VitaClay Recipes Vegetarian Collection 12.12.17

TABLE OF CONTENTS
Soups and Broths

Miso Mushroom Soup………..……………………………………………………………. 2
Pea, Zucchini, and Mint Soup………….…………………………………………………. 3
Barley Vegetable Soup…………………..………………………………………………… 4
Vegetable Couscous Soup…………………………………………………………………. 5
Creamy Cheesy Broccoli Soup……………………………………………………………. 6
Cream of Tomato Soup……………………………………………………………………. 7
Lentil Soup with Goat Cheese Toast….…………………………………………………… 8
Creamy Tortellini Soup……………………………………………………………………. 9
Creamy Cauliflower Soup………….……………………………………………………… 10
Mushroom Broth…………………………………………………………………………... 11
Chilis and Stews

Beet Chili………………………………………………………………………………….. 13
Curry Lentils…………………………………………………………………………..…... 14
Creamed White Bean Bisque………………………………………………………………. 15
Spicy Black Bean Chili…………..………………………………………………………… 16
Vegetable Chili Ole…....……………………………………………………………………17
Pinto Beans Stew with Jalapeno-Corn Dumplings………..………………………………. 18
Homemade Hummus…………...………………………………………………………….. 19
Coconut Tofu Curry.………………………………………………………………………. 20
Gnocchi and White Bean Stew………………………………....…………………………. 21
Curried Vegetable Chickpea Stew………………………………………………………… 22
Sweet Potato and Peanut Stew.……………………………………………………………. 23
Vegetable Minestrone…………………………………………....………………………... 24
Vegetable Dishes
Crispy Harissa Cauliflower…..……………………………....……………………………. 26
Green Beans Amandine...…………………………………………………………………. 27
Lemony Glazed Carrots…………………………………………………………………… 28
Vegetable Mix………..…….……………………………………………………………… 29
Lemon Brussels Sprouts…...…....…………………………………………………………. 30
Eggplant Stew with Chickpeas…………………………………………………………….. 31
Vegetarian Cassoulet……...……………………………………………………………….. 32
Seitan…………….………………………………………………………………………… 33
Succotash……….…………………………………………………………………………. 34
Potatoes, Pastas, and other Dishes

