This post is sponsored in conjunction with#NationalSlowCookerMonth . I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
On busy days, my slow cooker is pretty much my best friend. I love being able to set it up, walk away for the day, and have a hot meal ready when we’re walking in the door at dinner time.
And is there anything more comforting than a hot bowl of soup? And this is comfort food you can feel good about – this plant-based meal is full of veggies!
One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.
This post is sponsored by Melissa’s Produce. All opinions are my own.
I have so much fun with Halloween. My mom was always a big fan, and it’s totally rubbed off. The decorations are up, the kids are already wearing their Halloween shirts, and we are ready.
So, how appropriate is it that during this month, I’m participating in #FreakyFruitsFriday?
Today is Good Friday, and the end of this year’s meatless Lent Fridays series. Thank you so much for joining me to mark another Lenten season!
I’m rounding out this year’s series with these awesome, vegan “meatballs”.
Another meatless Lenten Friday here, and I’m really excited to share this super easy, super flavorful vegan meal with you all!
This slow cooker meal is pretty much a dump-and-go.
Welcome to our second Lenten Friday and another fabulous, vegetarian, make-ahead meal!
Today I’m sharing a super versatile sandwich base.
Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?
Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.
Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.
Brown Sugar Butternut Squash
(from Chew Out Loud)
1 large butternut squash, peeled/seeded and cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside.
In a bowl, toss the squash with the oil until evenly coated. Add remaining ingredients and toss to coat. Spread out on the baking sheet evenly.
Roast for 40 minutes until the squash is fork-tender and the edges are browned.
This vegetable stew is what we made for Family Dinner Book Club last month, and it’s such a great option for Lenten Fridays. It’s a dump and go slow cooker meal – perfect for the end of the week.
I honestly wasn’t sure how this would be received by the kids since it really is just a big bowl of vegetables – but I was pleasantly surprised that they were happy with it. You could easily switch up the veggies to fit your family’s tastes – or add chicken or pasta.
Slow Cooker Vegetable Stew
(adapted from Chef Sarah Elizabeth)
3 red potatoes, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 small yellow onion, diced
1 cup cut green beans
1 tsp. oregano
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
8 cups low sodium vegetable broth
2 cups water
1 lemon, for the juice
Add everything, except lemon, to the slow cooker and cook on low for 4-6 hours, until potatoes are easily cut with a fork. Stir in juice of the lemon and serve.
For Christmas, my cousin gave Jake his own set of cooking tools – a mixing bowl, measuring cups and spoons, a whisk, an apron… the works. He’s absolutely enthralled with it. We rearranged a cabinet so all of his stuff could be kept where he could reach it and – you guessed it – he’s been begging to help with dinner nearly every night since.
I love cooking with the kids. I really do. But on a Thursday evening when I’m just trying to get something on the table before everyone start melting down, the last thing I want to do is slow down enough for toddler hands – so I’ve been working on giving him his own, supplemental project to help with.
Like guacamole as I work on the burritos.
This, by far, isn’t the fanciest guac recipe out there, but it’s perfect for a kid to help with (or do mostly themselves – Jake did!)
- Scoop out and mash the avocado
- Stir everything together
- Older kids can measure the lime juice and salt, younger kids can add in pre-measured ingredients
Adults will need to:
- Cut the avocado and remove the pit
- Chop the tomato
- Measure ingredients, if working with a younger child
(from Jake’s Amazing Chef set!)
Makes about 1 1/2 cups
2-3 ripe avocados
1 Tbsp. lime juice
1/2 tomato, chopped
1/2 tsp. salt
Tortilla chips, for serving
Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash.
Stir in the lime juice, tomato, and salt.
Serve with chips.
This soup was my contribution to the Soup Swap Party. It’s one my Mom has been making for years – it’s really easy and really good.
I generally expect soup recipes to take a while, but this one is super quick. The bulk of this soup is canned beans and canned tomatoes so the faster you open cans, the faster this makes it to the table. It took me about twenty minutes total, because I’m generally a terrible can-opener and was juggling the baby. I’m fairly certain you would be faster.
I eat mine without toppings (cornbread on the side is my go-to!) but it would be good with tortilla strips, cheddar or sour cream.
Southwest Bean Soup
(from Taste of Home)
Makes 3 quarts
1 large onion, chopped
1 tsp. canola oil
2 cans black beans, rinsed and drained
2 cans diced tomatoes with garlic and onion
2 cans vegetable broth
1 can dark red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
1 1/2 cups frozen corn
4 cloves of garlic, minced
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/4 tsp. hot sauce
In a large pot, heat the oil to shimmering and cook onion until translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.