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i have no stove. but i have a crock pot. can you all give some good no prep recipes THAT YOU HAVE ACTUALLY EATEN AND IS GOOD that is vegetarian?
thanks!
thanks!
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Los Angeles
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Re: dilemma(ish)
10/09vegetarian.betterrecipes.com/veg...html
I have a friend who uses this linkee for veggie crock pot stuff. Try it and see.
Also a google of vegetarian crock pot shows a lot of hits.
If you can get a rice cooker, you can make rice and beans pretty easy in one. I do that all the time.
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Re: dilemma(ish)
10/09any kind of soups, stews, etc
you could make a marinara sauce and then throw in pasta and let it cook until soft
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Re: dilemma(ish)
10/09I don't have much luch with tofu, but Tempeh works pretty well in the crockpot as long as you don't let it sit in the liquid part of your dish. I put all the veggies and whatnot on bottom and then whatever liquid and place the tempeh on top. -
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Re: dilemma(ish)
10/14i don't know about pastas and rices though. all recipes say "cooked rice" or "cooked noodles".
do you think just throwing pasta in at the end would work? -
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Re: dilemma(ish)
10/14Throwing in the starches at the last 30 min works. When i get home from work...I throw in whatever starch I have...rice and potatoes and pasta work well the last 30 min of crock-pot cooking...good luck chichas or male chicos...whatever you call them...love ya'llcooking freaks! -
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Re: dilemma(ish)
10/15well we tried to make a veggie soup yesterday and the potatoes still weren't cooked after 5 hours on high. . . do you all microwave them first? -
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Re: dilemma(ish)
10/15How big did you cut your potatoes and what kind of potatoes? Red potatoes don't have as much starch so they'll take longer to cook (they're great for roasting). I just did a veggie soups and cut the potatoes, celery, onions, and potatoes pretty small and they all cooked evenly. -
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Re: dilemma(ish)
10/15i used regular ol baking potoates. i cut them into fairly small chunks - bite size. we started with it on high and did onions, mushrooms, olive oil and potatoes. after about 1 hour we added the veggie stock. then waited 3 hours to add the frozen veggies.
i wonder if my cooker's "high" temp is not that high... after 7 hours they were softER but not soft at all. we are still eating it, and hoping that while heating it up in the microwave the potatoes will cook more. -
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Re: dilemma(ish)
10/15Yikes! 7 hours and only soft-ish potatoes? Yeah, sounds like it was on low, even then your potatoes could soften by then. I usually put mushrooms in last because they don't need as much time to cook. Were the frozen veggies still frozen - maybe you dropped the temp and it took a long time to get back up. -
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Re: dilemma(ish)
10/15i never dropped the temp. kept it on high the whole time. i have a switch on the pot itself for "high" and then the little thing that comes with the plug that is optional (for setting time) was on high too. we wanted the mushrooms to be the flavor of the stock, that is why we put em in first. everything else was cooked perfectly except the potatoes. i have had this problem before too. it must be my pot which is not a good thing since we are all living on such a tight budget and have no stove.
i wonder then if i definitely should avoid starch options.. -
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Re: dilemma(ish)
10/15don't know about the potatoes, but as far as starches go, refrigerated pasta will work if you put it in at the end, also, rice can be bought precooked (don't ask about preservatives I don't know and don't wanna know) in plastic pouches in the same aisle as regular rice.
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Re: dilemma(ish)
10/15Jordan - how old is your pot? Could it be you just have to get a new one? You might have a defective one or it might just not be working correctly anymore. It happens.
You can buy frozen pre made rice these days that are not preservative ridden. -
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Re: dilemma(ish)
10/15hmmm....i've not seen the frozen rice yet...but, we here in NC take a while to catch up I guess. But, I still will look for it. -
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Re: dilemma(ish)
10/15Might be a local thing, ita a local company who sells it. However, I would check the frozen asian food section of your store or frozen veggies. Also, it stands to reason that one could make and freeze your own rice for use later. Much cheaper too. -
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Re: dilemma(ish)
10/15we got frozen microwavable brown rice from trader joes but haven't tried it yet. i never thought of putting that in.
it could be broken i guess. i got it as a gift a few years back but only used it a handful of times. we are just now using it more often with the move and no stove. -
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Re: dilemma(ish)
10/19Jordan,
I don't know if you're on a limited budget and/or have the space, but you might be able to acquire a free stove (or crockpot, toaster oven, hotplate?) by making a request via your local Freecycle. I see you're in LA, so here's a link with a breakdown of neighborhoods that Freecycle in greater LA....
www.freecycle.org/groups/uswestcoast/
Best of luck,
Darth -
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Re: dilemma(ish)
10/19I've made this one a few times, and its easy to double up the recipe and freeze or feed a crowd with pita or nan
Curried Chickpeas and Kale
2 Tbs ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 Tbs curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes or roasted peppers
1/4 tsp salt or to taste
Combine all ingredients in your crockpot and let it cook
on low 7 to 8 hours, or on high for 4 hours.
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Re: dilemma(ish)
10/19fuck that sounds delish!
i figured out what my problem was with the potatoes.. i kept checking on them. i didn't realize every time you lift the lid you have to add 20 mins to your cook time. so yay! i don't have to buy another crockpot. -
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Re: dilemma(ish)
10/19>>i figured out what my problem was with the potatoes.. i kept checking on them. i didn't realize every time you lift the lid you have to add 20 mins to your cook time. so yay! i don't have to buy another crockpot.<<
ha!! when i got my crockpot i read that and became an nazi about it! my sister kept wanting to check on our pork loin roast and i kept saying "wanna add 20 more minutes?!" so she stopped asking. glad you figured that out - i didn't even consider that, just thought people knew that rule. :)
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Re: dilemma(ish)
10/19i figured out what my problem was with the potatoes.. i kept checking on them. i didn't realize every time you lift the lid you have to add 20 mins to your cook time. so yay! i don't have to buy another crockpot<<<
Oh yeah, I just learned that too. I don't know why I didn't think of that. Good detective work!
And even if you had to buy another crock pot, they are very not expensive these days. -
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Re: dilemma(ish)
10/19another great one i got this from julie jordan's cabbagetown cookbook and tweaked it a little for my crockpot
2 to 3 cups cooked kidney or pinto beans
2 tablespoons olive oil
4 medium onions, chopped
2 green peppers, chopped
2 stalks celery, finely chopped
3 or more cloves garlic, mashed
1 teaspoon dried basil
1 teaspoon oregano
2 - 3 tablespoon chili powder
2 teaspoon ground cumin
1 quart can crushed tomatoes
2 grated carrots
freshly ground pepper
1 bay leaf
1 cup toasted cashews (toasted peanuts work too)
1 handful raisins
1 teaspoon sea salt
1/4 cup red wine or beer
put it all in the crock pot
6 hours low
remember to take the bay leaf out before serving -
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Re: dilemma(ish)
10/23Hearty Bean And Vegetable Stew (from a vegetarian crockpot group)
1 lb assorted dry beans *
2 cups low sodium V8
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked
Vegetable stock or water
Rinse beans and then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice,
wine, soy sauce, and apple or pineapple juice. Cover
with vegetable stock or water; the amount added depends
on whether you prefer a soup (more liquid) or a stew
(less). The juice adds just a tad of sweetness and the
soy sauce adds depth and the tang of salt.
Cook on high for 2 hours. Add vegetables, herbs, and
spices, and cook for 5-6 hours on low until carrots and
parsnips are tender. When tender, add rice or pasta and
cook for one additional hour on low.
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