This yummy recipe came from Dr. Sears.
Good for nursing mommies and dairy intolerant toddlers!
Sticky Pumpkin Muffins
Pumpkin is not only yummy for little tummies, it is packed with nutrients. You can make these plain or try the add ins for more interesting flavor.
Ingredients:
1 1/2 cup whole wheat flour (use brown rice flour for gluten free)
1 tsp cinnamon (add 2 for extra flavor)
1 tsp nutmeg
1 tsp sea salt
2 tsp baking soda
2 eggs
½ cup thawed concentrated orange juice (from freezer section- do not dilute)
½ cup %100 maple syrup
1 tsp stevia (conversion 1 tsp stevia = 1 cup sugar)
2 TBSP honey or agave nectar
2 tsp vanilla extract
1 cup canned pumpkin (be sure it is purely pumpkin)
Optional: dried cranberries, raisins, nuts, coconut, ½ cup grated carrots or zucchini (hint: for really picky eaters who won’t eat green things no matter how small, use only the white part of the zucchini and it is invisible).
Tuesday, November 11, 2008
Wednesday, October 1, 2008
Monday, May 5, 2008
Yum. This cake looks delish.
And it doesn't even sound that difficult to make.
Simply the best Gluten Free Chocolate Cake
INGREDIENTS
2 cups + 2 TBS., Casein-Free, Gluten-Free Flour
2 cups granulated sugar
3/4 cup Dutch-process cocoa (we use dark chocolate)
2 teaspoons Baking Powder
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
3/4 cup canola oil
2 teaspoon vanilla extract
1 1/4 cups water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.
Stir together the dry ingredients.
Add the eggs, oil, vanilla, and water. Mix on low speed just until blended, scraping the sides of the bowl in the beginning. Pour the batter into prepared pans and bake for 35 minutes, or until a skewer inserted into the center comes out clean.
Cool cakes in the pans for 15 minutes then turn out and cool completely on a wire rack.
Frosting
Ingredients:
1 cup of butter flavored shortening (Made with organic palm oil, Spectrum Organic Shortening is a healthy, trans-fat free alternative to traditional shortening -- available at Earth Fare)
2/3 cup cocoa
3 cups powdered sugar
1/4 cup apple juice
1 tsp vanilla extract
Melt shortening and place into a mixing bowl, begin mixing on medium, add cocoa, add powdered sugar, pour in applejuice, add vanilla extract, continue mixing on medium until creamy and spread able, add water to thin, if necessary.
Whole Foods Rocks!
Check out this list, which was just updated TODAY of Whole Foods' casein-free, gluten-free products.
It has a ton of stuff on it, from baking items and breads to soups and snackbars.
Lots of convenience products on here, which I'm sure are pricey. Also, they are not soy-free, so you still have to check the labels for soy.
Finally, this is probably more strict that the typical nursing mom with a milk protein intolerant baby needs to be, since it's gluten-free as well, but hey -- it's a start, right?
It has a ton of stuff on it, from baking items and breads to soups and snackbars.
Lots of convenience products on here, which I'm sure are pricey. Also, they are not soy-free, so you still have to check the labels for soy.
Finally, this is probably more strict that the typical nursing mom with a milk protein intolerant baby needs to be, since it's gluten-free as well, but hey -- it's a start, right?
White Bean Recipe
Make these (double the recipe) and freeze 'em. Can also be done with other dried beans, such as pinto or red beans.
Throw them in casseroles, salads, chili recipes, etc.
A safer alternative to canned beans which can contain calcium chloride, a binding/firming agent that contains milk protein.
Plain-cooked beans
Makes 3 cups
White beans, 1 cup, 7 ounces
Water, 3 cups
Onion, piece, 2 tablespoons in size, ½ ounce
Thyme, ¼ teaspoon or more
Dry white wine, 1 tablespoon
Olive oil, ½ tablespoon
Pot, with cover
Soak the beans in the pot overnight.
Place soaked beans and water in the pot. Add the onion, thyme, white wine, and olive oil. Simmer partially covered until beans are soft. Time will vary with age of beans. Allow 1 1/2 to 2 hours for steady simmer, longer if simmer is very gentle or intermittent (Or, put them in the crockpot on high for a few hours; on low for four to six hours).
After 45 minutes salt beans to taste. (Salt at the beginning is said to harden the skin of the bean).
