3 B's Stew

My girlfriend has been vegetarian for a decade, so I am supposed to learn veggie friendly recipes. No problem, I love legumes, but she is still a better meat free cook than I am. Proof was in this amazing hearty stew she made. Look at all the nice vegetables she included, I am particularly fond of the 3 Bs, Brussels sprouts, beans and barley, hence the title. This recipe was used on a stove top, but I am convinced it would work fine in a slow cooker.

INGREDIENTS

(made on the stove)

• 2 tablespoons of melted butter
  
• 1 leek, white part sliced thinly
  
• 1/2 onion chopped
• 1 Cup chopped Brussels sprouts
• 1.5 L of vegetable broth (or cubes)
• 1 peeled and diced turnip
• 3 peeled chopped parsnips
• 1 can of kidney beans, drained and rinsed
  
• 1/4 cup of barley
• 1 can of diced tomatoes, juice included
  
• Thyme
• 2 Bay leaves
• Coriander
• Salt
• Pepper

VARIATIONS

Typically I also enjoy stews made with beer and meat.

DIRECTIONS

Simple since most of the work is cutting.

Fry the leek and onions in the butter until wilted.
Combine EVERYTHING in the slow cooker, and give it a good stir.
Cook until turnips are tender. I will guess 3-4 hours on high, 4-6 hours on low.

THE TASTIES

This is a really hearty stew and I can't wait to try it on the slow cook. Great vegetarian alternative.

Old Timer's Roasted Potatoes and Cabbage

Slow cooking doesn't have to take a long time, but detailing a blog can. One woman you really have to admire is Stephanie over at A Year of CrockPotting who tried a new crock pot recipe everyday for a year. She even organized a crock pot diet which seems like too much effort, but a worthy idea. I found her recipe looking for more cheap cabbage recipes after the pork chop sauerkraut went bad. Right on time for St. Patrick's day, Slow Roasted Potatoes and Cabbage, an hommage to our famine fleeing heritage! So potatoes, garlic, white cabbage and some oil is all you need and is pretty hearty and tasty. You don't even use water, the roasting is a neat effect!

INGREDIENTS

• A medium head of white cabbage
• 12 smallish or baby red potatoes
• 10 whole peeled cloves of garlic
• 1/2 cup of olive oil
• 2 tblsp of balsamic vinegar
• Salt and pepper

VARIATIONS

I wonder if roasted brocolli would work? Maybe that would be delicious. I don't know how meat roasts in a slow cooker, but I'm sure it could be adapted. I would have used a bit more balsamic, or at least stirred the veggies a bit more often.

DIRECTIONS

• Chop potatoes into cubes.
• Slice cabbage into wedges.
• Mix cabbage, potatoes and garlic.
• Combine balsamic vinegar, olive oil, salt, pepper and stir well.
• Toss potatoes and cabbage with dressing, making sure everything is coated in balsamic.
• That's it, cook on high for 3 or low for 4-6.

l

THE TASTIES

I really liked this. There is no denying it's simplicity, affordability, and heartiness. I would maybe use a bit less oil, or more vinegar, or mix it up an hour and a half into the cooking time to spread it out a bit better. Could easily be used as a side to some meat (would pork be most appropriate?) but this is generally a good veggie or even vegan option. Cheers!

Classy Potato, Leek and Mushroom Stew with Blue Cheese

This is another of the 150 Best Slow Cooker recipes, and I made it for the first time trying to impress a vegetarian. I have never been fond of strong cheese but I knew that the melted blue would be super tasty. It’s pretty basic stew, but the porto-b shrooms and blue cheese put an elegant spin on it. Serve with thick bread and a salad and you’ll forget there’s no meat.



INGREDIENTS

• 14g dried porcini mushrooms
• 250ml or 1 cup of boiling water
• 1 tbsp vegetable oil
• 2 large leeks, mostly just whites, cleaned and sliced thinly
• 4 stalks celery
• 2 cloves of garlic, minced
• 1 tsp dried thyme leaves
• 1 tsp pepper
• 1 tsp sat
• 500g – 1 lb Portobello or cremini mushrooms
• 1 can (796 ml/28 oz) chopped stewed tomatoes, including juice
• 250 ml or 1 cup of undiluted vegetable stock
• 2 to 3 potatoes peeled and cut into small cubes
• 125ml of whipping cream
• 90g or 3 oz of blue cheese, grumbled. The better quality, the less harsh it will taste (apparently)

VARIATIONS

Use less blue cheese since it can get pretty strong, or don't use it at all!

DIRECTIONS

• Soak the dried porcini mushrooms in the boiling water for 30 minutes. Keep the water, but pat mushrooms dry and chop finely.

• Heat oil in a pan, add leeks and celery and stir until softened.

• Add garlic, thyme, pepper, salt and the porcini mushrooms and stir for 1 minute.

• Stir in the portobello or cremini mushrooms. Add the can of tomatoes, vegetable stock and the mushroom water that was set aside and bring to a boil.

• Combine potatoes and the contents of the pan and mix well.

• Cook until potatoes are soft: 8 to 10 hours on low or 4 to 5 hours on high.
  

• When potatoes are ready add the whipping cream and blue cheese. Cover and cook until the cheese is melted and bubbling.

This isn’t the most budget light meal even though it’s vegetarian, but it’s hearty and delicious and impresses the meatless