Good morning, friends. We begin with Mrs. Harrie D. Cook (could that be a pseudonym?) asking, “Does anybody have a recipe for a pot roast made with coffee and sesame seeds? I remember long ago tasting a pot roast like that, and it was delicious.”
We are grateful to two readers who noted that last week’s Vegan Stuffed Mushrooms are actually Vegetarian Stuffed Mushrooms, as they contain Brie cheese. As I asked both of them, I ask you: If you are a vegan cook, please share a favorite recipe of yours.
SLOW-COOKER ROAST
Dan Cobb wrote from his Soddy-Daisy home, “I read your request for slow-cooker recipes. Here is one of my favorites, which I hope you find interesting. It is.”
Of this Tuscany version Mr. Cobb explained, “The Italian ingredients are readily available at the supermarket and are relatively inexpensive. This makes quite a lot, but is just as good left over. It freezes well. Just be prepared for a sensory explosion.”