"Restful Cooking" is possible thanks to my new crockpot. This was one kitchen gadget we never registered for because most of the meals I had seen cooked in one contained meat. After finding sufficient recipes for vegetarian crockpot meals, I decided to put it on my Christmas list this year.
So far I have made oatmeal, Southwestern Three-Bean & Barley Soup, and my newest attempt, Cream of Tomato & Chickpea Soup. This was the most time consuming of the three in terms of prep, but since I love both chickpeas and tomatoes, I had to try it. I was especially excited to use tomatoes from our garden that we had frozen months earlier, as well as bay leaves from our bay leaf tree (which is spending the winter in our garage!). The tomato skin peeled off so easily from the frozen tomatoes. (**The directions say to cook on low for 4 hours, but it DEFINITELY needed more time than that!)
Paired with a yummy Tomato-Edamame Grilled Cheese, this dinner is packed with plant-based protein and nutrients. And though the prep work took up some of my Sunday afternoon, Monday evening it was simply: plug in, turn on low, and relax while waiting- restful cooking.
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