Crock Pot Roast

Posted by Michele at 3:08 PM 0 comments

One of the easiest recipes in the world (and tastiest on a cool night) is my mom's pot roast in the crock pot.  It makes the house smell divine and warms you up no matter the temperature outside.

Toss the following into your crock pot, in this order:
2-3 pound roast, 1 bag of baby carrots, 1 white onion-diced, 4 red potatoes-diced.

Add your favorite spices.  I like to throw in 1tsp oregano, 1tsp rosemary, 1tsp basil, and 1tsp pepper.

Pour over 4 cups vegetable broth.  Cook on low for 6 hours. 

Remove 1 cup of the broth from the crockpot and whisk with 1/4 cup corn starch until there are no lumps.  Return to the pot and stir, shredding the beef as you go.

Serve with crusty bread or potato rolls.  This recipe freezes well; when you heat it up, add in 1/4 cup broth or water for every cup of stew.

Butternut Squash Soup

Posted by Michele at 2:19 PM 0 comments

I've made this both vegan and non-vegan, with equally delicious results.  So, pick your dairy (or non-dairy) poison and dig in!

Butternut Squash Soup

Peel one medium-large butternut squash and dice it into 1 inch pieces.  Toss them with 2tbsp olive oil and roast them at 400 degrees for an hour.

Place the cooked squash in a crock pot on low with 2 cups vegetable stock.  Mash the squash well, then add 1 1/2 tsp freshly grated nutmeg and 1 stick of cinnamon, and stir.  Cook for 2 hours over low heat, stirring every 30-45 minutes.

Puree the finished soup with 1 cup light cream (or 1 cup nut milk for a vegan alternative; I prefer unsweetened coconut milk for its thickness). 

Serve immediately or freeze.  If freezing, defrost overnight in the fridge, then mix with 1/2 cup light cream/milk/nutmilk before heating.

Vegan Black Bean Soup

Posted by Michele at 3:15 PM 0 comments

Originally posted here on February 22, 2012 as "Giving Up Giving Up"

Lenten Vegan Black Bean Soup
(modified from "Fresh From the Vegetarian Slow Cooker")

1 medium sweet onion (diced)
1 medium carrot (diced)
1 medium red bell pepper (diced)
2 tbsp minced garlic
2 cans (15.5oz) black beans (dont drain or rinse)
1 large can (14.5oz) diced tomatoes (dont drain or rinse)
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp chili powder blend
1/4 tsp salt
1/2 tsp black pepper
rice and chopped onions for serving (optional)

Toss all the ingredients in a slow cooker and cook on low for 8 hours. Puree half of the soup before adding it back in. Serve over rice and add raw chopped onions, if you'd like.

4 servings. calories per serving (without the rice and raw onions/svg suggestion): 400 calories