Beans are now ready for further processing.
Helpful hint: The cooking need not be continuous. You may do part one evening, and finish the next. Sometimes it is convenient to bring the beans to the boil 3 or 4 times during the day, shutting off in between times.
Throw them in casseroles, salads, chili recipes, etc.
A safer alternative to canned beans which can contain calcium chloride, a binding/firming agent that contains milk protein.
Plain-cooked beans
Makes 3 cups
White beans, 1 cup, 7 ounces
Water, 3 cups
Onion, piece, 2 tablespoons in size, ½ ounce
Thyme, ¼ teaspoon or more
Dry white wine, 1 tablespoon
Olive oil, ½ tablespoon
Pot, with cover
Soak the beans in the pot overnight.
Place soaked beans and water in the pot. Add the onion, thyme, white wine, and olive oil. Simmer partially covered until beans are soft. Time will vary with age of beans. Allow 1 1/2 to 2 hours for steady simmer, longer if simmer is very gentle or intermittent (Or, put them in the crockpot on high for a few hours; on low for four to six hours).
After 45 minutes salt beans to taste. (Salt at the beginning is said to harden the skin of the bean).
Beans are now ready for further processing.
Helpful hint: The cooking need not be continuous. You may do part one evening, and finish the next. Sometimes it is convenient to bring the beans to the boil 3 or 4 times during the day, shutting off in between times.
Beware of Firming/Binding agents
So we were cooking dinner last night, and in an effort to diversify our milk protein intolerant mom's menu, we went on a pantry hunt.
Here's what we found: Calcium chloride, which is listed as "firming agent" -- in other words, a possible milk product -- in canned white beans is not listed as such on other cans of vegetables, like canned tomatoes.
It's also hard to find this ingredient on any of the prepared lists provided by other Web sites or doctors. But according to a study done by Dave Barbano (dmb37@cornell.edu), Professor of Food Science at Cornell University and Director of the Northeast Dairy Foods Research Center on Milk Protein Products - What Are They and What Role Do They Play in Lactose Reduced (Low “Carb”) Foods? it absolutely is a source of milk protein.
It's a pretty lengthy page, so I'll cut to the chase and cut and paste the good stuff below:
What are some other milk protein products?
Co-precipitates: These are prepared by adding calcium chloride or dilute acid to skim milk followed by a
heating step to cause a curd formation that captures both the caseins and whey proteins.
The products are approximately 90% protein.
So there you have it. I think I'll be going back and editing some of my recipes right now, because some of them call for white beans. If anyone knows of any canned products that are good about keeping this ingredient out of their products, please feel free to share!
Here's what we found: Calcium chloride, which is listed as "firming agent" -- in other words, a possible milk product -- in canned white beans is not listed as such on other cans of vegetables, like canned tomatoes.
It's also hard to find this ingredient on any of the prepared lists provided by other Web sites or doctors. But according to a study done by Dave Barbano (dmb37@cornell.edu), Professor of Food Science at Cornell University and Director of the Northeast Dairy Foods Research Center on Milk Protein Products - What Are They and What Role Do They Play in Lactose Reduced (Low “Carb”) Foods? it absolutely is a source of milk protein.
It's a pretty lengthy page, so I'll cut to the chase and cut and paste the good stuff below:
What are some other milk protein products?
Co-precipitates: These are prepared by adding calcium chloride or dilute acid to skim milk followed by a
heating step to cause a curd formation that captures both the caseins and whey proteins.
The products are approximately 90% protein.
So there you have it. I think I'll be going back and editing some of my recipes right now, because some of them call for white beans. If anyone knows of any canned products that are good about keeping this ingredient out of their products, please feel free to share!
How Goat Cheese Got Me Some More Answers
I got curious this evening, as I was making dinner for myself, about whether or not those with milk protein intolerance could tolerate Goat Cheese. I've heard from moms of an earlier generation that they gave their kids goat's milk instead of cow's milk, and they were able to tolerate it.
Don't know that I could drink a big ol' glass of goat's milk, but I thought it would be nice to thicken a recipe with goat's milk.
A search for that answer led me to this article, which is 11 years old, but really helpful and informative, I thought.
I'm going to cut and paste the text of the article, here, but I've also provided a link so you can check it out for yourself.
