Laziest of Lazy Man Cabbage Rolls (Slowcooker)

Since I love cabbage rolls, but hate the work that goes into them, I decided to try out this recipe in the slowcooker. It really can't get any easier than this! Both my husband and daughter had seconds, so I'm going to take that as a strong hint that this was a good recipe.

1 litre vegetable stock
1 24oz can diced tomatoes, including liquid
1 5.5oz can tomato paste
¾ cup brown rice
½ cup dried red lentils
1 340g bag of cole slaw, or 6-8 cups sliced cabbage
1 onion, diced
Salt and pepper to taste

Place all ingredients in a slowcooker, and cook for 6 hours on low. Then, add about 1 cup of shredded cheddar cheese, and continue to cook for another half an hour on high, or until the cheese is melted. See, I told you it was easy!

Vegetable Stew with Pumpkin Dumplings

Modified from Eat, Shrink and be Merry

Filling
1 tsp olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cloves minced garlic
1 cup frozen peas
1 tsp dried thyme
¼ tsp poultry seasoning
1¾ cups vegetable broth
1/2 cup red lentils
1 cup cream-style corn
1 cup 2% evaporated milk
3 Tbsp whole wheat flour

Biscuit Topping
1½ cup whole wheat flour
2 teaspoons baking powder
1 tsp baking soda
¼ tsp salt
¾ cup buttermilk
¾ cup mashed/puréed cooked pumpkin (canned is fine)
3 Tbsp butter, melted

Filling
Preheat oven to 400°F. Grease large oven safe dish.

To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften. Add celery and carrots, cook until tender. Stir in peas and thyme, and poultry seasoning. Cook 1 more minute. Add broth, lentils and corn and let mixture simmer, uncovered, for 2 minutes.

In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Place in oven safe dish.

Biscuit Topping
To make biscuit topping, combine flour, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, pumpkin, and melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed. Form into biscuits and place on top of stew in an oven safe dish.

Bake for 15 to 20 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving.

Moroccan Stew

This is adapted from Loonyspoons

1 tbsp olive oil
1 large chopped onion
3 stalks celery
1/2 green pepper
2 cloves garlic, minced
3 cups vegetable broth
1 large sweet potato, peeled and cubed
1 28oz can diced tomatoes
1 can chick peas
1/2 cup red lentils
2 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt (or to taste)
1/4 tsp. pepper
1/4 cup almond butter (peanut butter also works fine)
2 tbsp fresh cilantro

Cook onion, celery, green pepper and garlic in oil until soft. Add all remaining ingredients except almond butter and cilantro, and simmer for about 20 minutes, or until sweet potatoes are soft. Stir in almond butter and cilantro, and simmer for a couple more minutes. Serve!