The Chef: Lyndsay
The Menu: Some salad greens topped with tomato, avocado, quinoa pasta, and the slow-cooked eggplant casserole with cashew ricotta dish from The Vegan Slow Cooker by Kathy Hester
The Goods: Lately, I've been obsessed with my new slow cooker. Actually, I have three. I recently acquired these appliances in preparation for my recipe testing for Robin Robertson's new slow cooker cookbook coming out in the not-too-distant future. Kathy Hester's new book is also superb, and this casserole was the first recipe I've cooked from the book—it is delicious, to say the least. It made a wonderful topping for my salad, which I enjoyed on the sunny and breezy deck at the VNHQ, where we will be holding the VegNews Book Bash with Spork Foods on October 21. Be sure to secure your ticket before they sell out!