Crockpot Lentil Vegetable Barley Soup or Stew

Crockpot Lentil Vegetable Barley Stew

Serves 6

• 1/2 large or 1 small onion, diced
• 1 bell pepper, seeded and diced
• 2 medium zucchini or yellow summer squash, halved lengthwise and thinly sliced
• 1 cup thinly sliced carrots
• 1/2 cup red lentils
• 1/2 cup yellow split peas
• 1/2 cup barley
• 1 can diced tomatoes
• 3 cups vegetable broth (or water & bouillon)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper

Layer vegetables in crock in the order listed. Add lentils, split peas and barley.
Add tomatoes including liquid. Stir salt, sugar and pepper into broth and pour over all. This will make a thick soup or stew; if thinner is desired add more water. Cook on LOW 8 hours or on HIGH 4 hours.

Pumpkin Bisque

Pumpkin Bisque (no creamer added)

Serves 8 to 10

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 1/2 cup dry white wine
• 4 to 5 cups mashed cooked pumpkin, pureed*
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 6 cups vegetable broth, or water & bouillon
• 1 teaspoon ground cardamom, or 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon
• 2/3 cup unflavored unsweetened nondairy creamer, optional

Heat oil in a large saucepan on medium and sauté onion until translucent, 5 minutes. Add wine and simmer 2 minutes. Add pumpkin puree (*or add mashed cooked pumpkin and puree in saucepan using immersion blender). Add thyme, salt, pepper, broth, wine and cardamom (or nutmeg and cinnamon), bring to a boil, then simmer 10 minutes. If preparing in advance, turn off heat and let sit. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream/creamer if using.

Roasted Lemon Garlic Chick'n

Roasted Lemon Garlic Chick'n, with
Braised Cabbage & Carrots

Roasted Lemon Garlic Chick'n, double batch

Serves 4

• 2 1/2 pounds red-skinned or Yukon gold potatoes, cut into 1 1/2-inch wedges
• 3 tablespoons olive oil
• 2 Lemons: 1 sliced & pitted; 1 juiced
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried
• 3 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 package (4) Gardein Chick'n Scallopini (or other vegan cutlet), thawed

Preheat oven to 450 degrees F.

In a large roasting pan toss potatoes with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread in a single layer and roast until parcooked with a nice skin, 20 minutes.

Meanwhile, place 2 tablespoons olive oil in a nonreactive bowl. Add lemon juice, basil, garlic, salt, and pepper. Add cutlets and coat with marinade. Set aside, turning occasionally.

Push potatoes to outer edges of roasting pan. Fill center area with a layer of cutlets. Arrange lemon slices on cutlets and spoon marinade over top. Reduce temperature to 400 degrees F and roast until potatoes are tender and browned, and until cutlets are golden-brown around the edges, 25 to 35 minutes.

Moroccan Chick'n or Tofu, and Couscous

Moroccan Chick'n or Tofu, and Couscous

Serves 4 to 6

• Olive oil as needed
• 1 to 1 1/2 packages (4 to 6 pieces) Gardein Chick'n Scallopini, OR 1 block extra-firm tofu, drained and pressed 
• 1/2 cup diced onion
• 1 clove garlic, minced
• 2 cups water
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons vegetable bouillon
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon salt
• Cayenne to taste, optional
• 1 pound cubed butternut squash
• 1/2 cup raisins
• 1 cup plain couscous
• 1 cup frozen peas

IF USING CHICK'N: Heat a small amount of oil in skillet and lightly brown Chick'n cutlets on both sides; transfer to a plate and set aside. Add oil to skillet if needed. Sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top, then Chick'n. Cover, turn off heat, and let stand 5 minutes; serve.

IF USING TOFU: Preheat oven to 450 degrees F. Line 1 baking sheet per block of tofu with nonstick foil or regular foil lightly brushed with oil. Cut each block into 24 cubes. In a large bowl toss cubes with oil to coat. Place cubes on prepared baking sheet. Bake 15 minutes; turn cubes and bake until golden, 15 minutes longer. Meanwhile, heat a small amount of oil in a skillet  and sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top. Cover, turn off heat, and let stand 5 minutes. Stir in tofu, and serve.

Lemon Red Lentil Soup

Serves 4 to 6

• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 to 1 1/2 teaspoons ground cumin, to taste
• 3/4 teaspoon turmeric
• 3/4 to 1 teaspoon salt, to taste
• 1/4 to 1/2 teaspoon ground black pepper, to taste
• 1/8 teaspoon cayenne, more to taste
• 1 quart vegetable broth
• 2 cups water
• 2 teaspoons vegetable bouillon, optional
• 1 cup red lentils, picked over and rinsed
• 1 large carrot, peeled and diced
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1/2 to 1 lemon

Heat oil in a large saucepan on high until shimmering. Sauté onion and garlic until golden, 4 minutes. Add tomato paste, cumin, turmeric, salt, black pepper and cayenne; sauté 2 minutes. Add broth, water, bouillon if using, lentils, carrot, and dried cilantro if using. Bring to a simmer, then simmer, partially covered, until lentils are soft, 30 minutes. Taste and adjust salt. Using an immersion or countertop blender, purée half the soup. Reheat if necessary, then stir in lemon juice and fresh cilantro if using.