I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Serves 4 Cooktime: 5-6 hours Ingredients: 4 large peppers 1 can of black beans, drained and rinsed 1 can of fire-roasted diced tomatoes 1 cup uncooked quinoa 1 tsp taco seasoning 1 tsp cumin 1/2 tsp garlic powder 1/4-1/2 tsp salt pinch of pepper optional topping/serving: dairy-free cheese, avocado Directions: Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs. Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado). Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado. If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans. ​Let's Connect! See additional slow cooker recipes below! .
1 Comment
Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country. The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters. Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly. 
"My brother the star, my mother the earth. My father the sun, my sister the moon...to my life give beauty, to my body give strength, to my corn give goodness, to my house give peace, to my spirit give truth, to my elders give wisdom."
|
|
|
|
|
This folk dress + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Three Sisters Casserole with Corn Bread Topping
Serves 4-6
Cooking Time: 60 minutes
Filling Ingredients:
3 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
1 small butternut squash, diced (approved. 2 cups)
1 15 oz can pinto beans, drained and rinsed
1 10 oz bag corn (used multi colored corn)
2 cups kale or chard, thinly sliced
1 15oz. can fire roasted dice tomatoes
2 tbsp tomato paste
3/4 cup vegetable broth
1 tsp coriander seeds
1.5 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
pinch of chili powder
Topping Ingredients
1 1/4 cup cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup nondairy milk
2 tbsp vegan butter, melted
Directions
Preheat the oven to 350 degrees.
In a deep pan, or pot, cook the onions and garlic in olive oil until the onions are translucent. Next, add the squash, tomato paste, diced tomatoes and the spices and mix until well combined. Add the broth and bring to a simmer for 15-18 minutes, or until the squash is edible.
While simmering work on the corn bread topping. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or until the squash is edible.
Once the squash is edible, mix in the kale, corn and beans until well combined. Cook for 3-5 minutes.
Once done, spray a 9x13 pan with cooking spray and pour the filling into the pan evenly. Next pour the corn bread topping on top, either in rustic chunks (like cobblestones), or spread as a topping. Leave some space around the edges so the filling has pockets to release steam.
Bake in the oven for approx. 20 minutes or until the topping is fragrant and golden brown around the edges. Let the casserole cool for about 10 minutes before serving. If completely cooled the casserole will better form.
Recipe adapted from Simply Recipes
Let's Connect! Check out my other corn / squash recipes listed below!
Serves 4-6
Cooking Time: 60 minutes
Filling Ingredients:
3 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
1 small butternut squash, diced (approved. 2 cups)
1 15 oz can pinto beans, drained and rinsed
1 10 oz bag corn (used multi colored corn)
2 cups kale or chard, thinly sliced
1 15oz. can fire roasted dice tomatoes
2 tbsp tomato paste
3/4 cup vegetable broth
1 tsp coriander seeds
1.5 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
pinch of chili powder
Topping Ingredients
1 1/4 cup cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup nondairy milk
2 tbsp vegan butter, melted
Directions
Preheat the oven to 350 degrees.
In a deep pan, or pot, cook the onions and garlic in olive oil until the onions are translucent. Next, add the squash, tomato paste, diced tomatoes and the spices and mix until well combined. Add the broth and bring to a simmer for 15-18 minutes, or until the squash is edible.
While simmering work on the corn bread topping. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or until the squash is edible.
Once the squash is edible, mix in the kale, corn and beans until well combined. Cook for 3-5 minutes.
Once done, spray a 9x13 pan with cooking spray and pour the filling into the pan evenly. Next pour the corn bread topping on top, either in rustic chunks (like cobblestones), or spread as a topping. Leave some space around the edges so the filling has pockets to release steam.
Bake in the oven for approx. 20 minutes or until the topping is fragrant and golden brown around the edges. Let the casserole cool for about 10 minutes before serving. If completely cooled the casserole will better form.
Recipe adapted from Simply Recipes
Let's Connect! Check out my other corn / squash recipes listed below!
Vegan Fresh Corn & Herb Soup
|
The Sunset Cookbook Acorn Squash with Blueberries + Orange Rice
|
Corn on the Cob Chowder
|
Are you looking for something to drink "between the sheets" or maybe try a cocktail inspired by cupid? I found a 1941 and a 1960's version of the Old Mr. Boston DeLuxe Official Bartender's Guide.
The Old Mr Boston books are fun bartender books that feature a variety of gin, rum brandy, vodka and other classic alcoholic cocktails. They have plenty of loved-base cocktails that range from the "between the sheets" to the "Lady lovers" drink. It's a fun why to change up Valentine's Day by concocting some very lovable drinks.
There are other quirky inspirational drinks that range from all seasons or types of beverages like the Lone Tree Cooler, Saxon Cocktail, Saucy Sue Cocktail and theDamn The Weather Cocktail.