Winter Root Veggie Gratin………………………………………………………………... 36
Ratatouille…………………………………………………………………………….…… 37
Sweet Potato Burrito Bowls……………………………………………………………..… 38
Coconut Pecan Sweet Potato.……………………………………………………………… 39
Barley with Toasted Pine Nuts…..………………………………………………………… 40
Vegetarian Shepherd’s Pie………………………………………………………………… 41
Curried Potatoes and Mushroom with Eggplant...………………………………………… 42
Lentil and Quinoa Tacos...………………………………………………………………… 43
Moroccan Peanut Sweet Potato.…………………………………………………………… 44
Ending Notes
SOUPS AND BROTHS
MISO MUSHROOM SOUP
SUITABLE FOR ALL MODELS
INGREDIENTS
 4 cups broth
 1 cup water
 2 Tbs tamari or soy sauce
 8 garlic cloves, lightly smashed
 2’’ piece fresh ginger, peeled and cut
lengthwise into 4 pieces
 1 bunch scallions
 4 oz shiitake mushrooms, sliced
 1 small red Fresno chile, thinly sliced
(other chiles can be substituted)
 2-3 Tbs misopaste
 Optional: Coriander (cilantro) or
leeks, for garnish
DIRECTIONS
1. Combine the first 6 ingredients into Vitaclay cooker.
2. Close, seal and cook on “Soup” or “Slow” for 1 hour.
3. Using a slotted spoon, remove and discard garlic, ginger, and scallions from the liquid.
4. Add sliced mushrooms into Vitaclay cooker.
5. Cover and cook on “Slow” or “Soup” setting until the mushrooms are tender, about 30 minutes.
6. After the soup is finished cooking, stir in miso paste until dissolved.
7. Slice the remaining scallions; stir the soup with the chile slices to serve.
PEA, ZUCCHINI, AND MINT SOUP
INGREDIENTS
 1 Tbs olive oil
 1 Tbs butter
 1 medium onion chopped (1 ½ cups)
 3 medium zucchini chopped (4 cups)
 1 cup frozen peas, defrosted
 2 ½ cups low-sodium vegetable broth
 ½ cup fresh mint leaves, plus more
for garnish
DIRECTIONS
1. Heat oil and butter in large
saucepan over medium heat. Add
onion, and saute 5 minutes or until
softened. Then transfer to VitaClay
multi-cooker.
2. Add zucchini, peas and broth in
VitaClay pot. Set on “Soup” setting
to cook for 30 minutes, or until
zucchini is soft.
3. Add and stir in mint leaves. Let mint
infuses in soup 6 minutes, then
blend with immersion blender until
smooth. Season with salt and
pepper, if desired, and serve with a
dollop of creame fraiche, if using.
Garnish with mint leaves.
BARLEY VEGETABLE SOUP
SUITABLE FOR: VM7900, VM7800, AND VF7700 MODELS
INGREDIENTS DIRECTIONS
 6 cups clean water 1. In a VitaClay slow cooker combine sweet
 2 garlic cloves, minced potatoes, carrots, green beans, corn,
onions, celery ribs garlic and green
 3 celery ribs, thinly sliced
pepper.
 1 small onion, chopped
2. Stir in the water, broth, barley, bay
 3½ cups vegetable broth leaves and seasonings. Using a lid cover
 ½ cup chopped green pepper and cook on “Soup” setting for
 1 large sweet potato, peeled and cubed approximately 1.5 hours this should be
enough to make the vegetables and the
 1 ½ cups fresh baby carrot, halved
barley soft.
 1 ½ cups cut green beans
3. After 1.5 hours of cooking, throw in
 1 ½ cups corn tomatoes and stir. Continue cooking for
 1 cup medium pearl barley 10-20 minutes.
 1 ¾ tsp salt 4. Make sure soup is heated through. You
 2 cups Italian diced tomatoes, drained can discard the bay leaf and serve.
 ¼ tsp pepper
 1 bay leaf
 ½ tsp fennel seeds, crushed
VEGETABLE COUSCOUS SOUP
SUITABLE FOR SEALING MODELS ONLY: VM7900 AND VF7700
INGREDIENTS
 2 cups uncooked pearl
couscous
 2 cups soaked and cooked
beans of your choice (a mix
of different types of beans is
also great)
 3 carrots, peeled and
chopped
 1 red onion, chopped
 2-4 tomatoes, chopped
 1 cup red sauce (optional)
 6 cups broth
 1 tsp dried or fresh oregano
 1 tsp real salt DIRECTIONS
 ¼ tsp ground pepper 1. Add all ingredients into the VitaClay cooker.
 1 tsp turmeric
2. Cover, seal and cook on “Soup” setting for 1-1.5 hours.
 1 tsp no-salt spice blend of
choice (optional) 3. Serve with a side of warm sourdough bread and butter.
CREAMY CHEESY BROCCOLI SOUP
INGREDIENTS
 4 heads broccoli, cut into
1-inch florets
 1 cup broth
 1 stick (4oz) butter,
unsalted
 Salt and black pepper
(freshly ground tastes
best)
 3 cloves of garlic, minced
or chopped
 1 whole onion, diced
 4 cups whole milk
 2 cups half & half
 A few dashes of turmeric
(because I add it to
everything)
 1/3 cup all-purpose flour
or gluten free flour
 Pinch of ground nutmeg
 3 cups grated cheese
(grate it yourself to avoid
DIRECTIONS
1. Add all ingredients except cheese into the VitaClay pot, stirring to combine until smooth
2. Cover and set to "Slow" for 30-45 minutes
3. Using a hand immersion blender, blend the soup to desired consistency
4. Stir in the cheese
5. When serving, garnish with more cheese and scallions, cilantro or chives,
6. If desired, serve with crusty sourdough bread for a delicious, filling meal!
