Gallery: 6 Recipes That Will Rock Your Crock Pot This Winter

 
For a different veggie stew, try a Mediterranean flair. Chopped butternut squash, eggplant, zucchini, okra, tomato and onion are added to 1 can tomato sauces, ½ cup vegetable stock and a mixture of garlic, cumin, turmeric, crush red pepper, cinnamon and paprika to taste. One last ingredient-raisins- will give the stew a little sweet kick that is sure to please.

©Pelican

Chickpea Curry

In lieu of the yummy high fat food from your local Indian restaurant, whip up this easy curry for half the fat. Just sauté 1 onion, 2 garlic cloves and 1 inch of ginger in a pot with 2 tablespoons of olive oil. After 5 minutes, dump the mixture along with 2 cans of chickpeas, one can of diced tomatoes and 1 teaspoon each of cumin, coriander, turmeric and salt into your crockpot. Add a cinnamon stick if it tickles your fancy. Fill enough water to cover the beans and simmer for six hours for homemade Indian goodness.

©plasticrevolver

CrockPot Lasagna

Lasagna noodles can be temperamental,  easily breaking or burning in the oven. The Crockpot keeps the ingredients all together, and easy to serve. First combine 1 container tofu, ¼ cup coy milk, ½ teaspoon garlic powder, 2 tbsp lemon juice, chopped basil and 1 tsp salt into a food processor. Mix 2 packages of thawed frozen spinach. Now comes the layering part, layer tomato sauce, lasagna noodles and the spinach tofu mixture until you reach the top of your cockpot, ending with a sauce layer. Let it cook for 6 to 8 hours, and enjoy.

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1 Comment

  1. Mia Nordlund August 19, 2013 at 2:09 am

    Can I use soaked lentils in the root veggie stew or does it call for precooked lentils?

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