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Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World Paperback – March 2, 2010
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From Publishers Weekly
Overabundant quotation marks and occasional preaching aside, the recipes in this concise collection are simple and tempting. Organized by broad cuisine categories (Indian, Mexican and Southwestern, Greek, and so on), the dishes in this book don't school readers in the finer points of different cultures' cooking styles, but they do offer easy, tasty options for meat-free comfort food: slow-cooked grits with chili and cheese; polenta gnocchi in tomato sauce; wild mushroom stew on noodles. Appealing photos showcase prepared recipes that feel a step above traditional slow cooker fare, such as rustic potato and poblano gratin; risotto with lentils; polenta lasagna with tomato mushroom sauce; and Japanese-style braised tofu. The handful of surprisingly chic desserts sprinkled throughout—including red wine and cherry risotto; Mexican chocolate pudding cake; walnut and apple bread pudding—are a sweet bonus. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"[G]ives both vegetarians and omnivores a sophisticated excuse to pull out that dusty slow-cooker."
--Washington Post Express, 3/17/10
Top customer reviews
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For the breakfast rice cereal there wasn't enough liquid in the recipe as written (I was using a 4 qt Target crock pot). "Thankfully" my baby woke up in the night and I checked the rice after checking him (after about 4 hours of cooking on low)the rice had soaked up all the liquid and was beginning to stick to the sides. I added another 2 cups or so of milk (recipe said you could use water or soymilk, I used Silk's vanilla coconut milk and water). My husband liked the flavors but said it was still too thick so I in the end I added a total of 1/2 gallon on liquid. But like I said the flavors were great! Next time will just start out with more liquids and I won't have to check on it in the night. For the potato and carrot curry, potatoes got too well done by the end (only 4 1/2 hours) and my carrots not enough. I have a smaller crock pot than the 6 qt recommended so I ended up cutting down on the carrots and added some peas. As an Indian, I didn't find it super authentic, but it was tasty.
My husband and kids loved the green split pea soup (only made adjustments based on personal preference i.e. they hate mushrooms so left them out and will leave out tomatoes in the future as my husband didn't care for that addition).
I have several other recipes lined up to try this week (sopa de ajo, Mexican Black Bean soup which I think with actually need some spices or something in it but don't mind playing with that).
One major suggestion if there is ever a second addition of this is to give actual measurments of ground spices for people who don't want to have to grind their own. It would make the recipes seem more accesible.
There are no real intro's, explanations or substitution alternatives either. It's a real experiement with each recipe, but some are really great.
~Peace and Love,
Yes, some of the recipes might look overly complicated, but any cook who's spent any time in the kitchen can simplify things on the fly. You don't have to grind your own spices if you don't want to. There's no law that says you have to follow any cookbook's instructions to the letter.
There's a great variety of new and different foods to try, not just the same old bean and cheese. The recipes can serve as an inspiration for creating your own dishes, too.
Don't take the negative reviews too seriously if you've got any experience in the kitchen at all.
Great book, awesome price, will change the way you cook.