Not Just Tofu

Don’t Forget Your Crockpot!

In Uncategorized on July 17, 2014 at 6:33 pm

crockpot 2Do you associate your Crockpot with the 1960’s? Remember mom making pot roast in it? Well vegetarians can use it too. Especially if you have the same situation that I do; you don’t have central air. When you cook, you yourself feel that you too are in the pot. A few weeks ago northern NJ had 90 degree weather with the worst humidity. I had to cook because my brother was visiting from Florida; I couldn’t make him starve. I broke out my 2 slow cookers to make chicken wings in one and rice in the other. It was so successful that I decided to cook Sabbath lunch in them; I made a side of macaroni and cheese and corn pudding. Well to my surprise,  they were a hit. Who knew that this low heat cooking kitchen wonder could do so much.

What else have I made in my slow cooker? I have made season brown rice. I have also made lentils or lentils and rice?  My best vegetarian dish is Latin Picadillo. I know right! It was so good. So next time a heat wave is coming your way or you just want to enjoy your Sunday, dust off your slow cooker and enjoy a slow cooked meal on a hot day. Enjoy the recipes below. Tell me how you like it in comments.

Seasoned Brown Rice
soak your brown rice from the night before  to cook the rice quicker

  • 1 cup of brown rice
  • 1/2 of a yellow onion
  • 2 cloves of garlic, minced
  • 1/2 cup of bell peppers, small dice
  • 1 tbsp of olive oil or canola oil
  • 3 cups of vegetable broth (low sodium preferred)
  • 2 1/2 cups of water
  • 1/2 tsp of seasoning salt (Adobo preferred)
  • 1/4 tsp of black pepper
  • 1 tbsp of flat leaf parsley
  • pinch of cayenne (optional)


  1. Spray the sides and bottom of your slow cooker with cooking spray
  2. warm oil in frying pan
  3. sauté onions, peppers and garlic until slightly softened
  4. transfer veggies into slow cooker
  5. mix in rice
  6. cover with vegetable broth and water
  7. mix in seasoning, spices and parsley
  8. cover and cook on high for 2-3 hours

add water if necessary


  • 2 tbsp of olive oil
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup of thawed sofrito (retail brand La Fe)
  • Frozen Soy Crumbles (preferred Gardein)
  • Spanish style tomato sauce
  • 1/2 cup of water
  • 1 tsp of dried oregano
  • 1 tsp of chopped fresh cilantro
  • 1/2 cup of acaparrado (Spanish style bottled olives)
  • 1/2 cup raisins (optional)


  1. Dump everything except the acaparrado
  2. Cook for 1 hour then mix in acaparrado
  3. last 5 minutes stir in cilantro
  4. Cook for an additional 30 minutes
  5. serve over rice with fried plantains

 Photo borrowed from:

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