CREAM OF TOMATO SOUP
 8 Tomatoes, diced 1. Put the tomatoes, broth, and cream into the clay pot.
 5 cups broth 2. Cook on "Slow" for 1 hour.
 16 oz heavy cream
3. Using a hand-immersion blender, puree until smooth.
 Salt & pepper, to taste
 Basil leaves 4. Season with salt & pepper to taste.
5. Sprinkle with chopped basil leaves, and serve.
LENTIL SOUP WITH GOAT CHEESE TOAST
 1 small log chevre (goat cheese) (3-5 oz) 1. Add all vegetables, garlic, lentils,
 1 red onion, finely chopped cumin and broth.
 ¼ cup fresh chives, chopped 2. Close, seal and cook on "Soup" for 1
 3 tsp ground cumin hour.
 1 garlic clove, crushed 3. Toast bread lightly until slightly brown
 1 carrot, peeled and coarsely chopped and crispy.
 1 rutabega, peeled and coarsely 4. Combine goat cheese and chives in a
chopped bowl and spread cheese over the
 2 celery sticks, trimmed and coarsely toast.
chopped
 1 cup red lentils
 1½ - 2 lbs of diced tomatoes
 4 cups broth
 1 baguette, thinly sliced diagonally
CREAMY TORTELLINI SOUP
INGREDIENTS
 4 cups broth
 1 package of tortellini or other
favorite pasta
 2 cups fresh spinach
 3 tomatoes, diced
 4-8 oz crimini mushrooms,
sliced
 1 bar organic cream cheese,
cut into cubes
 1-2 tsp real salt (or to taste)
 black pepper
DIRECTIONS
1. Heat the broth, tomatoes and cream
cheese in the clay pot on “Soup”
stirring until the cream cheese is well-
incorporated into a creamy broth
2. Add the spinach and tortellini and
cook for about 10 minutes on “Soup”
3. Add salt to taste and sprinkle with
black pepper
CREAMY CAULIFLOWER SOUP
INGREDIENTS
 1 large head of cauliflower,
chopped (~2lb)
 2 carrots, peeled and diced
 2 medium onions, sliced thinly
 3 cloves garlic, minced
 4 cups broth
 1 tsp real salt
 ½ cup dry white wine or sherry
(optional)
 Black or white pepper
 2 Tbs chives, finely chopped
 1 Tbs chopped parsley
DIRECTIONS
1. Add all ingredients into the clay pot.
2. Set to “Soup” and cook for 1 hour.
3. Using a hand-immersion blender,
blend the soup until smooth, white
and creamy.
4. Sprinkle chives and parsley over
each serving.
MUSHROOM BROTH
 5 Shiitake mushrooms, 1. Add all ingredients into Vitaclay pot.
sliced 2. Cover, setting on "Slow" for 1-2
 1 large portabella hours.
mushroom, sliced
3. Jar and add to recipes, stir-fries or
 6 button mushrooms, as a base.
sliced
 10 cups of filtered water
CHILIS & STEWS
BEET CHILI
INGREDIENTS
 3 beets, peeled and chopped
 1 onion, chopped
 3 medium carrots, chopped
 1.5 Tbs Chili Powder
 ½ Tbs Paprika
 ½ tsp sea salt
 2 diced tomatoes
 1 lb cooked kidney beans, drained
 6 cups broth or water
 1 tsp garlic powder
 Salt and pepper, to taste
DIRECTIONS
1. Add all main ingredients to the
VitaClay pot.
2. Cook on “Stew” for about 1 hour, or
until beets are tender.
3. Top with optional garnishes before
serving, if desired.
CURRY LENTILS
INGREDIENTS
 2 cups lentils
 4 cups of water and a pinch of salt
and/or a bit of whey (if soaking)
 4 cups broth
 1-2 tsp turmeric
 1-2 tsp curry powder
 1 Tbs coconut oil
 Pepper
 Paprika
 Cayenne pepper if you like it hot
 3-4 pieces ginger, thinly sliced
 1-2 cloves garlic, minced
 Mushrooms (optional)
 Onions (optional)
 Salt to taste
 Sour cream or greek yogurt
DIRECTIONS
1. If you'd like to soak your lentils (some say it's best to release the most nutrients), pour lentils and
water (with salt and/or whey added) into clay pot, place in cooker on "Warm" for several hours.
2. Rinse, and then return lentils to clay pot. Add broth, spices, ginger, garlic and veggies.
3. Cook on "Stew" option for 1-2 hours. When the whole dish is heated (after 20 minutes or so), stir in
the coconut oil. (It will melt and be easy to stir in)
4. When the cooking is finished, add salt to taste (if using store-bought broth it may already have enough
salt, so be sure to taste it).
5. Serve topped with sour cream or greek yogurt.
CREAMED WHITE BEAN BISQUE
INGREDIENTS
 3 Tbs coconut oil
 2½ cups chopped carrot, onion,
and celery blend
 2 Tbs minced fresh garlic
 4 cups broth
 2½ cups water
 12 oz dried navy beans or other
white beans
 ½ tsp salt
 2 thyme sprigs
 1 bay leaf
 ½ cup half-and-half
DIRECTIONS
1. The night before, soak dry beans in a
bath of water, salt and whey, lemon
juice or vinegar.
2. Before cooking, drain and rinse beans.
3. (Optional step) Heat 2 teaspoons of the oil in a medium skillet over medium-high. Add the celery blend
to the skillet, and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the garlic; cook,
stirring occasionally, until tender and fragrant, about 2 minutes.
4. Combine all ingredients except half & half in VitaClay.
5. Cover, seal and cook on stew/fast until the beans are tender, about 1 hour. Remove and discard the
