🥣I Don't Know What This Is... But It's Easy, Cheap & Yum! (Vegan/Gluten Free!)🥣

I was down to the last bits and pieces in the fridge so I pulled off this dish with my wild imagination!

I looked in the crisper and realized that there was slim pickin's left before my farm delivery arrives next week which caused me to have to get crafty!

Lucky for me, that is truly no problemo whatsoever. I LOVE and WELCOME the challenge!

So, here we have...

a slow cooked
smokey, hot veggie pot
with some crispy, bakony toppings that remind me of a BBQ (but with no animal products required!)

I was reading a study today that showed that children are more sociable and therefore able to make friends when they have been around animals as children!

Did you know that?

They also have reported less cases of asthma and less cases of incarcerations for a violent crime-- so there you have it--

Animals are super important friends for our health and wellness!
Give an animal some love today! Petting an animal lowers our adrenaline levels, reduces stress and increases compassion!

Recipe Time!

What You Need:

Slow Cooker:

3 eggplants (peeled and coined)
1 zucchini (cubed)
1 cup cherry tomatoes (halved)
1/2 cup millet (cooked)
2-3 garlic cloves (minced)
4-5 shallots (minced)
2 small peppers (minced)
1 cup Chinese cabbage (cut very thinly)
1 tsp paprika
1/2 tsp pink Himalayan sea salt
1/2 cup veggie broth

Baked:

2-3 portobello mushrooms (sliced)
1 package non-GMO tempeh (cubed)
1/2 tsp coconut oil
1 tsp coconut aminos
1/2 tsp pink Himalayan sea salt
1/2 tsp paprika
Eggplant skin

What To Do:

In a slow cooker or crockpot, put all of the ingredients from the "slow cooker" list in and let it cook. HOW EASY IS THAT?
(I let mine cook on low for about 6 hours but you can cook according to your time constraints. I like cooking as slow as I have time for.)
Peel the eggplant and keep the skin!
Combine the eggplant skin with the mushrooms and tempeh and put everything into a seal-able container with the "baked" ingredients. Close the container, shake the ingredients around and put everything on an oiled baking tray in the oven at 350'F until cripsy (about 15 minutes). Set aside when ready.
Serve in a bowl (it's saucy!) Top with the oven ingredients!
Enjoy!