Vegan Cabbage Stew

Ingredients

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• 1/2 head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-1/2 pounds potatoes, cut in large dice
• 1/3 cup pearled barley (optional or substitute with gluten-free grain)
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon caraway seeds (optional)
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon freshly ground black pepper
• 6-8 cups vegetable broth
• 3 cups cooked great northern beans (2 cans, drained)
• 1 14 1/2-ounce can diced tomatoes (optional)
• 1 tablespoon chopped parsley
• salt to taste

Crockpot Instructions:

1. Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker.

2. Add enough vegetable broth to just cover the vegetables (start with 6 cups)

3. Cover and cook on low heat for 7 hours.

4. Add beans, tomatoes, and salt to taste. 

5. Cover and cook for another hour.

Stovetop Instructions:

1. Place onion, celery, garlic, cabbage, carrots, potatoes, bay leaf, thyme, caraway seeds, rosemary, black pepper, barley, and broth into a large stockpot.

2. Cover and simmer until vegetables are tender, about 45 minutes.

3. Add beans, diced tomatoes, and salt.

4. Simmer uncovered for at least 15 minutes before serving.

I made this dish without the beans or tomatoes and it was delicious.

Recipe originally posted at http://blog.fatfreevegan.com/2009/03/irish-white-bean-and-cabbage-stew.html

Joanne's Tuna Casserole

 

This is the tuna casserole I grew up on and loved.

2 cans tuna
1/2 bag egg noodles
1 10.5oz can condensed cream of mushroom soup
8oz shredded sharp cheddar
bread crumbs
salt
pepper

Boil noodles until al dente.
Preheat oven to 350.
Combine noodles with tuna, soup, cheese, salt, and pepper.
Top with bread crumbs.
Bake uncovered 30 min.

Split Pea Soup

This recipe is a combination of two cookbook recipes. One from the author of the Moosewood Cookbook and the other from a cookbook called Beans by Aliza Green. (I'll take a photo next time I make it!)

2 c split peas
5 c water
1 bay leaf
1 tsp salt
1/2 tsp mustard
2 medium onions, diced
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1/4 c bacon fat or butter
2 teaspoons thyme

Place split peas, water, bay leaf, and mustard in a Dutch oven. Bring to a boil. Simmer up to 2 hrs until split peas are desired consistency.

Sauté vegetables in bacon fat or butter until fully cooked. Add thyme. Combine with cooked split peas.

Awesome Vegan Chili

This recipe was originally shared with me by my friend Evelyn.
I have made changes to it as I continue to use it--this recipe is very forgiving. :-)

Ingredients:
1 tbsp safflower oil
1 Onion, diced
1 Green pepper, diced
1 Yellow pepper, diced
2 boxes LightLife Smart Ground veggie protein crumbles
2 cloves garlic, minced
2 cans (14.5 oz) crushed tomatoes
1 can kidney beans
1 can chickpeas
2 cans black beans
2 cans white beans
1 can tomato paste
1 can refried beans
1 can corn (optional)
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
1 tsp cumin
1 tbsp chili powder
2 tsp paprika
Hot sauce (optional)
Black pepper (optional)

Instructions:

1. Heat safflower oil in large (6-qt) pot and add onions and peppers. Saute until onions are translucent.
2. Add veggie protein crumbles, using a wooden spoon to break into crumbles.
3. Add garlic and cook until fragrant.
4. Add crushed tomatoes and rinsed beans. Simmer for about an hour, stirring occasionally.
5. Add tomato paste, refried beans, corn (if using) and seasonings.Continue cooking to desired temperature.
6.  Adjust seasonings as needed, and serve.

Candied Sweet Potatoes

 

Ingredients

4 medium sweet potatoes or yams
1/4 cup butter
1/3 cup brown sugar

 

Directions

1. Bake sweet potatoes at 350 degrees F until fork tender.
2. Remove skin from sweet potatoes and cut into chunks.
3. Return sweet potatoes to baking dish.
4. In a pan, melt the butter and brown sugar together until bubbly.
5. Pour mixture over sweet potatoes and stir gently.
6. Return baking dish to oven and cook for additional 25-30 minutes or until caramelized.

(Thanks, Joanne!)

Corn and Potato Chowder

Ingredients:

 

6 cups potatoes, peeled and cubed

3 cups water

1 T butter

2 small onions, chopped
2 celery stalks, diced
1 tsp dried thyme

12 oz evaporated milk

2 cups corn kernels or 16-oz can corn drained

Salt and ground pepper, to taste

Directions: 

Place the potatoes and water in a pot and bring to a boil. Simmer for 20 minutes or until soft.

Meanwhile, melt butter in a skillet. Then add onion, celery, and thyme. Add a pinch of salt and sauté for about 5 minutes. Then cover and cook on low heat until tender. About 10 minutes.

When the potatoes are soft, remove 3 cups potatoes and puree with evaporated milk. Pour the blended mixture back in with the potatoes and their cooking water. Stir in the corn and cooked vegetables.

Heat the soup to serving temperature. Add salt and pepper to taste.

Yield: 3 quarts (6-8 servings)