thyme sprigs and bay leaf.
6. Blend the bean mixture with an immersion blender until smooth, 1 to 2 minutes.
7. Stir in half-and-half.
8. Divide the soup among 6 bowls and drizzle with a bit of olive oil or a dollop of sour cream for garnish.
SPICY BLACK BEAN CHILI
INGREDIENTS
 1 Tbs olive oil
 1 large yellow onion, chopped
 1 medium red bell pepper,
chopped
 2 garlic cloves, minced
 2 Tbs chili powder or to taste
 28 oz of crushed tomatoes
(use fresh organic if possible)
 2 (15 oz) cans black beans,
drained and rinsed
 8 cups water
 One 4-oz can diced green
chilies
 Salt and freshly ground black
pepper
DIRECTIONS
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic.
2. Cover and cook until just softened, about 5 minutes.
3. Stir in the chili powder and cook about 30 seconds longer.
4. Transfer the mixture to your VitaClay pot.
5. Add the tomatoes, beans, water, chilies, and salt and pepper to taste.
6. Cover and cook on “Slow” for 1 hour, or until the vegetables are tender and the chili is
thick.
VEGETABLE CHILI OLE
SUITABLE FOR VM7900, VM7800 AND VF7700 MODELS
INGREDIENTS
 6 cups clean water
 1 Tbs corn meal
 ½ tsp ground cumin
 Medium zucchini, chopped
 1 medium sweet red pepper,
chopped
 1 can of chopped green
chilies
 1 oz of Mexican chocolate,
chopped
 ½ tsp salt
 1 Tbs chili powder
 6 oz of tomato paste
DIRECTIONS
 1 large onion, chopped
1. Start by combining; kidney beans, black beans,
 1½ cups frozen corn, tomatoes, corn, onions, Mexican chocolate, green
defrosted chilies, red pepper and zucchini in a VitaClay slow
 16 oz kidney beans, rinsed cooker.
and drained 2. When done also combine, water, tomato paste,
 15 oz black beans, rinsed and cornmeal, chili powder, salt, oregano, and cumin
drained and pepper sauce if it is your desire until all is
 14½ oz of diced tomatoes, smooth.
un-drained 3. Stir them into the slow cooker and cover with a lid.
Cook on low heat for 1 to 1.5 hours or when the
vegetables will be soft to your liking.
(Optional)
 ¼ tsp hot pepper sauce 4. Serve with a topping of your liking.
 Diced tomatoes
 Green onions
 Queso fresco - crumbled
PINTO BEANS STEW & JALAPENO-CORN DUMPLINGS
INGREDIENTS
 6 cups water
 1 medium onion, chopped
 1 lb dry pinto beans, soaked
 1 medium red bell pepper, diced
 2 stalks celery, sliced
 1 cup frozen corn, thawed
 2 Tbs chili powder
 1 ½ tsp salt
 2 Tbs lime juice
 2 Tbs of ground cumin
 ½ cup buttermilk
DIRECTIONS
 zest of 1line
1. Heat the oil in a large skillet over medium heat. Add
 2 Tbs cold butter, cut into cubes
the onion, bell pepper, and garlic.
 ¼ tsp salt
 1 fresh jalapeno, fine chopped 2. Cover and cook until just softened, about 5 minutes.
 ½ cup all-purpose flour 3. Stir in the chili powder and cook about 30 seconds
 ½ cup cornmeal, preferably whole longer.
grain 4. Transfer the mixture to a VitaClay pot.
 ½ tsp baking powder 5. Add the tomatoes, beans, water, chilies, and salt and
pepper to taste.
Garnish 6. Cover and slow-cook on low for 1 to 1.5 hours, or
 ½ cup fresh cilantro, chopped until the vegetables are tender and the chili is thick.
 ½ cup radishes, sliced
HOMEMADE HUMMUS
SUITABLE FOR ALL MODELS (FOR VM7800 MODEL: MONITOR EVAPORATION)
 2 cups dried garbanzo 1. Cover the dried garbanzo beans with purified water in the
beans (also known as VitaClay pot or a large bowl (water should be about an inch
chickpeas) or more over the beans)
 Water or broth to cover 2. Soak overnight, or about 8 hours.
 1 tsp baking soda 3. Drain the beans, and then cover with new water or broth,
 2 tsp salt along with salt and baking soda.
 Juice of 1/2 lemon 4. Set the cooker to “Stew” and allow to cook for about 1
 3 Tbs tahini (sesame hour. They should be soft enough to squish between your
seed paste) fingers.
 2-3 garlic cloves, 5. Drain and cool to room temperature.
minced
6. With a hand-immersion blender, puree along with the
 ½ cup water or broth lemon, garlic cloves and tahini. Slowly pour in the ½ cup
(to blend) water or broth as you blend. Add more water or broth until
 ⅓ cup olive oil the hummus reaches the desired consistency and texture.
 1 Tbs ground cumin 7. Serve in the clay pot or in a bowl drizzled with olive oil and
 Sourdough, pita bread, sprinkled with cumin.
crackers, veggies, etc. 8. Garnish with paprika, cilantro or parsley if desired.
9. Serve with sourdough (my favorite), chips, pita bread,
crackers, or veggies.
COCONUT TOFU CURRY
INGREDIENTS
 14 oz, extra firm tofu, cubed
 1 cup onion, peeled and
halved
 2 tsp, peeled garlic
 2½ cups, seeded green bell
pepper, quartered
 3 tsp, salt
 2 Tbs Garam masala
 2 Tbs curry powder
 4 Tbs peanut butter
 3 cups coconut milk
 14 oz tomato paste
DIRECTIONS
