When it gets to be this time of the year; the leaves are starting to turn shades of different colored gems and the air has a slight bit of a nip to it, I like to have something that warms me from the inside out. This is when I pull out my crockpot. There are so many uses for it; it is a life saver when you are really busy and you need to have something ready to go when everyone arrives home. Also nice to be hit with an incredible aroma that starts your mouth watering instantly (well, it does me) when you walk in the door. I love using my slow cooker. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.
One of my favorite things to make in the crockpot when it is a bit chilly out is a Gluten Free slow cooker vegetable stew. The thing I like the best is that there are always leftovers and we can have it the next day as well! Huge timesaver! 
I like to make some nice GF cheese buns to have on hand to dip in the stew as well. The great thing about stew is that you can add practically anything and it always tastes great! I love adding chick peas to punch up the protein.
Fall is one of my favorite times of the year, along with the beautiful colors and weather cooling; it brings anticipation of the coming holidays. And all the great food that will be coming our way
Here is my recipe for Gluten Free Slow cooker vegetable stew. I put this on low and let it cook for about 5-6 hours.
Vegetable Stew
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 lrg can of ground tomatoes
- 200 g of elbow pasta [I use GF rice pasta]
- 4 medium potatoes, peeled and cut into ½ cubes
- 1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas
- 1 cup of carrots cut in to ½ chunks
- ½ cup chopped red or green peppers
- ½ cup chopped green beans
- 1 cup of frozen corn
- Oregano, basil and garlic and cinnamon to season to taste
Instructions
- I put this on low and let cook for 5-6 hours, but can be done on high in 3hrs. Add everything but bean, peppers and corn, let cook for 4 hours then add beans, corn and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour [I like the combination of garlic and cinnamon- quite interesting]. Once done to your liking, serve in bowls alongside some Lovely buns. Really is that easy! Enjoy!
Here is fall recipe I found on the Life Made Delicious site and am definitely going to try – one of my favorite fall foods: Butternut squash. It is also Gluten Free! They have so many great ones, check them out!
*Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
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2 Responses to Gluten-free vegetable stew #LMDConnector
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Blog: Gluten Free adventures Topics:Food, Health, Fun 
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Hi Rossana,
My name is Tina Jin, the community manager for a new blogger community called Gluten Free (www.atomicreach.com/tribe/glutenfree). This is a feed powered by Atomic Reach, and features bloggers writing about being or becoming gluten free. This community will focus on food, diet, tips, advice and personal stories on the subject. I want this Gluten Free community to be a place where expert advice and tips are consolidated in one place for everyone to digest.
If you decide to join, Gluten Free will publish the title of your posts and the first few sentences of each post. If readers want to read the full story, they’ll be pushed to your blog and give you traffic. These readers will be people who share the same passion and interests as you, which is the sole purpose of the community.
If you’re interested in joining our community, please e-mail me back at tinajin @ atomicreach.com with “Gluten Free” in the subject line. If you have any questions, I would be more than happy to answer them.
Sincerely,
Tina
Thanks Tina, appreciate you reaching out to me. Will definitely check it out!