While our kitchen is being remodeled, I've turned to the slow cooker for easy healthy dinners. As mentioned previously, Kovas is trying to eat vegan, so the Quick and Easy Vegan Slow Cooking cookbook has been a great resource. Here's another delicious vegan slow cooker meal that the whole family enjoyed...
In slow cooker combine:
2 garlic cloves, minced
1/2 medium onion, finely chopped
1 1/2 tsp dried tarragon
1 tsp dried marjoram
1/2 tsp dried thyme
1 bay leaf
freshly ground black pepper
1/2 cup dry navy or other small white beans, soaked overnight, drained and rinsed (I doubled this amount for thicker stew)
2 1/2 cups vegetable stock
Cover, set heat to LOW and cook for 8 hours, or until beans are tender. Remove bay leaf. Partially blend using immersion blender until stew is thick and creamy.
1 cup frozen green peas
1/2 pound asparagus, hand ends removed, cut into 1/4 inch lengths
Cook for 1 hour, or until vegetables are still tender but still vibrantly colored.
Make slurry with:
1 Tbs lemon juice
1 tsp arrowroot powder or cornstarch
Add to stew and stir until it thickens, about 3 minutes. Season with salt and freshly ground pepper. Serve over brown rice or potatoes. We added slivered almonds and/or pine nuts for a little added crunch.
Like Women's Endurance Gear on Facebook