Cookbook Profile: Fresh from the Vegetarian Slow Cooker

Cookbook

Fresh from the Vegetarian Slow Cooker
200 Recipes for Healthy and Hearty One-Pot Meals
That Are Ready When You Are

by Robin Robertson

Vegetarian Slow Cooker
"Until now most slow-cooker cookbooks have been heavily meat-oriented, leaning mightily on processed, preservative-heavy ingredients. Fresh from the Vegetatian Slow Cooker changes that. What a good idea! Hooray for this cookbook's ease, innovation, variety, bright ingredients, and fine results. Not just vegetarians, but anyone who needs cooking ease but doesn't want to sacrifice full flavor or health, will rejoice in this inviting, eclectic book." —Crescent Dragonwagon

It's no secret that millions of Americans swear by their slow cookers—in fact, Rival, the self-proclaimed maker of "America's #1 Slow Cooker," has sold more than 81 million slow cookers since 1971. As this appliance becomes essential to every modern kitchen, home cooks are looking for more and more ways to apply the slow cooker's unbeatable convenience to something other than the stansard tough cut of inexpensive meat scasoned with a can of soup. At last, with Fresh from the Vegetarian Slow Cooker, vegetarian cookbook author and cooking class instructor Robin Robertson provides us with an exciting array of new recipes. These dishes will appeal to the 12 million American vegetarians searching for ways to incorporate the slow cooker into their kitchen as well as anyone simply craving a delicious (and deliciously easy) meal alternative.

Slow cooking is perfectly suited to vegetarian food and healthy cooking because it is a foolproof way to prepare the extraordinary range of beans, grains, greens, and vegetables available. In fact, the extended, gentle cooking time concentrates the nutrients already present in these foods and brings out the flavors of diverse ingredients, allowing them to mingle and intensify in preparations such as Spicy White Bean and Sweet Potato Stew with Collards, Vegetarian Paella, and Balsamic-Glazed Carrots and Parsnips. Chapters on appetizers, condiments, breakfasts, desserts, and beverages prove that, from Savory Spinach Pâté with Garlic to Brandy-Laced Pear Brown Betty, the dishes coming out of the slow cooker are as widely varied as the ingredients going into it.

About the Author

Robin Robertson has written numerous cookbooks, including Vegan Planet, The Vegetarian Meat & Potatoes Cookbook, and The Sacred Kitchen. She is a vegetarian-cooking instructor and former chef, who lives in Virginia Beach, Virginia.

Buy the Book!

Fresh from the Vegetarian Slow Cooker
200 Recipes for Healthy and Hearty One-Pot Meals
That Are Ready When You Are
by Robin Robertson
Harvard Common Press
$14.95 paper
1-55832-256-6
$29.95 cloth
1-55832-2558
Information provided by the publisher.