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I have a crock pot but have not used it in over a year. DH stopped eating meat a year and a half ago and I only eat chicken so I haven't really had an occasion to use it. I'm debating getting rid of it because my kitchen is small and if I'm not using something, it's got to go. I thought I'd see if anyone has any favorite vegetarian dinners for the crock pot.--it sure would be nice to not have to turn on my oven some days!
 

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I haven't used mine in a while, so I joined a Yahoo vegetarian crockpot group and have gotten quite a few recipes that are in my "to try" folder.

It might be worth joining so you can look through the old posts for ideas.
 
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I did try the mac and cheese. It came out kind of mushy. I think it may have been the kind of noodles I used. Be sure to use some really tough noodles! You might even want to try cooking the liquid part for an hour by itself to thicken it, and then add the noodles later.
 
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I make pizza potatoes in my crockpot (recipe in recipes section). I also cook my beans in my crockpot and make lentils and rice in the crockpot.
 

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I made a eggplant parm in it the other day. I took the eggplant in slices, and breaded them and fried them in olive oil. Then I layered them in the crockpot. Sauce first then eggplant then motz cheese then sauce eggplant and sauce. Cooked on warm for a few hours then put more cheese on top. We also ate this with pasta, then the next day I put the rest on a pizza.
Alittle work but it was really very good.
 

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I unfortunately lost my recipe book on my computer and this was one of them I didn't write down and I haven't made it since. I'm doing this by memory so don't quote me on it. I did use recipe number 2 as basis for the cooking time and water quantity. The remaining recipes are not tried, but what I came up with while doing a search for recipes - cut and pasted including notes made by posters.
The last one (Chihuahua Lentils) looks actually like it's a homemade dogfood recipe... but, hey, there's nothing in there that I wouldn't eat and I'm at least going to try it!! Anyone else game??!!

1. TACO LENTILS AND RICE
2/3 cup lentils
2/3 cup rice
1 pkg taco seasoning
Water (about 4-6 cups)

I would say probably cook on high for 4 hours or so (the following recipe says 6 but if I remember right it doesn't take that long to cook. I would start out at with 4 cups water and keep an eye on it and add water if needed.

2. TACO LENTILS AND RICE
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 tsp chili powder
1/2 tsp cumin
1 tsp onion powder
1/4 tsp garlic powder

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy's favorite foods in the whole wide world.
NOTE: If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don't have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I've never cooked it on high, so I'm not sure how quickly it would cook that way. I suspect about 3 hours would be enough.

3. CROCKPOT CURRIED LENTILS AND RICE
1 cup long-grained converted rice
1 Tbs curry powder
3 1/4 cups water
1/4 cup lentils
3 vegetable bouillon cubes
1/4 tsp garlic powder
1/4 tsp pepper
1 med. onion, quartered and thinly sliced

Combine all ingredients in slow cooker. Cover and cook on low for 4 to 5 hours. Serves 4.

4. CROCKPOT EGYPTIAN LENTILS AND RICE
1 cup brown or pink lentils, washed & picked over
3/4 tsp salt
1 1/2 Tbs olive oil
1 cup (1 lg) onion, chopped
1/2 tsp cinnamon
1 Tbs cumin, ground
1 tsp turmeric, ground
1/2 cup rice (converted, to reduce mushiness)
5-6 cups water

Place the olive oil (all of it) into the bottom of the crock pot. Turn the pot onto the highest setting (if variable available) and add the onions. Allow the onions 10-15 minutes to warm in the oil. Add the remaining ingredients, including the water. Cover. If cooking the dish all day (i.e., a morning start), reduce heat to low for 6-8 hours; otherwise leave on high setting 3-4 hours. Serves 6.
NOTE: In Egypt, a similar dish is served as breakfast. Traditional accompaniments are a good squeeze of lime or lemon, with chopped tomatoes, fresh cilantro and mint, chopped romaine lettuce on the side. You can also dip up this pilaf on sections of hot pita bread for a nice informal sandwich.

5. CROCKPOT PICANTE LENTILS
1 quart chopped fresh tomatoes or 28 ounces no-salt-added canned tomatoes, crushed
1/4 cup lentils, rinsed
1 cup (2 medium) onions, chopped OR celery, chopped
5 cloves garlic, minced OR to taste
1 tsp sugar or Honey
1/2 tsp cumin seeds,roasted
1 green chile pepper, fresh and minced
1/2 cup picante sauce, medium-hot

Toast the cumin in a dry fry pan, stirring constantly. Set aside. Combine the tomatoes, lentils, onions, garlic, sugar, cumin, chili and sauce in an electric slow cooker. Cover and cook on low until the lentils are tender, 6 to 8 hours. Serve over omelets, burritos, spaghetti squash, pasta, rice, or grain. Serves 6-8.

6. LENTIL AND RICE CASSEROLE (W/CROCKPOT DIRECTIONS)
1 pkg (14 oz) lentils (uncooked)
1 cup brown rice (uncooked)
4 carrots (chopped)
3 celery stalks (chopped)
2 onions (chopped)
4 garlic cloves (chopped)
3 quarts distilled water
1 tsp Celtic Sea Salt
1/4 tsp Italian herbs
2 Tbs olive oil

Wash and drain lentils and rice. Place grains in large stainless steel pot. Add water. Bring to boil, reduce heat and simmer 30 minutes. Add vegetables and seasonings and simmer till done. Just before serving you can add fresh or canned tomatoes. Serves 4 to 6.
CROCKPOT METHOD: I halved the recipe to fit in my crockpot. I put the lentils and brown rice in the crockpot with water a few inches from the top and set on High for about 3 hours. (I think 2 would be better.) Then I added the chopped carrots, celery, onion, garlic, oil, and seasonings and left on High for 2 more hours. It was delicious!!! I am going to try the leftovers over a baked potato or pasta.

7. CROCKPOT CHIHUAHUA LENTILS AND RICE
1 lb dried lentils
2 cups rice
1 lb ground turkey or ground beef (optional)
1 bag (16 oz) frozen peas and carrots
1 bag (16 oz) frozen green beans
1 cup frozen spinach
1 can (8 oz) tomato sauce

Put dried lentils and rice in crockpot. Fill crockpot up with warm water until there is about two inches of water above the beans and rice. The crock pot should be on the highest setting for it to cook the fastest. Cook the turkey or beef in a skillet until browned. Add meat to lentils and rice and stir together in crockpot. Once the lentils and rice are fulled cooked, shut off the crockpot and stir in your frozen vegetables. The last step is measuring and freezing the individual servings for easy feeding to your dog.
 
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