Synopses & Reviews
Now you can make satisfying and flavorful vegetarian main-course meals any time, whether youre a devoted vegetarian, a vegan hoping to add variety to your diet, or a meat-eater looking to give your meals a healthy boost. One-Dish Vegetarian Meals offers an abundance of fare from best-selling author Robin Robertson, with more than 150 favorite recipes for very taste, lifestyle, and season. Each dish, from warming comfort foods to refreshing main-dish salads, is easy to prepare using wholesome ingredients. The recipes in this comprehensive new volume—including soups and stews, baked stuffed vegetables, pastas and casseroles, sitr-fries and sautés, hearty chilis, and speedy meals you can fix in a cinch—are ideal for family lunches or dinners, as well as for entertaining friends or taking to potlucks. Many of these globally inspired one-dish meals can even be made ahead and heated in the oven before serving. While preparation is simple and cost-effective, these family favorites are full of flavor, minus all the fuss. And if youre unable to consume dairy products—whether youre a vegan, lactose intolerant, or simply watching your cholesterol—Robertson gives you dairy-free options throughout the book. From summer to winter, youll relish such recipes as Starstruck Minestrone with Yellow Peppers and Chickpeas; Eggplant Parmesan Lasagne; Green Beans and Rice with Sesame-Orange Sauce; Zesty Bombay Beans with Chutney; White Bean Cassoulet; and much more. This collection of the finest recipes from three earlier works—Rice & Spice, Pasta for All Seasons, and The Vegetarian Chili Cookbook—features an all-new introduction by the author and a fully updated chapter dedicated to vegetarian cooking tips and insights on ingredients. Robertson provides helpful advice on how to properly cook and store staples such as rice and other grains, pasta, and beans (including tofu, tempeh, and seitan) and also suggest how to stock your pantry so that youll have all the tools you need to create fast, fabulous vegetarian meals!
Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category.and#160;Her earlier cookbook, Fresh from the Vegetarian Slow-Cooker, established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cooker provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious,and#160;meat-free applications, andand#160;she shows how to take into account the water content of vegetables and the absorptive qualities of grains whenand#160;vegan slow-cooking. and#160; Fresh from the Vegan Slow-Cookerand#160;and#160;includes eleven recipe chapters, four of whichand#160;focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too.and#160; Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stewsand#8212;two more categories that do well in the slow-cookerand#8212;include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff.and#160; Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks.and#160; The many soy-free and gluten-free recipes are clearly identified.and#160; Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.
Two best-selling categories come together in this comprehensive book by best-selling vegan author, Robin Robertson.
Over 200and#160;slow-cooker recipes for uses in a plant-based dietand#160;by best-selling vegan author, Robin Robertson.
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.
Showing just how useful a tool a slow cooker can be, Better Homes and Gardens I Didnandrsquo;t Know My Slow Cooker Could Do That includes 150 innovative, delicious recipes for family dinners, creative desserts, holiday meals, and effortless entertaining. More than 100 gorgeous photos accompany the foolproof recipes and techniques.
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.and#160;
More than 150 delicious and innovative recipes that shatter preconceived notions about what can be made in a slow cooker
Elevating slow cooker meals beyond the basics,and#160;this smart book includes 150 innovative, delicious recipes for family dinners, creative desserts, holiday meals, and effortless entertaining. More than 100 gorgeous photos accompany the foolproof recipes and techniques.and#160;and#160;Recipes include slow-cooker stalwarts such as soups, stews, and roasts, but go beyond to dishes not thought of as slow-cooker fare, including cheesecake, lasagna, yogurt, party mix, and steel-cut oats. Each chapter contains clever tips, features, and secrets for getting the most from this favorite kitchen appliance, such as how to layer food and flavors for ideal doneness and taste. Special chapters on entertaining and holiday cooking show party hosts how to use the slow cooker to simplify food prep for special gatherings.
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
150 recipes for simple yet wholesome vegetarian dishes, including soups, casseroles, pasta, and more.
Vegetarian one-dish meals for ramen, pho, bibimbap, dumplings, and burrito bowls
About the Author
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.globalvegankitchen.com.
Table of Contents
Introduction Chapter 1: Slow Cooker Basics Chapter 2: Snacks and Appetizers Chapter 3: Soups that Satisfy Chapter 4: Chilis and Stews Chapter 5: Beans and Grains Chapter 6: Hearty Main Dishes Chapter 7: Simply Stuffed Chapter 8: Vegetable Love Chapter 9: Condiments from the Crock Chapter 10: Dont Forget Desserts Chapter 11: Bread and Breakfast Chapter 12: Hot Drinks