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Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals that Are Ready When You are Hardcover – Dec 24 2003


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Product Details

  • Hardcover: 288 pages
  • Publisher: Harvard Common Press (Dec 24 2003)
  • Language: English
  • ISBN-10: 1558322558
  • ISBN-13: 978-1558322554
  • Product Dimensions: 18.4 x 2.7 x 23.2 cm
  • Shipping Weight: 717 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: #2,818,050 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

Vegetarian cooking instructor Robertson (Vegan Planet) turns her attention to the growing number of slow cooker owners. Starting with Slow Cooker Basics, she takes the user through the ins and outs of the appliance from the size of machine suitable for good results to cooking times and 10 quick tips for cooking success. She also devotes a small section to those vegetarian ingredients, such as seitan, that nonvegetarians may not be familiar with. Branching out from the traditional casseroles and stews so popular in the early days of the slow cooker, she tackles appetizers, soups and desserts as well, using the appliance with great effect to produce vegetable stocks as well as flavorful offerings like the Indian-inspired Curried Cauliflower Soup with Chutney and Cashews as well as Asian-influenced Hot and Sour Soup. The fundamental chilis and stews are not forgotten, but beans and grains so essential to the vegetarian diet put the slow cooker to best use. Pastas and vegetables nicely round out the book.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.com

Customer Reviews

4.4 out of 5 stars
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18 of 18 people found the following review helpful By A Customer on July 3 2004
Format: Paperback
I was searching for a while for a slow cooker cookbook for vegans and finally found this one. The recipes are really good. There is a lot of seitan recipes, which is one of my favorite proteins.
If you are in a hurry many could be cooked in a covered pot but the long times in the slow cooker means you could put them on in the morning and they will be ready at night.
In some of the recipes I did find it a bit annoying that she wanted you to do so many things before adding the food ( grilling or browning or marinading etc) but I cant argue that the food tastes great.
A word of caution. Many of the recipes call for a trivet for your slow cooker to sort of steam the food. Mine did not come with this and I have no idea where to get it!
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10 of 10 people found the following review helpful By "thersites3" on May 14 2004
Format: Paperback
I absolutely love this cookbook. I've always liked to cook, but, as a college student, I have struggled to find the time. This cookbook is wonderful because it allows you to cook dinner when you have the time, whether that's between morning classes or the night before. You just sautee a few vegetables, throw them in the slow cooker with canned beans and tomatoes, and when you get home at the end of the day, you have a hearty meal waiting for you. The best part is that by the time you eat dinner, the dishes have been done for hours. I disagree with the earlier reviewer who complained about the "heat" of the recipes. I made the Spicy Black Bean Chili recipe yesterday, and I thought the four-ounce can of green chiles was perfect. Often, I find that I actually need to make the recipes a bit hotter---but that't just a personal preference. So far, I've made Spicy Black Bean Chili, Three-Bean Chili, Indian Cauliflower and Kidney Bean Stew with Coconut Milk, Moroccan-Inspired Vegetable and Chickpea Stew, Vindaloo Vegetables, Orange and Bourbon Baked Beans, Spanish Beans and Rice, Spicy Black Beans and Rice with Mangoes, Vegetable Curry, and Bell Peppers Stuffed with Salsa Rice and Beans. I loved many of the recipes, and liked all but the Baked Beans, which were interesting, rather than bad. I would recommend this cookbook to anyone who finds they are already hungry by the time they can start dinner. You'll eat better and feel better.
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6 of 6 people found the following review helpful By Scott Harvey on Feb. 10 2004
Format: Paperback
This book is without question the most versatile and innovative slow-cooker book to come along in recent memory and, best of all, it's filled with vegetarian recipes! Readers will be happy to know that there are no fewer than fifty wonderful soup, chowder, and stew recipes for everyday meals made with loads of veggies and beans, an entire chapter of bean recipes and one devoted to stuffed veggies, and on and on. There are even some interesting recipes for the more adventursome cooks among us. And some recipes that use seitan or tempeh although certainly anyone who doesn't use those ingredients, could substitute beans in those recipes. In other words, this groundbreaking book has something for everyone -- even those of us who might want to try a vegetarian haggis one night just for fun! I personally found the vegetarian haggis recipe to be a hoot. It is obviously a whimsical recipe, certainly not meant in all seriousness, although it actually IS a quite flavorful stuffing recipe made with oats, pecans, and beans. Like many vegetarians, I like to have fun with my food! I also enjoy savory appetizer cheesecakes as convenient and showy party appetizers. How nice to be able to make them in a slow cooker now instead of the oven. And the vegan dessert cheeesecakes made in my small springform pans are no less than astonishing.
My only regret is that I'm limited to rating this book to only 5 stars. It deserves many more for creativity alone. But the delicious recipes are what cinch this book as a real winner."
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5 of 5 people found the following review helpful By Louis Barbarelli on April 25 2004
Format: Paperback
I've made three of the chili recipes from this book and, while all were tasty, two had too large a measure of hot pepper ingedients and the third came out too "raw" without much longer cooking. A four-ounce canned of diced hot chiles tastes mild out of the can, but turns combustible after 8 hours in a slow cooker ("Spicy Black Bean Chili"). In the "Chipotle-Kissed Red Bean and Sweet Potato Chili," the canned chipotles in adobo sauce were way too intense unless you used a fraction of what the reciped called for. I'm not talking just chili-lovin' hot here, I'm talking noxiously hot.
The "Sweet and Spicy Lentil Chili" recipe specified unsoaked lentils, but the lentils wouldn't soften adequately until the dish was cooked 16 hours or more (the recipe called for eight hours). Also, the Vegetarian Society not only recommends that dried beans and lentils be soaked, but that they be pre-boiled for 10 minutes before adding to the slow cooker, which was not mentioned in the recipes I used.
Based on my experience with this book, I wonder if the recipes, many of them close variations of each other, were all adequately tested. I still liked the dishes, however, after adjusting for the problems I mentioned.
Keep in mind that taste is subjective and what I think is too hot or too hard may not agree with your assessment. But I've never had this happen three out of three times with any other cookbook that I can remember.
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