Tag Archives: sweet potatoes

Sneak Peek From My New Cookbook!

GGK COVER WITH MY PHOTO-FRONT COVER ONLY

The first volume of my new cookbook series: The Groovy Green Kitchen will be available at Amazon before the end of August! 🙂

This first book in the series features menu combos of slow-cooker main dishes paired with quick and easy side dishes.

I’m including the cover photo recipes with this post (see below) so you can give them a try now:

 Moroccan Vegetable Stew with Fragrant Orange Basmati Rice.

One of my fav menus from the book; I hope you’ll love it too.

This project has been a LOT of work but so rewarding.

It’s been many years since my first cookbook:  Not Just for Vegetarians was published and if anything, I think my love of cooking and baking has only increased. I LOVE IT ALL! And what a great feeling when a new recipe comes together and turns out great. 

I’m already working on the 2nd volume of the series too. 😉

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Updated:

 Here’s the link to: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker

Now available in print and Kindle versions.

Happy Cooking! 🙂 

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Moroccan Vegetable Stew with Fragrant Orange Basmati Rice

Moroccan Vegetable Stew

Comfort food with a kick!

If you love yams, you will love this hearty, colorful stew with an intriguing blend of spices.

Serve with Fragrant Orange Basmati Rice for a special treat. A perfect main dish when company is coming too. Serves 6.

1-2 teas. ground turmeric (to taste)

1 teas. ground cumin

1/2 teas. cayenne pepper

1 teas. ground cinnamon

1/4 teas. ground nutmeg

2 teas. Mrs. Dash Original Blend seasoning

2 T. vegetable oil

1 large onion, diced

4-6 cloves garlic, minced (to taste)

4-5 medium yams (3- 3 Âœ pounds in total) cut in 1” cubes

4 large carrots, diced

1 C. vegetable stock

1 C. precooked chickpeas

15 oz. can diced or stewed tomatoes with juice

1 C. raisins

2 bay leaves (remove before serving)

3-4 T. regular or vegan sour cream

In a small bowl or cup, combine spices and set aside.

In a large skillet or Dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add onions and garlic and sauté for 3 minutes. Add spice mix and stir to combine ingredients thoroughly. Cover, reduce heat to MEDIUM and steam for 5 minutes to release flavours. Transfer to slow cooker and add all remaining ingredients except sour cream. Stir to combine thoroughly.

Cook on HIGH for 3 hours or LOW for 6 hours or until vegetables are all tender but not mushy, adding sour cream for last 10 minutes of cooking time on HIGH. Adjust seasonings if required and serve.

 Note: Cooking times for the yams can vary a bit, depending on the variety you are using.

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Fragrant Orange Basmati Rice

A perfect rice side dish that’s good with all kinds of main dishes especially the Moroccan Vegetable Stew and spicy curries. Colorful, with a wonderful fragrance and flavor. Serves 6.

2 T. vegetable or olive oil

4 C. precooked basmati rice (preferably brown)

4 T. fresh orange juice

zest of one large navel orange

œ teas. ground coriander

4 T. finely chopped fresh parsley

In a large skillet, heat oil over MEDIUM-HIGH heat. Add rice and sauté for 3 minutes. Add all remaining ingredients and continue to sauté for 2 more minutes, just to heat through.

Remove from heat and serve immediately.

Sweet Potato Lasagna from The Vegetarian Slow Cooker cookbook

As I blogged about recently here, I am getting re-acquainted with cooking with a Slow Cooker and this time, lovin’ it!

As a vegetarian for over 20 years, I was until recently still under the misconception that Slow Cookers were mainly for cooking large slabs of meat, chicken…and not for many kinds of vegetable and vegetarian recipes. How wrong I was!

And how far the slow-cooker has come since my first try at using this wonderful small appliance, many years ago. I was just married (for the first time) ;)and we had received a CrockPot (the first popular brand name of slow-cookers) as a wedding gift. At the time, I was still eating beef, pork, poultry… and sharing life with a husband who insisted on lots of meat and potato suppers!

How times change…and in this case for the better. 🙂

I also recently found out about a wonderful cookbook: The Vegetarian Slow Cooker by Judith Finlayson, which I will be reviewing soon and in detail over at My Real Life Reviews.

Suffice to say for now, this cookbook is a winner and a wonderful way to introduce yourself to slow-cooking or to add to your recipe repertoire if you are already ♄ your slow cooker!

I’m sharing one of my fav recipes: Sweet Potato Lasagna from this cookbook on page 2 of this post.

It is simply delicious and so easy to make!

As with most recipes, I did a bit of personal “tweaking”:

-I used 9 oven-ready lasagna noodles instead of the 12 suggested and found it to be just right for the 6 quart slow cooker that I use.

-I added 2 T. instead of 1 T. of the Italian seasoning blend (and that I mixed myself: basil, oregano,thyme and I added a dash of nutmeg too).

– I used grated Asiago cheese not Parmesan as I had some on hand.

**All minor changes and not required. Just my own preferences.

This lasagna is very filling and looks great too, it’s so colorful. Would make a wonderful Fall dinner choice, with sweet potatoes at their peak right now and so reasonably priced too. Try to buy organic if at all possible, so much tastier I think and better healthwise too. 

I guarantee, you’ll be making this one more than once!

See complete recipe on page 2. Enjoy. 🙂

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