3 cups diced eggplant
2 medium zucchini, sliced…

This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!

Zucchini is nutritious and this recipe makes it easy to make and extremely delicious.

Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice.

1 onion, minced
2 stalks celery, diced…

A simple, yet flavorful recipe that is the perfect side dish for any meal.

Recipe Adapted from: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines

1 can crushed tomatoes in tomato puree — (28-ounce)
1 can chunky salsa — (14 1/2-ounce)…

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped…

1 pound dried split peas
1 leek — rinsed & chopped…

This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick…

Spicy without being hot, exotic without using hard-to-find ingredients, Khalota (pronounced Ha-Lo-Ta) is a delicious introduction to North African cooking.

Almost everything tastes better with cashew sauce! But it is high-fat, so I use it sparingly.

Butternut or other winter squash may be used instead of the pumpkin. This can be made either in the crockpot or on the stove.