conversations.from: human
conversations.value: What could be a title for a book about Slow, Italy, Mexico with the genre: Cookbooks, Food & Wine, Kitchen Appliances?
conversations.from: assistant
conversations.value: A title for this book could be 'The Simple Little Vegan Slow Cooker'
conversations.from: human
conversations.value: Do you know the first five paragraphs for this book?
conversations.from: assistant
conversations.value: The Simple Little Vegan Slow Cooker
  Everyone is trying out new ways of eating these days. Some hope to knock off a few pounds. Others want to cut their cholesterol. Many of us just want to branch out and try new tastes and new products.
  Health food stores have seen a similar phenomenon. They once were tiny places with dusty shelves selling powdered soymilk, veggie burger mix, and a modest selection of vegetables. Today, health food stores are huge, featuring the most beautiful fruits and vegetables, along with an extensive assortment of substitutes for bologna, turkey, chicken, and hot dogs, not to mention at least two dozen varieties of soymilk, rice milk, and almond milk, and endless frozen desserts.
  There's a reason why. Vegetarian diets are powerful defenders of health. They trim your waistline, boost your energy, and cut your risk of cancer, diabetes, or other serious illnesses. They can even reverse existing heart disease. People with arthritis often go vegetarian and find their symptoms improve or might even disappear. In our research studies at the Physicians Committee for Responsible Medicine, we have seen how people struggling with diabetes, hypertension, and chronic weight problems have finally found a diet that helps them regain their health. And, needless to say, vegetarian diets are the only choice for anyone concerned about animals or the environment.
  Of the many varieties of vegetarian diets, vegan diets are the best of all. Now, some imagine such diets to be limited and Spartan. But the fact is, they are precisely the opposite. They open the door to a new world of wonderful food.
  When I was a child growing up in Fargo, North Dakota, we ate pretty much the same thing every day: roast beef, baked potatoes, and corn. Or, for special occasions, roast beef, baked potatoes, and peas. I began my dietary transition in medical school, and I soon found out what I had been missing. Italian restaurants offered minestrone, angel hair pasta with Italian tomatoes and fresh basil, and sautéed broccoli or spinach. Mexican restaurants cooked up spicy bean burritos with salsa, jalapeños, and guacamole. Chinese, Thai, and Indian restaurants offered tastes I had never experienced in North Dakota. Japanese chefs made vegetable sushi using carrots, cucumbers, tofu, or avocados. In Washington, D.C., where I now live, Ethiopian, Vietnamese, and Middle Eastern restaurants offer an amazing culinary experience that made my roast beef, baked potato, and corn seem pretty pedestrian. Vegetarian foods are an integral part of all these cuisines. Even fast-food places have learned the v-word, offering veggie burgers, bean burritos, salad bars, and baked potato bars.
conversations.from: human
conversations.value: Do you know five more paragraphs? End with the sentence '
  It's such a sweet surprise to cook with this member of the gourd family, which rarely makes an appearance except when it's carved into a funny face or baked in a pie! Serve this dish over a bed of warm rice for a rich and satisfying meal.'.
conversations.from: assistant
conversations.value: Spanish rice is colorful, festive, and great as a side dish or entrée. Use white rice for the best results. The tomato sauce turns the rice a rich orange color, making a pretty backdrop for the myriad of vegetables in this dish. Do not thaw the frozen vegetables before adding them to the cooker.
  Combine the burger crumbles, beans, onions, vegetable stock, chili powder, olive oil, cumin, oregano, optional jalapeño, garlic, and salt to taste in a slow cooker. Cook on low for 6–8 hours.
  When ready to serve, preheat the oven to 350 degrees F. Place the tostada shells on a baking sheet and warm them in the oven for 3–5 minutes. Transfer the shells to a serving platter or individual plates and spread half of the hot bean mixture into each shell. Sprinkle evenly with the shredded lettuce, tomatoes, and soy cheddar. Serve with a dollop of soy sour cream.
  Combine the kidney beans, refried beans, water, rice, chilies, soy sour cream, and chili powder in a slow cooker and stir well. Cook on low for 6–8 hours. When ready to serve, place ½ cup of the bean mixture in the center of a tortilla. Sprinkle with some of the soy cheese and roll the tortilla around the filling. Pass the enchilada sauce at the table.
  It's such a sweet surprise to cook with this member of the gourd family, which rarely makes an appearance except when it's carved into a funny face or baked in a pie! Serve this dish over a bed of warm rice for a rich and satisfying meal.
conversations.from: human
conversations.value: Do you know the last three paragraphs?
conversations.from: assistant
conversations.value: Serve this scrumptious sauce over vegan pound cake with vanilla soy ice cream or nondairy whipped cream.
  For a special treat, top this nutritious and colorful dessert with nondairy whipped topping or soy ice cream.
  Place the cranberries in a colander and wash thoroughly. Pick through and remove any stems. Transfer the cranberries to a slow cooker along with the oranges, orange juice, sugar, and walnuts. Cook on high for 4–6 hours. Serve warm, or chill thoroughly so the compote can thicken and jell. Stir well before serving.
conversations.from: human
conversations.value: Swap the first and the last sentence.
conversations.from: assistant
conversations.value: Stir well before serving.
  For a special treat, top this nutritious and colorful dessert with nondairy whipped topping or soy ice cream.
  Place the cranberries in a colander and wash thoroughly. Pick through and remove any stems. Transfer the cranberries to a slow cooker along with the oranges, orange juice, sugar, and walnuts. Cook on high for 4–6 hours. Serve warm, or chill thoroughly so the compote can thicken and jell.Serve this scrumptious sauce over vegan pound cake with vanilla soy ice cream or nondairy whipped cream.