"Fresh from the Vegetarian Slow Cooker" by Robin Robertson

I have to admit, right at the beginning, that I love my slow cooker. Inthe winter, it is an odd week when at least one meal doesn't come fromit, and it's often two meals. I hadn't thought much about vegetarianrecipes, but many of these look wonderful.

Not only are there main dishes, like Spicy Black Been Chili and VeggieJambalaya, but there are appetizers, side dishes, and desserts. Howabout Cranberry-Walnut Stuffing or Layered Pesto Potatoes with Sun-DriedTomatoes? Peach-Blueberry Tumble or Apples Stuffed with Cranberries andAlmond Butter?

Many of the recipes call for tofu or other meat substitute. As anon-vegetarian, I'd likely add the real thing, but that's the cook'schoice. I loved reading this book; it gave me ideas for my slow cooker Iwould have never thought of. But a warning, some of the recipes call forunder 8 hours of cooking, which makes them impractical for a out of thehouse workday.

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