Easy Cuban Black Beans

Oh my word.  This crockpot recipe for Cuban Black Beans from Betty Crocker is SO GOOD.

We had chopped cilantro and avocado on top.

Totally to die for.  And totally vegan!

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.

Easy Vegetarian "Chicken" and Rice Crockpot Meal

2 cups minute rice
2 cans broccoli/cheese soup (undiluted)
2 cans FriChik*, cubed
liquid from FriChik cans
2 cups frozen broccoli florets
3 tbsp McKay's chicken seasoning (available from Apple Valley Natural Foods)

Spray a crockpot with non-stick cooking spray. Combine all ingredients and mix together in crockpot. Cook 3 hours on high or 6 hours on low.

Great for potlucks and easy weekend suppers!

*Under no circumstances should you use the lowfat FriChik or the pre-diced version. They do not taste the same!

Easy Coleslaw Salad

Incredibly popular at potlucks!
Vegan

Dressing:
1/2 cup vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 seasoning packet from Ramen Oriental flavor noodles

Combine and refrigerate several hours to overnight.

Salad:
1 bag broccoli coleslaw
3 green onions, sliced
1/2 cup sliced or slivered almonds
1 package Ramen noodles (raw), crushed

Combine all ingredients in a bowl, add dressing and mix together. Best when served immediately so the noodles are still crunchy, but it also holds up quite well as leftovers.

Quick & Easy Tip: Use kitchen scissors to slice the green onions directly into the salad.

Potluck Tip: Combine everything except the dressing and noodles in a covered bowl. Take the dressing in a separate container and the noodles in a zip-loc baggie. Dump the whole thing together just before serving.