Crock Pot Recipes

Submitted by Janice Trevail  of Owl's Ridge

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Sauce:
1/2 c  hot water
1/2 c  almond butter (original recipe was for peanut butter - I use almond cause I'm allergic to peanut)
1/4 c  cider vinegar
2 T    tamari sauce
2 T    blackstrap molasses
1/4 c  cayenne (this is a HUGE amount - I use 1-2 tsp.)

Saute:
1 lb      broccoli
2 tsp     ginger
4 cloves  garlic
1 lb      tofu, cubed
2 c       onion, thinly sliced
1 c       chopped cashews
2-3 T     tamari sauce
2         minced scallions

Sauce:  In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
Saute: Stir-fry half the ginger and half the garlic in 1 T.  oil.  Add tofu chunks, stir-fry for 5-8 minutes.  Mix with sauce.  Wipe wok clean, saute remaining ginger & garlic in 2 T.  oil.  Add onions and fresh pepper, saute for about 5 min.  Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green.  Toss saute with sauce, mixing in the minced scallions as you toss.  Serve over rice.

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CAULIFLOWER AND POTATO CURRY (Vegan)

4 cups      potatoes, peeled and quartered
1           small cauliflower, cut into florets
a pinch     of asafetida
3/4 tsp     ground turmeric
1/2 tsp     chilli powder
1 1/2 tsp   ground cumin
3/4 tsp     salt
big pinch   of sugar
2           tomatoes, chopped
1 1/4 cups  water
1/2 tsp     garam masala
1/2 cup     wheat berries (optional)

Add all ingredients to a crockpot and cook on low for approximately six hours.  If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low.
With the wheat berries, if things start drying out, add more water.

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CHICKEN WITH CREAM SAUCE

1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:
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4 Tbs    butter
1 cup    chicken stock
1/8 tsp  pepper
1/2 cup  cream
1/2 cup  flour
1/2 tsp  salt
1/4 cup  chopped parsley

Put the chicken in the crockpot and cover with water.  Add celery, carrot, onion and salt.  Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot.  Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs. butter in a medium saucepan.  Stir in flour and cook over low heat for several mins.  Gradually stir in stock.  Simmer until smooth. Add salt, pepper, parsley and cream.  Remove chicken from pot, slice and serve with the creamy sauce.