Fresh from the Vegetarian Slow Cooker: 200 Recipes For Healthy And Hearty One-pot Meals That Are…

Paperback | December 25, 2003

byRobin Robertson

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For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a whole new array of healthy, delicious recipes - that don't rely on canned soup for flavor! And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking.Fresh from the Vegetarian Slow Cooker proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, and root vegetables, in preparations such as Spicy White Bean and Sweet Potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables, such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts, such as Chocolate Fantasy Fondue and Brandy-Laced Pear Brown Betty, are sensational. Chapters on appetizers, soups, stews, beans, vegetables, condiments, breakfasts, desserts, and beverages ensure that nothing is overlooked. A complete introduction provides information on all the latest advances in slow cooker models and accessories. By now the remarkable convenience of the slow cooker is no secret: it's practically a miracle to come home after a long day out and have dinner ready and waiting. It can be left unattended; it keeps the kitchen cool on warm days; and it's inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.

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From the Publisher

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a whole new array of healthy, delicious recipes - that don't rely on canned soup for flavor! And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking.Fresh from t...

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 inc...

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Format:PaperbackDimensions:288 pages, 9.2 × 7.3 × 0.88 inPublished:December 25, 2003Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558322566

ISBN - 13:9781558322561

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Reviews

Rated 1 out of 5 by from recipes not tested obviously . . . I agree with the review below . . . all the recipes call for precooking the beans before making the recipe which creates tasteless meals. For example, if you cook navy beans for 8 hours PRIOR to making the recipe, and then cook them for another 8 hours in the recipe, you have beans that have turned into dry mush, and have spent two days waiting to eat. Not good. Wouldn't even give this book to someone so have to discard it . . . maybe the publisher can refund the money? I'll try to find out. Too scared to try the vegan slow cooker book . . . hope improvements were made and some testing done.
Date published: 2014-10-23
Rated 1 out of 5 by from Bland A lot of reviewers on amazon give this many stars, but I have yet to make a recipe that had any flavor. I made an Indian cauliflower recipe with 8 different spices in it, and it was completely tasteless. I'll try it a couple more times, but in the meantime I cannot recommend it. And as some of my fellow 1-star reviewers have pointed out, a lot of the recipes ask for pre-crockpot preparation cooking. Which isn't usually what people are looking for in a crockpot.
Date published: 2010-02-05