This is our first dish with our new slow cooker. It's from our, yet again different, newest cookbook, Fresh from the Vegetarian Slow Cooker by Robin Robertson. It didn't take very long to prep and cooked for 4 hours on low. Make sure you snip all the pointy ends of the leaves before shoving the stuffing in between them. The stuffing was super tasty. However, the artichoke was overcooked unfortunately. I'd like to make the stuffing again but this time stuff bell peppers with it and bake them. It consisted mainly of soy crumbles, garlic sauted in olive oil, whole wheat bread, parsely, parmesan & asiago chesses and just a couple dashes each of cayenne, salt & black pepper.
We're aiming for a nice bean-based soup to try in the slow cooker next. It was kind of nice just to have dinner ready and not have had to prepare it right then. However, it was also odd not to be "in charge" so to speak of when the meal was done, having done all the prep work 4 hours earlier. That'll just take some getting used to on my part and working out the timing better.
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