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
Cooktime: 5-6 hours
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
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.
âLet's Connect! See additional slow cooker recipes below! .
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."
2 oz Sherry Wine
1 tsp powder sugar
Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg.
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.
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.
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.
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.
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.
Total Time: 40 minutes
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
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
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!
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.
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!
Make Time: 30-40 minutes
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
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!
This recipe and photography I actually captured back in the fall of 2019, but I failed to post it in a timely manner. And sometimes the timing in life works out as it's meant to.
"The very center of your heart is where life begins. The most beautiful place on earth."
This coordinated beautifully with the fall foliage, and this vintage winter-style dress that bursted pink as bright as pomegranate juice.
The irony of posting this blog when the timing "was right," is that people are awakening to their hearts. There is growth and passion for changing the way we live.
Nutrition habits, lifestyle, mindset and spiritual soundness are all intermingled in our body's ecosystem. One helps the other, but when out of balance, the entire systems gets out of whack.
One way to start living in harmony is through the consumption of whole and real foods. Natural foods provide us the nutrients we need to survive, but also to live more sound on a conscious level. For so long, we've become unconscious through mass consumption of artificial food.
It's time to get back to nature, especially for women who want to live a healthier life.
For more information on foods that promote Women's Wellness, visit this blog: 5 Healing Plant-Based Foods Every Woman Should Eat in their Diet
On 1/26/20 at 6pm PST, I'll virtually present this recipe and two others on the Live Stream - Cooking 101 - Winter Detox Recipes That Don't Deprive. Registration for the public is only $5.
Discover many vintage clothes & items available for purchase on my Etsy shop, The Elizabethan Closet.
Prep Time: 5-10 minutes
Roast Time: 35 minutes
1 lb beets, skinned and cut into wedges
2 tbsp olive oil
1/2 orange juiced
1/2 orange zested
2 tbsp pumpkin seeds
1/2 pomegranate deseeded, (approx 1/4 cup)
salt and pepper to taste
optional: balsamic vinegar
Preheat oven to 425 degrees. Skin and cut the beets into wedges. In a bowl, mix the beets together with the olive oil, orange juice and salt and pepper.
Place on a baking sheet and place in the oven for 15 minutes. Next, flip the beets and bake for an additional 15-20 minutes. If you want roasted pumpkin seeds, add the seeds on top of the beets the last 5 minutes of cooking.
Once done, remove from the oven and add the orange zest and pomegranate. If the mixture is dry, add additional orange juice or olive oil or add some balsamic vinegar (1-2 tsp). Mix and serve warm!
Let's Connect! Check out my other beet and similar recipes below!
During the winter season, it is difficult to do detoxes that are summer-based through juice and raw-food detoxes. Most people live in colder climates, and the body naturally craves warmer and heartier foods.
Homemade broth is healing for the gut and your health.
Homemade broth also fills the body with so many nutrients that it can act as a natural detoxifying agent.
Detoxifying the body during any season is possible. And homemade broth makes it possible during the winter and cold months.
This recipe has been adapted from Bon Appetit, please see the link below in the recipe box.
Cook Time: 6-7 Hours
Makes: Approximately 7-8 cups
Recipe Adapted from Bon Appetit
3 tablespoons white miso
2 tablespoons grapeseed oil
6-7 dried shiitake mushrooms
4 pieces kombu approximately 6x4 inches
2 medium onions, unpeeled, halved through root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
2 celery stalk, thinly sliced
1 head of garlic, halved crosswise
8 sprigs parsley
â1 teaspoon black peppercorns
Preheat oven to 300Âº. Whisk miso, oil, and 3 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Slice/chop the onions, carrot and celery, and cut the garlic in half. Keep the skins for the onion and garlic.
Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat, (or do this in a bowl). Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60â75 minutes.
Once complete, add mixture to a crockpot with 9 cups of water. If your crockpot is bigger and can handle more water, add additional water. The original recipe uses 16 cups of water and after simmering reduces to 8 cups.
âAdd the one teaspoon of black peppercorns and place on the high setting for 4-6 hours. The broth was flavorful at 4 hours but deepened in flavor around 6. Drain broth through a sieve and eat immediately or store in an air tight container in the fridge. Compost the solids.
Sprinkle the broth with some salt to bring out the flavor. Enjoy!
Let's Connect! Enjoy my other soup based recipes!
I love retro recipes, and modernizing them into dairy-free versions for everyone to enjoy.
In the 1960's eating that way was probably okay, but with today's modern-health issues, I reduce those ingredients since the standard American diet contains too much salt, sugar and dairy-based ingredients.
The winter-time is challenging health-wise, and it's easy to stew in hibernation mode and eat junk to comfort boredom and emotions.
The orange itself, and the orange colored squashes provide nutrients that keep our immunity healthy and operating with function.
Both types of fiber aide the friendly bacteria that lives in your gut known as probiotics.
