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From:	Deborah (Recipes.vegsource.com)
Subject:	Crockpottery
Date:	March 25, 2011 at 8:37 am PST

In Reply to: Crockpot Meals posted by susan on March 18, 2011 at 11:12 am:

Crockpot Chili

1 can beans (with liquid)
1 can tomatoes (with liquid)
1 bell pepper, cleaned and chopped
2 cups tomato juice
1 - 2 Tbs mexican chili powder (or to taste)
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp cumin
1/4 tsp salt
1 lb Tofu, crumbled (or use frozen vegburger crumbles)

Put all ingredients into crockpot.
Stir to mix.
Cover, and cook on low 7 - 10 hours.
Serve with rice.

NOTES:
Vary by using different beans, other vegs, etc.
For larger batch, double or triple recipe.

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Crockpot Curried Rice

1 onion, peeled and diced
2 cloves garlic, peeled and minced
1 carrot, diced
1 green pepper, seeded and minced
1/2 cup green peas
2 cups vegetable broth
1 & 1/2 cups water
1/2 tsp curry paste (optional)
1/4 tsp sugar
Pinch of turmeric
3/4 cup rice (white or brown)
1/4 cup golden raisins

Put all ingredients into crockpot.
Stir to mix well.
Cover, and cook on low 7 - 10 hours.

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VARIATION:

Mexican Rice

Omit raisins.
Use Mexican chili powder in place of curry paste.
Garnish with chopped tomatoes.

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Crockpot Melange

In a frying pan, heat 1 Tbs oil.
Add sliced onion, and saute` 3 minutes.
Add chopped garlic, and saute` 1 minute.
Add chopped pepper, chopped celery, and shredded carrot, and saute` 3 minutes.
Put all this into crockpot with 1 can of tomatoes,
1/2 cup edamame or baby lima beans, and 1/3 cup peas, and 1 can of mushrooms, and 1 can of beans.
Include liquid from all canned vegetables.
Cook in crockpot for a few hours.
Add spices to taste, and salt and pepper.
Serve over a bed of cooked rice, millet, or quinoa.

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