Q. I'm strongly committed to breast feeding, but I'm not sure how digestible my breast milk is because lately my baby has been colicky. One book I read said that my breast milk would be more digestible if I cut dairy products out of my diet. I really love dairy, so I'm wondering if there's a way around this. Would it be OK for me to drink lactose-free milk instead of regular milk? What about taking a pill to help me break down the lactose in yogurt and cheese?
- Committed but confused on the east coast
I'm glad about your decision to breast feed your baby. Although breast feeding can pose challenges (and joys), it is still true that mother's milk is the perfect food for babies. Milk is, in fact, the basic food for all mammals. Why then do people often experience difficulty tolerating milk?
The difficulties can be caused by two different substances: milk sugar (lactose) and milk protein. Each of these substances produces its own particular problems. Lactose is the sugar in milk. It is the same for any kind of milk--breast, cow, goat, or sheep. A person who is lactose intolerant tends to have gassy symptoms, bloating, and diarrhea after eating dairy foods. These symptoms can be avoided if the person drinks lactose-free milk. Alternatively he or she could take pills such as Lactaid, which enable the intestines to digest lactose without any problem.There are far more people in the world who do not tolerate lactose than people who do. About 80% of all people over age 3 are lactose intolerant. This statistic applies to Native Americans, Asians from the Far East, Southeast Asians, Africans, African-Americans, and Native Australians. It does not apply to Caucasians, however: only 15% of Caucasians in the U.S. are lactose intolerant.
The statistic also does not apply to babies. Infants from all parts of the world do tolerate lactose--otherwise they couldn't digest breast milk well. Their bodies make an enzyme, lactase, which enables them to digest the sugar in milk. As a result, in healthy full-term infants lactose intolerance is extremely rare. It is more common in premature babies, who are sometimes lactose intolerant until they begin to approach their original due dates. At that point, their bodies start making lactase. Newborn lactose intolerance is quite obvious, usually manifesting as discomfort with each feeding. Babies with lactose intolerance are treated with formula that is based on cow's milk but is lactose-free, or else with a soy-based formula. Elemental formulas, which are much more "pre-digested" than usual formulas, also work well for these infants.
Healthy full-term babies can temporarily become lactose intolerant, though, during and after a bout of diarrhea, since diarrhea can cause them to lose the enzyme. Infants regain their tolerance after the diarrhea has ended and their bodies have had time to make more of the enzyme. Eventually, however, in most populations as the babies mature their bodies gradually make less and less lactase. As they grow into toddlerhood, they no longer tolerate milk of any kind.
The other component of milk that can cause people problems is its protein, which comes in two basic forms--casein and whey. The specific proteins differ slightly depending on which mammal the milk is from. The mammal whose milk most often creates digestive difficulties for humans is the cow. Intolerance to cow's milk protein follows the opposite pattern from lactose intolerance, since it is not uncommon in newborns but becomes much less common the older children get. It is estimated that between 2% and 7.5% of healthy infants have significant intolerance to the protein in cow's milk. The problem is particularly common in families with strong histories of eczema, allergies, or asthma.
Babies with this intolerance can have discomfort even if they are exclusively breast fed. The difficulty arises when the mother eats or drinks cow's milk protein. The protein passes into her breast milk and from there into the baby's digestive system. Antibodies to this protein have been found in infants who are intolerant, providing evidence of the link between the mother's diet and her baby's digestive troubles.
A study published in the January 1996 Journal of the American Dietetic Association looked carefully at infants' symptoms of fussiness or colic and how they varied with maternal consumption of 15 different foods. Maternal consumption of cow's milk was far more associated with the symptoms of colic than consumption of any other food. The study found that women who drank cow's milk were twice as likely to have infants with colic compared to other breast feeding moms. Another study found that half of women with colicky babies who dropped cow's milk saw marked improvement in their babies' symptoms. A third investigation found that there were higher levels of cow's milk protein in the mothers' milk of colicky infants than in the milk of mothers whose babies were not colicky.
These studies strongly suggest that if your breast fed baby is colicky, it is worth a try to eliminate cow's milk from your diet. You will want to avoid cheese, ice cream, milk in a glass or on cereal, yogurt, puddings, custards, cream sauces, and butter. This is not a quick fix, however. Cow's milk protein can remain in breast milk for up to two weeks after the mother has stopped eating dairy foods. To see whether dropping dairy really makes a difference for your child, have your dietary experiment last about 3 weeks. If the change in your eating habits does improve your baby's colic, you will probably want to remain off dairy at least until the typical colicky period is over, when your baby is 12 to 16 weeks old. If your child's colic was severe and it turns out that he or she is especially sensitive to cow's milk protein, you may want to avoid dairy even longer. Although many babies become tolerant of cow's milk protein before their first birthdays, some children can take a full year or longer, and some never become tolerant.
