salt in the cookbook to avoid the confusion again in the future!
