Vegetarian crockpot ideas
- poached Mar 2, 2008 04:49 PM
I have made chili and Mac & cheese in the slow cooker but looking for other ideas.
I made this recipe for bean and barley soup the other day and it was good. I did soak the beans overnight before putting them in the Crock-Pot, and they still took longer than eight hours to get soft. But my beans had been sitting around for a long time.
I do a lot with the slow cooker- some of my faves are: cuban black beans (I use a veg. recipe from Allrecipes that has onions, gr. pepper, pimiento, pinch sugar, vinegar, s&p); veg. red beans and rice; a strange/yummy dish of of layered green chiles, rice, and tomatoes, with a custard poured over, like a savory rice pudding; hearty soups with sweet potatoes, butternut squash, and other long-cooking veggies; layered veggie lasagnes and their many variations; layered tamale-pie inspired dishes with cornmeal bases and tomato/veggie/bean toppings...
I look for slow-cooked menu ideas that focus on a casserole rather than a hunk of beef, then think about how it could be made meatless and use that as a jumping-off-point.
Do you have a recipe for your "strange/yummy dish of layered green chilies, rice and tomatoes, with a custard poured over, like a savory rice pudding? It sounds great to me! Or an idea of where I could find the recipe. I am good at not "exact" recipes so a rough idea of ingredients would work also. Thanks in advance!
I think I got the recipe from a Fix-it-and-Forget It low-fat cookbook. It's been a while since I've made it, but my best guess would be to:
-Spray or oil the inside of the crock
- Layer 3-4 C. cooked rice with a layer or two of whole (split to lie flat) canned green chiles, ending with a rice layer
- Layer a can of stewed tomatoes (no juice) or even fresh tomatoes across the top
- Pour over a custard of 1 C. milk and 3-4 eggs, plus S&P, garlic, or whatever seasonings seem fun
- Cook on low for 3-4 hours until the egg is set.
- Serve with salsa on the side.
Not high-class, but comforting and easy. My mom always made green chile quiche as a staple when I was growing up, but my husband doesn't care for the texture- The rice cuts down on the eggy-ness that puts him off, so with this I can get the same egg/chile goodness that I crave.
I made a chilaquile strata with some leftover blue corn torillas, ancho salsa, queso oaxaca, egg whites with silken tofu, fresh pasilla and jalapeno chiles, red onions, scallions, cilantro...