- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
New Trade Paper
Ships in 1 to 3 days
Available for In-store Pickup
in 7 to 12 days
Vegan Planet: More Than 425 Irresistible Recipes with Fantastic Flavors from Home and Around the Worldby Robin Robertson
Synopses & Reviews
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 dont 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 ovens 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: its 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 its inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.
When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertsonand#8217;s pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends.
One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles thereand#8217;s a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertsonand#8217;s extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, thereand#8217;s the spirit of adventure and of culinary creativity that has cemented Robertsonand#8217;s reputation at the top of the vegan pantheon.
About the Author
Robin Robertson has written more than twenty cookbooks, including the bestsellers Fresh from the Vegan Slow Cooker and Quick-Fix Vegan. Formerly a columnist for Vegetarian Times, she also has written for Cooking Light, Natural Health, and other magazines. A vegan herself, she lives in the Shenandoah Valley of Virginia with her husband Jon. Her website is #LINK
What Our Readers Are Saying
Other books you might like