Kirsten's Recipes

Stove Top Granola

5 cups rolled oats
3/4 cup brown rice syrup
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried fruit

1. Toast the oats in a large saucepan over medium-low heat, stirring constantly, for 4 to 5 minutes, or until lightly toasted.  Transfer them to a large bowl.
2.  In the same saucepan, add the syrup, cinnamon, and salt and bring it to a boil over medium-low heat.  Cook for 1 minute. Add toasted oats to syrup mix and stir together. Also stir in dried fruit into the mix. Pour the cereal onto a nonstick baking sheet and press down into shape.  (I used waxed paper to press into bar shape).
3.  Let cool at room temperature before storing in airtight container for up to 2 weeks.

* Can also be made into granola cereal by piling onto a cooking sheet and letting it cool in a lump.

Recipe adapted from "Forks Over Knives Cook Book".


Cabbage Salad

1/2 head of cabbage - shredded.
1/2 onion or green onion - finely chopped
1/3 almond slivers (I used finely chopped raw almonds)

1 tablespoon soy sauce
1/2 cup red wine vinegar
1/2 cup water (can use olive oil if preferred)
4 tablespoons coconut (palm) sugar

1.  Mix last 4 ingredients until sugar is dissolved.
2.  Pour over remaining ingredients and toss.
3.  Salt and pepper to taste.
4.  Chill for at least one hour before serving.

Roasted Cabbage and Potatoes

1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil (reduce or omit)
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper

The Directions.

--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar


--toss with hands to coat thouroughly.


DO NOT ADD WATER.


cook on high for 3 hours or low for 4-6.


the vegetables are done when the potatoes reach desired tenderness.


the cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!
http://crockpot365.blogspot.com/2008/03/roasted-cabbage-and-potatoes-in.html

Sweet Potato Chili 

2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes because of the freaky red bean toxin thing)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)

The Directions.

Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).
http://crockpot365.blogspot.com/2009/05/sweet-potato-chili-vegan-crockpot.html


CrockPot White Chili

--16 oz bag of frozen white corn

--2 cans of White Beans

--1 4 oz can of green chilies

--1/2 chopped white onion

--2 minced cloves garlic

--1 cup vegetable broth

--juice from one lemon

--1 1/2 t cumin

--1/2 t Italian seasoning

--salt and pepper to taste

--mozzarella cheese (optional)

The Directions.

--dump everything into crockpot.

that is it.

seriously---you need to chop the veggies, but the rest of the stuff can just go in. You don't need to drain and rinse the beans, or drain the chilies.

cook on low for 8-9 hours, or high for 4-6. I cooked this for 6 hours on low, and the onions were still too crunchy, so I flipped it to high for another hour.

http://crockpot365.blogspot.com/2008/03/crockpot-white-chili-recipe.html

CrockPot Tamale Pie

Cornbread topping

--2 cups corn meal

--1 t salt

--3 T agave nectar

--2 cups boiling water

The Filling

--1 can drained and rinsed black beans

--1 can pinto beans

--1 can fire roasted tomatoes
--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1 chopped red bell pepper

The Directions.

Dump all filling ingredients in crock pot and mix well.

Combine all topping ingredients in a bowl and beat with a mixer until as smooth as possible.

Then spread topping onto crock pot mixture.

Cook on low for 8 hours or on high for 5 -6 hours.

Oatmeal Pancakes

Source: Vegetarian Cooking for People with Diabetes

Makes 8 pancakes

These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter.

Mix together in a medium bowl:

1 1/2 cups oatmeal
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1tbs brown sugar or agave syrup

Beat in:

1 1/4 cups low-fat soymilk
1/4 cup raisins

Heat lightly oiled frying pan on medium-high. When pan is hot, drop on by tablespoons. Flip once when bubbles appear, and cook until golden brown on bottom.

1 tsp vanill extract

• 1 cup shredded zucchini
• ½ cup raw sugar (optional)