Vegetarian

If you don’t have a stand mixer, you can mix the dough by hand, but make sure you really beat it because it’s sticky and will resist. Have plenty of tapioca flour to work with the dough and to dip your utensils into to keep from sticking. A metal bench knife works well for cutting.

This bread can be made up to three days ahead and stored at room temperature.

Chili is a perfect way to sneak in all your veggies, plus you can throw it into a slow cooker, so you don’t stand over the stove for a long time.

Made from black beans, black bean pasta is a nutritional powerhouse. One serving typically contains 15 to 22 grams protein and 6 to 8 grams fiber, not to mention a healthful dose of calcium, vitamins and minerals–and it’s gluten-free. Pairing the pasta with tomatillos gives it a zesty, almost lemony taste and adding avocados makes it creamy good. It’s the perfect match.

The slow cooker is usually employed to cook and tenderize roasts and other large hunks of meat, so we decided to change things up by developing these light, satisfying and full-flavor vegetarian recipes that are just right for crisp fall days.

Thai food, with its onion, garlic and curry paste in this case, can be incredibly aromatic and tasty. This recipe is safe to serve to your friends who keep special diets.

Don’t spend an afternoon assembling a lasagna when you can put together this Delicious Living staff favorite, put it in the slow cooker and have some fun while it’s cooking.

Garlic, cloves and red pepper flakes give this peanut stew exciting flavors, while the peanuts add a satisfying crunch.

With this Peach & Blackberry Crumble in the slow cooker, it’s going to be tough to eat dinner before dessert.