Paperback: 288 pages Size (in inches):9 x 7.2 Publisher: Harvard Common Press; (January 2004) ISBN: 1558322566 If you’re a vegetarian who though slow cookers were just for meat-eaters, Fresh from the Vegetarian Slow Cooker will introduce you to the wonders of slow cooking. And if you’re already a slow cooker enthusiast, here’s a whole new array of healthy delicious recipes for a favorite appliance. Slow cookers can be used for a lot more than just tough, inexpensive cuts of meat. They’re perfect of r vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, numerous vegetable, and much, much more. Devotes a section to certain vegetarian ingredients, such as seitan, that non-vegetarians may not be familiar with. These recipes are for the most part easy to make and easy to find ingredients. Includes ten quick tips for cooking success. Includes the recipes with beans, grains, vegetables, seitan and tempeh. Contains appetizer recipes and over fifty delicious soup and stew recipes. Some of the great tasting dishes in this book are chili, Curried Cauliflower Soup with Chutney, Hot & Sour Soup, Smashed Sweet Potatoes with Dried Cranberries, Swedish Glogg, Tofu Cheesecake, vegetarian haggis White Beans & Spelt, and Winter Squash Stuffed with Couscous. Also includes some great desserts such as a vegan cheesecake. “Leave it to Robin Robertson to inspire us with such a great idea. Fresh from the Vegetarian Slow Cooker will make you want to go out and buy a slow cooker and start cooking these amazing recipes.” AKASHA RICHMOND, chef and columnist for Vegetarian Times Robin Robertson is the author of numerous cookbooks, among them Vegan Plant, The Vegetarian meat & Potatoes Cookbook, Rice & Spice and The Sacred Kitchen. She has written for several magazines, including VegNews. She lives in Virginia, Virginia. |
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