During this period, as a mom you need to remember your own physical needs. First of all, you will need another source of calcium. You will need to take in at least 1200 mg daily. If you do not, the calcium you lack in your diet will be taken from your bones! Calcium is found in Tums, sesame seeds, bok choi (Chinese cabbage), canned non-boneless salmon and sardines, and dark green vegetables such as collard greens, spinach, turnip greens, and kale. Some brands of orange juice are fortified with calcium. Tofu is also a good source of calcium, but unfortunately as many as 20% of babies who are sensitive to the protein in cow's milk are also sensitive to soy.
You may also need to be careful about your own body's developing an intolerance to lactose. While avoiding cow's milk protein, you will also have stopped consuming milk sugar. Your body may respond to the lack of milk sugar by stopping its production of the enzyme lactase. You would then start having digestive difficulties once you reintroduced milk to your diet. Ways to help prevent this problem are 1) try eating goat's or sheep's milk (for example, in French cheeses such as chevre). The proteins in these kinds of milk are less likely to cause your baby problems than the proteins in cow's milk; 2) consume small amounts of cow's milk used in recipes. Thorough cooking of cow's milk alters the form of the protein, making it less likely to upset your baby's digestion; and 3) when you do reintroduce dairy to your diet, do so gradually.
All of this may sound like a lot of work, but for parents with a colicky baby, the changes can be well worth the effort. There are other benefits to mom's avoiding cow's milk, too. According to the September 1993 Journal of Investigative Allergy and Clinical Immunology, studies have shown that the frequency and severity of asthma, eczema, and allergies are significantly reduced for as long as 5 years when breast feeding mothers give up cow's milk for at least 3 months.
In answer to your question, then, your switching to lactose-free milk or taking Lactaid pills would not help your colicky baby, because those products still contain the protein in cow's milk. Temporarily giving up the dairy products you love so much might make a real difference, however. You might find that what you lose in your diet will be made up to you in the smiles on your baby's face.
Alan Greene MD FAAP
January 24, 1997
Don't know that I could drink a big ol' glass of goat's milk, but I thought it would be nice to thicken a recipe with goat's milk.
A search for that answer led me to this article, which is 11 years old, but really helpful and informative, I thought.
I'm going to cut and paste the text of the article, here, but I've also provided a link so you can check it out for yourself.
Q. I'm strongly committed to breast feeding, but I'm not sure how digestible my breast milk is because lately my baby has been colicky. One book I read said that my breast milk would be more digestible if I cut dairy products out of my diet. I really love dairy, so I'm wondering if there's a way around this. Would it be OK for me to drink lactose-free milk instead of regular milk? What about taking a pill to help me break down the lactose in yogurt and cheese?
- Committed but confused on the east coast
I'm glad about your decision to breast feed your baby. Although breast feeding can pose challenges (and joys), it is still true that mother's milk is the perfect food for babies. Milk is, in fact, the basic food for all mammals. Why then do people often experience difficulty tolerating milk?
The difficulties can be caused by two different substances: milk sugar (lactose) and milk protein. Each of these substances produces its own particular problems. Lactose is the sugar in milk. It is the same for any kind of milk--breast, cow, goat, or sheep. A person who is lactose intolerant tends to have gassy symptoms, bloating, and diarrhea after eating dairy foods. These symptoms can be avoided if the person drinks lactose-free milk. Alternatively he or she could take pills such as Lactaid, which enable the intestines to digest lactose without any problem.There are far more people in the world who do not tolerate lactose than people who do. About 80% of all people over age 3 are lactose intolerant. This statistic applies to Native Americans, Asians from the Far East, Southeast Asians, Africans, African-Americans, and Native Australians. It does not apply to Caucasians, however: only 15% of Caucasians in the U.S. are lactose intolerant.
