Slow Cooking Winter Inspiration Without Meat

“Brrrr,” is the first word which comes to mind when you crack open those eyes in the am. Blizzards pounding th east coast. California finally getting some of the rain it so desperately needs. Being surrounded by so much cold and darkness, makes one crave warmth after a long day at work. Why not open the door to a house filled with flavor, aroma, and most importantly, dinner within second. Enter the infamous “Crock Pot” into your life.

Get over those childhood memories of the slow cooker only being used for nachos fundraiser at school. Warm cheese isn’t the only good thing to come from low temperature cooking. Healthy eating gets the winter makeover with the slow cooker. Rethink the possibilities of what delicious can be.

I’ll admit, I was one of those who only thought of the slow cooker for stews. All I thought was, “ughs,” whenever I saw the contraption on the kitchen counter growing up. Meat, it was just full of meat. You ate the same thing day after day. You can’t blame the grown ups for trying to keep a household going. Work, kids, and keeping their sanity during those cold days.

Now it’s your turn to mix it up, and reinvent the concept of the slow cooker. It’s not a device for only cooking meat. It’s a way to prepare healthy, tasty, and savory dishes. Meals which are ready to go the second you walk in the door.

Some will counter, slow cooking takes away nutritional value from vegetables by being exposed to heat for such a long extended period of time. In actuality, it’s far from the case. A large portion of nutrients are found in the skin of vegetables. We usually peel away the goodness because the skin can be tough in it’s raw state, like in carrots. We also think of the skin as a container for foods, such as potatoes. 

The skin is where it’s at when it comes to vegetables. Potato skin has far more fiber, iron, potassium and B vitamins than the flesh itself. It’s also rich in antioxidants. Another vegetable favored by vegans, the infamous eggplant. An eggplant's purple hue comes from a powerful antioxidant called nasunin, which helps protect against cancerous development, especially in the brain and other parts of the nervous system. Nasunin is also believed to have anti-aging properties.

Hello eggplant skin for a fresher, healthier looking you. Eggplant skin is also rich in chlorogenic acid, a phytochemical that boasts antioxidant and anti-inflammatory properties, and also promotes glucose tolerance. Most of the benefits are found in skin, but if you want to really reap the all the health benefits of the miracle eggplant. Eat the skin.

So we’ve established vegetables, and their skin is a good thing. Perfect for slow cooker recipes. What else though when chunks of meat is not on the agenda. How else do we create the perfect, well balanced all-in-one meal? It might take a little more prep time than traditional meat and potatoes recipes, but the results will be well worth it.

One of my favorite slow cooker meals includes chickpeas. Chickpeas are a great source of protein, fiber, manganese, and folate. Using the slow cooker you avoid buying those canned vegetables. Yuck. There are so many great recipes. Create your own. Be inspired by the vegetables and grains you love. But enough, onto the slow cooking heaven which is…

Chickpea Chili

Ingredients

1 cup dried chickpeas

2 quarts boiling water

2 tablespoons olive oil, divided

1 1/2 cups chopped onion

5 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 1/2 cups fat-free, lower-sodium chicken broth

1/2 cup water

2/3 cup sliced pimiento-stuffed olives

1/2 cup golden raisins

1 (28-ounce) can whole tomatoes, undrained and crushed

4 cups chopped peeled butternut squash

1 cup frozen green peas, thawed

6 cups hot cooked couscous

8 lime wedges

1/4 cup chopped fresh cilantro

Preparation

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over