1. Mix onion, garlic, green bell pepper, Garam masala, curry powder, salt, peanut
butter, coconut milk and tomato paste in a food processor.
2. Blend the mixture until smooth.
3. Transfer the mixture from the Blender to your VitaClay slow cooker.
4. Add tofu into the slow cooker.
5. Cook on “Stew” setting for 1.5 - 2 hours.
GNOCCHI AND WHITE BEAN STEW
INGREDIENTS
 16 oz potato gnocchi
 1 lb white kidney (Cannellini)
beans, cooked
 3 cups broth
 2 tomatoes, diced
 6 oz baby spinach (fresh)
 ½ cup shredded mozzarella
cheese
 3 Tbs Parmesan cheese, grated
 ¼ tsp pepper
 Salt to taste
DIRECTIONS
1. Add all ingredients except for
spinach into the VitaClay pot.
2. Close and cook on "Fast" setting
for 20 minutes.
3. Add spinach and seal again,
allowing to steam through for 3-5
minutes, then stir.
4. Sprinkle cheeses and cover for a
couple more minutes until they are
melted, then serve.
CURRIED VEGETABLE CHICKPEA STEW
INGREDIENTS
 1 tsp olive oil
 1 sweet onion, diced
 1 potato, diced
 1 tsp salt
 1½ tsp curry powder
 1½ tsp brown sugar
 1 tsp fresh ginger, peeled
and grated
 1½ garlic cloves, minced
 1/8 tsp cayenne pepper
 4 cups vegetable broth
 2 cups canned
chickpeas, drained and DIRECTIONS
rinsed 1. Add the olive oil, onion, salt, potatoes, veggie broth,
chickpeas, bell pepper, cauliflower, tomatoes with juice, curry,
 1 green bell pepper diced
brown sugar, ginger, garlic, cayenne and black pepper to you
 1 small head cauliflower VitaClay. Stir to combine.
cut into bite size pieces
2. Note: The liquid should com half way up the sides of your
 1 can tomatoes diced clay pot, add more veggie broth if needed.
with juice
3. Cover and cook on the "Stew" setting for 1.5 - 2 hours.
 ¼ tsp black pepper
 10 oz bag of baby 4. Stir in the spinach and coconut milk. Cover and cook for an
spinach additional 10 minutes or until the spinach is wilted.
 1 cup coconut milk 5. Taste and adjust seasoning
SWEET POTATO AND PEANUT STEW
INGREDIENTS
 1 large sweet potato, peeled
and cubed
 ½ sweet onion, diced
 15 oz of diced tomatoes and
juice
 4 cups veggie broth
 ½ cup smooth peanut butter
 1 tsp grated ginger
 ¼ tsp ground chipotle pepper
 1 tsp paprika
 ½ tsp salt
 32 oz or 4 cups fresh baby
spinach
 ½ cup roasted peanuts,
chopped
DIRECTIONS
1. Combine all the ingredients (except the spinach and peanuts) into your VitaClay pot. Mix well.
2. Cover and cook on the "Stew" setting for 1.5 hours until the sweet potato is tender.
3. Stir in the spinach, cover and cook for an additional 10-15 minutes until the spinach wilts.
4. Adjust seasoning to taste and serve with rice or on its own with a sprinkle of roasted peanuts
for garnish and a little crunch.
VEGETABLE MINESTRONE
INGREDIENTS
 ¾ cup dry canelli beans, soaked
and drained
 ¼ cup dry garbanzo beans,
soaked and drained
 1 red onion, peeled & chopped
 2-4 cloves garlic, crushed and
chopped or minced
 6 cups broth
 2 tsp fresh thyme (or 1 tsp dried)
 2 tsp fresh rosemary (1 tsp dried)
 2 tsp fresh oregano (1 tsp dried) DIRECTIONS
 1 cup green beans (fresh or 1. Add all ingredients except cheese into
frozen) the VitaClay pot, stirring to combine until
 2 cups tomatoes, chopped smooth.
 1 cup zucchini, sliced and 2. Cover and set to "Slow" for 30 - 45
quartered minutes.
 1 small napa cabbage 3. Using a hand immersion blender, blend
 1/3 cup soup pasta (such as the soup to desired consistency.
orzo) 4. Stir in the cheese.
 1½ tsp salt
5. When serving, garnish with more cheese
 1 tsp pepper and scallions, cilantro or chives.
 1 bay leaf
6. If desired, serve with crusty sourdough
 ½ cup red wine
bread for a delicious, filling meal!
 2” piece of Parmesan cheese
rind (highly recommended to
give it an authentic flavor)
 Shredded Parmesan cheese for
garnish (optional)
VEGETABLE DISHES
CRISPY HARISSA CAULIFLOWER
SUITABLE FOR SEALING MODELS ONLY: VM7900 AND VF7700 SERIES
INGREDIENTS
 1 cup all-purpose flour
 6 cups water
 1 large head cauliflower, stem
removed, cut into bite-sized
pieces (6 cups)
 Cooking oil for frying
 3 Tbs paprika
 1 ¼ tsp Caraway seeds
 1 ¼ tsp Ground coriander
 ¾ tsp Ground cumin
 8 Tbs vegan cooking oil, such as
Earth Balance
 3 Tbs agave nectar
 1 cup chopped, salted peanuts
DIRECTIONS
1. Load cauliflower in VitaClay cooker.
2. Add water and set on “Stew” cooking for 15-20 minutes or until halfway cooked.
3. Whisk together flour, pinch of salt, and ¾ cup water in medium bowl. Add halfway cooked
cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour
mixture drip off.
4. Heat 2 inches cooking oil in a saucepan over medium heat until oil gets hot.
5. Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and
transfer to saucepan. Add oil and agave nectar and heat until warm.
