Thursday, April 22, 2010

Eat from a good book--Vegetarian Slow Cooker


I am a bad cook. Well, not bad. A non-cook would be more accurate. But I can order out and I can heat up and nuke.

I also luuuv my crockpot. Throw Lipton’s Onion Soup mix, water and any meat in, click it, and forget it until it smells so good you get hungry.

So Judith Finlayson’s book, “The Vegetarian Slow Cooker: Over 200 delicious recipes” caught my eye.

Usually you think of veggies being overcooked and slow cookers are all about overcooking, but apparently “plant food” as Finlayson calls it can be cooked all day without anything bad happening. In fact, it can be good!

She points out that cooking times vary from cooker to cooker, so keep that in mind.

Some veggie matter—such as legumes--also requires some breaking down of fibers, so this is good.

She makes cheesecake in this thing, too (sans the Lipton’s, presumably).

She also browns veggies before putting them in…beginning the carmelization process.

Root veggies cook even slower than meat.

Some veggies—peppers, for instance—need to be added at the end or they get bitter.

Whole rather than ground spices do better.

Oh—there are tricks to this. You’ll have to get the book…and bon appetit!

Snarf!

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