nutrition | Recipes | Uncategorized | Weather

Gluten free vegetable stew

September 27, 2012

As it gets to be this time of the year when the leaves are starting to turn shades of different colored gems and the air has a slight bit of a nip to it, I like to have something that warms me from the inside out. This is when I pull out my crockpot.  There are so many uses for it; it is a lifesaver when you are really busy and you need to have something ready to go when everyone arrives home.   It is also nice to be hit with an incredible aroma that starts your mouth watering instantly (well, it does me) when you walk in the door. I love using my slow cooker, you can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet. One of my favorite things to make in the crockpot when it is a bit chilly out is a Gluten Free slow cooker vegetable stew.   What I like the best is that there are always leftovers and we can have it the next day as well!  Huge time saver! 🙂  I also like to make some nice GF cheese buns to have on hand to dip in the stew as well.  The great thing about stew is that you can add practically anything to it and it always tastes great.  I love adding chickpeas to punch up the protein. Fall is one of my favorite times of the year; along with the beautiful colors and weather cooling, it brings anticipation of the coming holidays and all the great food that will be coming our way. Enjoy this recipe for Gluten Free Slow cooker vegetable stew – I put this on low and let it cook for about 5-6 hours.

Vegetable Stew
Recipe Type: Main
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
Serves: 6
Ingredients
  • 1 large can of ground tomatoes
  • 200 g of elbow pasta [I use GF rice pasta]
  • 4 medium potatoes, peeled and cut into 1/2 cubes
  • 1 Lg can of low sodium chickpeas, rinsed and drained or 2 cups of cooked chickpeas
  • 1 cup of carrots cut into 1/2 chunks
  • 1/2 cup chopped red or green peppers
  • 1/2 cup chopped green beans
  • 1 cup of frozen corn
  • Oregano, basil and garlic and cinnamon to season to taste
Instructions
  1. I put this on low and let cook for 5-6 hours, but can be done on high in 3hrs. Add everything but bean, peppers, and corn let cook for 4 hours then add beans, corn, and peppers for the last hour. I also add cinnamon to taste, just to add some extra flavour [I like the combination of garlic and cinnamon- quite interesting]. Once done to your liking, serve in bowls alongside some Lovely buns. Really is that easy! Enjoy!

 Comforting Gluten free vegetable stew - #LMDConnector

Here is fall recipe I found on the Life Made Delicious site and am definitely going to try – one of my favorite fall foods: Butternut squash; the recipe is also Gluten Free!  They have so many great ones, check them out!   🙂 *Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Only registered users can comment.

  1. Hi Rossana,

    My name is Tina Jin, the community manager for a new blogger community called Gluten Free (www.atomicreach.com/tribe/glutenfree). This is a feed powered by Atomic Reach, and features bloggers writing about being or becoming gluten free. This community will focus on food, diet, tips, advice and personal stories on the subject. I want this Gluten Free community to be a place where expert advice and tips are consolidated in one place for everyone to digest.

    If you decide to join, Gluten Free will publish the title of your posts and the first few sentences of each post. If readers want to read the full story, they’ll be pushed to your blog and give you traffic. These readers will be people who share the same passion and interests as you, which is the sole purpose of the community.

    If you’re interested in joining our community, please e-mail me back at tinajin @ atomicreach.com with “Gluten Free” in the subject line. If you have any questions, I would be more than happy to answer them.

    Sincerely,
    Tina

Comments are closed.