Slow Cooker Spinach Dahl

Slow Cooker Spinach Dahl (Vegan)

Dahl dishes are made up of legumes and hundreds of different types of legumes are used in Indian cooking. They include: dried beans, peas, and lentils. This recipe features lentils. The combination of spinach and lentils combine nicely to be mild but satisfying.

Ingredients:

·        2 cups dried lentils

·        3 garlic cloves, minced

·        1 1/2 tablespoons fresh ginger (I use Gourmet Garden  ginger)

·        1 10oz package of frozen spinach

·        1 tablespoon curry powder

·        1 teaspoon ground cumin

·        1 teaspoon ground coriander

·        2 teaspoons mustard

·        Ground cinnamon (to taste)

·        4 cups vegetable broth

·        1 cup of water

Directions:

1)      Put all of the ingredients into a slow cooker on low for 7 hours.

2)      Can serve alone or with rice.

Black Bean and Sweet Corn Salsa

Black Bean and Sweet Corn Salsa

Sorry for not having written in exactly 2 weeks, but these past two weeks have been such a struggle to get my work done... let alone to find time eat AND blog about it! I made this recipe very quickly based off a recipe from

Peta's Vegan College Cookbook. It's a tried and true quick + delicious recipe. 

Ingredients:

·        1 can of black beans, rinsed

·        1 can of corn, rinsed

·        1 tomato, chopped

·        ¼ cup of balsamic vinegar

·        1 teaspoon dried basil

·        1 teaspoon of sugar

·        2 teaspoons of salt

Directions:

1)      In a small bowl, combine the vinegar and spices using a fork.

2)    In a large bowl, mix together the beans, corn, and tomatoes.

3)    Pour the dressing over the bean mixture. For ease, I put all of the ingredients into a Tupperware container and shook the Tupperware container around.

4)    Store in the fridge.

Possible uses:

·        Main meal

·        Salsa with chips

·        Topping for a salad in combination with sour cream, cheese, and/or guacamole. 

3 Essential Appliances you must buy for Cooking in College

3 Essential Appliances you must buy for 

Cooking in College

1)    Slow Cooker: No complaints about being too expensive because a slow cooker starts at $17 online at Walmart.com! A slow cooker is inexpensive, efficient, and requires little/no effort in cooking! They are designed to be left alone which is perfect for a college student because we typically leave for class in the morning and return about 6 hours later.. starving! Not only will you have food in your house, you’ll have a lot of it. So, freeze the extra soup or casserole you made and safe it for a later time!  

2)    Electric Kettle: The electric kettle is also just as amazing and is $23 at Walmart. Like a slow cooker, an electric kettle does not need a watchful eye in order to boil water. Forget worrying about burning your house down when you no longer need to use your stove to heat water. This appliance is super handy because you use boiling water for almost everything: making tea, preparing pasta, dissolving broth, adding to oatmeal. Super handy!

3)    Microwave: This might be too obvious for me to state, but I think that college kids forget the range of activities that a microwave can assist you with! The least expensive microwave at Walmart is only $15.75. What a steal! If you have a microwave, you don’t need an oven to cook. Don’t believe me? Here’s my proof of what I’ve made in the microwave: steamed vegetables, chocolate cake, popcorn, boiling water, cheese bread, toast. Plus, you can always nuke a frozen dinner if you are in a time crunch. Peta's Vegan College Cookbook has loads of recipes whose highest degree of cooking includes using a microwave.

I hope this list has helped you out. I can personally say that I use my slow cooker 3 times a week, my electric kettle 14 days a week, and the microwave 7 days a week. And remember that I have roommates who also use these appliances, so regardless of the investment you make, know that you’ll get a lot of use out of these.

Note: If you are going to be cooking frequently, weigh the quality of the appliances versus the quantity (price) of it. You might pay a little more for an appliance that will last longer!

Go ‘Hoos!

African Slow Cooker Stew (Vegan)

African Slow Cooker Stew (Vegan)

Recipe adapted: Fresh from the Vegan Slow Cooker

This stew tasted and smelled complicated but honestly, it is super easy to make. Just give yourself 20 minutes to prepare the food and then go to class! Come back 6 hours later and you have a gourmet meal. Plus, your house will smell like a top-notch ethnic restaurant. The only thing that requires effort and time is going out and buying the spices. But, because I use curry, cumin, and coriander in almost every recipe, the investment is worth it.

Speaking of investments, check out my blog post about 3 essential investments you need to make if you want to cook in college!

Here’s the recipe:

Ingredients:

·        2 cloves garlic

·        2 teaspoons fresh ginger (I use the store-bought squeezable ginger.)

·        1 teaspoon ground coriander

·        1 teaspoon ground cumin

·        1 teaspoon curry powder

·        2 teaspoons water

·        2 sweet potatoes, peeled and cut into bite-sized pieces

·        1 green bell pepper, seeded and cut into bite-sized pieces

·        1 can pinto beans, rinsed and drained

·        1 can garbanzo beans, rinsed and drained

·        1 14.5 oz can diced tomatoes, with juice

·        1/3 cup of peanut butter

·        1 ½ cups vegetable broth

·        Salt and pepper

Directions:

1)    Mince the garlic (here’s a how-to). In a microwaveable bowl, combine the garlic and rest of spices. Add the water and mix well.

2)    Cover the bowl with a plate or a microwavable lid and nuke for 2 minutes. Be careful when removing because it will be very HOT!

3)    Meanwhile, combine the sweet potatoes, peppers, tomatoes, and beans in the slow cooker. Stir in the curry combination.

4)    Combine ½ cup of broth and the peanut in a small bowl and mix until combined.

5)    Add the peanut butter mixture and rest of broth to the slow cooker. 

6)    Season with salt and pepper.

7)    Cook on low for 5-6 hours.