Synopses & Reviews
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.
“Thrive Foods is not just a cookbook. It is a valuable resource full of information on health, nutrition, natural resources, food, and environmental and health solutions achievable through whole food.”
InsidePersonalGrowth.com, 9/18/11“Loaded with great recipes that are good and easy to make.”
International Book Awardsandrsquo; 2012 Health Category Winner
andldquo;Thrive Foods is not just a cookbook. It is a valuable resource full of information on health, nutrition, natural resources, food, and environmental and health solutions achievable through whole food.andrdquo;InsidePersonalGrowth.com, 9/18/11andldquo;Loaded with great recipes that are good and easy to make.andrdquo;and#160;Library Journal (starred review), 10/15/11andldquo;This book will appeal to not only athletes and vegetarians but anyone who is concerned with eating to reduce personal and environmental stressandhellip;A fascinating read featuring excellent vegetarian recipes based on highly palatable nutritional science.andrdquo;and#160;Washington Post Express, 9/27/11andldquo;Youandrsquo;re sure to be satisfied.andrdquo;and#160;Will Run for Food, 9/29/11
andldquo;Very informative.andrdquo;and#160;EcoCentricBlog.org, 10/3/11andldquo;Brendan has cast a wide net of appeal with this book. Interested in nutrition? Heandrsquo;s got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and donandrsquo;t think the book is for you? Try again; these principals can even be applied one meal a weekandhellip;Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process.andrdquo;
January Magazine, 9/23/11 andldquo;Those embarking on or considering a raw, vegetarian or vegan diet will find a lot here to like.andquot;
andldquo;This book is for anyone interested in eating a thoughtful and informed plant-based diet.andrdquo;
Spirituality and Practice
andldquo;Just to prove how amazing and tantalizing this plant-based diet could be, Brazier has put together (with some other top chefs) 200 Recipes for Peak Health.andrdquo;Better Nutrition, November 2011andldquo;Brendan Brazier does a masterful job of connecting the dots between personal and environmental health.andrdquo;and#160;TheWholisticEdge.com, 11/9/11
andldquo;Thrive Foods will inspire you to examine your own food choicesandhellip;and re-shape planetary health in the process.andrdquo;
Midwest Book Review, November 2011
andldquo;From lentils and kale to baked squashes and Italian herb stir-fries, this is a pick for any vegetarian or environmentally-conscious eater.andrdquo;and#160;SavvyVegetarian.com
andldquo;This is a great cookbook.andrdquo;and#160;New York Spirit, January 2012andldquo;Brendan has cast a wide net of appeal with this book. Interested in nutrition?and#160;Heandrsquo;s got it covered. Sustainable agriculture your thing? Check. Love to cook? Recipes galore. Want to geek out on facts? Done. Want to be inspired to make changes to your diet? Keep reading. Are you a meat eater and donandrsquo;t think the book is for you? Try againandhellip;Pick it up and give it a try, you will learn something and maybe even change your eating habits (and help the planet!) in the process.andrdquo;and#160;San Francisco Book Review, 12/21/11andldquo;The two hundred recipes avoid common food allergens and animal products, and include a sports drink, smoothies, and dishes for every meal of the day, from a fresh cereal breakfast to a vegan beet ravioli dinner. Snacks and desserts find their place, too, with maca ice creams and cool granitas.and#160;Anybody with an interest in maintaining and keeping their body in fit, working condition would benefit from a leafy lunch of Thrive Foods.andrdquo;and#160;Curled Up with a Good Book
andldquo;Thrive Foods is an attractive and comprehensive book with clear, extensive nutritional information, plant-based recipes, and a convincing argument for a plant-based diet to stimulate your mind and taste buds.andrdquo;and#160;EveryDiet.org, February 2012
andldquo;An ideal companion to the authorandrsquo;s first book, Thrive and will appeal to anyone looking for delicious recipes that are suitable for a gluten-free or plant-based diet.andrdquo;and#160;Portland Book Review, 2/20/12andldquo;Brazier introduces his nutritional philosophy and presents an onslaught of mind-blowing ratios and statistics that are designed to serve as powerful motivators in improving not only our personal health, but limiting the strain our choices have on the environmentandhellip;So much more than a cookbook, Thrive Foodsand#160;will stay on your kitchen shelf as a handy nutritional reference.andrdquo;and#160;Triathlete, April Issueandldquo;[Brazierandrsquo;s] book will have you thinking critically the next time you roam the grocery store aisles.andrdquo;and#160;MidwestMultisportLife.com, 3/20 andldquo;Chock full of great nutritional advice, itandrsquo;s tied in to training and also to the environment.andrdquo;
Focusing on an environmentally friendly diet, Brendan Brazier's new book builds on the stress-reducing, health-boosting nutritional philosophy introduced in Thrive
. Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods
recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and avoid ingredients like wheat, yeast, gluten, soy, dairy, and corn.
If you're looking for sustainable energy, high-quality sleep, physical strength, and mental sharpness to meet modern-day demands, Thrive Foods is your go-to recipe source.
The cookbook companion to Thrive and Thrive Fitness--with 200 recipes, including dishes from celebrity chefs Tal Ronnen, Jamie Oliver, and others.
Over 200and#160;slow-cooker recipes for uses in a plant-based dietand#160;by best-selling vegan author, Robin Robertson.
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