The Everything Kosher Slow Cooker Cookbook (26 page)

1 teaspoon thyme

1 tablespoon oregano

2 cups fresh tomatoes, diced

1 tablespoon tomato paste

1 tablespoon cider vinegar

2 teaspoons salt

Vegan Beef

There are many brands of vegetarian ground beef on the market. Try Boca Ground Crumbles, Gimme Lean Ground Beef Style or Morningstar Farms Crumbles for a prepackaged option. Or try using dehydrated textured vegetable protein (TVP).

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.
   

Southwest Vegetable Chili

Southwest cuisine is similar to Mexican food and includes a wide variety of peppers, such as the jalapeños, bell peppers, chipotle, and chili powder found in this recipe.

INGREDIENTS | SERVES 4

1 (28-ounce) can diced tomatoes

1 (15-ounce) can red kidney beans

1 medium onion, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 zucchini, chopped

1 squash, chopped

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cup pickled jalapeños, chopped

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cup chili powder

2 tablespoons garlic powder

2 tablespoons cumin

1 teaspoon chipotle powder

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teaspoon dried thyme

1 teaspoon salt

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teaspoon black pepper

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.
   

Sweet Potato Chili

Sweet potatoes are great sources of fiber and beta carotene, making this chili healthy and delicious.

INGREDIENTS | SERVES 4

1 red onion, diced

1 jalapeño, seeded and minced

3 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 sweet potato, peeled and diced

3 tablespoons chili powder

1 tablespoon sweet paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

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teaspoon chipotle powder

1 (28-ounce) can diced tomatoes, drained

2 cups Vegetable Broth (see
Chapter 4
)

1 teaspoon salt

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teaspoon black pepper

Juice from 1 lime

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cup cilantro, chopped

What Is Chili Powder?

Chili powder is made from grinding dried chilies, and may be created from a blend of different types of chilies or just one variety. The most commonly used chilies are red peppers and cayenne peppers.

1. In a 4-quart slow cooker, add all ingredients except the lime juice and cilantro. Cover and cook on low heat for 8 hours.
   
2. When the chili is done cooking, mix in the lime juice and garnish with the cilantro.
   

Lentil Chili

Before using dried lentils, rinse them well and pick through to remove any debris or undesirable pieces.

INGREDIENTS | SERVES 6

1 cup brown lentils, uncooked

1 onion, diced

3 cloves garlic, minced

4 cups Vegetable Broth (see
Chapter 4
)

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cup tomato paste

1 cup carrots, chopped

1 cup celery, chopped

1 (15-ounce) can diced tomatoes, drained

2 tablespoons chili powder

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tablespoon sweet paprika

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon salt

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teaspoon black pepper

1. In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8 hours.
   

Israeli Couscous with Chickpeas

Queen Esther, the heroine of Purim, was said to have eaten a vegetarian diet, including beans such as chickpeas, to avoid breaking kashrut.

INGREDIENTS | SERVES 8

1 tablespoon olive oil

1 cup Israeli couscous

2 (15-ounce) cans chickpeas, drained and rinsed

1 cup water

2 teaspoons kosher salt

1 teaspoon black pepper

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teaspoon ground cumin

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teaspoon ground coriander

5 cloves garlic, minced

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cup parsley leaves, chopped (for garnish)

1. Heat the oil in a small skillet over medium heat. Sauté the couscous until it starts to brown, about 4–5 minutes.
   
2. Transfer couscous to a 4-quart slow cooker. Add all remaining ingredients except parsley. Cover and cook on low heat for 4 hours. Sprinkle with parsley leaves, if desired, before serving.
   

Spicy Tofu and Vegetables

Tofu gets virtually all its flavor from the sauce that surrounds it. Be sure to purchase the regular variety. Silken tofu will easily break up while stirring.

INGREDIENTS | SERVES 4–6

Cooking spray

2 medium onions

1 medium carrot

3 garlic cloves, minced

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cup hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons Sriracha sauce

2 teaspoons ground ginger

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teaspoon five-spice powder

2 tablespoons brown sugar

1 (1-pound) package extra-firm tofu, drained well and sliced into
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" cubes

3 cups cooked brown or white rice

1 tablespoon toasted sesame seeds (for garnish)

1. Lightly spray the inside of a 4-quart slow cooker with cooking spray.
   
2. Peel onions. Cut each in half, then thinly slice. Peel carrot, then thinly slice on the diagonal. Place in prepared slow cooker.
   
