The vegan slow cooker Simply set it and go with 150 recipes for intensely flavorful, fuss-free fare everyone (vegan or not!) will devour

Hester, who blogs at healthyslowcooking.com and busyvegan.com, has written a no-nonsense, easy-to-understand guide to vegan slow cooking. The first chapter is a brief introduction to the slow cooker, with an ingredient substitution list. In the next 12 chapters, readers learn how to make soups, stews, curries, casseroles, breads, party dips, and desserts, among other items. Hester draws her inspiration primarily from American (Chick'n Mushroom Casserole; Corn-Tastic Tex-Mex Loaf), Indian (Baigan Bharta; Easy Veggie Chickpea Biryani), and Asian (Ma Po Tofu; Thai Red Curry Tofu and Vegetables) cuisine, but many other culinary traditions are represented. Soy- and gluten-free dishes are clearly labeled, but a list of these dishes isn't included in a separate index. Dishes are indexed by the main ingredient, so Tofu Bouillabaise and the Smoked Tofu and Stars soup recipe are both found under "tofu." In a larger cookbook, this would be detrimental; here, it is merely annoying. Verdict This is a great slow-cooker cookbook with scrumptious dishes featuring ingredients that are easy to find in any major grocery store.-Mary Schons, Hammond P.L., Munster, IN (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Thai Red Curry Tofu and Veggies Thai curry paste can be found in most groceries, and most are vegan. Use less curry paste if you like milder foods and more if you like it fiery hot. INGREDIENTS: - 1 large onion, minced - 1 bell pepper, julienned - 1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned - 1/2 head cauliflower, cut into florets - 1 1/2 packages (15 ounces, or 420 g each) extra-firm tofu, cubed - 1/2 head broccoli, cut into florets - 1 to 2 tablespoons (16 to 32 g) red curry paste - 2 cups (470 ml) water - Juice of 1 lime - 1 can (14 ounces, or 392 g) light coconut milk - Fresh Thai basil, for serving - 1 lime, sliced, for serving The Night Before: Store the cut-up onion, bell pepper, bamboo shoots, and cauliflower, and tofu in an airtight container in the fridge. Store the cut-up broccoli in a separate airtight container in the fridge. In the Morning: Combine the onion, bell pepper, bamboo shoots, cauliflower, tofu, curry paste, water, and lime juice in the slow cooker. Cook on low for 6 to 8 hours. About 20 minutes before serving, add the coconut milk and broccoli. Cook until the broccoli is tender. Taste and adjust the seasonings. Serve topped with chopped Thai basil and a slice of lime. Yield: 6 servings Total Prep Time: 15 minutes Total Cooking Time: 6 to 8 hours Recipe Ideas & Variations: Swap out the veggies depending on the season. Zucchini, acorn squash, green beans, and kale, all make tasty additions. Excerpted from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour by Kathy Hester All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.