I haven't been overly impressed with the vegetarian slow cooker cookbooks that I have seen so I was happy to discover the publication of a new one.
Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World doesn't disappoint.
In the introduction, the author discusses how she prefers inexpensive slow cookers over their fancier, more expensive counterparts (which often have more parts, such as digital control panels, that are susceptible to breaking). She mentions that the possible drawback of less expensive models, uneven heating, can easily be addressed by rotating the slow cooker insert midway through cooking.
The author provides a brief overview of ingredients with helpful tips about selecting beans, choosing the specialty salt best suited to a dish (which she recommends but is not a requirement for recipes), and grinding your own spices for maximum freshness. The only equipment suggested is a slow cooker, immersion blender, electric coffee mill (for grinding spices) and a mortar and pestle (another way to grind spices).
Recipes are divided into regions of cuisine: India, Mexico and the Southwest, Asia, Italy, France, Greece, and the Middle East. Recipes are mainly for main dishes and side dishes but there are a few for breakfast, appetizers and desserts.
Of the 57 recipes, 17 are accompanied by a full page color photo of the finished dish.
I liked that the author recommends a beverage for each recipe. For instance, she suggests a hearty red Tuscan wine with the Tuscan White Beans with Sage and Garlic and a "dry, acidic white wine such as an Alsatian Pinot Gris or a Riesling, or a good, fruity mountain red" with the French Alpine Cheese, Tomato, and Onion Soup. For the Barley, Mushroom, and Onion Soup, she suggests a beer.
The first chapter provides the following recipes from India:
-Spiced Basmati Rice Breakfast Cereal
-Curried Chickpeas with Fresh Ginger and Cilantro
-Creamy Dal
-Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin
-Stuffed Peppers with Yogurt Sauce
-Waari Muth
-Potatoes and Carrots in Coconut Curry
-Mogul Eggplant
-Minted Potato and Chickpea Curry
-Spicy Indian Lentil and Tomato Soup
-Tomato, Rice, and Coriander Soup
The second chapter includes the following recipes from Mexico and the Southwest:
-My Favorite Chili
-Vegetable Amarillo
-Slow-Cooked Grits with Chili and Cheese
-Spaghetti Squash with Mexican Spices
-Mexican Black Bean Soup
-Rustic Potato and Poblano Gratin
-Stacked Cauliflower Enchilada with Green Chili Sauce
-Sopa de Ajo
-Mexican Chocolate Pudding Cake
The third chapter features the following recipes from Asia:
-Soy-Braised Potatoes
-Potatoes and Peas in Red Curry Sauce
-Margaret Hughes's Green Vegetable Curry
-Korean-Style Black Beans
-Butternut Squash in Green Curry Sauce
-Japanese-Style Braised Tofu
The next chapter includes recipes from Italy including:
-Cracked Wheat Berries with Honey and Ricotta
-Risotto with Lentils
-Polenta Lasagna with Tomato-Mushroom Sauce
-Barley, Mushroom, and Onion Soup
-Polenta Gnocchi in Tomato Sauce
-Tuscan White Beans with Sage and Garlic
-Fonduta Piemontese
-Red Wine and Cherry Risotto
The fifth chapter includes recipes from France including:
-French Alpine Cheese, Tomato, and Onion Soup
-Cold Provencal White Bean Salad
-Scalloped Potatoes Auvergnats
-Smoky Potage Saint-Germain
-Egg, Cheese, and Onion Quiche
-Uncle Bob's Green Lentil Salad
-Steamed Artichokes
-Walnut and Apple Bread Pudding
The next chapter includes the following recipes from Greece:
-Greek-Style Fava Beans and Tomatoes
-Stuffed Greek Onions
-Greek Lemon, Artichoke and Egg Soup
-Potato, Artichoke, and Mushroom Stew with Kalamata Olives
-Stuffed Peppers Florina
-Moussaka with Artichokes, Tomatoes and Potatoes
-Wild Mushroom Stew on Noodles
-Yellow Split Pea and Oregano Puree
-Baby Limas with Spinach
The last chapter includes recipes from the Middle East including:
-Lebanese Eggplant Stew
-Chickpea Fattet "Tostadas"
-Hot or Cold Lentils in Lemon Juice
-Armenian Apricot Soup
-Armenian Khavits
-Chickpea Harira
Most of the ingredients should be available in Whole Foods and other high-end grocery stores. The exception would be some of the spices (such as galangal, also known as Thai ginger), varieties of dried mushrooms and certain peppers. The author recommends Penzeys Spices for hard to find spices and also recommends five websites for specialty sea salts. I should note that the recipes call for the chef to use salt "to taste" rather than recommending specific salts and/or an amount so cooks can use table salt and/or kosher salt (whatever they have at hand) if they so desire.
