Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts

Saturday, November 1, 2014

Ratatouille with Black Beans

This great "Ratatouille with Black Beans" is one of our family's best kept vegetarian crock pot recipe secrets. Nothing brings good times and good friends together like delicious food made with love. 


3 tablespoons olive oil, divided
3 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
3 small Italian eggplant, peeled and chopped into ¾- to 1-inch pieces
Sea Salt and black pepper to taste
1 red pepper, seeded and cut into ¾- to 1-inch pieces
1 yellow pepper, seeded and cut into ¾- to 1-inch pieces
1 orange pepper, seeded and cut into ¾- to 1-inch pieces
2 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) black beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)


Heat 1 1/2 tablespoon oil in skillet on medium-low. 
Then add garlic and onion and cook for 3-4 minutes or until translucent. 
Add eggplant, season with salt and black pepper, and cook for 2-3 minutes. 
Turn heat to low and cover. 
Cook until eggplant is tender, 5-6 minutes. 
Pour into the crock pot.
Add peppers, zucchini, and black beans to slow cooker.
Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. 
Blend and pour into crock pot. 
Stir together all ingredients.
Cover; cook on low for 6 - 8 hours or on high for 4 - 5 hours or until vegetables are tender. 
Adjust seasonings. 
Garnish with basil, if desired.

Monday, September 30, 2013

Sweet Potato Muffins

Sweet Potato Muffins is fabulous way to use leftover sweet potatoes.  Its simple ingredients and wonderful flavors will make this your go-to recipe for leftover sweet potatoes in the future.


butter for greasing
3 cups self-rising flour
6 ounces leftover sweet potatoes baked (remove skin) or mashed
4 tablespoons browns sugar
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice  
1 teaspoon baking soda
1 Tablespoon baking powder
1 1/2 teaspoons sea salt
3/4 milk
1/2 cup extra virgin olive oil (it adds a buttery flavor)
3 eggs


Lightly grease and flour muffin pan.
Put ingredients in a large mixing bowl and mix until smooth and creamy.
Spoon into muffin pan.
Cook at 400 degrees Fahrenheit for 10 minutes, then at 325 degrees Fahrenheit for 7-10 minutes till done.