Minestrone

Today's recipe comes from a book by Michelle Rivera called The Simple little Vegan Slow Cooker. I'm not really sold on this book, as many of the recipes simply call for "vegan cheese" and the like. If I wanted to eat meat or dairy I'd probably just eat meat and dairy. I'm not overly keen on tofu and soy based substitutes, so on that note, let's eat!

3 cups vegetable stock, or 3 vegetable boullin cubes dissolved in 3 cups warm water.
1 can (15 oz) red kidney beans, drained
1 1/2 cups tomato sauce
1/2 cup sliced celery
1/2 cup diced carrots
1/2 cup diced onions
3 Tbl chopped fresh basil or 1 Tbl dried
2 Tbl olive oil
1 Tbl dried oregano
1 Tbl minced garlic
1 cup very small pasta
1/2 cup vegan Parmesan (optional)

Mix all ingredients except pasta and Parmesan in slow cooker, and cook 8-10 hours on low heat. About 20 minutes before serving add pasta and stir well. Turn heat to high and continue cooking until pasta is tender.

Pass the Parmesan at the table, if using.

Barley-Pine Nut Casserole

With thanks to Betty (Crocker, that is):

1 cup uncooked pearl barley
1 1/2 cups V-8
1/2 tsp salt
1/4 tsp pepper
2 med stalks celery, sliced (about 1 cup)
1 med bell pepper, chopped (about 1 cup)
1 med onion, chopped (about 1/2 cup)
1 can (14 1/2 oz) ready to server vegetable broth
4 med green onions, sliced (about 1/4 cup)
1/4 cup pine nuts, toasted*

1. Mix all ingredients except green onions and nuts in slow cooker.
2. Cover and cook on low heat 6-8 hours, or until barley is tender.
3. Stir in green onions and nuts.
4. Serve.

*To toast pine nuts, bake uncovered in ungreased shallow pan in 350 deg oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5-7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.