Crock Pot Cooking - Lentils and Collards

I got this recipe from Melomeals blog. I had to modify the recipe because she doesn't use a crock pot. Oh, and I didn't use quinoa for this one. You can check out the original recipe on her blog but for this recipe check out the ingredients below.

Crock-pot Lentils and Collard Greens 

1 teaspoon cumin
A couple dashes of cinnamon
1 tablespoon crushed red pepper
1 teaspoon of ground ginger
1 large onion diced
6 cloves of garlic
2 cups of lentils
1 bundle of collard greens
4 cups of water (you might need more or less depending on your crock pot)
1/4 cup cilantro chopped
A few drops of soy sauce
1 tablespoon of apple cider vinegar or 2 tablespoons of lemon juice

Combine all the ingredients and slow cook for about 6-8 hours.

Crock Pot Cooking - Chili

It's getting so chilly out here in Cali! Perfect weather for a nice hot bowl of chili. Thank God for a crock pots. All I had to do was chop a few veggies, open some cans, and add some spices and viola! Chili is such a yummy comfort food. You can top it with some vegan sour cream, green onions, or some daiya cheese. I added a sprinkle of daiya cheese to mine. :-) Check for the recipe below the pics!

-2 14-ounce can Kidney Beans
-1 14-ounce can Black Beans
-2 14-ounce can Pinto Beans
-1 Chopped Red Onion (medium)
-2 14-ounce Can Tomatoes
-4 teaspoons Chili Powder
-2 teaspoons Cumin
-2 teaspoons Dried Oregano
-1 pinch Cinnamon
-1 Chopped Carrot
-2 tablespoons Unsweetened Cocoa Powder
-2 cups Water

Chop your veggies, open your can of tomatoes and beans (make sure you drain your beans first), and add them along with your seasonings to your crock pot. Cover with water and mix everything until blended. Place your crock pot top on and select your time. Open halfway through cooking to taste and stir and then leave until finished cooking. Enjoy! :-)

Crock Pot Cooking - Black-Eyed Peas!

Have I told you how much I love my crock pot? This time I used it for some black-eyed peas cooking. I haven't had these peas in a while and honestly I had no intention of cooking some any time soon, but I found a bag in my cabinet last week. I don't remember buying the black-eyed peas (must have been my subconscious telling me to stop slacking on these delicious beans), but I'm sure glad I did. These peas came out so yummy, full of flavor and a little creamy. I wish I could take credit but this was all the handy work of my wonderful crock pot.

I added some water with a veggie bouillon cube and some spices (pepper, garlic powder, and a little red pepper flakes). I let it slow cook for about 10 hours.

Crock Pot Cooking - Collard Greens!

Flavorful smells of greens and spices permeate my apartment and my stomach growls in anticipation of the foodie goodness that awaits me. I'm a little ashamed to admit that I haven't done much cooking with my crock pot. I remember my mom putting together all sorts of delicious combinations of food and spices, throwing them into her crock pot, letting them slow cook, and then sitting down to a delightful dinner. Recently I've gotten really excited to use mine more and come up with new ways to slow cook some yummy flavor into my veggies, grains, and beans. Check out my collard greens below.

Collard Greens in my Crock Pot.

I added some water, a veggie bullion cube, pepper, garlic powder, and a little bit of red pepper flakes.

 I let these slow cook for about 10 hours and I freezed the rest so I can heat them up for Thanksgiving. :-)