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Vegan crockpot corn chowder
Special thanks to mom, for giving me her crockpot. Without which, I do not know how I would survive,
makes 6 US servings (so probably 10 cdn)
2 12oz cans whole kernel corn
3 c veg. broth
3 potatoes, diced
1 large onion, diced
2 cloves garlic, miced
2 red chili peppers, minced (note: I didn’t use these, in part bc I forgot to get them and in part bc I am not smart enough to remember to wear gloves when cutting peppers so I end up rubbing and burning my eye so it just seemed easier to use red pepper flakes)
1 tbsp chilli powder (note: the grocery store near me doesn’t carry chilli powder for whatever reason, so I used cayenne pepper). Also I didn’t actually use measurements for most of these spices
2 tsp salt
1 tbsp parsley flakes
black pepper to taste
1 3/4 c soy milk
1/4 c margarine
1 lime, juiced
1. place corn, veg broth, potatoes, onion, garlic, red chile peppers, chilli powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on low for 7 hours
2. (I skipped this part but you can I guess). pour this into a blender. Lots of directions, but essentially puree. Put back into slow cooker and add soy milk and margarine. Cook on low for 1 hr more. Add lime juice to serve.
*mine is really spicy. Also I cheated and added a little bit of cream. And I might add bacon which is so bad for you but will be delish with this.
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Ginger pork with carrots and mushrooms
I chopped up a large amount of ginger and 2 cloves of garlic, mixed in a generous amt of tamari and a bit of honey and brown sugar. Marinate strips of pork in it for a day (you could do less, obvi). Cook and salivate as it is cooking.
Veggies were done with very finely chopped up rosemary and fresh lemon juice. You could use oil but I don’t.
This is going to be so yummy for lunch tomorrow
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dinner tonight. Super easy, super garlicky, and super yummy.
Mixed mushrooms, zucchini, and pesto, and tossed with pasta. Garlic bread with bruschetta topped with melted cheese.
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stop drooling. That’s the finished version of the veggie ragout. I can’t even explain the smell of my kitchen right now, but I am so excited for lunch tomorrow. I kicked it up a notch with some rosemary.
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Do you know what that is? Veggie ragout simmering in the slow cooker.
I put in garlic, 4 tomatoes, 1 yellow zucchini and one green, and 3 carrots. And soon it will be in my fridge for lunchhhhh
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fried tofu, homemade peanut sauce on a bed of spinach
I’m being lazy today
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Roasted squash and beet soup (serves 3-4)
Boil 2 beets
Roast 1 rutebega and 1 butternut squash until soft
Put everything in a food processor with some milk (I used almond milk), cumin, ginger, and onion. I only used 1/2 of the rutebega.
Top with yummy things. I used pine nuts, sour cream, and cilantro.
