The Everything Vegetarian Slow Cooker Cookbook: Includes: Tofu Noodle Soup, Fajita Chili, Chipotle Black Bean Salad, Mediterranean Chickpeas, Hot Fudge Fondue ?and hundreds more!

The Everything Vegetarian Slow Cooker Cookbook: Includes: Tofu Noodle Soup, Fajita Chili, Chipotle Black Bean Salad, Mediterranean Chickpeas, Hot Fudge Fondue ?and hundreds more!

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by Amy Snyder
     
 

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Who wouldn't want a scrumptious, healthy, all-veggie meal that's ready to eat as soon as you walk in the door? In today's hustle-and-bustle world, it can be difficult to find the time to create meatless dishes that don't take hours to prepare. But with this cookbook, you'll find simple, satisfying recipes for hundreds of meals, including:

  • Spicy Seitan

…  See more details below

Overview

Who wouldn't want a scrumptious, healthy, all-veggie meal that's ready to eat as soon as you walk in the door? In today's hustle-and-bustle world, it can be difficult to find the time to create meatless dishes that don't take hours to prepare. But with this cookbook, you'll find simple, satisfying recipes for hundreds of meals, including:

  • Spicy Seitan Buffalo Strips
  • Vegan Spinach and Artichoke Dip
  • Citrusy Beets
  • Slow-Roasted Garlic and Tomato Sauce
  • Peanut Butter Cake

Complete with an array of vegan options and substitutions, this versatile cookbook has everything you need to create healthy, delicious meals--without spending the day in the kitchen!

Product Details

ISBN-13:
9781440529283
Publisher:
F+W Media
Publication date:
01/15/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
304
Sales rank:
1,063,973
File size:
3 MB

Meet the Author

Amy Snyder worked at the vegetarian restaurant Real Food Daily in Los Angeles and Georgia's famous meat-free restaurant, The Grit. She writes The VegCooking Blog, which receives more than 50,000 visits per month. Most of her nearly 500 unique blog posts contain a vegan recipe and story created by Amy along with photographs that she takes in her home kitchen.

Justin Snyder has worked in kitchens professionally for the past sixteen years. As a longtime vegetarian, Justin believes in creating simple, delicious meals that allow each ingredient to shine. His work has led him to many great kitchens in the south, including East West Bistro, Harry Bissett's, and The Grit.

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