125 Best Vegetarian Slow Cooker Recipes

by Finlayson, Judith

• ISBN13: 9780778801047
• ISBN10: 0778801047
• Format: Paperback
• Copyright: 2004-08-01
• Publisher: Robert Rose Inc

Summary

Vegetarians can enjoy all the benefits of slow cookers.Slow cookers have been rediscovered by a whole new generation of busy families, students and professionals. Those on the go love being able to throw wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. However, most slow cooker cookbooks feature recipes using meat, poultry and fish, and include only a few vegetarian recipes.125 Best Vegetarian Slow Cooker Recipes features outstanding vegetarian recipes including: Cannelloni with Tomato Eggplant Sauce Three-Bean Chili with Bulgur Louisiana Ratatouille Rice and Bean Casserole with Cheese and Chilies Creamy Leek, Potato and Mushroom Stew with Blue Cheese Succulent Succotash Potato-and-Cauliflower Dal with Spicy Shallots Cider Baked Beans Meatless Moussaka Mushroom and Artichoke Lasagna.Also provided is useful information about the basics of slow cooking and tips like using whole leaf herbs and spices. Common pantry ingredients are particularly helpful in turning out great-tasting and innovative slow cooker food.

Author Biography

Judith Finlayson is a food journalist and author. She began her career writing featured food articles, reviewing restaurants and developing recipes for magazines. This is her third cookbook.

