Mom's Oven Stew

I adapted this recipe from the Real Mom Kitchen cookbook. This is a super easy crock-pot meal.

Ingredients:

• 1 onion, diced
• 2 cups potato, diced
• 2 cups celery, chopped
• 2 cups carrots, sliced
• 1 (10 3/4 oz) can tomato soup
• 1 (10 3/4 oz) can cream of mushroom soup
• 2 cups water
• 2/3 c. quinoa (uncooked)
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Put all ingredients into a crock pot. Cook on high for 3 hours, stir occasionally. Serves about 8. 

 Notes about this recipe:

1. After making it once I thought it might also be yummy to add some corn and green beans or peas to the mix as well. I haven't had a chance to try it out yet though.

Slow Cooker Bean & Cornbread Casserole

(Picture from That Was Vegan?)

This recipe was sent to me by Katie M. She found it at That Was Vegan?  She says it was "a nice, easy, cheap, tasty, make-ahead, crock-pot meal. Oh and SUPER filling!" 

Ingredients:

• 1 large green or red bell pepper
• 1 large sweet or white onion
• 3 cloves garlic (or more, if you’re a garlic fiend!)
• 1 can (16oz) red kidney beans (drained and rinsed)
• 1 can (16oz) pinto beans (drained and rinsed)
• 1 can (16oz) black beans (drained and rinsed)
• 8-10 oz tomato sauce
• 16 oz diced tomatoes with chilies
• 1/2 can cream corn
• 2 t chili powder (I used a “NM” blend, but any kind will work)
• 1 t pepper
• 2 t salt
• 1 t hot sauce
• 1/2 cup yellow corn meal
• 1/2 cup AP flour
• 1 1/4 t baking powder
• 1 t salt
• 1 T sugar
• 3/4 cups non-dairy milk
• 1 egg replacer mix of choice
• 1 1/2 T vegetable oil
• 1/2 can cream corn

Directions:

1. Chop onions and bell peppers, and mince garlic cloves.
2. Spray inside of slow-cooker with non-stick spray.
3. Sautee onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.
4. Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices and hot sauce.
5. Cover, and cook on high for about 1 hour.
6. In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in  the milk, egg replacement, oil and the rest of the corn.
7. Ladle over the bean mixture in the slow-cooker, making it nice and smooth.
8. Cover again, and cook for about another 1.5 hours, but sometimes my cornbread takes a little longer to cook all the way through. (ETA: This could take up to an additional 30 minutes, but you can slice into the cornbread to see if it’s cooked)

Makes 5-6 servings

Notes about this recipe:

1. I am afraid of making things too spicy so I only added a fraction of the hot sauce called for. It turned out mild and could have used a teensy bit more kick but was still yummy.
2. Also, it says to use your choice of egg replacer to the amount of one egg; one real egg works just fine too.

Taco Soup

I adapted this recipe from one my mom gave me. Super yum, super easy, super awesome crockpot meal.

Ingredients:

• 1-14.5 oz can diced tomatoes with green chilies
• 2-14.5 oz cans petite diced tomatoes, preferably no salt added
• 1-14.5 oz can kidney beans, rinsed and drained
• about 2 cups/16 oz black beans, rinsed and drained
• about 12-14 oz of water
• 2 cups/16 oz frozen corn
• 1 package of mild taco seasoning mix
• 1 package of ranch dressing mix
• Optional toppings: tortilla chips, green onions, avocado, sour cream, shredded cheese, cilantro

Directions:

1. Combine all ingredients into a crockpot and stir.
2. Cook on high for 2 hours or low for 4 hours. Garnish with your choice of the optional toppings.

Notes about this recipe:

1. You can fudge on the bean amounts. It's up to you and how much of each bean you prefer.
2. The soup also tastes good without the ranch packet.
   
3. If you are using a regular taco seasoning package (not mild) but don't want it too spicy then just add half the package.