Go slow, vegan

The slow cooker often is subjected to mediocre combinations of beef and chicken with various canned soups. But if you mix that beloved appliance with the rising popularity of meatless eating and a little creativity, you have “The Vegan Slow Cooker” by Kathy Hester (Fair Winds, $19.99).

Hester, who lives in Durham, N.C. and writes a vegan slow cooker blog, starts out the book with general advice on successful slow cooking. The soup section most interested me, with recipes like Delicata Squash and Pear Soup. There are also breakfast items, side dishes, pasta, main dishes and desserts. Some recipes are labeled gluten free.

You can find vegan shepherd’s pie and breakfast casseroles. (People love breakfast casseroles.) The Balsamic Brussels Sprouts would be a nice addition for Thanksgiving. If you think too much tempeh and tofu might freak out the people you’re cooking for, you could always, well, cheat. But you didn’t hear that here.


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