6. Stir fry halfway cooked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown.
Transfer to bowl with slotted spoon, and toss with butter-and-spice mixture. Add peanuts, and
toss again.
GREEN BEANS AMANDINE
INGREDIENTS
 1 ½ lbs fresh green beans,
trimmed
 3 Tbs salted butter
 1 ½ cups sliced shallots
 3 Tbs toasted, sliced
almonds
 4 cups water
DIRECTIONS
1. Add 2 cups salted water and
green beans in VitaClay pot.
2. Set on “Stew” for 20 minutes,
or until bright green and just
tender. Transfer to bowl of ice
water to stop cooking, and drain
once cold.
3. Melt butter in large skillet or
Dutch oven over medium-high
heat. Add shallots, and cook for
4 minutes, or until golden,
stirring frequently. Add beans;
cook 1 to 2 minutes, or until
heated through. Season with
salt and pepper, then toss with
almonds.
LEMONY GLAZED CARROTS
SUITABLE FOR VM7900, VM7800, AND VF7700 MODELS
INGREDIENTS
 4 cups sparkling lemonade
or lemon-lime soda
 1 lb baby carrots, trimmed
 ⅓ cup orange marmalade
 2 Tbs chopped, fresh
chives
DIRECTIONS
1. Load sparkling lemonade or soda
and carrots to Vitaclay cooker.
2. Set on “Stew” for 20 -30 minutes
or until carrots are tender.
3. Drain, and reserve 3 tbs. Liquid.
Transfer carrots to serving platter.
4. Whisk together marmalade and
reserved 3 Tbs. liquid, and season
with salt and pepper if desired.
Drizzle over carrots, garnish with
chives.
VEGETABLE MIX
SUITABLE FOR ANY VITACLAY MODELS
INGREDIENTS
 4 small carrots , cut into 1- inch
pieces
 2 medium tomatoes, cut into
chunks
 2 medium onions thinly sliced
 4 celery ribs, cut into 1- inch
pieces
 2 cups cut fresh green beans (1-
inch pieces)
 1 medium green pepper, cut into
1-inch pieces
 ¼ cup butter, melted
 3 Tbs quick cooking tapioca
 1 Tbs sugar
 2 tsp salt
 1/8 tsp black pepper
 Enough broth to cover the
vegetables in the pot
DIRECTIONS
1. Place the vegetables in a VitaClay
cooker.
2. In a small bowl, combine the butter,
tapioca, sugar, salt and pepper.
3. Pour over vegetables and stir well.
4. Cover, add enough broth to cover
and set to "Stew" for 30 minutes.
5. Serve with a slotted spoon.
LEMON BRUSSELS SPROUTS
INGREDIENTS
 ¾ lb Brussels sprouts
 ½ red onion, diced
 1 lemon
 1 Tbs coconut oil, melted
 salt & pepper to taste
 3 cups broth
DIRECTIONS
1. Wash and trim brussels
sprouts, cut in half and toss
in Vitaclay pot.
2. Add diced onions.
3. Drizzle melted coconut oil,
add salt & pepper.
4. Drizzle lemon juice and stir.
5. Add the broth, seal up the
pot, on "Stew" setting for
about 1 hour.
EGGPLANT STEW WITH CHICKPEAS
SUITABLE FOR SEALING MODELS ONLY: VF7700 OR VM7900 SERIES.
INGREDIENTS
 1 oz mushrooms, sliced
 2 large eggplants
 3 Tbs olive oil
 2 sweet onion, diced
 2 tsp dried oregano
 a pinch of cinnamon
 1 tsp salt
 1 tsp pepper
 1 bay leaf
 1 cup dried chickpeas, rinsed,
soaked and drained
 14 oz tomato, drained and
chopped
 1/3 cup parsley, chopped
DIRECTIONS
1. Preheat oven to 400 F
2. Peel the eggplant and cut in half lengthwise. Brush the cut sides with 2 tablespoon of olive oil.
3. Place on a sided baking sheet cut side down and roast at 400 F for 25 minutes. Let cool and cut
into 1-inch cubes then transfer to your 8 cup VitaClay cooker.
4. Meanwhile heat 1 tablespoon of olive oil over medium heat and add onions. Cook until soft.
5. Add the garlic, oregano, cinnamon, salt, pepper, bay leaf, chickpeas and mushrooms and cook for
an additional 5 minutes.
6. Transfer to the cooker and stir in the broth to combine all.
7. Cover and cook on the "Stew" setting for about 2 hours until the chickpeas are tender. Remove
the bay leaf and stir in the tomatoes and the parsley.
VEGETARIAN CASSOULET
INGREDIENTS
 2 Tbs olive oil
 1 onion
 2 carrots, peeled and diced
 1 lb dry navy beans, soaked
overnight
 4 cups mushroom broth
 1 cube vegetable bouillon
 1 bay leaf
 4 sprigs fresh parsley
 1 sprig fresh rosemary
 1 sprig fresh lemon thyme,
chopped
 1 sprig fresh savory
 1 large potato, peeled and
cubed
DIRECTIONS
1. Heat a small amount of oil in a
skillet over medium heat. Cook
and stir onion and carrots in oil
until tender. Transfer this into
Vitaclay smart slow cooker.
2. Add all other ingredients with
the onions and carrots. Cover
ingredients with water. Tie
together parsley, rosemary,
thyme, and savory, and add to
the pot. Cook on “Slow” for 1
hour.
3. Stir in potato, and continue
cooking on “Slow” for 1 hour.
Remove herbs before serving.
SUCCOTASH
INGREDIENTS
 1 cup zucchini, chopped
 1 cup red bell pepper,
chopped
 ½ cup kalamata olives,
pitted and halved
 16 oz cannellini beans,
drained and rinsed
 10 oz diced tomato with
juice
 ¼ cup parsley, chopped
 2 Tbs balsamic vinegar
 2 Tbs lemon juice
 ¼ tsp black pepper
 1 box couscous
 2 oz feta cheese