The statistic also does not apply to babies. Infants from all parts of the world do tolerate lactose--otherwise they couldn't digest breast milk well. Their bodies make an enzyme, lactase, which enables them to digest the sugar in milk. As a result, in healthy full-term infants lactose intolerance is extremely rare. It is more common in premature babies, who are sometimes lactose intolerant until they begin to approach their original due dates. At that point, their bodies start making lactase. Newborn lactose intolerance is quite obvious, usually manifesting as discomfort with each feeding. Babies with lactose intolerance are treated with formula that is based on cow's milk but is lactose-free, or else with a soy-based formula. Elemental formulas, which are much more "pre-digested" than usual formulas, also work well for these infants.
Healthy full-term babies can temporarily become lactose intolerant, though, during and after a bout of diarrhea, since diarrhea can cause them to lose the enzyme. Infants regain their tolerance after the diarrhea has ended and their bodies have had time to make more of the enzyme. Eventually, however, in most populations as the babies mature their bodies gradually make less and less lactase. As they grow into toddlerhood, they no longer tolerate milk of any kind.
The other component of milk that can cause people problems is its protein, which comes in two basic forms--casein and whey. The specific proteins differ slightly depending on which mammal the milk is from. The mammal whose milk most often creates digestive difficulties for humans is the cow. Intolerance to cow's milk protein follows the opposite pattern from lactose intolerance, since it is not uncommon in newborns but becomes much less common the older children get. It is estimated that between 2% and 7.5% of healthy infants have significant intolerance to the protein in cow's milk. The problem is particularly common in families with strong histories of eczema, allergies, or asthma.
Babies with this intolerance can have discomfort even if they are exclusively breast fed. The difficulty arises when the mother eats or drinks cow's milk protein. The protein passes into her breast milk and from there into the baby's digestive system. Antibodies to this protein have been found in infants who are intolerant, providing evidence of the link between the mother's diet and her baby's digestive troubles.
A study published in the January 1996 Journal of the American Dietetic Association looked carefully at infants' symptoms of fussiness or colic and how they varied with maternal consumption of 15 different foods. Maternal consumption of cow's milk was far more associated with the symptoms of colic than consumption of any other food. The study found that women who drank cow's milk were twice as likely to have infants with colic compared to other breast feeding moms. Another study found that half of women with colicky babies who dropped cow's milk saw marked improvement in their babies' symptoms. A third investigation found that there were higher levels of cow's milk protein in the mothers' milk of colicky infants than in the milk of mothers whose babies were not colicky.
These studies strongly suggest that if your breast fed baby is colicky, it is worth a try to eliminate cow's milk from your diet. You will want to avoid cheese, ice cream, milk in a glass or on cereal, yogurt, puddings, custards, cream sauces, and butter. This is not a quick fix, however. Cow's milk protein can remain in breast milk for up to two weeks after the mother has stopped eating dairy foods. To see whether dropping dairy really makes a difference for your child, have your dietary experiment last about 3 weeks. If the change in your eating habits does improve your baby's colic, you will probably want to remain off dairy at least until the typical colicky period is over, when your baby is 12 to 16 weeks old. If your child's colic was severe and it turns out that he or she is especially sensitive to cow's milk protein, you may want to avoid dairy even longer. Although many babies become tolerant of cow's milk protein before their first birthdays, some children can take a full year or longer, and some never become tolerant.
During this period, as a mom you need to remember your own physical needs. First of all, you will need another source of calcium. You will need to take in at least 1200 mg daily. If you do not, the calcium you lack in your diet will be taken from your bones! Calcium is found in Tums, sesame seeds, bok choi (Chinese cabbage), canned non-boneless salmon and sardines, and dark green vegetables such as collard greens, spinach, turnip greens, and kale. Some brands of orange juice are fortified with calcium. Tofu is also a good source of calcium, but unfortunately as many as 20% of babies who are sensitive to the protein in cow's milk are also sensitive to soy.
You may also need to be careful about your own body's developing an intolerance to lactose. While avoiding cow's milk protein, you will also have stopped consuming milk sugar. Your body may respond to the lack of milk sugar by stopping its production of the enzyme lactase. You would then start having digestive difficulties once you reintroduced milk to your diet. Ways to help prevent this problem are 1) try eating goat's or sheep's milk (for example, in French cheeses such as chevre). The proteins in these kinds of milk are less likely to cause your baby problems than the proteins in cow's milk; 2) consume small amounts of cow's milk used in recipes. Thorough cooking of cow's milk alters the form of the protein, making it less likely to upset your baby's digestion; and 3) when you do reintroduce dairy to your diet, do so gradually.
