Slow Cookers Simplify Cooking
This beloved appliance was very popular in the 70s, helping get dinner on the table every night even while the cook was away at work. They fell out of favor, mostly due to uninspired recipes, but have resurged as a useful tool for busy cooks who want to simplify the daily dinner chore and still eat well.
Vegetables and Grains in the Slow Cooker
Many cooks think of slow cooking as a way to tenderize cheaper cuts of meat. But vegetarian foods shine in the Crock-Pot too, and offer the same convenient cooking that meat eaters enjoy. Today, there are much more versatile recipes designed for slow cooking, including grains, appetizers, chowders, stews, potpies, stuffed things, condiments, desserts, breads and hot drinks, all of which are included in Fresh from the Vegetarian Slow Cooker.
In Summary
If you're new to slow cooking, or are still relying on old Crock-Pot cookbooks, it's time to invest in a modern recipe source. This cookbook uses all fresh ingredients (no Cream of Mushroom Soup, thank you), and is geared for vegetarians. Some of the recipes do rely upon vegetarian meat substitutes, but many of the more creative choices, such as Arroz Non Pollo and Cornbread-Topped Southwestern Potpie do not. Vegetarian Slow Cooker will serve as good inspiration to return an old appliance to its rightful countertop spot.
Recipe Excerpt:
Bell Peppers Stuffed with Salsa Rice and Beans
Serves 4
Cook Time: 4 hours on Low
Slow Cooker Size: 5.5 to 6 quart
Ingredients:
- 4 large bell peppers
- 2 1/2 cups cooked white or brown rice
- 1 1/2 cups slow-cooked (recipe in book) -or- one 15 1/2 oz can red kidney beans, drained and rinsed
- 1 cup tomato salsa
- 3 scallions, chopped
- Salt and freshly-ground black pepper
- One 14.5 oz can crushed tomatoes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon sugar
Directions:
- Cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes. Arrange the peppers upright in a 5 1/2 to 6-quart slow cooker.
- In a medium-size mixing bowl, combine the rice, beans, salsa and scallions and season with salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing it lightly. Replace the pepper tops.
- In the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.
Title: Fresh from the Vegetarian Slow Cooker
Author: Robin Robertson
Price: $14.95
Publisher: The Harvard Common Press, 275 pages
ISBN: 9-781558-322561
