Vicki's Stew & French Rolls

I like to have a meal ready for Art when he has a late flight. This was for him.

Layered in the Crock Pot --
1. Red Potatoes, chopped in large pieces
2. Carrots, scrubbed & wheeled
3. Saute in canola oil: 2 cloves elephant garlic, 1 large sweet onion, 3 serrano peppers, 2 tsp. chili powder, 2 tsp. sage, & 2 tsp. thyme





4. Cover the veggies with water and add 2 Tbsp. Better than Bouillon vegetable base, and 1 bay leaf, and plenty of fresh ground black pepper.
5. Cover and cook on high for 6 hours.
6. Whisk together 4 Tbsp. arrowroot powder + warm both to thicken. Throw in a handful of fresh Green Beans or frozen peas. (I forgot peas!)
7. Cover & cook another 20 minutes.



The next day, we dressed it up a bit with Veat's Bites & French Rolls. Art sauteed the Bites with Earth Balance and some of the stew broth, braggs, & kitchen bouquet.

I used Kramer's 'Easy French Bread' recipe from La Dolce Vegan! I adore this recipe as you can tell here & here. This time, I used 1 1/4 cup each of spelt, all-purpose unbleached white, and whole wheat pastry flour. Divided and shaped the dough into 6 and placed in my jumbo muffin tin, slashed the dough diagonally, and topped with poppy seeds. Art really enjoyed and appreciated this meal, especially that the veggies were large and I didn't use any weird spices! I love the ease and results of my Crock Pot! Do you have any favorite slow cooker recipes??