Table of Contents

Introduction

Using Your Slow Cooker

Slow Cooker Tips

Starters, Fondues and Savories

Sumptuous Spinach and Artichoke

Dip Spicy Spinach

Dip Artichoke, Sun-Dried

Tomato and Goat Cheese Spread Chilly

Dip Eggplant

Hot Roasted Nuts

Mushroom and Roasted

Garlic Crostini Caramelized Onion

Crostini Chili con Queso Black

Bean and Salsa

Dip Nippy Cheddar Rabbit

Creamy Italian Fondue Kids' Favorite

Fondue Classic Swiss

Fondue Spinach Souffle with Horseradish

Cream Cheese Loaves with Mushroom

Tomato Sauce

Savory Bread Pudding Soups

Vegetable Stock

French Onion Soup

Pumpkin Soup with Lime

Creamy Leek Soup with Stilton

Cranberry Borscht Sophisticated Mushroom Barley Soup

Sumptuous Celery Soup

Southwestern Corn and Roasted Red Pepper Soup

Caribbean Pepper Pot Soup

Mulligatawny Soup

South American Black Bean Soup

Red Lentil and Carrot Soup with Coconut

Mediterranean Lentil Soup with Spinach Ribollita

Santa Fe Sweet Potato Soup

Creamy Corn Chowder Tortilla Soup with Corn and Chilies Savory

Cheddar Cheese Soup

Casseroles and Stews Vegetable

Cobbler Vegetable

Stroganoff Louisiana Ratatouille

Tofu in Indian-Spiced Tomato Sauce

Wild Rice with Mushrooms and Apricots Vegetable

Curry with Pepper and Cilantro

Tadka Rigatoni with Fennel and Spicy Peppers

Cannelloni with Tomato Eggplant Sauce

Cheesy Rice and Mushroom

Casserole with Spinach Mushroom and Artichoke Lasagna

Tomato Mushroom

Lasagna Pozole Rigatoni and Cheese

Leek and Barley Risotto Sweet Potato

Barley Risotto Eggplant and Potato

Curry Green Beans'n'Barley Fennel, Tomato and Potato

Ragout Celery Brown Betty Potatoes with Creamy Corn

Topping Leek, Potato and Mushroom

Gratin Sweet Potato and Carrots with Chickpea

Topping Beet Curry with Sweet Green Peas

Parsnip and Coconut Curry with Crispy Shallots Vegetable

Goulash Sweet Potato Curry with Mushrooms and Eggplant Braised

Fennel with Parsnip Creamy Braised Fennel Tofu Ratatouille Braised

Leeks with Celery Root Cheese and Corn Loaf Potato

Peanut Loaf Beans and Lentils

Basic Beans Red Beans and Rice Brown

Rice and Beans with Cheese and Chilies

Moussaka with Tofu Topping

Two-Bean Chili with Zucchini

Three-Bean Chili with Bulgar Cheesy

White Chili with Cauliflower

Tuscan-Style Beans with Rosemary Light Chili

Moors and Christians Split Pea and Lentil

Curry with Crispy Onions Succulent

Succotash Potato-and-Cauliflower Dal with Spicy Shallots

Cider Baked Beans Savory Chickpea Stew with Roasted Red Pepper

Coulis Poached Eggs on Spicy Lentils

Lentil Shepherd's Pie Black Bean Torta Blue Plate Chili

Indian-Spiced Beans Smoky White Chili with Potatoes

Red Beans and Greens Tomato

Dal with Spinach

Hominy and Red Bean Chili

Cashew Lentil Loaf Mushroom Cholent

Tamale Pie with Chili

Cornmeal Crust Mediterranean White Beans Lentil

Sloppy Joes Chili with Grits Crust Gingery

Chickpeas in Spicy Tomato Gravy

Grains and Sides Hot Breakfast

Cereals Slow-Cooked Polenta Grits'n'Cheddar Cheese

Steamed Brown Bread Leeks

Gratin New Orleans Braised

Onions Cumin Beets Braised

Beets with Sour Cream and Horseradish

New Potato Curry Braised

Carrots with Capers Leeks a la Greque Peppery

Red Onions Creamed Onions

Creamy Mexican Beans

Parsnip and Carrot Puree with Cumin Desserts

Rice Pudding with Cherries and Almonds Maple

Orange Pudding with Coconut

Bread Pudding in Caramel Sauce Raspberry Custard Cake

Sweet Potato Pecan Pie

Cranberry Apricot Upside-Down Cake

Blueberry Semolina Cake with Maple Syrup

Meredith's Molten Blondies Italian-Style

Cornmeal Cake with Orange Spiced Pears

Baked in Red Wine Chocolate Flan with Toasted Almonds

Apricot Almond Pudding

Cranberry-Red Currant Crumb Pudding

Delectable Apple-Cranberry

Coconut Crisp Blueberry-Rhubarb

Spoonbread Rhubarb Betty

Bread Pudding with Raspberry Sauce Lemony

Banana Custard Maple Surprise

Ginger Sponge Pudding

Just Peachy Gingerbread Upside-down Cake

Index

Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

IntroductionSince writing my first slow cooker book, I've become even more convinced of the value of this amazing appliance. Not only is it a great convenience, it fits so well with the way I like to cook that it constantly inspires me to think of new ways to incorporate its services into my life. Given our increased emphasis on nutrition, the time seemed right to do a book focused exclusively on vegetarian recipes. Today, many people -- even those who are not vegetarians -- are eating less meat. Not only is a diet high in vegetables, legumes, grains and fruit lower in calories and saturated fat, plant foods have many other health benefits, such as disease-fighting properties, which we are only now beginning to understand. Combining the advantages of eating more vegetables with the convenience of the slow cooker seemed like a great idea.As in my previous books, I've tried to include a wide range of recipes that will appeal to many tastes and requirements -- from great family food to more sophisticated recipes for entertaining, including desserts. There are more than 60 "vegan-friendly" recipes in the book, which have been identified as such for easy access. And many recipes that contain eggs or dairy can be easily substituted with egg substitutes and/or non-diary ingredients that suit your taste.As a committed slow cooker fan, it doesn't surprise me that the slow cooker, invented in the 1970s as a device for cooking beans, is enjoying a lively revival in the early years of the new millennium. Quite simply, it is one of the most effective time-management tools any cook can have. With its help, even the most time-pressed people can arrive home after a busy day to an old-fashioned home-cooked meal, ready to serve.As enjoyable as it is to recreate many of the more traditional dishes that were a meaningful part of the past, such as Blue Plate Chili or Rigatoni and Cheese, in developing this book I've also had great fun experimenting with more exotic dishes that reflect the expanding horizons of home cooking in our global world. Creamy Braised Fennel, with an intriguing sauce flavored with lemon and saffron and Parsnip and Coconut Curry with Crispy Shallots are two favorites that represent Mediterranean and South-East Asian cultures, respectively I particularly enjoy using herbs and spices in such dishes as Caribbean Pepper Pot Soup, Black Bean Torta and Vegetable Curry with Pepper and Cilantro Tadka. And I love updating old standards such as French Onion Soup or transforming dishes such as Stroganoff into a vegetarian version.There's more to using a slow cooker than putting food on the table. In my opinion, the meals it allows you to prepare nourish both body and soul. Made from fresh and wholesome ingredients, with levels of fat and salt controlled by the home cook, slow cooker dishes are certainly nutritious. But more than that, they offer a reassuring antidote to the stresses of our fast-paced, high-tech age. There are few experiences more pleasurable than arriving home to be greeted by the appetizing aroma of a simmering soup or stew, the kinds of dishes that the slow cooker excels at producing.About six million slow cookers are sold every year. This makes it one of our most popular appliances, which isn't surprising since it is also one of the easiest to use. Once the food is in the slow cooker, you can usually forget about it until it's ready to serve. With the slow cooker's help, anyone can prepare delicious food with a minimum of attention and maximum certainty of success. I sincerely hope you will try these recipes and that you will enjoy them and make the slow cooker a regular part of your life.- Judith Finlayson