Reviewed by Dianne Wenz. I’m a big fan of my slow cooker and an even bigger fan of Robin Robertson, so earlier in the year when I heard that she was working on a new vegan slow cooker cookbook, I began to eagerly await the date of it’s release. Fortunately, the wait is now over, and I am now lucky enough to have a copy of Fresh from the Vegan Slow Cooker in my possession! more→
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, huh?
This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up! Contributed by Dianne Wenz, from VeggieGirl.