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Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category. 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, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking. Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which 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. 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 stews - two more categories that do well in the slow-cooker - include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. 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.

• Sales Rank: #6147 in Books
• Published on: 2012-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .88" w x 8.00" l, 1.35 pounds
• Binding: Paperback
• 304 pages

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 robinrobertson.com.

Excerpt. © Reprinted by permission. All rights reserved.
Introduction

The irresistible appeal of a slow-cooker is its convenience and simplicity. Turn it on, and it cooks dinner while you do other things. You have no pot to watch. It doesnt burn or spill over. Just set it and let it do its work. Next thing you know, your kitchen smells heavenly, like a home-cooked meal, and you feel like your personal chef did all the work.

Slow-cookers first appeared in the 1970s, and you could get your crock pot in harvest gold, avocado green, or maybe decorated with orange flowers. Back then, the Crock-Pot (as the Rival Company, which is now a brand of Sunbeam Products, trademarked it) was mostly favored for cooking tough cuts of meat. The Crock-Pot left the limelight for a while, but in 2002, when I wrote my first slow-cooker cookbook (Fresh from the Vegetarian Slow Cooker, The Harvard Common Press), slow-cookers were enjoying a comeback. The goal of my first slow cooker book was to show how versatile slow-cookers are for vegetarian cooking and can be used to prepare everything from breakfast to dessert.

Fast forward ten years from that first book, and the popularity of slow-cookers shows no sign of waning. In addition, more people are enjoying a plant-based diet than ever before. Since that first slow-cooker cookbook was published, I've written many other titles, but I never stopped developing new recipes, discovering new techniques, and exploring new ideas for vegan slow-cooking. As I've explored new ways to use the slow-cooker for plant-based meals, I've been continually amazed at the effectiveness of slow cookers for vegan recipes. Over the years, I have developed scores of new recipes and explored the worlds cuisines to discover more creative ways to prepare food using the slow-cooker method. What I came up with was enough to fill another book.

I'm pleased and proud, therefore, to present this new book to you. It contains more than 200 recipes using only plant-based ingredients. I've also included pages of basic information and lots of new tips and pointers for making the most of your slow cooker experience. I've worked hard to make the recipes accessible using most sizes of slow-cookers. In addition to being 100 percent plant-based, many of the recipes are also gluten-free, soy-free, or low in fat.

We all know that a slow-cooker is ideal for cooking beans, soups, and stews, but as you explore the pages of Fresh From the Vegan Slow-Cooker, you'll discover a whole new slow-cooking world. The slow-cooker can be used to make braised vegetable dishes, comforting casseroles, luxurious risottos, and fun dips and snacks. It can even be used to bake potatoes, breads, pates, and desserts.

With chapters on everything from appetizers to main dishes, desserts, and beverages, theres something for everyones breakfast, lunch, and dinner. My new book picks up where my previous book left off and elevates vegan slow-cooking to a higher level. I love to cook in my slow-cooker, and I hope that after you try some of these recipes, you will too.

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