#slowcooker

Creamy Wild Rice & Mushroom Soup. 🍄🍚

The ultimate cozy, hearty, and elegant soup. It's loaded with chewy wild rice, savory mushrooms, and the most luxurious creamy broth. 100% vegan and worth every minute of simmering. Perfect for a cold night in.

Servings: 4-6 Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Difficulty: (Moderate - due to a few steps, but worth it!)

Estimated Calories: ~350-400 per serving

Ingredients

For the Soup Base:

1 cup (160g) wild rice blend, rinsed

3 cups (720ml) vegetable broth

2 tbsp olive oil or vegan butter

1 large yellow onion, diced

2 ribs celery, diced

2 medium carrots, diced

4 cloves garlic, minced

1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced

2 tsp fresh thyme leaves (or ¾ tsp dried)

1 tsp dried rosemary

⅓ cup (80ml) dry white wine (optional, but recommended for depth)

3 tbsp all-purpose flour (or gluten-free 1:1 flour)

4 cups (960ml) unsweetened plant-based milk (oat or cashew work best for creaminess)

2 tbsp soy sauce or tamari

Salt and black pepper to taste

For the Creamy Finish:

½ cup (75g) raw cashews, soaked in boiling water for 15 mins* OR ½ cup (120ml) canned full-fat coconut milk

For Garnish:

Fresh parsley, chopped

Freshly cracked black pepper

How to Prepare

1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice blend and 3 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has burst open. Drain any excess liquid and set aside.

2. Sauté the Aromatics: While the rice cooks, heat the olive oil or vegan butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and carrots and cook for 6-7 minutes, until softened. Add the sliced mushrooms and cook for 8-10 minutes, until they have released their water and are deeply browned.

3. Build the Flavor: Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant. If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until mostly reduced.

4. Create the Roux: Sprinkle the flour over the mushroom and vegetable mixture. Stir constantly and cook for 1-2 minutes to cook off the raw flour taste.

5. Simmer the Soup: Gradually pour in the plant-based milk and soy sauce, whisking constantly to avoid lumps. Bring the soup to a gentle simmer. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the soup has thickened slightly.

6. Blend for Creaminess: If using cashews for creaminess, drain the soaked cashews and add them to a high-speed blender with about 1 cup of the hot soup. Blend until completely smooth and creamy. Pour this mixture back into the pot and stir to combine. (If using coconut milk, simply stir it in at this stage).

Slowcook*: Cukkini héjastól + porcsin + köles + jó zene. Tálalva: + brokkolicsíra + spenót-pesto + mustár + szójaszósz + zabkenyér + sörélesztő + lenmagolaj (ez utóbbi kettő lemaradt a fotóról) 🚀🌕

* multicooker slowcook üzemmódban, a cukkini és porcsin alatt az edényben: zab + kenderliszt + mustármag + koriander + kömény + curry + kukorica + szárított keserűgomba + olivaolaj + parajdi só; mindez forróvízzel felöntve, majd 4 óra slowcook + 3h melegentartás.

This Slow Cooker Mushroom Spinach Lasagna is a comforting and flavorful dish perfect for busy days. Layers of tender lasagna noodles, savory mushrooms, fresh spinach, and creamy cheese come together in a slow cooker for a hassle-free meal that's sure to satisfy.

Ingredients: 9 lasagna noodles. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 pound mushrooms, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 10 ounces fresh spinach. 15 ounces ricotta cheese. 1 egg. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 24 ounces marinara sauce.

Instructions: Cook lasagna noodles according to package instructions, then drain and set aside. In a skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add mushrooms, oregano, basil, salt, and pepper. Cook until mushrooms are browned and softened. Add spinach to the skillet, cook until wilted. Remove from heat. In a separate bowl, combine ricotta cheese and egg. In the slow cooker, spread a thin layer of marinara sauce. Arrange a layer of lasagna noodles over the sauce, breaking noodles if needed to fit. Spread a layer of ricotta mixture over the noodles, followed by a layer of mushroom-spinach mixture. Sprinkle with mozzarella and Parmesan cheese. Repeat layering process until all ingredients are used, finishing with a layer of marinara sauce and cheese on top. Cover and cook on low for 4-5 hours. Once cooked, let it sit for 10-15 minutes before slicing and serving.

Prep Time: 30 minutes

Cook Time: 240 minutes

This beef barbacoa recipe delivers tender, flavorful beef with a perfect blend of spices. It's cooked low and slow in the slow cooker, making it incredibly easy to prepare. Whether you're serving it in tacos, burritos, or bowls, this beef barbacoa will be a hit at any barbecue or gathering.

Ingredients: 3 lbs beef chuck roast. 1 onion, chopped. 4 cloves garlic, minced. 1 chipotle pepper in adobo sauce, chopped. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 tablespoon smoked paprika. 1 teaspoon ground cloves. 1/2 cup beef broth. 1/4 cup apple cider vinegar. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together onion, garlic, chipotle pepper, cumin, oregano, paprika, cloves, beef broth, apple cider vinegar, lime juice, salt, and pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork. Shred the beef using two forks and mix it with the sauce in the slow cooker. Serve the beef barbacoa with tortillas, rice, beans, or your favorite toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes