Category Archives: Slow Cooker

Vegan Slow Cooker Pasta Sauce




Who doesn’t love to eat a big bowl of pasta? 😀

I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!

These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).



8 cups


Olive oil

1 medum onion, chopped

4 cloves garlic, minced

2 medium carrots, peeled, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli, chopped

3 cups diced tomatoes

(I used whole and diced them)

2 1/2 cups plain tomato sauce

1/4 cup tomato paste

2 teaspoons sugar

2 teaspoons Herbes de Provence

Salt/pepper, to taste

1/2 cup uncooked red lentils

1 cup raw spinach

bellpepper yellowbellpepper

babyspinach tomato



In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.

Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).

Close the lid and cook on LOW for around 7 hours.

Once it’s done, add the spinach and let them cook for another 4-5 minutes.

Serve over pasta and enjoy!


Protein Packed Vegan Chili (slow cooker)





I love chili! Every kind of chili! haha! It’s so good and so warm to help deal with the cold Canadian winter. (I would give anything to live in Arizona all year round, haha)

This chili is the perfect match of many things I love a lot… BEANS!!..quinoa.. tofu.. sweet potatoes.. awwww! 🙂



(With a nutritional info calculator, for each serving, it’s about 15 grams of protein)


* 3 1/2 cups diced tomatoes

* 2 cups vegetable broth

* 2 cups cooked black beans

* 1 cup (around 200g) of shredded extra firm tofu

(I pressed it before to remove the excess of liquid)

* 1/2 cup uncooked quinoa

(mine is organic)

* 2 cups (2 medium) sweet potatoes, peeled and diced

* 1 large onion, diced

* 5-6 cloves garlic, minced

* 1 tablespoon chili powder

* 1 1/2 teaspoons ground mexican chilies

* 1 teaspoon paprika

* salt and pepper (to taste)

firmtofu black beans

sweet potato quinoa



* In the slow cooker, combine all the ingredients and mix well.

* Close the lid and cook for about 6 hours on low.

* Serve (here we serve chili over couscous or rice) and Enjoy!

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(hahaha big boy was trying to eat the chili while I was taking a picture, hahaha)

How to.. cook beets in a slow cooker




I love beets.. A LOT! In fact it’s my all time favorite veggie! I’m so glad when Fall is coming because it’s the season to buy beets!!! this year I planted some in my garden (I fun kind, red and the inside is white with circles) and by the way they were super awesome and delicious!!!

The thing about beet is that when you want to eat them cooked or used them cooked in a recipe, you need to cook them (duh! haha) but cooking beet is so annoying, it’s super long, makes a ton of heat in the kitchen and use electricity for a long time. So cooking beets in a slow cooker is just way too cool not to do it. No more heat or noise in the kitchen, it require only a little electricity (after all cooking with a slow cooker is kind of about that too) and you just let them cook and few hours later.. they are done!

Beets are awesome, did I told you that before? haha!

Joking aside, beets are truly awesome. They are delicious raw or cooked, in baked goods, even pickled. My husband is a big fan of my pickled beets.. on my side I love them in all the forms possible!! Even in juices! (beet-pineapple is the best juice EVER!!!) Beets are a great source of antioxidants, vitamin C, fibers and potassium.

You need..

* Beets

(I used small beets from the local farmer and beets from my garden)



* Wash the beets, remove all the greens (the one from the local farmer didn’t had greens, but mine did, by the way, you can eat beet greens, it’s delicious and very healthy) but don’t cut anything else, otherwise the beets will ”bleed” in the cooking water.

* In the slow cooker, place all the beets and pour some water over them, not to cover them, but enough to have most of the beets in the water. close the lid and cook on the LOW setting for few hours. Depending on the size of your beets it can take longer. Mine were kind of small so it took me around 5 hours to have well cooked beets. When they are cooked you can remove the skin very VERY easily.

* Remove from the slow cooker, and peel. (I peel them in the sink to avoid staining everything around, haha)

* Serve and Enjoy (or use later)



Vegan Barley & Sweet Potato Chili





That recipe was tonight’s dinner.

Oh by the way, barley tend to absorb the liquid a lot, so if you put leftovers in the fridge remember to add some broth before re heating it, otherwise it will be dry, hehe.




