Slow-Cooker Recipes
I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. Read More→
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This is a delicious combination of flavors and textures. Just add a green salad for a satisfying meal. Use a medium (approx. 4 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.
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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. Read More→
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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. Read More→
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