Slow Cooker Vegetarian by Holder, Katy -- Read -- Imperial Library of Trantor

Index

Cover Title Contents Introduction Toppings

Pangrattato (garlic and herb breadcrumbs) Lemon and dill yoghurt Chilli and herb oil Seed crunch Gremolata Cucumber raita Feta and red chilli crumble Salsa verde

Soups

Thai-style pumpkin soup Borscht Spiced carrot and cumin soup Leek, fennel and potato soup with herb salsa Indian curried yellow split pea and coconut soup Ribollita Cauliflower and cannellini bean soup with crispy sage Cream of mushroom soup Moroccan broad bean soup Cream of parsnip soup Pumpkin and red lentil soup Herbed tomato soup with garlic toasts Sweet potato and carrot soup with cheesy agnolotti White bean and rocket soup with basil pesto Sweet corn soup Minestrone

Dals and Curries

Yellow dal with spinach (chana dal) Dal makhani Green curry of tofu and vegetables Beetroot curry Fragrant red lentil dal Chickpea and tomato curry with toasted coconut South African red kidney bean curry Brown lentil and vegetable massaman curry Yellow curry with vegetables Indian-style vegetable curry Vietnamese vegetable curry Indian curry with paneer, cauliflower and peas Fragrant tofu and vegetables in coconut broth Sri Lankan butternut pumpkin and cauliflower curry Mild southern Indian vegetable curry Chickpea and vegetable curry

Family Favourites

Lentil and mushroom moussaka Chickpea, apricot and carrot tagine with harissa Cauliflower mac ’n’ cheese Lentils with chard, dill and feta Vegetarian chilli beans Sweet and sour soya beans Moroccan ratatouille Three-bean chipotle chilli Mediterranean vegetable and black bean chilli Chermoula root vegetable tagine Black bean and spinach enchiladas Puy lentils with caponata Chickpea, mushroom, carrot and red wine stew Sichuan chilli eggplant and soya beans Chickpea cacciatore with pan-fried tofu and olives Lentil and vegetable ‘cottage pie’

Rice, Pasta and Grains

Butter miso mushroom risotto Quinoa, kale and ricotta cake Mixed mushroom stroganoff Two-cheese macaroni Three-cheese and silverbeet lasagne Fontina and rosemary risotto Cheesy zucchini, cherry tomato and pesto pasta bake Cauliflower and lentil ‘bolognese’ Barley and beetroot risotto with goat’s cheese and tarragon Zucchini and ricotta cannelloni Red capsicum and pea risotto Fresh tomato and capsicum pasta sauce with lemon ricotta Tomato and basil barley risotto Vegetarian paella Pumpkin and cherry tomato risotto

Warm Salads and Sides

Braised root vegetable salad with chickpeas and couscous Warm lentil salad Aloo bhaji Slow-cooked onions with thyme and parmesan Braised fennel with sourdough and garlic crumbs Capsicum and asparagus salad with caper dressing Honey-glazed roasted vegetables Herb pilaff with roasted almonds Braised chickpeas with onion and silverbeet Boston beans Parsnips and carrots with black bean sauce Quinoa, corn and black bean salad Indian chaat masala cauliflower and spinach Beetroot, cannellini bean and baby spinach salad Warm barley salad with feta and lemon dressing Braised artichokes with potatoes, garlic and sage

Desserts

Orange and poppy seed cake Apple and blueberry pie Apple, rhubarb and strawberry cobbler Triple chocolate brownies Chai-spiced poached pears Pumpkin and cinnamon cheesecake Coconut rice pudding Marmalade bread and butter pudding Sago pudding with caramelised pineapple Honey rhubarb nut crumble Poached quinces with cinnamon custard Stuffed apples with vanilla cream Rice pudding with baked strawberries and rhubarb Pears poached in ginger wine Self-saucing dark chocolate fig and hazelnut pudding Sticky date pudding Coconut brown rice pudding with banana and ginger Gooey chocolate and hazelnut pudding Bread, peanut butter and jam pudding Lemon pudding

Index Copyright Acknowledgements