Chef Joey Zs Slow Cooker Limas Vegan Recipes
CHEF JOEY Z'S SLOW COOKER LIMAS (VEGAN)
This is a different way to serve Lima beans. They sort of remind me of Boston baked beans. I used organic Lima beans my husband grew in our garden. The sour cream goes in at the end.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make sure the Lima beans have been cleaned, rinsed and drained.
- Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot. Stir all together. Add in the Lima beans and stir again to coat.
- Cover and cook for 8 hours on low or 6 hours on high.
- Stir the beans often during the cooking process. After 8 hours on low check the beans to make sure they are soft. Stir in the sour cream and serve.
- Bon Appetit!
Nutrition Facts : Calories 442.9, Fat 1.1, SaturatedFat 0.3, Sodium 93.9, Carbohydrate 87.2, Fiber 23.5, Sugar 21.2, Protein 23.5
CHEF JOEY Z'S WRAP IT UP
This fish filled tortilla is a great way to keep your energy levels up in the morning. With this recipe, you can add all sorts of delicious fillings inside. I used Ian's Lightly Breaded Fish Portions for this recipe because the flavour of the fish is really good. The fish is minced and lightly breaded. You could also use a fully cooked piece of chicken here as well. The combinations are endless here.
Provided by Chef Joey Z.
Categories Mexican
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the fish according to the package directions.
- In the mean time, I spread my wrap with the mayo and lay the lettuce on the mayo, then garnished it with the cut up green onion.
- Add the cooked fish and wrap it up nice and tight. I then put it in my little George Forman grill for 3-4 minutes. You don't have to leave it long as you just want to warm the wrap. I also like the grill marks it makes.
- I served this with a cool refreshing drink.
- Bon Appetit.
Nutrition Facts : Calories 449.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 62.2, Sodium 747.4, Carbohydrate 45.4, Fiber 3.2, Sugar 4, Protein 29.6
HOMEMADE SLOW COOKER VEGAN CHILI
This makes a huge bowl of vegan chili.
Provided by Aaron Schwartz
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 4h35m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
- Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
- Cook on Low for 4 to 5 hours.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 63.5 g, Fat 4.7 g, Fiber 17.8 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 1366.1 mg, Sugar 16.3 g
SLOW COOKER VEGAN CHILI
I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.
Provided by Tom
Categories Vegetarian Chili
Time 4h20m
Yield 12
Number Of Ingredients 14
Steps:
- Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
- Cover and cook until vegetables are tender, 4 to 6 hours on Low.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 45.5 g, Fat 0.9 g, Fiber 14 g, Protein 15.2 g, SaturatedFat 0.2 g, Sodium 1027.2 mg, Sugar 4.8 g
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