Vegetarian Curry

ingredients

• 4
  medium carrots, sliced
• 2
  medium potatoes, cut into 1/2-inch cubes
• 1
  15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8
  ounces fresh green beans, cut into 1-inch pieces
• 1
  cup coarsely chopped onion
• 3
  cloves garlic, minced
• 2
  tablespoons quick-cooking tapioca
• 2
  teaspoons curry powder
• 1
  teaspoon ground coriander
• 1/4
  to 1/2 teaspoon crushed red pepper
• 1/4
  teaspoon salt
• 1/8
  teaspoon ground cinnamon
• 1
  14-ounce can vegetable broth 
• 1
  14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

directions

1.In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3.Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Source

Loaded Baked Potato Soup

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - shredded cheddar cheese, corn niblets, petite peas, and sour cream

extra vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.


Source

Baked Potatoes That Cook While You're At Work!

Directions

Scrub 4 or more potatoes and prick with a fork. Wrap in aluminum foil and place in an empty slow cooker (do not add water). Cook 8-10 hours on low, or 2 1/2-4 hours on high.

See how easy it is? It's barely a recipe, but it may just change your life. You can load up the cooker with as many potatoes as you can fit in. I've made ten at a time in mine, and it's a dream in hot weather: you can avoid heating up the whole house.

Healthy toppings options:

• Greek yogurt (thicker and richer than regular yogurt) and chives
• Chunky garden salsa
• Vegetarian chili
• Leftover stir-fried vegetables (Don't be afraid!)
• Light creamed spinach
• Mediterranean style: light feta cheese, kalamata olives, chopped bell pepper

Source

Crockpot Baked Potatoes Topped W/ Veggie Chili

Ingredients

• 1 small onion, diced
• 1 large clove garlic, minced
• 1 small green bell pepper, chopped
• 2 heaping tbsp tomato paste
• 1 cup water
• 1 tbsp chili powder
• 1/2 tbsp cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• sprinkle red pepper flakes
• splash Worcestershire sauce
• 1 can dark red kidney beans

Instructions

1. Saute onion until slightly browned, about 5 minutes.
2. Add in green pepper and garlic. Cook about 2 minutes.
3. Stir in tomato paste and water. Mix well.
4. Add in spices and kidney beans.
5. Using spatula, gently mash some of the kidney beans, leaving some whole.
6. Simmer over low heat until chili thickens or until ready to serve.

 Source