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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 Paperback – December 25, 2003
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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
From the Back Cover
PRAISE for FRESH FROM THE VEGETARIAN SLOW COOKER "Until now most slow cooker cookbooks have been heavily meat-oriented, leaning mightly on processed, preservative-heavy ingredients. "Fresh from the Vegetarian Slow Cooker" changes that. What a good idea! Not just vegetarians, but anyone who needs cooking ease but doesn't want to sacrifice full flavor or health, will rejoice in this inviting book." - Crescent Dragonwagon, James Beard Award-winning author of "Passionate Vegetarian" "This is a carefully written book with many imaginative recipes. Robin Robertson provides an astonishing array of dishes, a wide variety of flavors, and excellent cooking techniques; you and your entire family will be healthier and happier for her efforts." -Annemarie Colbin, author of" Food and Our Bones" and founder of the Natural Gourmet Cookery School, New York City "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" "Finding ways to prepare delicious and satisfying slow-cooked foods, especially vegetarian dishes, is a challenge for anyone who travels a busy path. I use a slow cooker a lot, and the recipes in "Fresh from the Vegetarian Slow Cooker" entice and inspire me." - Jesse Cool, author of "Your Organic Kitchen "and "Breakfast in Bed"
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I am not sure about the one stars complaining about bland food but did notice they all seemed to have cooked the same recipes so as in all cook books there will be some hits and misses. Also, personally if something is bland it is the fault of the chef not the cookbook since you should be tasting your food and then seasoning it to your family's taste if you find it missing seasoning not just complaining and not adjusting to your tastes.
Note: for people who complain that she precooks everything in skillet before adding to the pot - I agree and I just add the items to the pot without precooking and it does not see to effect the dishes plus I think it helps with the other complaint which it the cook time. And speaking of cook time, the first time you cook something in the slow cooker can be little hit or miss on exactly how long to cook something but after a while you get hang of how long you like certain veges cooked and whether to add them at the beginning or maybe add them later for shorter cook time.
When I think of my slow cooker, I think of convenience. (And, evidently, so does the publisher as the subtitle of this book is "200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are.") Years ago, when I was going through my meat-centric Atkins phase, I used my slow cooker to make various versions of roasts and stews frequently. Little preparation and easy cleanup were the order of the day! But, if it matters to you, there doesn't seem to be an emphasis on convenience in this book. Take, for example, the recipe for Savory Spinach Pâté with Garlic and Pine Nuts. The slow cooker is completely unnecessary to this multi-step recipe. You start by preparing the frozen spinach according to package directions. You sauté the garlic and spinach in a skillet. You combine the spinach, garlic, and the remaining ingredients in a food processor. You put this mixture into an oiled loaf pan and cover with pierced aluminum foil. You place the loaf plan on a rack or trivet inside the slow cooker and add water to the slow cooker to steam the pâté for four hours. Honestly, if I find myself making this recipe, I'm going to go ahead and steam the pâté in the oven in a lot less time. Unless I just REALLY want to use my slow cooker.
On the other side of the scale, take the recipe for Tortilla Tomato Soup. For this super-easy recipe, you sauté onion and celery and then add them and a can of crushed tomatoes, stock, and several herbs and spices to a slow cooker and cook on low for six to eight hours. But because you're already sautéing the onions and celery, you could easily add the remaining ingredients into the same pot (for a truly one-pot meal) and simmer for a half-hour and be done.
In these recipes, and many others, the slow cooker doesn't add much. I can certainly think of some vegetarian recipes where the slow cooker would come in handy, but I just don't get the benefit of "low and slow" with most of the recipes in this book. In fact, most of the recipes would be more convenient without the slow cooker!