Pumpkin Pie Slow Cooker Oatmeal

Adapted from Slender Kitchen

INGREDIENTS:

• 3/4 cup steel cut oats
• 1 cup pumpkin puree
• 1 1/2 cups soy or almond milk
• 1 1/2 cups water
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup agave nectar

METHOD:

• Combine all ingredients in a crock pot (this all fit into my small 6-cup crock pot)
• Set heat to low before going to bed
• In the morning stir, let sit for a few minutes uncovered to cool and thicken
• Serve with chopped nuts and drizzled with maple syrup

Carrot, Potato and Red Lentil Soup

Adapted from K & L Food Blog

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 4 cups water
• 2 vegetable bouillon cubes
• 1 cup dried red lentils, rinsed
• 3 carrots, diced
• 4 medium potatoes, diced
• salt to taste

METHOD:

• Saute onion and garlic in olive oil for about 5 minutes or until onion is soft
• Stir in curry powder and coriander
• Add water, bouillon cubes, red lentils, carrots and potatoes
• Simmer, covered, for about 30 minutes or until vegetables are tender
• Blend with immersion blender
• Salt to taste

Spicy Spaghetti Squash

Adapted from Whole Foods Market

INGREDIENTS:

• 1 large spaghetti squash
• 1 cup dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 teaspoon red chili pepper flakes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/3 cup cilantro, minced
• 1 tablespoon lemon juice
• 1 - 16 ounce bag frozen corn
• 1 teaspoon sea salt

METHOD:

• Start cooking beans in covered pot with water, bring to simmer
• While beans are cooking, cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender
• Beans and squash should finish cooking about the same time; drain beans and set squash aside to cool
• Heat oil in a large pan and saute onion and red pepper for about 5 minutes
• Add beans, corn, chili pepper, chili powder and cumin; saute for a few minutes until well combined
• Shred squash flesh with fork so it resembles spaghetti and add to vegetable mixture
• Stir in cilantro and lemon juice
• Add salt to season to taste

Chinese Pasta with Mustard Greens

Adapted from Belsandia

INGREDIENTS

• 1 pound gemelli pasta, cooked
• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 medium carrots, cut into matchsticks
• 1 red pepper, sliced into strips
• 2 bunches mustard greens, chopped
• 6 tablespoons soy sauce
• 3 tablespoons sesame seeds

METHOD:

• While pasta is cooking, saute garlic and onion in oil for a few minutes
• Add carrots and red pepper and continue cooking 3-4 minutes
• Stir in chopped mustard greens and cook for 2 minutes, stirring continuously
• Stir in soy sauce and sesame seeds and continue cooking for 2 minutes
• Add cooked, drained pasta and cook for 2 more minutes
• Season to taste with salt

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Chickn and Broccoli Stir-Fry

Adapted from Kitchen LaBoheme and Veg Kitchen

CHICK'N

• 3/4 cup water
• 1/2 cube Not Chicken bouillon
• 2 cups Butler Soy Curls

In a 3-cup glass dish combine water and bouillon, microwave for 90 seconds
Stir in soy curls, cover and let sit 20 minutes

• 1 tablespoon oil
• 2 tablespoons corn starch
• 2 tablespoons water
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds

Heat oil in large skillet
Combine corns starch, water and garlic powder and stir into soaked soy curls
Place soy curls into heated skillet, add sesame seeds, and brown, stirring frequently, about 10 minutes
Place soy curls back into covered dish to keep warm

BROCCOLI

• 1 tablespoon oil
• 3 broccoli stalks, stems and florets cut into bite-sized pieces
• 1 red pepper, cut into thin strips
• 2 cloves garlic, minced
• 2 tablespoons water

Heat oil in chick'n skillet
Add broccoli, red pepper, garlic and water
Turn heat to medium high and stir fry for 4-5 minutes or until broccoli is bright green

• 1/3 cup soy sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon dried ginger
• 1 tablespoon cornstarch

Combine all of the above ingredients
Add chick'n to vegetables, stir in sauce and cook for 2 minutes until sauce thickens

Serve over cooked rice