This vintage Mid-Century cookbook and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Cook Time: 1 hour
Acorn Squash with Blueberries
2 Acorn Squash, cut in half longwise
1 cup frozen blueberries
1/2 apple, diced (used Opal)
2 tbsp vegan butter
1 tbsp sugar
3 tbsp vegan butter
1 celery stalk, diced
1/4 onion, diced
1.5 cups water
1 cup orange juice, (juiced from 3 cara cara oranges)
1 orange grated (2 tbsp) for zest
1 cup uncooked brown rice
1 1/4 tsp salt
Preheat oven to 375-degrees. Cut squash in half, lengthwise, and remove the seeds. In a bowl mix together the blueberries and apple and add it to the center of the four squash. I used 1 tbsp of sugar and evenly sprinkled it on top of the four squash.
(The original recipe calls for 1 tbsp of sugar and one tbsp of butter per squash). Add 1/2 tbsp of butter on top of each squash. Add water in the bottom of pan, enough to cover the pan. Cover the pan in foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.
While baking, begin cooking the rice.
Melt butter in a heavy saucepan with a cover. Add celery and onion and cook until tender and light brown. Stir in water, orange zest, juice and salt, and bring it to a boil. Add the rice, cover and reduce to a simmer, and cook until rice is tender (depending on the brand can take 20-30 minutes). If the rice dries and is still hard, add more water and cook until tender.
Let's Connect! Check out my other similar recipes posted below!
Complete with a shaft of wheat on the table, this holiday is complete with savory food and historic stories.
"Christianity was introduced into Ukraine in 988 A.D. The flourishing pagan religion and traditions associated with it were too deeply rooted in the people to allow the Church to eradicate them completely. Therefore, the Church adopted a policy of tolerance toward most of the ancient customs and accepted many as part of the Christian holidays. In this way, the ancient pagan Feasts of Winter Solstice, Feasts of Fertility became part of Christian Christmas customs. This is perhaps why Ukrainian Christmas customs are quite unique and deeply symbolic.
Ukrainian Christmas festivities begin on Christmas Eve ([G]Dec.24; [J]Jan.6.) and end on the Feast of the Epiphany. The Christmas Eve Supper or Sviata Vecheria (Holy Supper) brings the family together to partake in special foods and begin the holiday with many customs and traditions, which reach back to antiquity. The rituals of the Christmas Eve are dedicated to God, to the welfare of the family, and to the remembrance of the ancestors.
With the appearance of the first star which is believed to be the Star of Bethlehem, the family gathers to begin supper.
The table is covered with two tablecloths, one for the ancestors of the family, the second for the living members. In pagan times ancestors were considered to be benevolent spirits, who, when properly respected, brought good fortune to the living family members. Under the table, as well as under the tablecloths some hay is spread to remember that Christ was born in a manger. The table always has one extra place-setting for the deceased family members, whose souls, according to belief, come on Christmas Eve and partake of the food.
A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents Eternity.
A didukh (meaning grandfather) is a sheaf of wheat stalks or made of mixed grain stalks. It is placed under the icons in the house. In Ukraine, this is a very important Christmas tradition, because the stalks of grain symbolize all the ancestors of the family, and it is believed that their spirits reside in it during the holidays.
After the didukh is positioned in the place of honor, the father or head of the household places a bowl of kutia (boiled wheat mixed with poppy seeds and honey) next to it. Kutia is the most important food of the entire Christmas Eve Supper, and is also called God’s Food. A jug of uzvar (stewed fruits, which should contain twelve different fruits) and is called God’s Drink, is also served.
After all the preparations have been completed, the father offers each member of the family a piece of bread dipped in honey, which had been previously blessed in church. He then leads the family in prayer. After the prayer the father extends his best wishes to everyone with the greeting Khrystos Razhdaietsia(Christ is born), and the family sits down to a twelve-course meatless Christmas Eve Supper.
There are twelve courses in the Supper, because according to the Christian tradition each course is dedicated to one of Christ's Apostles. According to the ancient pagan belief, each course stood was for every full moon during the course of the year. The courses are meatless because there is a period of fasting required by the Church until Christmas Day. However, for the pagans the meatless dishes were a form of bloodless sacrifice to the gods.
The first course is always kutia. It is the main dish of the whole supper. Then comes borshch (beet soup) with vushka (boiled dumplings filled with chopped mushrooms and onions). This is followed by a variety of fish - baked, broiled, fried, cold in aspic, fish balls, marinated herring and so on. Then come varenyky (boiled dumplings filled with cabbage, potatoes, buckwheat grains, or prunes. There are also holubtsi (stuffed cabbage), and the supper ends with uzvar."