* Olive oil

* 1 large onion

* 3-4 garlic cloves, minced

* salt and pepper (to taste)

* 1 tablespoon cumin

* 1 teaspoon dried oregano

* 1 teaspoon chili powder

* 3 1/2 cups diced tomatoes

* 3/4 cup barley

* 3 1/2 cups broth

* 2 medium sweet potatoes, peeled and diced

* 80z mushrooms, diced

* 2 cups cooked mixed beans

(or any other kind of beans)

barley mixedbeans

sweet potato


* In a pan, heat oil. Cook the onions, garlic, spices and tomatoes for 2-3 minutes. Add the barley. Cook for another 2 minutes.

* In the slow cooker, combine all the ingredients and mix well.

* Close the lid and cook for about 6 hours on low.

* Serve and Enjoy!


Minestrone Soup (Slow cooker)





I love soups! It’s always super comforting. But not only that, it’s the perfect meal to clean your fridge. It’s delicious, easy, cheap and you don’t throw anything in the garbage, how could it be better?

So since I had leftovers cooked pasta, leftovers cooked navy beans, a big bag of fresh spinach to finish and parsley to use I decided to make a soup! Minestrone soup are the easiest, you can use the veggies you want, the seasoning you want, just keep the basics.. crushed tomatoes, vegetable broth, veggies (carrot and celery are common in minestrone soups), beans and pasta. I used the ingredients that were available in my house, but sometimes I don’t use beans or use other veggies such as zucchinis..  Finally my soup was very big (not my fault I have a large slow cooker, haha) so I ate some for 2 days, haha!




* 6 cups vegetable broth

* 3 cups crushed tomatoes

* 1 1/2 cups cooked navy beans

* 4 cloves garlic, minced

* 1 large onion, chopped

* 3 stalks celery, sliced

* 2 large carrots, diced

* 1 cup green beans, sliced

* 1 cup peeled and diced small potatoes (about 4)

* 2 tablespoons fresh parsley, chopped

* 1 1/2 teaspoon dried oregano

* 3/4 tea dried thyme

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* 1/2 cup corn

* 4 cups spinach, chopped

* 1-2 cups cooked pasta


* In the slow cooker, combine all the ingredients except for the pasta, the corn and the spinach. Mix.

* Close the lid and cook for 6-7 hours on low. Add the remaining ingredients (pasta, corn and spinach) and cook for another 15-20 minutes.

* Serve with homemade bread (hehe) and Enjoy.


Vegan Asian Soup (slow cooker)





First of all, that dish is kind of spicy, not the spicy that makes you drink a gallon of water but just enough. My 11 months old son liked that soup, but he like spicy food, especially Indian food, hehe.

I love using the slow cooker, it’s so easy, so quick, doesn’t use a lot of electricity and few hours later everything is done, how fun is that! I found a recipe that looked like that in a book I have about vegetarian slow cooker recipes, so I kept the idea in mind. Next time I’ll try with enoki mushrooms, you know that long and thin weird looking white mushrooms.. The funny thing is that almost all the spicy flavor is when you eat the bok choy, hehe. My husband (sine just like me he’s working out each day and is kind of dieting) was very pleased with that soup, not a lot of calories, he was feeling full after and it’s only good thing for him (and the rest of the family too).

I love soups, especially during winter.. because in Quebec Spring doesnt look like if it was coming any days.. we had a storm last week and now it’s cold. Sunny but not hot to make all that snow melt. I cannot wait to be spring/summer so I’ll be able to work on my garden with my big girl. Send us some sunshine hereeeeee! Buh!




* 3/4 pound (350 g) of bok choy

(I used 2 mini boy choy)

* 1 pound extra firm tofu, pressed and diced

(Pressing is optional, but I always do it here)

* 1/2 pound (225 g) white mushrooms, sliced

(You can use another kind too such a crimini)

* 5 garlic cloves, minced

* 4 cups water

* 4 cups vegetable broth

* 1 teaspoon sambal olek

* 1 teaspoon crushed chili peppers

* Salt (to taste)

* 1/4 pound (115 g) shitake mushrooms, sliced

* 250 g rice vermicelli (4 squares)

(I used spinach pasta, but you can use regular too)

bokchoy firmtofu

mush shitake



* Separate the leaves from the bok choy and wash them. Place them all on the bottom of the slow cooker.

