Archive for the ‘Crockpot’ Category

Provençale Lentil and Vegetable Stew

1-1/2 cups lentils
3 cups water…

Crockpot Spanish Rice

1 onion, diced
1 green pepper, minced…

Spicy Crockpot Black Bean Soup

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Spiced Chickpeas

2 15 oz cans chickpeas, cooked
1 14.5 oz can diced tomatoes…

Picante Lentils

1 quart chopped fresh tomatoes or 28 ounces no-salt-added canned tomatoes, crushed
1/4 cup lentils, rinsed…

Vegetable Paella (Crockpot)

10 ounces packaged frozen chopped spinach, thawed but not drained
2 cups converted white rice…

No Hurry Vegetable Curry

Let the luscious fragrances of curry fill your home all day as it simmers in your slow cooker. Serve over hot cooked basmati rice with chutney on the side.

Moroccan Vegetable Hot Pot

2 carrots — sliced
1 medium butternut squash — peeled & cut into 1″ cubes…

Crock Pot Minestrone

1 medium onion, chopped
2 medium carrots, thinly sliced…

Millet Stew in a Crockpot

1 cup millet
4 cups water…

Mexican Black Eyed Peas

4 can Black eyed peas
1 Onion; chopped…

Mexican Gumbo

1 – 15.5. oz. Can Red beans drained or or Pintos
1 – 15 oz. Can Mexican Style diced tomatoes…

Lentil Sauce

This can be served over pasta or rice.

Lentil Rice Soup

2 cups dry lentils
2 cups uncooked long grain brown rice…

Kosher Bean Soup

2 cups dried lima beans
8 cups cold water…

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      Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]



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