Vegan Jambalaya (Recipe adapted from Connoisseurus Veg)
1 Tbsp Olive Oil
1 Yellow Pepper (green, red, orange – any variety preferred)- diced
2 celery stalks- diced
1 medium yellow/white onion- diced
3 garlic cloves, minced
14 ounce can diced tomatoes (or 1 ½ C diced fresh tomatoes)
4.5 C vegetable broth
2 Tbsp paprika
2 Tbsp cumin
2 tsp ground black pepper
1 tsp dried thyme leaves
1 tsp oregano
2 Tbsp cayenne pepper hot sauce (any variety preferred, adjust heat to preference)
2 C long grain brown rice (not cooked)
2- 14 ounce cans kidney beans, drained
2 C vegan sausage (chopped) OR vegan, ground chorizo
2-3 scallions, chopped
- Place first 13 ingredients in slow cooker (olive oil through pepper sauce).
- Cover and cook on low heat 3 ½ hours, stir occasionally (although I left it alone the entire time)
- Add rice, stir, and raise heat to high setting. Return lid and continue cooking for another hour (or hour and 1/2, until rice is tender and liquid is absorbed). You may need to add more broth during this cooking time if mixture becomes dry.
- Once rice is cooked, add beans and sausage, stir. Return lid and cook for additional 5-10 minutes until beans and sausage are heated through.
- Serve warm and sprinkle top with scallions.
NOTE: This flavorful recipe is easy to adapt for a non-vegetarian version as well, use any type of sausage you enjoy.
Original recipe states: Generously serves 6-8. Enjoy this recipe with company or portion, freeze, and reheat later for a quick, tasty weekday meal.
Salmon Miso and Broccoli
1 C miso paste (find in grocery store produce area where other tofu and vegetarian options are located)
3 large scallions, thinly sliced (green and white portions included)
2 cloves garlic, minced
2 Tbsp fresh ginger, peeled and minced
5 Tbsp rice vinegar
4 filets skinless salmon
Broccoli (or Bok Choy)
- Preheat slow cooker on high setting for 15- 30 minutes. During this time you can prep the remaining recipe.
- Add 3 C water and the cup of miso, scallions, garlic, ginger, and vinegar to the slow cooker. Cover the lid and cook on high setting for 2 hours.
- After 2 hours, turn setting to low heat. Add the salmon pieces to the broth, cover the lid, and poach the salmon for 10-20 minutes. Check the tenderness of the salmon after 5 minutes and turn over in the broth to continue cooking. Depending on how you prefer the salmon doneness it will be ready in 10-20 minutes and should be tender, but not mushy.
- While salmon is cooking, steam broccoli (or stir fry bok choy in sesame oil)
- Serve salmon with miso sauce (not necessary to pour a lot of the sauce, spoon to desired amount) and broccoli drizzled with sesame oil or stir fried bok choy.
NOTE: this recipe is easy to adapt to smaller portion, reduce ingredients in half or to ¼ to prepare 1-2 servings.
South of the Border Lasagna (adapted from PureWow)
3 boneless, skinless chicken breasts, cut into thin strips
1- 14 oz can black beans, drained
1-14 oz can corn, drained
1-4 oz can green chiles
28 oz can enchilada sauce
1 jar salsa (black bean and corn or other flavor preferred)
9-12 lasagna noodles
3 cups Colby jack or Mexican blend shredded cheese
1 red onion, chopped
3 Tbsp taco seasoning
Fresh cilantro – chopped, to taste
3-4 scallions, chopped, to taste
Sour cream, to taste
- In large bowl, toss together chicken, black beans, corn, chiles, onion, and taco seasoning.
- Spray bottom and sides of slow cooker with cooking spray.
- Pour about ¼ enchilada sauce into the base of the slow cooker. Arrange 3-4 lasagna noodles over the sauce. You’ll have to break the noodles to fit, it will not fit as neatly organized as a typical lasagna because of the shape of the slow cooker, but that’s ok, it will cook nicely.
- Top noodles with 1/3 of the chicken mixture. Sprinkle with cheese. Add a thin layer of enchilada sauce. Repeat layering. Should be able to create at least 3 layers.
- Top the final layer with noodles, and any remaining enchilada sauce. Add salsa to top layer, and sprinkle with remaining cheese.
- Cook on low 5 hours.
- Serve portions with cilantro, scallions, and sour cream
NOTE: Serves 4-6; easily adapted vegetarian recipe without chicken and/or adding other vegetables