* Add the rest of the ingredients on top of the bok choy.

* Close the lid and cook for 6 hours on low. Add the shitake and cook for another 15-20 minutes to prevent the shitake mushrooms from getting mushy.

* Cook the rice vermicelli.

* In a bowl, place the noodle first, then the soup.

* Serve and Enjoy.



Vegan Portobello & Barley ”Risotto”





Tonight I served that dish with steamed veggies. Usually people eat that kind of recipe as a side dish, but in my house we are big barley fans so the veggies were the side dish, hahaha!

Barley is such an amazing cereal. It can be used in so many ways!! Soup, risotto, breakfast, name it! It’s a great source of fibers, B vitamin, iron and proteins. In addition to all that, the taste is just incredibly delicious (ok ok  maybe I’m saying that because I’m a huge fan, hehe)

The other day I bought a book about vegetarian slow cooker recipes and that one was in the book, well I made some changes. the original version was lacking liquid, I tried the written amount of water (I changed water for broth/water) and after 2 hours it was super dry as Hell, so I changed the quantities, then the cooking settings was too strong, so I changed that too, I added more mushrooms, I changed the dried herbs and I didn’t put any cheese in it. Well my husband added Parmesan in his plate, but not in mine or the kid’s plates. After all these changes I’m super satisfied with the final result! yay! Anyway, it’s up to you to change whatever you want.


4-6 (depending on the size of your portion)


* Olive oil

* 4 cloves garlic, minced

* 1 large onion, chopped

* 4 portobello mushrooms, diced

(Mine were medium size, so maybe less if they are enormous)

* Salt & pepper (to taste)

* 1 1/2 teaspoons Herbes de Provence

* 1 teaspoon dried and crushed rosemary

* 1 cup pearl barley

* 2 1/2 cups vegetable broth

* 2 cups water

(maybe more at the end, when you put the slow cooker on low, check the texture, then add water if necessary)

portobello barley


* In a pan, heat the oil over medium heat. Cook the onion, garlic and mushrooms for 3-4 minutes or until the mushrooms are tender. Remove from heat.

* Pour the mushrooms mixture into slow cooker. Add the rest of the ingredients. Mix.

*  Close the lid and cook for 2 hours on high, then 1-2 hours on low.

* Serve and enjoy!


Vegan Sweet Potato Chili





I made this recipe for tonight’s dinner. It was so delicious. My big girl will turn 3 next week and she’s picky, not all the time, but when she wants to, but she ate all her bowl including the couscous I served the chili on. I was impressed. I guess she liked it too, hehe!

It was the perfect dish for that snowy day (awwww we had snow.. again, haha! Pfff), it was hot, spicy (but not too much), delicious, high in protein anddddd my daugther likes it, that’s the best part! YAY! Well my 10 months old son Auguste liked it a lot too, but he’s eating EVERYTHING! Spicy or not, weird or not, he doesnt mind, he just like to eat, hahahah!


4-6 bowls


* 1 large sweet potato or 2-3 medium, peeled and diced

(Mine was over 2 pounds, that a very large potato!)

* 2 cups cooked black beans

* 1 cup dried TVP (textured vegetable protein)

* 2 cups vegetable broth

* 2 cups diced tomatoes

* 1  large onion, chopped

* 4-5 garlic cloves, minced

* 4 tablespoons chili powder

* 1 1/2 tablespoons paprika

* 1 tablespoon cumin

* 1 teaspoon dried oregano

* Salt & pepper (to taste)

* The juice of 1 lime

* Couscous (optional)

sweet potato black beans

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* In a large bowl, combine all the ingredients except for the tvp and the lime juice. Mix.

* Pour mixture into slow cooker.

*  Close the lid and cook for 7-8 hours on low.

* 15 minutes before the end, add the tvp, cook for another 15. When it’s done, add the lime juice and mix, then serve just like that or on couscous.

* Enjoy!


