Slow Cooking for Vegetarians

Slow Cooking for Vegetarians

Annette Yates

Language: English

Pages: 144


Format: PDF / Kindle (mobi) / ePub

Tantalize your taste buds with creative slow cooking for vegetarians! And you don't have to be a vegetarian to enjoy these healthy dishes. In fact the author is admittedly not a vegetarian... just a vegetable lover.

Discover what you need to stock and exactly how to cook the very best of vegetarian eating from around the world – Creole, Caribbean, Mexican, British, Eastern European, Central European, Mediterranean, Lebanese, Indian, Pakistani, Chinese, Japanese and even Australian fusion cookery.


  • the secrets of vegetarian soups
  • appetizers
  • side dishes
  • light meals
  • a myriad of main dishes
  • Even puddings, desserts, and cakes!

    Many of the dishes are cooked as one-pot meals. Others require a simple accompaniment – rice or pasta for instance. Preparation is simple, using very little fuel, and the results are outstanding.

    Give your body the anti toxins and plethora of health benefits vegetables have to offer with mouth watering dishes today.

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    and cook gently, stirring occasionally, until softened and golden brown. Put the bulghar into the slow cooker. Stir the stock and miso (if using) into the onion and bring just to the boil. Pour the onion mixture over the bulghar and stir gently. Cover and cook on High for 1 hour until all the liquid has been absorbed. Fluff up with a fork before serving. Basmati Rice with Saffron, Broad Beans and Herbs A very pretty dish that takes its attractive colour and subtle flavour from the delicious

    until all the ingredients are tender. Stir well before serving. Quorn in Sweet and Sour Sauce This recipe works equally well using cubes of firm tofu, especially the marinated variety. Serve it on a bed of freshly cooked rice. If you do a lot of Chinese-style cookery, you may have a bottle of hoisin sauce in your storecupboard, in which case use it instead of the sherry. SERVES 4 15 ml/1 tbsp olive oil 1 onion, thinly sliced 1 garlic clove, finely chopped 1 carrot, thinly sliced 30 ml/2 tbsp

    (sweet) butter, plus extra for greasing 100 g/4 oz plain (semi-sweet) chocolate, broken into squares 100 g/4 oz canned or vacuum-packed chestnuts 120 ml/4 fl oz/½ cup milk 2 large eggs, separated 75 g/3 oz/1/3 cup caster (superfine) sugar 30 ml/2 tbsp plain (all-purpose) flour Preheat the slow cooker on High. Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment. Gently melt the butter with the chocolate in a pan on the hob or in the microwave

    relish that is good enough to eat straight away - no waiting for months for it to mature. Don't be put off by the number of ingredients - it really is simple to make! This makes a fairly large quantity but it will keep for absolutely ages. MAKES ABOUT 1.2 KG/2½ LB 700 g/1½ lb cooking (tart) apples, peeled, cored and chopped 225 g/8 oz stoned (pitted) dates, chopped 225 g/8 oz onions, finely chopped 350 g/12 oz/1½ cups soft light brown sugar 175 g/6 oz/1 cup sultanas (golden raisins) 150 ml/¼

    soup is ladled over slices of rustic Italian bread and finished with a drizzle of olive oil. SERVES 4-6 225 g/8 oz dried cannellini or borlotti beans, soaked overnight in plenty of cold water 15 ml/1 tbsp olive oil, plus extra to serve 1 large onion, cut into small dice 2 carrots, cut into small dice 2 leeks, thinly sliced 2 celery sticks, thinly sliced 2 garlic cloves, finely chopped 8 oz/225 g/small can of chopped tomatoes 900 ml/1½ pts/3¾ cups vegetable stock Salt and freshly ground black

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