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125 Best Vegetarian Slow Cooker Recipes - Judith Finlayson

125 Best Vegetarian Slow Cooker Recipes

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Slow cookers have been rediscovered by a whole new generation of busy families, students and professionals. People 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. This book features 125 new and outstanding vegetarian recipes including: - Cannelloni with Tomato and Aubergine Sauce - Three-Bean Chilli with Bulgur - Louisiana Ratatouille - Rice and Bean Casserole with Cheese and Chillies - Creamy Leek, Potato and Mushroom Stew with Blue Cheese - Succulent Succotash - Potato-and-Cauliflower Dahl with Spicy Shallots - Cider Baked Beans - Meatless Moussaka - Mushroom and Artichoke Lasagne - 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. Now, vegetarians can enjoy all the benefits of slow cookers. Robert Rose is a subsidiary imprint of Firefly Books Ltd, specialising in cookery and health titles.

Lots of good advice for cooks who have never used a slow cooker as well as some specialized advice on going meatless in the slow cooker.--Myrna Collins"Appleton Post-Crescent" (02/02/2005)

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 Soufflé with Horseradish Cream
Cheese Loaves with Mushroom Tomato Sauce
Savory Bread Pudding
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
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
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 à la Greque
Peppery Red Onions
Creamed Onions
Creamy Mexican Beans
Parsnip and Carrot Purée with Cumin
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
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780778801047
ISBN-10: 0778801047
Audience: General
Format: Paperback
Language: English
Number Of Pages: 192
Published: 4th September 2004
Country of Publication: CA
Dimensions (cm): 25.4 x 17.8  x 1.27
Weight (kg): 0.45