Cookbook Review: The Plant-Based Slow Cooker

 

 Veteran chef and cookbook author Robin Robertson' latest publication features many wholesome and economical food choices. The book has 14 chapters and 225 recipes, most made with whole foods and spices found in many cupboards. There is a nice selection of whole grain, bean and lentil recipes and many seasonal vegetable choices. There are selections for dinner, breakfast and snacks. There are recipes for desserts and condiments.

I like that the cook arrived in autumn, when my basement was stocked with pumpkin and winter squash.

Butternut squash butter (like apple butter) was perfect wrapped in a sourdough pancake.

The Spiced Pumpkin Cake was super easy and pretty in a spring-form pan that fit inside my cooker.

Overnight Pumpkin Breakfast Quinoa smelled like pumpkin pie with generous servings for several breakfasts.

Bread "Stuffing" and Country Green Beans would be a nice addition to Thanksgiving, and free the oven and stove for the rest of the meal.

 

While the Ribolitta and Paella were tasty,

My favorite recipe was the Country Gravy, a marinara sauce that is now my favorite!

Marinara Sauce

(8 servings)

Saute onion, garlic and peppers in olive oil 5 minutes.

2 tablespoon olive oil

1/3 cup onion, diced

2 garlic glove, minced

3 mini sweet red peppers, diced

 

Stir in tomato paste and seasonings. Saute for 1 minute.

1-6 ounce can tomato paste

2 teaspoon basil

1 teaspoon Italian seasoning

Pour sauteed vegetables into slow cooker.

 

Add tomatoes, wine, sugar, salt and pepper.

2 (14 ounce) cans crushed tomatoes

1/2 cup wine

1 teaspoon sugar

1/8 teaspoon salt

1/4 teaspoon pepper

Cook on low 6-8 hours.   

There are no pictures in the cookbook yet the method is easy to follow. The recipes are labelled for allergens. 

Thank you Quarto Group for the complimentary review copy.  The above post and pictures are my own.  I received no other compensation for this review, other than the pleasure of an enjoyable read and eating experience!