This vintage shirt and Ukrainian table cloth and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Cook Time: 20-3 minutes
4 cups water
1/2 cup sugar
1/2 large lemon, juiced
4 smalls pears, peeled
3 tbsp corn starch
1 cinnamon stick
Wash and peel the pears. Core the pears and slice the pears. In a pot, bring the water with the pear peels to a boil.
Meanwhile, In a bowl, mix together the pear fruit fresh and the lemon juice until well-coated. Once the mixture is boiling, reduce to a low simmer and add in the sugar, spices and pears covered in lemon juice. This will need to cook for nearly 20. minutes or until the pear slices are cuttable with a knife.
Near the end of cooking, dissolve the cornstarch in some water. Whisk until thin, and do not let it sit as the corn starch clumps at the bottom. Pour the dissolved corn starch into the pot and cook for 1-2 minutes. Stir constantly and then remove from heat.
COOKING NOTE:The mixture will thicken upon standing. This recipe is for more of a dessert-style recipe. If you want it thicker, add one more tablespoon of cornstarch. For a drink version only add 1-2 tbsp.
Recipe adapted from Ukrainian Recipes
Let's Connect! Enjoy my other Ukrainian / winter-based recipes below!
Excited, I knew this had to be the ultimate authentic recipe.
âMy favorite part of the project was designing the little village and sprinkling powder sugar on top to make it look like its snowing in real-time.
âI will honor Christmas in my heart, and try to
keep it all the year.â
~ Charles Dickens
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home."
- Edith Sitwell
Winter is about the home. It's about spending time with loved ones, and bringing the light and warmth inside. I hope everyone this Christmas gets a chance to have a good meal, a nice conversation and experiences some warmth in the home. Keep bringing the light in, and keep letting the light within you shine.
This vintage dress and cookbook and other vintage items are available on my Etsy shop, The Elizabethan Closet.
âTime: Several Hours
3/4 cup vegan buttery stick
3/4 cup cane sugar
3/4 cup molasses
2 tbsp water
3 1/4 cup all purpose flour
1 tsp each ground ginger, salt and baking soda
1/4 tsp nutmeg and all spice
2 cups powder sugar
1/4 cup water
Begin by making the dough. In a mixer or with an egg beaters, beat together the butter and sugar until creamy. Next, beat in the molasses and water.
In a separate bowl, mix together the dry ingredients until well combined. Gradually add the butter mixture and fold until a dough forms, use hands as needed.
âCover the bowl with a lid or cling wrap and let the dough sit for 2 hours. I made the dough in advance and it sat in the fridge for 48 hours.
âWith cardboard make the foundations of the cabin. For the base, cut a 12x12 inch pieces of cardboard and cover with foil. For the roof, cut one 4x6 inch rectangle. For the logs cut one of each size:
-2 inches long and 1/2 inch wide strip
-3.5 inches long and 1/2 inch wide strip
-6 inches long and 1/2 inch wide strip
- 1/2 inch wide square (optional to use hands instead to eyeball it)
On a floured surface, or with a floured rolling pin, take 1/3 of the dough and roll it out to a 1/8 inch depth, and cut out the two roof pieces. Use a spatula if needed to pick up the dough and transfer it to a greased baking sheet.
âContinue to roll out the dough and cut the following at 3/8 inch thickness:
-eight 2 inch logs
-two 3.5 inch logs
â-seventeen 6 inch logs
-30 spacers (1/2 inch squares, I formed by hands)
-Additional shapes as you'd like with the left over dough (I did small flattened balls for stepping stones)
Arrange the pieces on several greased baking trays and bake for 12-15 minutes at 350-degrees.
Once baked, trim one edge on each of the roof pieces to make sure they'll fit and match. Cookies will Harden as they cool. Once cooled, make the icing, and begin assembling the cabin.
âCombine the icing ingredients into a bowl and mix until smooth, no clumps. The icing will be your glue.
I placed the cardboard piece on a cookie sheet. With a pastry brush, cover the foil end in icing and then sprinkle/sift powder sugar on top while its drying.
Use the below image to help with the building of the foundation.
Begin by making the foundation with a six in log in the back and two 2-inch logs in the front. Connect the two with a six inch log on each side, and place a spacer on each of the 2 logs (should be inside of the 6-inch logs. Repeat this three more layers.
On the fourth layer, use 6 inch logs in all four directions. The 6 inch log facing the front, place three spacers on top of that, and then place a 6-inch log on top of the 3 spacers. Use a 3.5 inch spacer and 2 inch logs to build gables on the front and back of the cabin. Place a spacer on each gable.
On the top of the roof, ice and powder sugar then. Ice the bottom ends of the roofs on the top and the bottom, and also ice the top gable. Press and place the trimmed edges on the roof together. Hold for 10 seconds until the roofs form.
Use additional spaces or pieces to begin decorating your cabin, or adding a small roof. I used pine and rosemary to create 'bushes' and design how you would like!
âLet's Connect! Enjoy my other holiday-based desserts below!
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