Meatless Monday anyone? One of our fabulous Grow Your Yoga participants, Danaka White, shared this awesome spring recipe with me last week. We were chatting about Moksha Yoga Cambridge’s bingo card challenge, and she told me about a super easy veggie meal she was making in her crockpot. As spring has hit us in full beautiful force, I was all over trying out this recipe. Who needs to be stuck in the kitchen when you can be outdoors planting a garden?
Norah and I whipped this light meal together quickly, threw it in the pot on low, grabbed our bubbles and flip flops and went outside to enjoy the weather. When we went back in 3 hours later we were hit with a mouth watering smell of a meal almost ready.
A few notes – I left out asparagus as it isn’t Norah’s favourite, and added in some fresh corn about 5 minutes before the meal was complete. I also added some delicious hot sauce to my bowl, which I had picked up from our friends at Clover & Chrysalis – it’s just the way I roll. The recipe makes a LOT of food, so be ready to serve a group of your favourite friends or consider cutting the recipe in half.
Easy, healthy, fresh, and can be made while you’re outdoors. Does it get any better? Enjoy!
1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8 ounces of uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste
Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!