SLOW COOKER VEGETARIAN. COOKER VEGETARIAN

SLOW COOKER VEGETARIAN. JAMES COOK HAWAII.

Slow Cooker Vegetarian


slow cooker vegetarian
    slow cooker
  • A countertop electrical cooking appliance that cooks food with low, steady, moist heat. It consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element.
  • A large electric pot used for cooking food, esp. stews, very slowly
  • Am electric duck oven or casserole used to cook stews and soups slowly. Also known as a crock pot.
  • A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
    vegetarian
  • A person who does not eat meat, and sometimes other animal products, esp. for moral, religious, or health reasons
  • eater of fruits and grains and nuts; someone who eats no meat or fish or (often) any animal products
  • (vegetarianism) a diet excluding all meat and fish
  • Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, mushrooms, with or without dairy products and eggs.

Slow Cooker Lasagna
Slow Cooker Lasagna
I admit I'm cheating, I actually took this last night, but the flu has eaten creativity out of the manny household, so this will have to do for today. once a day, 3/5/08 2 28-ounce cans diced tomatoes, drained 3 cloves garlic, finely chopped 1/4 cup fresh oregano, chopped Kosher salt and pepper 16 ounces fresh ricotta 1/2 cup fresh flat-leaf parsley, chopped 1/2 cup grated Parmesan 12 ounces dry lasagna noodles 1 bunch Swiss chard, tough stems removed and torn into large pieces* 12 ounces mozzarella, grated In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper. Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 hours. If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour. Yield: Makes 6 servings From Real Simple Magazine *Couldn't find swiss chard, so we used spinach. P.S. This is ABSOLUTELY delicious and even better tasting the next day.
Slow-Cooker Seitan
Slow-Cooker Seitan
A new recipe this time: the turkey-type seitan from Nonna's Italian Kitchen. The main differences from what I've made in the past are the dried mushroom powder in the broth, and the diluted Marmite in the seitan. Should be interesting. Sorry for the crappy focus. The steam rising made it hard to get a sharp focus, and I was too impatient to wait for it to cool off.

slow cooker vegetarian
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