Robin Robertson

Chocolate Cherry Cheesecake

This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling. more→

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Slow-Cooker Bell Peppers Stuffed With Salsa Rice and Beans

Bell peppers of all colors

Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson. more→

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Slow-Cooker Fresh Pear and Dried-Fruit Chutney

Pear chutney recipe

Pears should be just ripe, not overripe and can be any variety you prefer, from Anjou to Bartlett. From Fresh from the Vegetarian Slow Cooker* by Robin Robertson. more→

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Slow-Cooker White Bean and Sweet Potato Stew with Collard Greens

This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson. more→

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Curry-Spiced Pumpkin Bisque

Pumpkin bisque

If you’re in the mood for a savory, creamy soup, this is as close as you’re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, you’ll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. more→

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Slow-Cooking, Vegetarian-Style

Crock-Pot ®I admit that I didn’t give my Crock-Pot® much thought until a few years ago when I noticed a resurgent interest in the new and improved slow cookers. I had come to associate slow cookers with tough cuts of meat and, as a vegan, had dismissed the appliance as something I could live without. more→

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