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 Veggies and Sides
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Stuffed Green Bell Peppers
Submitted by: susan

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6–8 hours (HIGH: 3–4 hours). Sprinkle with remaining MORE
Stuffed Pasta Shells
Submitted by: susan

Sauté mushrooms in a skillet. Add mushrooms, tomatoes, tomato paste, oregano, garlic and white wine to slow cooker. Cook on High 3˝-5 hours. Add shells and cook for 1 additional hour. MORE
Sweet Potato Casserole
Submitted by: susan

Lightly grease the slow cooker. In a large bowl, mix the sweet potatoes, 1/3 cup margarine, sugar and brown sugar. Beat in the orange juice, eggs and milk. Transfer to the stoneware.Combine pecans, 1/3 MORE
Vegan Bean and Orzo Casserole
Submitted by: susan

Cook the pasta in boiling water until just barely soft and drain. Set aside. In a large mixing bowl, mix the tofu with the ricotta until blended. Gently stir in the orzo, beans, tomatoes, mushrooms, parsley, MORE
Vegetable Curry
Submitted by: susan

Place potatoes, onions, pepper, carrots and tomatoes in slow cooker. Stir in tomato paste, water, powder, cumin seeds, garlic powder and salt. Stir and add cauliflower. Cook on Low 8-9 hours. Stir in peas MORE
Vegetable Paella
Submitted by: susan

Combine the spinach, rice, vegetable stock, green pepper, tomato, onion, carrot, garlic, parsley, saffron, salt and black pepper in the Slow Cooker. Mix thoroughly. Cover and cook on LOW for 4 hours (or MORE
Vegetarian Moussaka of the Millennium
Submitted by: susan

Sprinkle the eggplant slices on both sides with salt and let drain on a rack for 1 ˝-2 hours. Rinse and pat dry with paper towels. Take the block of tofu out of its package and place on 3-4 layered paper MORE
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