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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 [Kindle Edition]

Robin Robertson
4.2 out of 5 stars  See all reviews (196 customer reviews)

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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle
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Discover eclectic Indian taste and textures with these recipes where vegetables shine. Learn more | See more vegan cookbooks

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. The perfect appliance for vegetarian and healthy cooking, the slow cooker offers a foolproof way to cook beans, grains, and numerous vegetables. Fresh from the Vegetarian Slow Cooker delivers recipes for simple, delicious, hearty fare without relying on canned soup for flavor. With chapters on appetizers, soups, stews, breakfasts, desserts, and more, this is the book for anyone looking for healthy meal alternatives.

Editorial Reviews

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.


Recipes are accessible to everyone including vegans . . . Flip through this cookbook and you will be inspired! -- American Vegan Winter

Will quickly prove to be a prized and appreciated addition to any dedicated vegetarian cookbook collection. -- Library Bookwatch

Product Details

  • File Size: 1170 KB
  • Print Length: 292 pages
  • Page Numbers Source ISBN: 1558322566
  • Publisher: Harvard Common Press (January 1, 2004)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B002AKPEZ4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #121,144 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
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Most Helpful Customer Reviews
213 of 217 people found the following review helpful
3.0 out of 5 stars Tasty Recipes That Need Adjusting April 25, 2004
Format:Paperback|Verified Purchase
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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380 of 392 people found the following review helpful
5.0 out of 5 stars Robin Robertson Does It Again! January 21, 2004
Vegan Planet and The Vegetarian Meat and Potatoes Cookbook are two of my all time favorite cookbooks. I can always count on their easy to follow recipes to produce delicious results. Now, Robin Robertson does it again! I am enjoying my Fresh from the Vegetarian Slow Cooker cookbook very much. I just got it a week ago and I have already made Seitan Cacciatore, Spicy Black Bean Chili and Old Fashioned Vegetable Soup.
I went out and bought a lovely Rival Oval Programmable Stainless Steel 5.5 Quart Crock Pot. You can exactly set the cook time in half hour intervals up to 20 hours and you can set the temperature to high, low or warm. The crock-pot automatically switches to warm mode after cooking is complete so you don't have to worry about burning. The digital countdown shows you how much time is left. The lid fits perfectly on the crock-pot and doesn't let air seep out like some cheaper models. I highly recommend this sturdy and easy to use crock-pot.
Now back to the wonderful recipes! The Seitan Cacciatore was a very easy to make a hearty stew. We loved the subtle blend of flavors and the seitan was perfectly moist. I made the Spicy Black Bean Chili in less than ten minutes. The results were fabulous, dark rich spicy black bean chili with red peppers, sweet onion and diced green jalapenos, amazing for such a mind numbingly simple recipe. I am eating the Old Fashioned Vegetable Soup as I type. This soup is so wholesome and tender it simply melts in your mouth.
I am a busy vegan who absolutely loves to cook and this cookbook is a lifesaver. No longer will I have to rush home to cook, stopping at a busy grocery store on the way.
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281 of 292 people found the following review helpful
3.0 out of 5 stars If only the cooking times were right! March 10, 2006
I'm not new to cooking by any means, but I am new to slow cooking. I was looking for a slow cooker cookbook that would contain vegetarian, Kosher and/or low-fat or low-salt recipes. The last thing I wanted was a dozen ways to make pork roast. This book fills the bill, in part, in that a lot of the recipes are healthy although no one seems to be watching their salt intake. I realize that this is not the purpose of this cookbook but it would be good if alternatives were available.

The cooking times are way off. The book seems to have been written with much older or less powerful models in mind. The cooking time for dried black beans, for example, is 12 hours on high. This is anything but true -- at least with my model (Rival programmable) it took 4 hours on high. At 12 hours on high, I would have ruined the dish and possibly had a fire hazard.

So the times have got to be updated post-haste. The recipes are interesting and somewhat creative. Personally, I don't want to do too much outside of the slow cooker. I want to throw things in the pot, set it and go to work, and a great number of the recipes have requirements of satellite or preliminary cooking, such as some sautéeing. I don't mind a little of this but not at the beginning of the cooking time. Who wants to fry onions right before work?

A slow cooker is meant for people who are going off to work or elsewhere and want a meal ready when they come home. While some extra work is sometimes needed, it's needed with too many of these recipes. If the cooking times could be adjusted so as to better reflect reality, and the recipes adjusted so as to also better reflect users' needs, my rating would be higher.
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121 of 125 people found the following review helpful
5.0 out of 5 stars I am so glad I bought this book! October 3, 2004
Format:Paperback|Verified Purchase
Ok, I LOVE this book!

* Almost all of the recipes that use dairy products or cheese give alternate suggestions for a more vegan diet.

* The recipes are soooo easy to make. Most prep is no more than 20 minutes.

* The recipes actually taste awesome (I add more salt - shame on me) and I've never really been so healthy of an eater and am making changes in my diet.

* Not all the recipes are soups or stews. Some really neat recipes are included like stuffed acorn squash, appetizers, and even breads - all made in a crock pot. Crazy... I never knew you could do all that.

* There is even a small section on deserts that you can make in the crock pot and they are really good, too. I made the blue-berry cobbler and really liked it (blue berries are good for your brain and eyes)- the crust was more like cake though.

* There is some really cool basics for beginners like me. Like how to soak/cook fresh beans, 101 advice on crock pot cooking, or hints and tips for better flavors.

* New research (EAT TO LIVE, Dr. Mercola's Total Health, etc.) shows that a diet where you get most of your calories from fruits, vegatables, and beans is, by far, the most healthy. Ok, maybe this is common sense and doesn't take a book to figure out. lol At least this cook book makes that goal so much easier.

I only wish I bought the hard cover edition because the soft cover is starting to warp and stay open because I use it so darn much. lol

-- For those who get this book... I especially love the Sloppy Lentils except I added 2 garlic cloves. Even non-vegitarian friends ask me to make this. It is SO GOOD!
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More About the Author

A longtime vegan, Robin Robertson has more than twenty cookbooks, including Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Vegan Fire and Spice, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker. For more information about her books and for sample recipes, visit her website at

Before she began writing cookbooks, Robin was a restaurant chef and cooking teacher. When she left the restaurant business in the late 1980s, Robin became vegan for ethical reasons. Over the years, she has fine-tuned her vegan diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients. In addition to writing cookbooks, Robin writes 'The Global Vegan' column for VegNews Magazine.


Topic From this Discussion
Sugar / Salt / Oil?
Then make adjustments...I follow a printed recipe only once...and make my personal adjustments from there.
Aug 23, 2011 by Arlene A. Wace |  See all 3 posts
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