VeganMoFo Day 3 – Crock Pot Mac and Cheese Soup and Crock Pot Crisp

Crock Pot Mac and Cheese Soup

Warning, this feeds a LOT of people. I had a big serving and have enough for probably 6 more servings.

Ingredients:

Broccoli – about 3 Cups

4C Nutritional Yeast

about 2tsp salt

1 1/2 C flour

1/2 tsp garlic powder

1/4 tsp mustard powder

6C water (you may need to add more, depending on how much your soup cooks down. Just add it in a bit before you serve it – I added two more cups)

4T margarine (I used Earth Balance)

a splash of lemon juice

4tsp prepared yellow mustard

a few shakes of cumin (I didn’t measure this one)

about a half bag of Daiya Mozzerella shreds

2C macaroni

Throw your broccoli in the slow cooker on high for 20-30 minutes to cook a bit. Add everything but the macaroni to the slow cooker and mix well. Cook on low for 2 hours. Add the macaroni, cook on high for another hour. Add extra water if necessary.

 

Crock Pot Berry Crisp

Okay, maybe this is more like a cobbler, or a pie. The top wasn’t as crispy as I had hoped. No big deal – it was delicious.

Berry ingredients:

1lb strawberries, greens removed, roughly chopped

3C boysenberries (or use whatever you have locally available)

1/3C sugar

1T Sugar

1 1/2T cornstarch

Mix ingredients in crock pot

 

Topping Ingredients;

1/2C Flour

3/4C Oats

1/2C Brown Sugar

a few tablespoons Earth Balance (mix it up and use their new coconut spread!)

mix everything but the margarine in a separate bowl, spread evenly over berries. place bits of margarine over topping. Cook on high two and a half hours. Uncover and let sit with heat off for about a half hour before serving.

Eat with vegan ice cream.

Next time I make this, I think I’m going to throw about a half cup of chopped pecans into the topping.