©Pelican
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
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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