Friday, March 8, 2013

Sweet Vegan Dreams!

Some of the most rewarding meals are the ones I make while I'm not even conscious. That is serious talent.

But all joking aside, I love using the slow-cooker. It's so easy to prep a few ingredients and throw them in the crock-pot just before bed. When you wake up in the morning...a whole week of lunches to pack for work, served!

It may not look that pretty but it smelled amazing enough to get complements from co-workers all week long!

Butternut squash, sweet potatoes, chickpeas, and red lentils, all slow-cooked down into a delicious, mildly curried stew. I am not vegan, but this recipe happens to be. The original recipe called for 1 whole butternut squash (3 lb). I only had one pound, so I substituted sweet potato for the rest. I also substituted homemade canned tomatoes for store-bought because I'm lucky enough to have a mother-in-law that keeps me well-stocked.

Slow-Cooker Butternut Squash, Sweet Potato, Chickpea, and Red Lentil Stew
Adapted from eat, live, run
Servings: 10-12
Difficulty: Easy


1 yellow onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 Tbsp. garam masala
1 lb. butternut squash, peeled and chopped
2 lb. sweet potato, peeled and chopped
2 pints homemade canned tomatoes (or 1 store-bought 28-oz. can diced tomatoes in tomato juice)
1 quart , low-sodium vegetable broth
1 c. red lentils
2 15-oz. cans chickpeas, drained and rinsed
Kosher salt, to taste

Place all ingredients in slow cooker and mix well. Turn slow-cooker on low and let cook for 8-10 hours without opening the lid. Season with kosher salt to taste. Optional garnishes could be fresh chopped parsley, cilantro, or a dollop of Greek yogurt.

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