What is most fun is that this features hundreds of recipes that are also inspired by geographical locations such as the Boston Sour, Cuban Cocktail No.2, Los Angeles Cocktail, Zanzibar Cocktail and the Jamaica Glow.
Actually, this is an effective way to drink your way around the world while in quarantine and experience the flavors of various cultural beverages.
There are other quirky inspirational drinks that range from all seasons or types of beverages like the Lone Tree Cooler, Saxon Cocktail, Saucy Sue Cocktail and theDamn The Weather Cocktail.
What is most fun is that this features hundreds of recipes that are also inspired by geographical locations such as the Boston Sour, Cuban Cocktail No.2, Los Angeles Cocktail, Zanzibar Cocktail and the Jamaica Glow.
Actually, this is an effective way to drink your way around the world while in quarantine and experience the flavors of various cultural beverages.
“Love is something eternal; the aspect may change, but not the essence.” – Vincent van Gogh, Artist
Discover this book + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Cupid's Cocktail
Serves 1 Original Recipe: 2 oz Sherry Wine 1 Egg 1 tsp powder sugar Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg. Adapted Recipe OMIT the Egg and enjoy a sweeter version of sherry with a bit of nutmeg. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Love Cocktail
Serves 1 Original Recipe: 2 oz Mr Boston Sloe gin White of 1 egg 1/2 tsp lemon juice 1/2 tsp raspberry juice Shake well with ice and pour into a 4 ounce glass. Adapted Recipe Omit the egg. Use cherry or raspberry juice. You can puree or blend raspberries and then press through a fine strainer to get some juice. I used tart cherry juice and the 1/2 tsp gives this a nice blush pink color with regular gin. I added 1 tsp of cherry juice, which is what you see shown .I used 1 slice of lemon and squeezed it in. Sloe gin is sweeter than regular gin, and red in color, so if you do use regular gin this will be strong and may require additional juice but the exact recipe without the egg will give this a blush pink color. The sweeter gin balances the tartness of the cherry/raspberry and sour of the lemon. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Let's Connect! Discover some other fun Valentine's Day recipes below!
Cranberry Apfel Schorle (Cranberry Apple Spritzer)
|
Vegan & Gluten Free Chocolate Raspberry Love Bites
|
Vegan Chocolate Brownie Bites with Raspberry-Coconut Whip
|
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpeas
2/8/2021
I found this adorable handmade cross stitch linen set for one last year, and decided to create a winter-base and flavored salad, that combines a mix of warm and cooler colors and a mix of bitter and sweet flavors.
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
This recipe provides a way to still consume salads, but in a way that brings hearth, health and warmth. Eating raw salads in the winter can be challenging, but in this way, it allows us to consume a mix of raw and cooked foods without feeling deprived during the cooler months when the body craves denser and warmer foods.
There is a reason and a season for everything, and hope you enjoy this recipe!
There is a reason and a season for everything, and hope you enjoy this recipe!
Discover many vintage linens & items available for purchase on my Etsy shop, The Elizabethan Closet.
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpea
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
Kale Beet + Blood Orange Salad
|
Kale Farro Salad w/ Parsley Tarragon Dressing
|
Protein-Packed Kale-Chard Salad w/ Lemon Vinaigrette
|
A bit late, I meant to post this in the fall during corn's harvest season. Howeve, it is never too late to eat soup during the winter months. Some grocery stores may still have cobbed corn available during this time, but this recipe works best with corn on the cob because the cob provides the broth a nice and deep flavor.
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
I recommend using yellow corn cobs to provide a deep yet vibrant color. White kernels still work, but the color will change.
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth.
Feel free to adjust to what works best for you!
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth.
Feel free to adjust to what works best for you!
Vegan Corn on the Cob Chowder
Serves 4
Make Time: 30-40 minutes
Ingredients:
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper
Directions:
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs.
In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer.
You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed.
Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm!
Let's Connect! Check out my other corn / soup recipes below!
Serves 4
Make Time: 30-40 minutes
Ingredients:
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper
Directions:
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs.
In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer.
You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed.
Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm!
Let's Connect! Check out my other corn / soup recipes below!
Vegan Pumpkin Corn Chowder
|
Vegan Creamed Corn Pasta
|
Vegan Fresh Herb & Corn Soup
|
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
Categories
All
Body
Food
Metaphysics
Mind
Soul
Sunspiration
Vegan Recipes
Wellness Travel
YouTube
Archives
October 2022
April 2022
February 2022
December 2021
November 2021
October 2021
September 2021
August 2021
July 2021
June 2021
May 2021
April 2021
March 2021
February 2021
January 2021
December 2020
November 2020
October 2020
September 2020
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
July 2018
June 2018
May 2018
April 2018
March 2018
February 2018
January 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
RSS Feed