I am wishing you all a very happy holiday season. With thanks giving around the corner, I would like to share some vegetarian thanks giving recipes. Last year, I posted Eggless Pumpkin pie, Vegetarian Thanksgiving gravy and Mashed potato. Before getting into the savory recipes, I would like to share a sweet err tart recipe first. Here is the slow cooker cranberry sauce prepared with fresh cranberries and sweetened with old fashioned syrup and sugar. Some call this as sauce and some as relish. Irrespective of the name, it will brighten up your dinner table.
Yes, you read the title right. Today I am sharing the vegan version of Dal Makhani. The word Makhani means butter and the traditional version calls for both butter and cream. I am presenting the vegan version sans butter and cream, but I can guarantee the rich and creamy taste, thanks to the slow cooking concept and of course my slow cooker. Earlier this Monday, I posted the Vegan Turmeric and Saffron rice that I prepared in my rice cooker. Today I am presenting the gravy that I served along with the rice which I prepared in my slow cooker.
Sweet Corn Vegetable Soup – pretty much all the Indian restaurants have this soup in their menu. This simple yet delicious clear soup is not only kids’ delight, its pretty much everyone’s delight. In a quest to sneak in vegetables, I have tried lot of soup recipes and here is one such simple recipe which is prepared in a crockpot. This recipe can be easily prepared in a stove top also. This simple recipe can be modified in a zillion ways according to your preference.
Here is a simple vegetarian Crockpot Corn and Potato Chowder loaded with goodness of corn, dried thyme and oregano. I prepared it as a low calorie stew. I didn’t use any butter or any oil and instead of adding heavy cream or half and half, I went with 2% milk. You can even opt for fat free skim milk and I used all-purpose flour to thicken the chowder.
This is a three in one recipe post. As the title suggest, all are slow cooker | crockpot corn recipes. Today I am presenting, 3 slow cooked flavored corn recipes,
- Butter Corn
- Masala Corn
- Sweet Chutney Flavored Corn
Ratatouille is a traditional French Vegetable Stew prepared mainly with tomatoes which is the key ingredient and along with onions, garlic, eggplant, squash, zucchini, bell peppers and herbs. According to wiki, there is much debate on how to make a traditional ratatouille. Basically it’s sautéing and then baking then I thought why not prepared it in my own easy way with slow cooker? So here is the slow cooker Ratatouille – a perfect summer recipe.
The second recipe that I am trying from the top 100 dishes is the slow cooker chocolate lava cake. I never thought of baking in slow cooker. When I saw this recipe I was super amazed and tried it right away but without eggs though. This time I used the Egg Replacer powder as the egg substitute.
Mac and Cheese is everyone’s favorite. No one can say no to baked Mac and cheese with crispy breads crumbs and ooey gooey cheese. I have already posted the traditional baked mac and cheese recipe and you can find it here. Today’s recipe differs from the baked mac and cheese in the ingredients used and the cooking process but tastes the same. Here is the slow cooker version of mac and cheese.
One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.
We all know the goodness of drumstick leaves which is called as Murungai Keerai in Tamil. I have already mentioned about the health benefits of these leaves in the Murungai Keeri Curry post. We used the leaves, flowers and of course the veggie drumstick for cooking. I don’t find flowers here in US (toooo much expectation huh) but leaves and drumsticks are readily available.