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Southampton - "To me, there's more to using a slow cooker than just putting food on the table. In my opinion, the meals it allows you to prepare nourish both body and soul. There are few experiences more pleasurable than coming home to be greeted by the appetizing aroma of a meal simmering in the kitchen" says Judith Finlayson.

More people than ever are choosing to reduce their consumption of meat, instead, eating a diet rich in vegetables, legumes, whole grains, and fruit. A varied vegetarian diet can lead to a healthier, more vibrant life and is more environmentally friendly. Best-selling cookbook author, Finlayson, proves that vegetables are both healthy and delicious and has created a vast array of wholesome, satisfying, and meatless recipes for today's favorite kitchen appliance: the slow cooker. The result is "The Vegetarian Slow Cooker" (Robert Rose; February 2010; softcover, $24.95) with over 200 new recipes that will appeal to anyone looking to eat well without spending hours hovering over a hot stove.

As with any cookbook by Finlayson, the results are appetizing and innovative. Adding a slow cooker to the mix means that home cooks can be away from the kitchen all day and return to a hot, comforting meal. Featuring not only traditional recipes and updated classics, "The Vegetarian Slow Cooker" also highlights exotic dishes that reflect the expanding horizons of cooking in our global world.

"In my new book, like those I've previously written, I've tried to include a wide range of recipes that will appeal to many tastes and requirements," Finlayson explains. "As enjoyable as it is to recreate many traditional recipes, in developing this book I had great fun experimenting with more exotic dishes that reflect our expanding global view of food. I particularly enjoy using herbs and spices to create unique taste sensations."

From great family food to more sophisticated dishes perfect for entertaining, Finlayson has even included more than 130 "vegan friendly" recipes, easily identified for quick access.

"The Vegetarian Slow Cooker" contains tantalizing and foolproof recipes in chapters including: Bread and Breakfast, Starters and Snacks, Soups, Fondues and Savories, Mostly Veggies, Pasta and Grains, and Desserts. Finlayson's recipes have something for everyone.

"The Vegetarian Slow Cooker" allows anyone to prepare healthy and delicious menus with minimum attention and certain success.

About The Author
Home cooks have come to trust Finlayson with their dietary needs. Her previous vegetarian slow cooker cookbook, "125 Best Vegetarian Slow Cooker Recipes," sold over 60,000 copies, and combined, her slow cooker books have sold more than 750,000 copies worldwide. Finlayson strongly believes that eating is one of life's greatest pleasures and has spent significant parts of her adult life searching out memorable food experiences. She is a well-respected food writer, journalist, and best-selling author. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker. She is also the author of "125 Best Rotisserie Oven Recipes," "The Convenience Cook," and "The Complete Whole Grains Cookbook." In addition to cookbooks, Finlayson is the author of four other books including "The New Woman's Diary: A Journal for Women in Search of Themselves." She has a long history of community involvement and has served on numerous committees and boards, focusing on the arts and social issues. Finlayson lives in Toronto with her husband and daughter.

Mushroom And Roasted Garlic Crostini
Everyone loves this tasty all-purpose hors d'oeuvre, which is both simple and elegant. It can be used as the first course to a dinner or as a party canapé. Makes 28 crostini.

 • Equipment: Small to medium (1 1/2 to 3 1/2 quart) slow cooker (See Tips).
 • Food processor
 • 8 cloves roasted garlic (See Tips)
 • 1 pound (500 g) white mushrooms, trimmed (See Tips)
 • 2 large French shallots, finely chopped
 • 2 tablespoons (25 mL) oil
 • 1/4 cup (50 mL) dry white wine or dry white vermouth (See Tips)
 • 2 tablespoons (25 mL) chopped fresh parsley
 • 2 tablespoons (25 mL) heavy or whipping (35 percent) cream, optional
 • 2 teaspoons (10 mL) balsamic vinegar
 • Salt and freshly ground black pepper
 • 28 crostini
 • Crumbled soft goat cheese

To make crostini: Preheat broiler. Brush baguette slices on both sides with olive oil and toast under broiler, turning once.

In slow cooker stoneware, combine garlic, mushrooms, shallots, oil and wine. Cover and cook on Low for eight hours or on High for four hours, until mushrooms are soft. Drain off liquid.

Place mushroom mixture and parsley in a food processor fitted with a metal blade and pulse until ingredients are very finely chopped but not pureed. Add cream, if using, vinegar, salt and black pepper to taste and pulse two or three times to combine.

Preheat oven to 375°F (190°C). Spread mushroom mixture over crostini. Sprinkle goat cheese on top. Place on baking sheet and bake until cheese begins to brown and melt. Serve hot.

Tips:
 • If you haven't planned ahead and roasted your garlic in the slow cooker, you can do it in the oven. Simply peel the cloves, remove the pith (the center part that often sprouts), then place the cloves on a piece of foil.
 • Drizzle about 1/2 tsp (2 mL) olive oil over the garlic, and then fold up the foil to make a tight packet. Bake in 400°F (200°C) oven for 20 minutes.
 • Leave small mushrooms whole. Cut larger ones into halves or quarters.
 • Keep a bottle of dry white vermouth on hand as it makes a satisfactory substitute for dry white wine. That way, you don't have to open a bottle of wine when you need only a small quantity.
 • Cover and refrigerate the mushroom cooking liquid. It is a great addition to soups, stews and gravies, along with or instead of broth.
 • If you are halving this recipe, be sure to use a small (1 1/2 to 2 quart) slow cooker.

Make Ahead:
 • Complete Steps 1 and 2. Cover and refrigerate mixture for up to 2 days. When you're ready to make the crostini, heat mushroom mixture almost to boiling point on the stovetop before spreading on crostini.