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Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes Paperback – September 25, 2012

4.3 out of 5 stars 316 customer reviews

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Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese by Leinana Two Moons
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Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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Editorial Reviews

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 robinrobertson.com.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

The irresistible appeal of a slow-cooker is its convenience and simplicity. Turn it on, and it cooks dinner while you do other things. You have no pot to watch. It doesnt burn or spill over. Just set it and let it do its work. Next thing you know, your kitchen smells heavenly, like a home-cooked meal, and you feel like your personal chef did all the work.

Slow-cookers first appeared in the 1970s, and you could get your crock pot in harvest gold, avocado green, or maybe decorated with orange flowers. Back then, the Crock-Pot (as the Rival Company, which is now a brand of Sunbeam Products, trademarked it) was mostly favored for cooking tough cuts of meat. The Crock-Pot left the limelight for a while, but in 2002, when I wrote my first slow-cooker cookbook (Fresh from the Vegetarian Slow Cooker, The Harvard Common Press), slow-cookers were enjoying a comeback. The goal of my first slow cooker book was to show how versatile slow-cookers are for vegetarian cooking and can be used to prepare everything from breakfast to dessert.

Fast forward ten years from that first book, and the popularity of slow-cookers shows no sign of waning. In addition, more people are enjoying a plant-based diet than ever before. Since that first slow-cooker cookbook was published, I've written many other titles, but I never stopped developing new recipes, discovering new techniques, and exploring new ideas for vegan slow-cooking. As I've explored new ways to use the slow-cooker for plant-based meals, I've been continually amazed at the effectiveness of slow cookers for vegan recipes. Over the years, I have developed scores of new recipes and explored the worlds cuisines to discover more creative ways to prepare food using the slow-cooker method. What I came up with was enough to fill another book.

I'm pleased and proud, therefore, to present this new book to you. It contains more than 200 recipes using only plant-based ingredients. I've also included pages of basic information and lots of new tips and pointers for making the most of your slow cooker experience. I've worked hard to make the recipes accessible using most sizes of slow-cookers. In addition to being 100 percent plant-based, many of the recipes are also gluten-free, soy-free, or low in fat.

We all know that a slow-cooker is ideal for cooking beans, soups, and stews, but as you explore the pages of Fresh From the Vegan Slow-Cooker, you'll discover a whole new slow-cooking world. The slow-cooker can be used to make braised vegetable dishes, comforting casseroles, luxurious risottos, and fun dips and snacks. It can even be used to bake potatoes, breads, pates, and desserts.

With chapters on everything from appetizers to main dishes, desserts, and beverages, theres something for everyones breakfast, lunch, and dinner. My new book picks up where my previous book left off and elevates vegan slow-cooking to a higher level. I love to cook in my slow-cooker, and I hope that after you try some of these recipes, you will too.

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Product Details

  • Paperback: 304 pages
  • Publisher: Harvard Common Press; unknown edition (September 25, 2012)
  • Language: English
  • ISBN-10: 1558327908
  • ISBN-13: 978-1558327900
  • Product Dimensions: 8 x 0.9 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (316 customer reviews)
  • Amazon Best Sellers Rank: #11,445 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By R. Brown on October 4, 2012
Format: Paperback Verified Purchase
I've had my slow cooker for about 5 years, and I never used it to make anything except vegan chili and some applesauce. It seemed to me to be a waste of cupboard space...until now. I have attempted to use other vegan slow cooker books, but with no success. Recipes always failed. I'm not sure it it was lack of recipe testing or what. Ms. Robertson's book has yielded nothing but excellent food. The times and quantities are spot-on, though I do tend to add a smidge more salt. I'm just a picky cook, though. Of the 7 recipes I've tried so far, I have had great success. She really knows how to balance flavors to make a dish taste great. I can't recommend this book enough! It has made me excited to use my slow cooker.
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I have owned a slow cooker for years. Occasionally I would make chili but other than that it sat in the cupboard. I have loved all of Robin Robertson's cook books. When I heard she had put out a new slow cooker collection I knew it would be a must have. My slow cooker now sits on the counter as I am working my way through the book. I have tried about 15 recipes; every single one of them has been amazing. The pizza I made 2 days in a row it was that good. The book is well organized and the recipes are easy to follow. Robin has introduced me to wide range of spices. I buy spices in bulk so I am not stuck with a big jar of any one spice and it is much more cost effective. You do not have to be vegan to love and enjoy this gem of a book. The recipes are very satisfying for any palate. I highly recommend this book.
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I'm a big fan of my slow cooker and an even bigger fan of Robin Robertson, so I was super excited when I heard she was working on a slow cooker book. I use my slow cooker a lot during the cooler months, as I love coming home to a hot, cooked meal waiting for me. If you're new to slow cookers, you're in luck, because Robin starts the book out with an extensive chapter on slow cooker basics. Everything you could possibly imagine cooking up in your slow cooker is covered here, from snacks and appetizers to dessert and drinks with a plethora of tasty dishes in between. Did you know that you can make pizza in a slow cooker? I didn't either! You can even make bread, marmalade and cheesecake! Robin's simple instructions make cooking just about anything in the slow cooker seem easy. She also gives gluten-free and soy-free options, so there's really something for everyone in this book

I've made about 6 dishes from Fresh From the Vegan Slow Cooker already, and every one of them has been delicious. So far my favorites have been the Rustic Potpie Topped with Chive Biscuits and the Wine Braised Seitan and Cremini Mushrooms. My copy of the book is already full of bookmarks for dishes I want to make, so I know my slow cooker will be working overtime this fall, and I'm sure I'll have new favorite recipes soon!
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I had the pleasure to test recipes for this amazing cookbook, and I was blown away by each and every recipe. The recipes range from basics, such as a pot of beans and homemade seitan, to amazing entrees and desserts, such as Chickpea and Mushroom Tagine, Seitan Pot au Feu, and Bananas Foster Bread Pudding. And don't forget to make the Warm and Creamy Artichoke-Spinach Dip--you won't be able to stop digging in!

I personally bought a slow cooker for this particular book, and it was one of the best purchases I've ever made. This book has spawned a love affair between me and my slow cooker. How amazing is it to have dinner waiting for you when you get home from work?! It's also a wonderful tool to make staples for your weekly meals, and also serves as a space-saver when making big meals. Why not use your slow cooker to make Green Bean Casserole or Stuffing on Thanksgiving day--you'll find both recipes in the book, and they are delicious. This book has it all and then some!

All of Robin Robinson's books are truly fantastic, and we wouldn't have the plethora of vegan cookbooks without her. You won't regret picking up this book--it's a winner, hands down!
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Having attempted cooking vegan onmy own for a few months, I decided to invest in a book that would make going to school and planning meals easier. This book has inspired, and delivered wonderful meals. I appreciate the variety of recipes available. Several of these dishes are now staples in my school life lineup.

That being said.... I have found many of the recipes to be severely under seasoned. In particular many of the bean recipes fall flat without extra spices added. A few of the cook times have been off, again with beans and with some potato dishes, and I a willing to blame those partially on my crockpot. However, when a meal is supposed to be done in 4-6 hours and it actually takes eight.... That's an unhappy, hungry student who pays for that mistake.

Overall I could not be more happy with the book, and will continue working through the recipes as written and making adjustments if necessary.

My favorites
Chickpea tangine
Minestre
Veggies with barley
Artichoke risotto
Colcannon
Green bean casserole

My "needs work"
Cuban black bean soup
Southwest beans
Burgundy beans
Caramelized onion soup
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