Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World

Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World

Lynn Alley

Language: English

Pages: 128

ISBN: 158008074X

Format: PDF / Kindle (mobi) / ePub

The Gourmet Slow Cooker and The Gourmet Slow Cooker: Volume II showed home cooks everywhere that a slow cooker is perfectly capable of turning out meals that are sophisticated enough to serve to guests. It’s simply a matter of using imaginative recipes that bring together fresh, flavor-packed ingredients—and then setting the timer.
In The Gourmet Vegetarian Slow Cooker, author Lynn Alley offers up more than fifty dishes, each one vegetarian, some of them vegan, and all of them delicious. The recipes are drawn from the world’s great cuisines and include breakfasts, soups, main courses, sides, and desserts. Dishes, such as Spiced Basmati Rice Breakfast Cereal, Smoky Potage Saint-Germain, Polenta Lasagna with Tomato-Mushroom Sauce, Soy-Braised Potatoes, and Mexican Chocolate Pudding Cake, are each paired with a beverage that is meant to complement the meal.
Whether you are a vegetarian hard-pressed to find enticing recipes for your slow cooker, an omnivore looking to expand your repertoire, or a follower of a vegetable-focused diet, The Gourmet Vegetarian Slow Cooker will help you put many delightful meat-free dinners on the table with convenience and ease.
















well in a slow cooker. And melting chocolate, like making a fondue, can be done especially well with the gentle, controlled heat provided by a slow cooker. Other dishes call for a moderate period of cooking, anywhere from 4 to 6 hours. These are dishes that are either based on legumes, like lentils, that do not require extensive cooking, or sturdier vegetables (such as carrots, potatoes, and winter squashes) that can actually stand up to and be improved by moderate cooking times. And lastly,

flakes (optional) ⅓ cup extra-virgin olive oil Wash the beans thoroughly, then put them, along with the water, bay leaves, and sage sprigs in the slow cooker insert. Leave the head of garlic whole, wrap it in cheesecloth if desired, and add to the beans. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Remove the garlic and herbs from the beans, then add salt to taste and a pinch of red pepper flakes. Stir in the olive oil. Ladle individual servings into bowls and

butter ¼ pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled 1½ cups milk or half-and-half Arrange a layer of potatoes in the bottom of the slow cooker insert, then sprinkle about 2 teaspoons flour and ¼ teaspoon salt evenly over the layer. Place several small dots of butter on the layer. Then sprinkle on a tablespoon or two of cheese. Repeat, adding layers of potatoes topped with flour, salt, butter, and cheese, until all the potatoes

retsina, rosé, or red. MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES Serves 4 to 6 Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if

paprika. In some versions, the lentils and vegetables are left whole; in others, they are puréed. Vary the soup to suit your taste. 1 cup dried lentils 6 cups water 1 onion, chopped 2 carrots, diced 1 teaspoon ground cumin 1 cup dried apricots Salt and freshly ground black pepper to taste ½ cup Greek-style yogurt or sour cream, for garnish 1 tablespoon chopped fresh mint, for garnish Wash the lentils thoroughly, being sure to remove any small stones or dirt, and place them, along

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