How to cook Chickpeas




I love chickpeas.. A LOT!!! What a cool bean (and source of protein)

Like I always says, buying dried beans is cheaper (You can have here a medium size bag of chickpeas for like 2$) and it’s super easy to cook them yourself. You can even freeze cooked beans to use them later. If you don’t want all the beans to stick together, place them on a baking sheet, put it in the freezer and when the beans are frozen, place them in a plastic bag of freezer-safe container.

Chickpeas are high in fiber and protein. Per cup of cooked chickpeas you have 15g of protein and 12g of fiber. They help you feel full during the day (so it’s helpful if you’re watching your weight) It’s also a source of plenty of vitamins like E, K, A, C, B… it’s just awesome! (And good for you) The possibilities are almost infinite with chickpeas, you can cook almost everything with them! You can use them in curries, stews, salads, soups, homemade hummus.. awww there is so many possibilities!


2-3 cups cooked chickpeas

(the almost triple their size while soaking and cooking)


* 1 cups dried chickpeas

* water

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* Rinse chickpeas under water.

* Let the chickpeas soak in water for many hours (minimum 12 hours, here I start soaking them in the afternoon and cook them the next day. Chickpeas are very hard, this is why they need a long time of soaking.)

* Rinse the chickpeas and put them in the slow cooker, add water to cover them (in fact you can put more water just to be sure), On low settings it took around 8-9 hours. (It’s half the time on high) I know they say it’s optional to soak the beans if you’re using a slow cooker, but I do it anyway, otherwise I found the beans way too hard.

* To check if the chickpeas are done is simple, just taste them. Cooked chickpeas are not too mushy but are easy to eat.

* Remove from heat, rinse (optional, but I love to rinse them first)  and serve or use in a recipe.




Chickpeas & Veggies Couscous


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(Hope you have a big one, haha)

Another great vegan meal to make my husband eat beans (and vegan food, muahaha)! Yay! It was so delicious that both of my kids ate some too! I took a small bowl and I was super full.. awww I love meals like that! And the good part in all this.. I have A LOT of leftovers for tomorrow. *happy dance*

Lets talk about money.. you all know (I guess because I’m always saying that) that I love to calculate how much does a meal cost and I’m always proud to be able to do tasty, healthy meals for such a low cost. This meal cost around 6.50$ to make. You can at least serve 6 persons (or more) with that big dish (I have a big slow cooker), so doing very simple maths, it’s less than 1.10$ per serving. Like I always says, where can you eat something that good for 1.10$!!??!! Nowhere! Well, no you can, but just at one place.. home! Again I have to give 1 point for homemade food! Yay!


6 (or more)


* 3-4 tablespoons olive oil

* 4 cloves of garlic, minced

* 1 large onion, chopped

* 1 1/2 teaspoons ground cumin

* 1 1/2 teaspoons ground curry

* 1 1/2 teaspoons ground turmeric

* 3 teaspoons mild curry paste

* 1 3/4 cup diced tomatoes

* 4 cups vegetable broth

* 5 cups cooked chickpeas

* 3 green zucchinis, sliced (I kept the skin on)

* 1 large turnip (around 1 1/2 pounds), peeled and diced

* 4 large carrots, peeled and sliced

* 1 large red bell pepper, coarsely chopped

* 2 1/2 cups kale, chopped

* couscous (2-3 cups)


* In a pan over medium heat, heat the oil, then cook garlic, onion and spices for 1-2 minutes.

* Transfer the onion mixture into your slow cooker then add all the remaining ingredients (except the kale and the couscous). Mix well. Close the lid and cook for around 5-6 hours on HIGH SETTING (After 5 1/4 hours, the veggies were perfect for me, not all mushy, firm but cooked). 10 minutes before the end, open the slow cooker, add the kale then continue to cook for 10 minutes.

* To cook the couscous, you can use regular boiling water, but you can also use the  cooking ”juice” from the slow cooker. After all it’s almost boiling! It’s what I did and it was super tasty. but it’s optional, you can do whatever you want to.

* Serve and Enjoy!

( My big boy wanted to taste what I was eating (like always, haha) so I gave him some. It was a hit! Yay! So with the tons of leftovers that I have I made him few baby meals to put in the freezer. It’s funny how my kids have funky tastes, just like their mom, hehe! Well, not that strange, since they both started to eat they tasted things that regular babies don’t eat and it’s okay that way!