FFtVSC: Lentil Soup with Kale Ribbons

This is a good solid work night dinner. It is a delicious, nutritious, and uncomplicated recipe. I give it a thumbs up.

FFtVSC: Wild Rice Pilaf with Peas, Lemon Zest, and Tarragon

This Wild Rice Pilaf from Fresh from the Vegetarian Slow Cooker is unexpectedly one of the best recipes of this cookbook. I'm a relative novice when it comes to tarragon. I remember the first time I tried tarragon it seemed too licorice-y and sweet, and I generally prefer savory flavors. But I'm beginning to learn how it can be used in unexpected ways. I didn't want to run out to buy fresh tarragon, so I used a teaspoon of dried instead of the Tablespoon of fresh that the recipe calls for. I must admit that lemon and tarragon make a lovely pairing, and the two together helped balance out the natural swampiness of the wild rice without masking it's rich nuttiness. I also want to mention that cooking the wild rice in the slow cooker is pure genius. I used my rice cooker last time I made wild rice, and it's so tricky to get it beyond the crunchy stage and into delightful fluffiness. The slow cooker cooks the wild rice slowly enough that it doesn't burn, and the glass lid allows you to easily monitor the cooking progress without releasing all of the wonderful steam.

FFtVSC: South-African Slow-Cooked Bobotie

I had never heard of bobotie before I tried this recipe for the first time, and therefore I had no expectations. I think that this dish is one of the shining stars of Fresh from the Vegetarian Slow Cooker. With the small caveat that the quality of the bread makes a huge difference. The bread that I like to use for this recipe is 9 grain bread from Baker's Inn because it's so chock full of whole grains and seeds. I also generally add more bread than the recipe calls for so that the bobotie ends up light and fluffy. The combination of the hearty bread cubes, sweet sauteed onion and apricot, and the mildly spicy curry powder makes me think of the holidays. It's like a delicious combination of Tourtiere, bread stuffing, and spicy pumpkin pie. Topped with crunchy sliced almonds, how can you go wrong?

FFtVSC: Pesto-Infused White Bean and Sun-Dried Tomato Stew

I'll admit, I didn't actually cook this one, Paul threw it together in the crockpot while I was at work. Unfortunately it didn't really turn out the way that I had thought it would. From the name of the dish I thought it would have the thick almost caramelized taste of the sun-dried tomatoes, the rich creaminess of the white beans and the sweet kick of the pesto. It didn't. I couldn't really taste the sun-dried tomatoes, nor the pesto, and the beans were lackluster. I'm hoping that this was a result of poor measurement, substandard ingredients, or a less-experienced cook. It's too bad because the concept of a sun-dried tomato and pesto stew was very enticing. I might need to rework it later when I have the time.