All of this may sound like a lot of work, but for parents with a colicky baby, the changes can be well worth the effort. There are other benefits to mom's avoiding cow's milk, too. According to the September 1993 Journal of Investigative Allergy and Clinical Immunology, studies have shown that the frequency and severity of asthma, eczema, and allergies are significantly reduced for as long as 5 years when breast feeding mothers give up cow's milk for at least 3 months.
In answer to your question, then, your switching to lactose-free milk or taking Lactaid pills would not help your colicky baby, because those products still contain the protein in cow's milk. Temporarily giving up the dairy products you love so much might make a real difference, however. You might find that what you lose in your diet will be made up to you in the smiles on your baby's face.
Alan Greene MD FAAP
January 24, 1997
Saturday, April 26, 2008
Where Soy is Lurking
I found this from a helpful allergy/breastfeeding website. Wanted to post it here!
SOY FREE DIET
Avoid foods that contain any of the following ingredients:
miso
shoyu sauce
soy (flour, grits, nuts, milk, sprouts)
soybean (granules, curd)
y protein (concentrate, isolate)
y sauce
textured vegetable protein (TVP)
tofu Ingredients that MAY indicate the presence of soy protein:
flavorings
hydrolyzed plant protein
hydrolyzed soy protein
hydrolyzed vegetable protein
natural flavoring
vegetable broth
vegetable gum
vegetable starch Studies show that most soy allergic individuals may safely eat products containing soy lecithin and soy oil.
SOY FREE DIET
Avoid foods that contain any of the following ingredients:
miso
shoyu sauce
soy (flour, grits, nuts, milk, sprouts)
soybean (granules, curd)
y protein (concentrate, isolate)
y sauce
textured vegetable protein (TVP)
tofu Ingredients that MAY indicate the presence of soy protein:
flavorings
hydrolyzed plant protein
hydrolyzed soy protein
hydrolyzed vegetable protein
natural flavoring
vegetable broth
vegetable gum
vegetable starch Studies show that most soy allergic individuals may safely eat products containing soy lecithin and soy oil.
Monday, April 21, 2008
Chicken Francese (yummy and easy!)
This is a staple in my kitchen for dinner. I usually thicken it with butter, but dairy and soy free just requires adding in a little extra flour to thicken the juices. Plus, it's much healthier this way! I can make this meal in less than 20 minutes. So easy!
4 boneless, skinless chicken breasts
1/2 c. Imagine soy-free Chicken Broth
1/4 c. white cooking wine
1/4 c. lemon juice
2 eggs
salt
pepper
olive oil
all-purpose baking flour
4 cups cooked brown or white rice
Heat olive oil in a frying pan
Beat eggs in a wide bowl
Salt and pepper chicken breasts and dredge in flour
Then dredge in beaten eggs and put in hot frying pan.
Brown on both sides (about 5 minutes per side)
Remove chicken from pan and add about 1T of flour to make a rue with leftover chicken juices
Whisk in broth, wine, and lemon juice until smooth
Add chicken back into pan.
Simmer until liquid is reduced by half, turning chicken once.
Serve over cooked rice.
4 boneless, skinless chicken breasts
1/2 c. Imagine soy-free Chicken Broth
1/4 c. white cooking wine
1/4 c. lemon juice
2 eggs
salt
pepper
olive oil
all-purpose baking flour
4 cups cooked brown or white rice
Heat olive oil in a frying pan
Beat eggs in a wide bowl
Salt and pepper chicken breasts and dredge in flour
Then dredge in beaten eggs and put in hot frying pan.
Brown on both sides (about 5 minutes per side)
Remove chicken from pan and add about 1T of flour to make a rue with leftover chicken juices
Whisk in broth, wine, and lemon juice until smooth
Add chicken back into pan.
Simmer until liquid is reduced by half, turning chicken once.
Serve over cooked rice.
Crockpot Vegetarian Stew
1 medium eggplant, peeled -- cut in 1/2" cubes
1 large can diced tomatoes
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups Imagine brand soy free chicken broth
6 ounce can tomato paste
1 tsp. Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
1 large can diced tomatoes
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups Imagine brand soy free chicken broth
6 ounce can tomato paste
1 tsp. Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
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