By Lori Hanson
I thought I would break up the pace a bit and do something I’ve never done before in my blog. Many of you already know that there is a Learn2Balance Vegan/Vegetarian Cookbook in the works. It’s been percolating for about three years, perhaps 2012 is the year of the cookbook. But until then, I’m sharing one of my winter Sunday cooking secrets with you. I often prepare a nice winter stew or soup that keeps all week. I’ve had lots of great feedback on this recipe. And the best part is, you can make it in a Crockpot so it’s not labor intensive.
Lori’s Wonderful Winter Stew
Serves 6-8
In a Crockpot combine the following ingredients:
½ red onion diced
4 cloves of garlic sliced
1 cup pinto beans (rinsed)
½ cup wild rice (rinsed)
¼ cup quinoa (rinsed)
Add water to fill Crockpot (leave 1 to 1½ inches at top for rice and beans to expand)
3 leafs of green kale chopped into 1 inch pieces (adds flavor and color)
1 can diced tomatoes (Mexican style)
1 small can tomato sauce
1 Tbsp McKay’s Chicken Seasoning (vegetarian)
1 Tbsp Bragg Liquid Aminos (I use Bragg for salt)
1 tsp Sea Salt if desired
Turn Crockpot on high and let cook for 6-8 hours. Check occasionally. When beans are done, it’s ready to eat.
Copyright 2012 Learn2Balance
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