DIRECTIONS
1. Place the broth, zucchini, bell pepper, olives, garlic, beans, and tomatoes in your VitaClay
slow cooker. Stir well to combine.
2. Cover and cook on the "Brown" setting for about 1 hour.
3. While the succotash is cooking, prepare the couscous according to the package
directions, minus the salt and fat.
4. When cooker is done, stir in the parsley, balsamic vinegar, lemon juice and black pepper.
5. Serve succotash over the couscous with a sprinkle of feta cheese.
POTATOES &
OTHER DISHES
WINTER ROOT VEGGIE GRATIN
 6 cups broth 1. Heat a small amount of oil in a skillet over
 3 Tbs butter medium heat. Cook and stir onion and carrots in
 1 small butternut squash oil until tender. Transfer this into Vitaclay smart
slow cooker.
 1 lb red potatoes, peeled and
sliced 2. Add all other ingredients with the onions and
 1 celery root bulb (~1 lb), cut carrots. Cover ingredients with water. Tie
together parsley, rosemary, thyme, and savory,
and thinly sliced and add to the pot. Set to “Stew” for 1.5 hours.
 1 bunch leeks, white only,
3. Stir in potato, and continue cooking for 1 hour.
washed and thinly sliced (~1
Remove herbs before serving.
cup)
 ½ cup heavy cream
 1 tsp minced fresh thyme
leaves
 ½ tsp ground nutmeg
 ⅓ cup grated Parmesan
cheese
RATATOUILLE
SUITABLE FOR SEALABLE MODELS ONLY: VM7900 AND VF7700 SERIES
 4 cups broth 1. Pour broth into the VitaClay pot.
 2 eggplants, cut into 1- 2. Layer VitaClay pot with vegetables and herbs,
inch cubes starting with the eggplants and reserving fresh
 2 onions, chopped basil
 2 large zucchini, sliced 3. Cook on "Stew" setting for 1-1.5 hours.
 3 bell peppers, seeded
4. Add basil and drizzle with olive oil. Salt and
and chopped pepper to taste, and then serve.
 6 tomatoes: halved,
seeded, chopped
 ½ tsp oregano
 1 Tbs chopped parsley
 1 bunch basil leaves,
coarsely chopped
 ¼ cup olive oil
 Salt & pepper (just
before serving)
SWEET POTATO BURRITO BOWLS
SUITABLE FOR SEALABLE MODELS ONLY: VM7900 AND VF7700 SERIES
INGREDIENTS
 1 cup of rice or quinoa,
soaked and rinsed (always
rinse the quinoa to eliminate
the bitter flavor)
 3 cups veggie or bone broth
 1 lb sweet potatoes, diced
 1 cup sweet bell peppers
 1-2 tomatoes, diced (with
juice)
 1 lb black beans, cooked
 1 cup corn kernels
DIRECTIONS
 ½ tsp garlic, minced
 1 tsp cumin 1. Add everything except lime juice, cheese and
garnishes to the clay pot (to have a little crunch left in
 ½ tsp chili powder the bell peppers, wait til the end to add those)
 2 Tbs lime juice
2. Close, seal and cook on “Rice” setting
 1 ½ cup shredded cheese
(might want to shred it 3. After it beeps, allow to rest about 15 minutes before
yourself) opening (stir in bell peppers now if you haven't
already)
 Sour cream, to top
 Avocado, chopped (optional) 4. After resting, stir in lime juice and serve into bowls
 Cilantro (optional) 5. Add cheese and other garnishes
COCONUT PECAN SWEET POTATO
INGREDIENTS
 ½ cup flaked coconut
 ¼ tsp salt
 1/3 cup sugar
 4 cups water
 ½ cup chopped pecans
 6 medium sweet potatoes
(peeled and chopped)
 1/3 cup packed brown sugar
 ¼ cup reduced fat butter
melted
 ½ tsp coconut extract
 ½ tsp vanilla extract
 ½ tsp ground cinnamon
DIRECTIONS
1. In a VitaClay slow cooker coated with cooking spray.
2. Place the sweet potatoes in the slow cooker.
3. When done take a separate small bowl and in it combine pecans, coconut, sugars, water,
butter, cinnamon and salt and sprinkle over the potatoes in the slow cooker.
4. Cover with a lid and cook on low heat for 1.5 - 2 hours or until the sweet potatoes are
tender to your preferred texture.
5. Stir in the remaining extracts and serve.
BARLEY WITH TOASTED PINE NUTS
INGREDIENTS
 1 cup uncooked Pearl Barley
 1 cup Camargue Mahogany
rice or 2 cups Pearl Barley
 1 medium red bell pepper,
chopped
 1 medium onion chopped
 6 cups mushroom stock
(vegetable or chicken stock)
Freshly ground pepper and
salt to taste
 ¼ cup pine nuts, toasted
Chopped parsley for garnish
DIRECTIONS
1. Add all ingredients to VitaClay pot
except the pine nuts and parsley.
2. Cover and set on Slow Cooking-Stew
to cook for about 2 hours or until
barley is tender but still al dente, and
liquid is absorbed. Check for
seasonings and adjust.
3. Toast pine nuts in a dry skillet over
medium heat or on a baking sheet in
the oven at 350 F degrees for a few
minutes to bring out their natural
flavors. When ready to serve, mix into
barley mix and serve with a sprinkle
of chopped parsley.
VEGETARIAN SHEPHERD’S PIE
INGREDIENTS
Mashed Potatoes
 2 lb small potatoes (gold or red Yukon
work well, cut into 1 inch cubes
 1½ cups milk
 2 Tbs real butter (preferably grass-fed)
 sea salt and pepper to taste
Shepherd's Pie Filing

