Slow Cooker Spaghetti Bolognaise Sauce

2 c. dried soybeans
4 large tomatoes, cut in wedges
1 onion, chopped
1 lb. okra, chopped
1 c. chopped green olives
2 cans (6 oz.) tomato paste
3/4 c. grated parmesan cheese
1 c. red wine
1/4 c. olive oil
1 (11 oz.) can whole kernel corn
2 T. dried oregano
2 T. dried basil
4 T. Italian seasoning
1/2 t. pepper
salt to taste

Soak soybeans overnight. In slow cooker combine all ingredients. Mix well. Cook on low 12 to 24 hrs. stirring occasionally.

Black Bean Burgers

  • 1/2 c. onions chopped
  • 2 cloves garlic minced
  • 1 t. cumin
  • 1 1/2 c. cooked black beans
  • 1/2 c. bread crumbs
  • 1/3 c. cilantro chopped
  • 3/4 c. walnuts chopped
  • salt & pepper
  • 1 egg beaten

Place onion, garlic, cumin in food processor and pulse until coarsely chopped. Add beans, bread crumbs and cilantro. Pulse until combined. Stir in walnuts, salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2 in. patties. Chill patties for 1 hour or 1 day, or freeze before cooking.

Serve with Corn Salsa and Guacamole.

Mexican Beans & Wheat Berries

  • 6 c. water
  • 2 T. oil
  • 1 c. pinto beans
  • 1 c. wheat berries
  • 1 onion chopped
  • 1 c. green chilies chopped
  • 1 t. chili powder
  • 1/2 t. salt
  • 1/2 t. each cumin, oregano, cayenne
  • 2. T. soy sauce
  • 2 c. stewed tomatoes

Soak beans and wheat berries overnight. Simmer and cook for 3-4 hours. Add remaining ingredients. Simmer until beans and wheat berries are tender.

Irio (corn and bean mash)

  • 8 oz. dried beans
  • 2 plantains or bananas sliced
  • 4 potatoes peeled and chopped
  • 1 lb. corn kernels
  • 4 T. oil
  • Salt and pepper to taste

Soak beans overnight. Boil and simmer until tender. Add cooked beans, plantains, potatoes, corn and a little more water and salt if necessary. Bring to boil and simmer until vegetables are tender. Drain off water.

In a large bowl, mash all together with oil, salt and pepper. For variation mix in any spice or herb, garlic, or any cooked vegetable. Squash is a nice addition. You can also stuff it into various vegetables to bake.

Lentil Pilaf

  • 1 c. yellow lentils
  • 2 t. turmeric
  • 2 T. olive oil
  • 2 garlic cloves minced
  • 5 tomatoes chopped
  • 1 c. carrots chopped
  • 1 c. green beans chopped
  • 1/2 c. scallions chopped
  • 2 T. fresh parsley chopped
  • 3/4 t. cumin
  • 1/4 t. salt

Bring lentils, 1 t. turmeric and water to boil. Simmer for 30 minutes, or until lentils are tender. Set aside to keep warm.
Heat 1 T. oil in pan. Saute garlic with tomatoes, carrots, green beans, scallions, parsley, cumin and salt. Stir until vegetables are just tender.; Add lentils and any liquid to pan with remaining turmeric, stirring until heated.

Chickpea & Lentil Stew

  • 2 T. olive oil
  • 1 onion chopped
  • 3 chile pepper chopped
  • 2 garlic cloves minced
  • 2 t. garam masala
  • 1/4 c. sesame seeds
  • 2 cans chickpeas
  • 1/2 c. dried red lentils
  • 1 28 oz. can tomato puree
  • 2 c. vegetable stock
  • 1/4 c. chopped black olives
  • 1/2 c. yogurt

Saute onions with olive oil in pan. Add peppers, garlic, garam masala and sesame seeds. Cook until peppers soften. Combine everything except yogurt in slow cooker and cook on low 8 to 10 hours. Add yogurt 15 min. before serving. Serve with warm naan. Serves 6.

Vegetarian Red Flannel Hash

  • 2 cups soy hamburger
  • 2 potatoes, cooked,cubed
  • 2 carrots minced
  • 1 onion minced
  • 1 green pepper minced
  • 3 T fresh parsley minced
  • 3 T. oil
  • 1/4 c. tomatoes chopped
  • 1 t. Worcestershire sauce
  • 1 t. red pepper sauce
  • salt
  • pepper
  • poached egg (1 for each serving)
  • prepared chili sauce

Preheat oven to 350

Combine soy burger, potatoes, carrots, onion, green pepper, parsley, and garlic in bowl. Cook in 10 in. skillet 6 minutes. Add tomatoes, Worcestershire sauce, and red pepper sauce. Season to taste. Cook uncovered for 30 min. or until bottom browns. Turn and bake until firm. About 30 min. Top with poached egg and chili sauce