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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. --This text refers to the Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
Book Description
By now the remarkable convenience of the slow cooker is no secret. It keeps the kitchen cool on warm days and is inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.
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Most helpful customer reviews
14 of 14 people found the following review helpful
4.0 out of 5 stars
great for vegans!,
By A Customer
This review is from: Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are (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!
5.0 out of 5 stars
Simply Delicious,
By Janet Planet (Canada) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are (Paperback)
Easy to follow recipes that are delicious. With the information provided, one can easily invent one's own creations to wow family and friends. A must have cookery book for anyone who owns a slow cooker.
5 of 5 people found the following review helpful
5.0 out of 5 stars
My New Favorite!,
By "thersites3" (Sammamish, WA USA) - See all my reviews
This review is from: Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are (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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