 1 large onion, chopped
 2 stalks celery, sliced
 8 oz mushrooms, sliced
DIRECTIONS
 2 large carrots, sliced
 ½ cup green beans, in 1-inch pieces
1. Add potatoes to the clay pot with about 1½ cup broth
 2 cups baby spinach 2. Cook on "Stew" setting for 30 minutes, until potatoes
 1 cup asparagus, sliced in 1"pieces are soft
 1 corn off the cob 3. Mash in butter and milk, adding salt and pepper to
 1 lb kidney beans, soaked, cook and taste
drained 4. (Mashed potatoes can be made ahead and set aside
 1 ½ cups broth or made in another pot while the filling cooks in the
 1 Tbs soy sauce VitaClay pot)
 1 ½ tsp thyme
5. Rinse the clay pot and add all of the filling ingredients,
 2 tsp fresh rosemary, minced (or 1 tsp except spinach and corn starch
dried)
6. Cook on “Stew” setting for 30-45 minutes
 1/4 tsp sage
 1 Tbs cornstarch...add more as 7. In a small bowl, mix the cornstarch with water until
needed (arrowroot powder can be smooth, and stir into the clay pot
substituted) 8. Allow resting on "Warm" setting for about 15 minutes,
 2 Tbs water (or veg. broth) until thickened
 Extra rosemary or thyme for garnish 9. Spoon the potatoes evenly over the top of the filling,
 Sea salt & pepper to taste sprinkling with chopped rosemary
CURRIED POTATOES & MUSHROOM WITH EGGPLANT
INGREDIENTS
 2 cups broth
 1 large potato, cubed
 1 eggplant, chopped
 4-6 oz mushrooms,
halved/cubed
 2-4 Tbs curry paste
 2 cups coconut milk
DIRECTIONS
1. Add all ingredients except
garnishes into the Vitaclay pot
layering the veggies so the
potatoes are on top.
2. Close, seal, and cook on “Stew”
for 30 min or until potatoes are
tender.
3. Sprinkle with sesame seeds, if
desired.
4. Stir in the cilantro and serve over
rice with naan bread.
SEITAN
INGREDIENTS
 1 large carrot, cut into 2-
inches
 1 large yellow onion,
quartered
 3 crushed garlic cloves
 ½ cup soy sauce or tamari
as desired
 2 bay leaves
 2 ½ quarts , 3 cups water
 6 cups, whole wheat flour
DIRECTIONS
1. Put carrot, onion, garlic, bay
leaves and tamari or soy sauce
in your VitaClay slow cooker.
2. Add 2 ½ quarts of water and cover your slow cooker.
3. Pour the whole wheat flour in a large bowl. Add 3 cups of water.
4. Combine the mixture until it is smooth. If desired results are not achieved, add more
water until smooth.
5. Transfer the dough to a flat and smooth surface and knead until smooth, about 10
minutes.
6. Put back the dough in the bowl; add warm water to cover, for about 20 minutes.
7. Position the bowl with the dough towards the sink; knead until the water turns white.
8. Drain the liquid, cover with fresh water and knead until the water is clear.
9. Add the smooth raw Seitan to your slow cooker, cover and let it cook.
10. Once cooked, transfer the Seitan to a baking sheet and let it cool.
LENTIL AND QUINOA TACOS
INGREDIENTS
 ½ cup brown lentils
 ½ cup quinoa, rinsed
 4 cups water
 1 tsp chili powder
 1 tsp paprika
 Salt and pepper to taste
 12 soft or hard taco shells
Topping Suggestions:
 Lettuce
 Avocado
 Salsa
 Jalapeno
DIRECTIONS
1. Combine the lentils, quinoa, water, garlic, chili powder and paprika in your
VitaClay pot. Mix well.
2. Cover and cook on the "Stew" setting for 1 hour.
3. When slow cooking is complete adjust taste by adding salt and pepper as
desired.
4. Serve in taco shells or even as a taco salad.
MOROCCAN PEANUT SWEET POTATO
INGREDIENTS
 2 sweet potatoes, peeled and cubed
 ½ cup creamy or chunky peanut
butter
 1 Tbs sea salt
 1 Tbs ground cumin
 3 cups water or broth
DIRECTIONS
1. Pour broth into clay pot.
2. Load all other ingredients into pot
3. Close and seal, and set cooker to
“Stew” for 1 hour.
4. Open and mash with a potato
masher or blend with an immersion
blender for a smoother
consistency.
ENDING NOTES
The VitaClay team wishes you all the best, and we thank you for supporting VitaClay®!
Do you have any questions about VitaClay®? Do you have any comments or ideas you
would like to share with us? Please feel free to send us a message. We love to hear from
our visitors and get their opinions! We are always looking for great new product ideas as
well!
To contact VitaClay® by phone, call at customer service & Product Support:
(408)-329-7392
Email inquiry: service@vitaclaychef.com
Wholesale inquiry:
(408)-329-7392
(408)-621-6187
To contact VitaClay by mail, write to:
Essenergy, Inc
1765 Landess Ave, #34
Milpitas, CA 95035
USA
Here’s to your health,

VitaClay

VitaClay Recipes Vegetarian Collection 12.12.17

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TABLE OF CONTENTS

Soups and Broths

Chilis and Stews

Potatoes, Pastas, and other Dishes

Shepherd's Pie Filing

To contact VitaClay® by phone, call at customer service & Product Support:

Email inquiry: service@vitaclaychef.com

To contact VitaClay by mail, write to:

Here’s to your health,

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