{"id":1666,"date":"2015-08-09T15:55:09","date_gmt":"2015-08-09T12:55:09","guid":{"rendered":"http:\/\/hbne.co.il\/?p=1666"},"modified":"2019-11-05T13:53:48","modified_gmt":"2019-11-05T11:53:48","slug":"slow-cooked-vegan-casserole","status":"publish","type":"post","link":"https:\/\/hbne.co.il\/?p=1666","title":{"rendered":"Slow Cooked Vegan Casserole"},"content":{"rendered":"

In a Crock Pot<\/h2>\n
\"crockpot\"<\/a>
Easy steps from left to right<\/figcaption><\/figure>\n

To Soak:<\/strong>\u200e<\/p>\n

\u200e2 c dried chick peas
\n\u200e2 c whole risotto (round) rice
\n\u200e1 c dried apricot\u200e<\/p>\n

To Blend:\u200e<\/strong><\/p>\n

\u200e1 peeled and cubed sweet potato
\n\u200e1 cubed zucchini
\n\u200e3 cloves of garlic\u200e
\n\u200e2 c water (can use water from soaked apricots)\u200e
\n\u200e1\u200e\u200f\u00bd\u200f\u200e T whole cumin seed
\n\u200e1\u200e\u200f\u00bd\u200f\u200e T saffron
\nPinch of cinnamon
\nPinch of nutmeg<\/p>\n

Vegetables To Add In:<\/strong>\u200e<\/p>\n

\u200e2 cubed onions (can lightly saut\u00e9) \u200e
\n\u200e8 carrots cut to preference\u200e
\n\u200e~ 6 cabbage leaves\u200e<\/p>\n

\u200e+<\/strong>1 T coconut oil to add in to mixture\u200e<\/p>\n

Soak the rice and chick peas overnight+. I recommend soaking in \u200ewarm water with a bit of apple cider added to the water. They are \u200esoaked to remove phytic acid and enzyme inhibitors. The \u200ephytic acid \u200ewill inhibit mineral absorption. Soaking can increase \u200emineral \u200eabsorption tenfold or more. The apple cider will facilitate this \u200eprocess. It is important to rinse the rice and chick peas well after they \u200ehave been soaked. The dried apricots should be soaked in the \u200erefrigerator. The left over water from the apricots may be used for the \u200emixture in the blender for a slightly sweater taste.\u200e<\/p>\n

In the blender add the sweet potato and zucchini to the water and \u200espices and blend.\u200e
\nAdd the blended mixture to a large bowl with the rice, chick peas, \u200eapricot, vegetables and coconut oil.\u200e<\/p>\n

Mix well and add to greased crock pot.\u200e<\/p>\n

\n

I like to cover my casserole with cabbage leaves. This retains the \u200emoisture and prevents the rice and legumes from drying out. Should \u200eyou wish to prepare meat in your crock pot as well, you may lay the \u200emeat on top of the cabbage leaves. This will provide a barrier and \u200eabsorb much of the meat\u2019s fat.\u200e<\/em><\/p>\n

I like to use risotto rice but any kind of whole rice will work well. Of \u200ecourse, you may choose to work with other legumes as well. Just \u200eremember to soak them. Similarly, you may choose to add or replace \u200evegetables. You may try sweet potatoes, kohlrabi, potatoes, beets and \u200eeven cauliflower, although that will cook to be very soft.\u200e<\/em><\/p>\n

Changing the content of your casserole will require you to rethink the \u200eamount of liquids that you are adding to the pot.\u200e<\/em><\/p>\n<\/blockquote>\n

Cook at an oven temperature of 100 degrees Celsius or 210 degrees \u200eFahrenheit for about 6.5 hours.\u200e<\/p>\n

Bon App\u00e9tit! \u200e<\/h2>\n
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