Tagged: vegetarian stuff

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021: crockpot fun: broccoli carrot cheese soup

I changed the original recipe a fair bit since I wanted to go heavy on the broccoli, plus my crockpot is small (2.4 liters sounded fine for one person, but most recipes are written for a bigger one so I always have to alter them), so I’m gonna write it down here…

300-400 grams frozen broccoli
2 shredded carrots
1 small onion
enough garlic to make you happy
2 cups (500 ml) water + half a bouillon cube
150 ml milk/cream (recipe said evaporated milk… which I used and it was good, but ow lactose, so next time I might use regular lactose free milk with a splash of cream instead)
100ish grams cream cheese
100-150 grams shredded cheese
0.5 tsp salt
0.25 tsp black pepper
0.5 tsp oregano
0.5 tsp thyme
0.25 tsp nutmeg
chili powder to your heart’s content

Add broccoli, carrots, onion and garlic to a smallish crockpot. Add cream cheese, spices, water and bouillon cube. Cook until everything is cooked through, maybe 2-3 hours or so on high. (I added half the broccoli after an hour, so that increased cooking time a lot so idek what it would be if I’d put everything in at once.)

When the vegetables are tender, stir in the milk and puree the soup with an immersion blender. Cover and let cook another 10-20 minutes before adding salt, pepper and grated cheese. Cook on high until the cheese has melted.

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017: crockpot fun: curried vegetable soup/stew/whatever

I’m trying to learn how to eat normally again. This is a post for another day, really, but when I don’t feel well mentally I tend to fall back onto ‘don’t eat all the things’ because of my past, which is really fucking annoying when you’re all about the body positivity. So I dug out my crockpot I bought years ago and used maybe five times, just to see if I can make it work this time.

I’ve made two things and I think I’m gonna keep transcribing the recipes here since I adapt them a lot, downsize, and so forth, and simplify and want to remember what I did and how. Plus simple is awesome when food and cooking is so hard that you’ve eaten the exact same veggie burger every day for weeks straight because what is even energy?

Here’s the original recipe for this one, if you want the real deal.

I did it like this:

Ingredients:
A bit of vegetable oil
1 onion, diced
4 small (or 2 big) carrots, sliced
1 bell pepper, sliced
a head of broccoli (about 200-250 grams), chopped
1 can (400 ml) crushed tomatoes
250 ml water + 1 buillion cube
about 100 ml cream or coconut milk (I used cream because I had some, and coconut milk only come in 400 ml cans)
a handful of baby spinach
a bit of salt
0.5 tbsp curry powder
0.5 tbsp brown sugar
2 cm piece ginger
a bit of crushed garlic (I now get it frozen, already minced! it has changed my life!)
a bit of chili powder
some black pepper

Do these things:
Sautee the diced onion in some oil. When translucent, add curry, brown sugar, ginger, garlic and chili powder. Cook until fragrant, and transfer to the crockpot.

Add veggies, the can of tomatoes, chickpeas and salt. Also add water + buillon cube. Stir. Cover and cook on high for 4 hours.

When it looks and tastes done, stir in spinach and cream/coocnut milk, and cook until the spinach has wilted.

Serve as soup or as a stew with basically anything. I used gluten free bulgur, which is made from corn, and I’m not entirely sure if it counts as bulgur tbh. But it’s good and much cheaper than quinoa so I’m here for it.

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006: Recipe time! Butternut squash dal!

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This recipe is this one ripped off. I’m posting it just to remember my modifications. The original recipe is for twice this amount, and I only have a 2.4 liter crockpot. So here we go:

1 cup (250 ml) red lentils
2 cups butternut squash, cubed
1 small onion, minced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp salt
1 can (400 ml) coconut milk
1 can (400 ml) crushed tomatoes
400 ml water + 1 buillon cube

Put everything in a slow cooker (if possible, dissolve the buillon before putting it in, mine didn’t melt right), cook on low for up to 8 hours. That’s it!