“Fresh from the Vegetarian Slow Cooker” by Robin Robertson

Book Cover

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

Not only are there main dishes, like Spicy Black Been Chili and Veggie Jambalaya, but there are appetizers, side dishes, and desserts. How about Cranberry-Walnut Stuffing or Layered Pesto Potatoes with Sun-Dried Tomatoes? Peach-Blueberry Tumble or Apples Stuffed with Cranberries and Almond Butter?

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

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