- 1.25 pound(s) Yukon gold potatoes, cut into 1-inch chunks
- 3 medium carrots, chopped
- 1 can(s) (15-ounce) chickpeas, drained
- 1 pound(s) zucchini, cut into 1-inch chunks
- 1 cup(s) water
- 2 teaspoon(s) fennel seeds
- 1 teaspoon(s) coriander
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) pepper
- 1 lemon, cut into quarters
- 1 cup(s) frozen peas
In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.
Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.
Yum!
SWEET POTATO AND PINTO BEAN TACOS adapted from thugkitchen.com ....but there is offensive language on the site (and in the recipes) - so you've been warned! 3 cups of cooked pinto beans (about 2-15 ounce cans) 1 teaspoons of coconut or olive oil (Olive oil is what I had) ½ cup veggie broth or water (water....) 2 teaspoons smoked paprika or chili powder (I went chili powder) 2 teaspoons blackstrap molasses (I used what I had in the cabinet) 2 teaspoons apple cider vinegar or lemon juice (I have both of these at home usually, went with lemon juice this time around) 2-3 garlic cloves 1 pound of sweet potatoes (this should be about 2 cups when you chop it all up) ½ of a yellow onion 1 teaspoon coconut or olive oil salt to taste soft corn tortillas standard taco toppings that you like to add. Warm the first teaspoon of oil in a medium pot. Add the beans, water, chili powder, molasses, vinegar, and garlic. Get it to start bubbling slowly for about 5 m...
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