Slow Cooker · Vegan

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Slow Cooker Vegetables

Things have been a little insane lately, with classes, certifications, and only one car.  So I have been leaning heavily on my slow cooker to insure that there is something delicious for dinner, with little effort (or time) on my part.  I have been going back to my old faithfuls but have also been testing some new combinations to add to my list.  Essentially my testing consists of just throwing a bunch of veggies or beans in the slow cooker with some type of liquid and seeing what happens.  While one recipe was a massive fail, the rest were a huge hit.  As an added bonus I tried to incorporate as many local and seasonal ingredients in order to stay on track with my goals.  In doing so I think I found a new Top Squash: Delicata Squash.  Yum!

[amd-zlrecipe-recipe:5]

I had some Parmesan Cheese left over from a dish earlier in the week so decided to use the last of it as a topping, which worked perfectly for us.  Greek yogurt would also be a great topping, but the vegetables could easily go naked.  I served it over garlic couscous but yellow rice, egg noodles, or simple brown rice would also work great.

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