3. In a small mixing bowl stir together remaining ingredients except the tofu, rice, and sesame seeds. Pour into the slow cooker and mix with the vegetables.
   
4. Add the tofu and gently stir until tofu is completely coated with the sauce. Cover and cook on low for 5 hours or on high for 2
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   –3 hours.
   
5. Ladle tofu and vegetables over cooked rice. Sprinkle evenly with sesame seeds, if desired.
   

Curried Lentils

Serve this Indian-style dish with hot brown or white rice. It can also be served with plain yogurt or sour cream as garnish or on the side. Reduce the amount of jalapeños or omit completely if they are too spicy for your taste.

INGREDIENTS | SERVES 6

2 teaspoons butter

1 large onion, thinly sliced

2 cloves garlic, minced

2 jalapeños, diced

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teaspoon red pepper flakes

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teaspoon ground cumin

1 pound yellow lentils

6 cups water

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teaspoon salt

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teaspoon ground turmeric

4 cups chopped fresh spinach

For a Pareve Alternative

Make this dish pareve by substituting margarine for the butter. Garnish with pareve yogurt or sour cream on the side in place of their dairy versions.

1. Heat the butter in a sauté pan. Sauté the onion slices until they start to brown, about 8–10 minutes.
   
2. Add the garlic, jalapeños, red pepper flakes, and cumin. Sauté for 2–3 minutes.
   
3. Add the onion mixture to a 4-quart slow cooker.
   
4. Sort through the lentils and discard any rocks or foreign matter, then rinse and drain. Add the lentils to the slow cooker. Stir in the water, salt, and turmeric.
   
5. Cover and cook on high for 2
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   hours.
   
6. Add the spinach and stir. Cook on high for an additional 15 minutes.
   

Stuffed Eggplant

This easy pareve dish is a complete meal in itself.

INGREDIENTS | SERVES 2

1 (1-pound) eggplant

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teaspoon olive oil

2 tablespoons minced red onion

1 clove garlic, minced

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cup cooked brown or white rice

1 tablespoon fresh parsley

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cup corn kernels

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cup diced crimini mushrooms

1 (15-ounce) can diced tomatoes with onions and garlic

1. Preheat oven to 375°F.
   
2. Slice the eggplant into 2 equal halves, lengthwise. Use an ice cream scoop to take out the seeds. Place on a baking sheet, skin side down. Bake for 8 minutes. Allow to cool slightly.
   
3. Heat the oil in a small skillet. Sauté the onion and garlic until softened, about 5 minutes.
   
4. In a medium bowl, stir the onions, garlic, rice, parsley, corn, and mushrooms. Divide evenly among the wells in the eggplant.
   
5. Pour the tomatoes onto the bottom of a 4- or 6-quart slow cooker. Place the eggplant halves side by side on top of the tomatoes. Cook on low for 3 hours.
   
6. Remove the eggplants and plate. Drizzle with tomato sauce.
   

Enchilada Sauce

Despite its spicy-sounding name, Mexican chili powder is really quite mild. This very easy sauce can replace smooth taco sauce in most recipes.

INGREDIENTS | YIELDS ABOUT 2 CUPS

1 tablespoon olive oil

1 tablespoon cornstarch

3 tablespoons Mexican chili powder

2 teaspoons dried oregano

2 teaspoons ground cumin

1 (6-ounce) can tomato paste

1 tablespoon sugar

1 teaspoon salt, plus more to taste

2 cups Vegetable Broth (see recipe
Chapter 4
)

1. Combine all ingredients in a 4-quart slow cooker. Cover and cook on low for 2 hours. Stir. Leave uncovered; increase heat to high and cook, stirring occasionally, for 15–30 minutes or until sauce is reduced to desired thickness. Taste and add more salt if needed.
   

Chipotle Tomato Sauce