Optional add ins -- before serving, add 1/2 cup of cooked wild rice to the bowl, 1/2 cup of cooked spiral noodles, or a few masa dumplings for a little extra heartiness. (Or if you're like me, maybe a table spoon of ground flax seed, because I am a weird-o.)
Last night I served it with a few spoonfuls of wild rice as well as some seasoned masa dumplings that had been cut into quarters (I may have made the dumplings a little bit too big). The result was comfort food that everyone enjoyed immensely.
equipment needed:
slow cooker
cutting boards
knives
measuring cups
measuring spoons
kettle for boiling water
ingredients:
A)
4 tbsp coconut oil
1 med/large onion in small dices
2 large leaves of nappa cabbage, finely chopped
2 cups celery finely diced
2 cups carrots, sliced or diced
2 cups diced asian sweet potato (more firm)
B)
4 cups cooked chickpeas
1 1/2 cups frozen edamame
C)
2 tbsp dried marjoram
1 tbsp dried oregano
1 tsp granulated dried garlic
1 tsp cumin
1 tsp bolete mushroom powder (optional -- it's ground dried mushrooms)
4 tsp mountain or sea salt
D)
6 cups water (I always add boiling water so it comes up to cooking temperature more quickly)
E)
1 1/2 cups frozen petit pois -- (allowed to defrost at room temperature to be added at the end)
directions:
1. plug in the slow cooker and set the temperature to medium or high, programme for 6 hours
2. add the ingredients from A in the order listed, layering them
3. add the ingredients from B
4. sprinkle on the seasonings from C
5. add the water D
6. allow to cook for 4-6 hours, or until tender and done
7. turn off heat and stir in E. taste and add salt, pepper, or a dash of apple cider vinegar if needed. I didn't find it needed anything. I was perfection the way it was. But, alas, your tongue is not my tongue (that would be weird), so have at it.
If you want to serve this with masa dumplings, here's how we make ours:
masa dumplings for soup
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