Archive for Vegetarian

Spicy African Peanut Soup

Source: Peas and Thank You

An incredible tasty and easy soup to make. I loved using the coconut milk.


1 can chickpeas, drained and rinsed
1 sweet potato, cubed (about 1 c. total)
1 1/2 t. curry powder
1/2-3/4 t. garam masala (depending on how spicy you like it)
1 t. cumin
1 T. minced ginger
2 t. minced garlic
stevia to taste (I used a pinch of sugar)
dash of cinnamon
1 14 oz. can fire roasted tomatoes, in juice
1 can light coconut milk
2 c. vegetable stock
2 T. natural peanut butter
1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)

Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)


Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Serve and enjoy!


Leave a Comment

Pumpkin Penne

Source: Parents Magazine, November 2009Pumpkin Penne

Thanks to canned pumpkin, this pasta gives the kiddos two servings of veggies.

This was yummy!  Perfect for Autumn. I added one chopped and sautéed zucchini, and some left over chicken from last night’s Roasted bird.

Makes 6 cups.

1 12 oz. box whole-wheat penne
1 Tbsp. olive oil
1 shallot, finely chopped ( You can skip this and add 1/2 tsp. onion powder)
1 1/2 cups low-sodium chicken broth (I used Vegetable broth)
1/2 cup fat-free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Fresh parsley, chopped

Cook pasta according to package directions. 

Meanwhile, in a saucepan, heat oil on medium.  Add shallots; cook and stir until tender, about 3 minutes.  Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper.  Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce.  Spoon into bowls and top with parsley and cheese.

Comments (2)

Barbecued Veggie Joes

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

Veggie Sloppy JoeOur whole family loved this.  Instead of serving it over a Kaiser bun, as the recipe suggests, we melted cheese in whole wheat tortillas, then place the filling in the middle, rolled up the tortilla and ate!  The leftovers froze and thawed fine.

The recipe made about 8 servings.

Use a 3.5 – 6 quart slow cooker
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups finely chopped celery (about 4 medium stalks)
1 1/2 cups finely chopped carrots (about 3 medium-sized)
1 large onion, chopped
3/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar **to be added after cooking
8 kaiser buns, halved and lightly toasted
8 slices cheddar cheese (optional)

In a saucepan, combine lentils and water.  Bring to a boil and reduce heat. Cover and simmer 10 minutes.  Transfer lentils and water to slow cooker stoneware.

Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce to slow cooker; stir and combine.

Cover and cook on Low 10-12 hours or on High for 4-6 hours, until lentils are tender. Just before serving, stir in vinegar.

Spoon 1/2 cup filling onto bottoms of toasted kaisers. Top with Cheddar, if using, and top halves of buns.

Comments (1)