The Vegetarian Slow Cooker: Over 200 delicious recipes
Robert Rose Publishing (2010)
Reviewed by Irene Watson for Reader Views (10/10)
I have to admit, I’m a slow cooker foodie. I think it has been the best invention since sliced bread, so needless to say I was thrilled to review “The Vegetarian Slow Cooker.”
For the purpose of reviewing a cookbook we are asked to try out three recipes. For the first one I chose “Greek Bean Sauce with Feta.” The large amount of onion makes this dish very tasty, and I loved adding cinnamon. I served this dish on polenta and accompanied with the green salad. Delicious!
My second dish was “Rhubarb-Mascarpone Crumble with Coconut.” We love rhubarb but I’ve never made it in a slow cooker. Using mascarpone is an ingenious idea; one I’ve never considered using in a dish like this. The desert was very good, and even better the next day. I’ll certainly be making this one again.
Fall seems to be the time for anything to do with pumpkin or squash so I decided to make the “Coconut-Spiked Pumpkin Soup with Cumin and Ginger.” Oh my goodness, this is the best pumpkin soup ever! The two tablespoons of ginger root, 1/4 teaspoon of cayenne pepper and one tablespoon of cumin gave a wonderful zing. The coconut milk gave a creamy texture. Like many soups, this one was even better on the third day.
I’m looking forward to trying out more of the recipes in “The Vegetarian Slow Cooker.” Judith Finlayson is giving us an opportunity to try out some new recipes, make some changes to old classics, and use a slow cooker for some dishes that we used an oven for. Looking at the rest of the recipes I can attest that most of the ingredients can be found in a kitchen pantry or at a local grocery store – nothing fancy, nothing exotic, just plain home-cooking.