The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


Pesto Rice with Beans – Crock Dish

Oi Vey! I’ve been so busy that I’ve been not cooking at home and eating take-out like everyday of my life… bad news. Last week I finally put my foot down and made some crock pot dinners, and this one was my favorite because it is SO easy and SOO good! It can be made with or without the crock, but the crock comes in handy if you’re busy and want to come home to a hot, tasty meal!

Ingredients:

1 can (or 15 oz) White Beans

2 cups veggie broth

slightly less than 3/4 cup brown rice

1 1/2 cups green beans (thawed if frozen)

1/2 cup prepared pesto

Directions with crock:

– Put in broth, rice and beans and stir. Let cook on high for 3-4 hours or low for 6-8 hours.

– An hour before serving add green beans and pesto

– Serve and enjoy!

Directions without crock:

– Cook rice in broth

– in separate saucepan, heat beans and green beans in water

– Drain rice and beans, then combine

– Add pesto

– Serve and enjoy!

Tip: Even if all the ingredients are cooked and it’s not dinner time, you can always just keep them in the crock on “warm”



Southwest Cheese Soup in the crock

Hello all!

It’s been a while since I’ve posted. The holidays just have that wonderful way of sucking the absolute life out of you… ya know. I feel like I’m finally getting back into the swing of things!

Anywhere, here is an amazingly delicious, EASY recipe for some seriously awesome soup.

Ingredients:

1 lb cheddar cheese block, cubed (you could try omitting this for a vegan soup, which would probably work out pretty well, but I’d not sub in soy cheese for this)

1 can (or 10 oz frozen) corn

1 can (or 15 oz) kidney beans, undrained if canned (you may have to add some water if you’re not using cans)

1 can (or 15 oz) black beans, drained

1 large red or green pepper, seeded and chopped

1 jalapeno, seeded and diced (this does not make the soup spicy, but adds a great flavor; use more jalapenos for more heat)

1 can (or 14 oz) diced tomatoes, undrained

1 can (or 14 oz) stewed tomatoes, undrained

1 envelope of taco seasoning (low-sodium kind is great) or an equivalent blend of paprika, cumin, onion powder and adobo.

Directions:

Put all the ingredients in your crock-pot, stir, and let cook on high for 3 hours, or low for 5 hours!

(You can try cooking this in a pot, stove-top, for an hour or so, which I think would work out fine but I really recommend the crock if you have one)

Optional: Serve with a side of tortilla chips, avocado slices, or guacamole for extra yummy awesome good times!

Tip: Make sure when you’re chopping the jalapeno that you don’t touch your eyes, nose or mouth and wash your hands immediately after you’re done. I like to add the jalapeno last so I can immediately wash my cutting board and utensils. I’m only speaking from experience folks… it was not pretty.