Main Course, Quick and Easy

Vegetarian Crock-pot Irish Colcannon

This may be a good idea, I thought a while ago. And it was. This actually turned out pretty great and I’ll be making it again the next time I have a head of cabbage laying around without a plan for its life. It’s a good time for crock-pot recipes here in Fresno California. The weather is hot and I swear the air conditioning can barely keep up. It’s really nice to have a crock-pot option rather than adding more heat to the house by running the oven. This recipe would go really well with some sausages…vegetarian or otherwise.

Crock-pot Irish Colcannon
6 medium potatoes, chopped
1 small cabbage, chopped
1 small onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 tablespoon Earth Balance butter or margarine
salt and pepper, to taste
1 teaspoon nutmeg
1/2 cup soy milk
4 eggs, beaten
3/4 cup white cheddar cheese

  1. Combine everything except the milk, eggs, and cheese into a crock-pot. Set on medium for 6 hours.
  2. Turn off the heat on the crock-pot, add in the soy milk, and mash the contents using a potato masher.
  3. Pour the eggs on top of mixture in the crock-pot and turn to high for 2 hours till the eggs are set.
  4. Very quickly, so as not to lose too much of the captured heat, sprinkle the white cheddar on top and replace the lid.
  5. Continue to let it cook on high 2 hours, or till cheese is melted and eggs are cooked through. To make sure the eggs are cooked, merely tilt the crock-pot slightly and see if the mixture on top wiggles.



Slow Cooker Sauerkraut Casserole

I’m preparing to move again. As such, I’ve been working on using up the food in my kitchen. The original recipe comes from the “Fix it and Forget it Vegetarian Cookbook”  and allowed me to use up a weird stockpile of pasta that I seem to have accumulated (I almost never stockpile pasta). This was seriously the easiest recipe ever. My mother would be proud. It can’t get much easier than opening some cans and stirring. And you know what? We all need recipes like this in our lives. We need them for the hard days. And we need them for the days when we’re exhausted from work or play. And we need need them for the days when you decide you want to live a little outside of the sphere of chores and house tasks.

Now, I found the original recipe lacking a little bit the first time I made it. So I made some modifications. For one, this stuff needs a topping. The recipe is very plain so finding a topping you like is key. I tried a variety of things which you’ll see listed below. The picture here has Italian bread crumbs scattered on top. I think my favorite toppings were sauteed mushrooms and french fried onions.

Second, I have also found that this is SO easy that I get easily annoyed having to dice and saute a single onion. So I’ve altered the recipe below to add that into the ingredients, meaning that you need to pre-saute the onion. This may seem annoying but bear with me. One of the nights you’re making dinner, cut and saute two onions instead of one and then shove the rest into a Tupperware so you can just dump it in on that day. I suppose you could also use those dried onions too if you wanted. This step also cuts down on your cooking time on the day-of. This being only a 2 hour recipe you can’t very well leave it on while you’re at work all day. Prepping the onion ahead of time means you don’t have to wait even longer the day you want to make it. It also means that technically, if you have a youngster that is of the age to cook and gets home from school before you, you could leave these very easy directions next to the crock-pot on the counter and kiddo could start this after arriving home. And that means that dinner is done even sooner and you don’t have to worry about them burning down the house on a Tuesday.

Slow Cooker Sauerkraut Casserole
16-oz. package noodles, cooked and drained
28-oz. can sauerkraut, drained
3 10 3/4-oz. can cream of mushroom soup
1 small onion, diced and sauteed in butter
1 1/2 cups milk or soy milk
2 tablespoons butter, melted

Toppings (any, optional):
sauteed mushrooms
green onion
french fried onion

1. Mix all the ingredients in a buttered slow cooker.
2. Cover and cook on high 1 1/2 to 2 hours, adding more milk if necessary.



Slow Cooker Sauerkraut Casserole with Italian bread crumb topping

Breads, Loaves

Coriander Bread

Coriander Bread

Coriander Bread

I really love all of Sarah Kramer’s cookbooks. I own all of them. Every single one. This recipe is from her book “The Garden of Vegan”, which I write about often here. This recipe is from that cookbook, and the ingredient list is below, but instead of providing the recipe I’m going to provide you with a link to purchase the book. With used copies, there are definitely plenty of purchasing options, and you can have this book in your hands in no time flat. I highly recommend purchasing “The Garden of Vegan” asap.

Coriander Bread
1 tablespoon active dry yeast
1/4 cup warm water
1/2 teaspoon raw sugar
3/4 cup soy milk
1/4 cup olive oil
1/4 cup maple syrup
1 egg
1 teaspoon salt
3/4 teaspoon coriander
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 1/4 cups flour