Monthly Archives: July 2013

Potato & Mushroom Potpie – Slow Cooker Recipe

ImageI love slow cooker recipes. Especially when they don’t require a ton of prep work. I love throwing ingredients in my slow cooker in the morning and coming home at the end of the day to a delicious meal. This meal does require a couple of minutes of work about 25 minutes before you’re ready to eat, but nothing too strenuous. And this recipe is a great sub for chicken potpie.


  • 8 ounces baby bella mushrooms
  • 2 cups baby carrots
  • 4 tsp minced garlic *
  • 2/3 cup flour
  • 1 tsp dried thyme leaf or 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 ½ tsp salt
  • ¼ teaspoon pepper
  • 40 oz bag honey gold potatoes or fingerling potatoes
  • 1 TBS olive oil
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup unsweetened soy-milk
  • Package of 8 reduced fat crescent rolls

Halve mushrooms, larger baby carrots and potatoes.

Combine mushrooms, carrots, garlic, 1/3 cup flour, thyme, bay leaf, 1 tsp salt, ¼ tsp pepper and 1 cup water in a 4 to 6 quart slow cooker. Mix to combine.

* Not a garlic fan? Garlic can be replaced with 1 medium onion as shown below.


Top with halved potatoes.

Drizzle olive oil over potatoes.

Cover and cook 7 to 8 hours on low.

Twenty five minutes before serving preheat oven according to crescent roll package directions.

Divide sheet of crescent rolls into four large rectangles (two triangles together). Using two baking sheets, lay two rectangles on each sheet. Cook according to time listed on package (typically around 10 minutes)

Once the crescent rolls are in the oven, add frozen peas, green beans, 1/3 cup flour, ½ tsp salt and 1/3 cup soy-milk to the slow cooker. Stir to combine. At this time potatoes can be broken up. I like to slice and slightly mash a few before serving.

Replace lid until heated through (about 10 minutes).

Divide into four bowls. Place 1 rectangle (2 triangles) of crescent roll over each bowl.



Cilantro Potato Tacos

One of my go-to recipes when I was eating a standard American diet was tacos. They were easy to make and delicious. What they were not was healthy. Not long after switching to plant based eating I decided that I wasn’t ready to give up my tacos, and my Cilantro Potato Tacos recipe was created.


Servings: 8   Serving Size: 1 Taco
Calories: 165 • Fat: 2.7 g • Carb: 31 g • Fiber: 3 g • Protein: 5 g • Sugar: 3 g • Sodium: 230 mg

WW Old Points: 3 pts • WW Points+: 4 pts


2 medium potatoes

1 cup white rice

½ a red onion

5 sweet mini bell peppers or 1 red bell pepper

1 bunch cilantro

1 cup spinach

1 tomato

3 tbsp taco seasoning

¼ cup water

8 tortillas (I used Azteca flour tortillas- 2 WW+ points per tortilla)


Dice the onion, pepper, and tomato and set aside.

Chop the cilantro and spinach and set aside.

Prepare rice according to package instructions.

While rice is cooking chop potato into bite sized pieces. Place in a pot and cover with water. Bring to a boil cook until cooked through but not mushy. When done strain and return to pot. Sprinkle with taco seasoning. Add ¼ cup water and simmer over low for 2-3 minutes stirring gently to allow the seasoning to blend with the potatoes.


To keep your taco at 4 WW+ points add 1/8 cup rice and ¼ cup potatoes to each taco and add as many veggies as you like.


To turn this from a plant based meal into a more savory vegan meal, saute the potatoes in olive oil instead of boiling them or add a little vegan sour cream or cheese.


Homemade Taco Seasoning

When I was growing up, shopping for taco ingredients always included grabbing a pack of taco seasoning.  A few months ago I was making tacos when I discovered I had forgotten the all important ingredient: taco seasoning! My husband grew up eating tacos made without seasoning, so he didn’t view this as a big deal. For me however, tacos are not tacos without taco seasoning! I was determined we would have seasoned tacos for dinner without another trip to the store. I searched online for taco seasoning recipes and combined what I found to come up with this recipe.  I haven’t bought taco seasoning since.

1 tbsp chili powder

½ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1 ½ tsp ground cumin

1/2  tsp salt

½ tsp cornstarch

1 tsp black pepper

¼ tsp cayenne pepper

Mix all ingredients together and store in an air tight container. 3 tbsp = one packet of taco seasoning. Not sure how to use taco seasoning to create plant based tacos? Check back soon for our first plant based taco recipe!