New Vegetarian

by Robin Asbell

ISBN-10: 0811865797
ISBN-13: 9780811865791

Region: USA

Publisher: Chronicle Books

Publication Date: October, 2009

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Recipe Index

Recipe		Page	Rating
African Garbanzo, Peanut, and Kale Soup		66	0
Apple Streusel Cake		126	0
Baked Creamy Squash Pasta with Arugula		80	0
Bành Mi Sandwich with Pickled Daikon and Carrots		114	0
Big Salad with Caramelized Pumpkinseeds, Pears, and Pomegranate		45	0
Black and Green Soy and Cheese Quesadillas with Sweet Potato Salsa		81	0
Braised Garlic-Squash Tart with Aged Gouda		83	0
Buddha’s Delight with Tofu Skin, Mock Abalone, and Tree Ears		86	0
Chocolate Cream and Raspberry Napoleons with Walnuts		129	0
Chocolate Kahlúa Cake with Mocha Filling and Ganache		127	0
Cracker-Crust Pizza al Aglio with Goat Cheese		85	0
Easy Split Pea Soup with Spinach		67	0
Easy Tofu Scramble with Corn, Cilantro, and Toasted Pumpkinseeds		116	0
French Apple-Pear Salad		46	0
French Lentil Cassoulet		87	0
French Lentil Croquettes with Mint Aioli		22	0
French Spring Vegetable Soup with Fava Bean Pistou		68	0
Fudgy Macadamia-Raisin Brownies		124	0
Garbanzo Chole with Saffron Rice		119	0
Garlicky Roasted Potatoes with Spinach, Green Olives, and Pine Nuts		88	0
Goat Cheese Gnocchi in Lemon-Broccoli Rabe Sauce		89	0
Golden Kamut Salad Primavera		47	0
Greek Vegetable Feta Pie in Phyllo		92	0
Grilled Vegetable Sformato		91	0
Hazelnut “Meatballs” and Sauce on top of Spaghetti		93	0
I-Tal Vegetable and Red Bean Rundown		95	0
Individual Veggie-Stuffed Tempeh Timbales with Red Wine Sauce		111	0
Indonesian Hot and Sour Soup with Edamame		69	0
Inside-Out Jicama-Tofu Rolls Wrapped in Mango with Ginger Sauce		23	0
Jamaican Veggie Patties		96	0
Japanese Curry Soba with Black Soybeans		97	0
Javanese Tempeh Sambal Goreng		102	0
Kimchi Dumplings with Pine Nut Dipping Sauce		24	0
Laotian Green Curry Mock Duck with Long Beans and New Potatoes		99	0
Lemon-Parmesan Asparagus Spears in Phyllo		27	0
Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta		48	0
Little Mango Upside-Down Cakes		130	0
Mac and Cheese with Hidden Veggies		115	0
Mâche, Blood Orange, and Pistachio Salad		49	0
Mango Egg Curry		101	0
Maple-Oat Chocolate Chip Cookies with Walnut and Craisins		131	0
Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions		65	0
Moroccan Squash Tagine with Garbanzos and Couscous		71	0
Mushroom Pâté de Champagne with Cognac and Pistachios		25	0
New Potato-Garbanzo Salad with Avocado Dressing and Smoked Almonds		52	0
Nonya Salad with Eggs and Tamarind Dressing		51	0
Pecan Shortbread with Pistachio Gelato and Poached Pears		133	0
Phyllo Mock Duck and Broccoli Egg Rolls with Plum Sauce		28	0
Pineapple-Tofu Summer Rolls with Satay Sauce		29	0
Provençal Caramelized Onion and Greens Tart with Herbs and Chèvre		103	0
Red Lentil and Sweet Potato Samosas with Tomato-Apricot Chutney		105	0
Roasted Baby Beet and Tofu Salad with Wasabi Dressing		53	0
Roasted Fennel, Red Pepper, and Arugula Pasta with Feta and Olives		108	0
Roasted Grapes and Golden Beets on Arugula with Pistachio Chèvre		55	0
Roasted Parsnip and Gruyère Strudels		31	0
Roman Chickpea Gnocchi Gratin with Roasted Summer Squash		107	0
Singapore Vegetable Curry with Mock Duck		109	0
Smoky Herb Salad with Tomato Vinaigrette		56	0
Spanish Spinach, Almond, and Egg Empanaditas		37	0
Spicy Italian “Meat” Loaf		94	0
Spicy Tofu Yam Temaki Zushi Hand Rolls		33	0
Sri Lankan Tempeh Skewers with Hot Cashew Sambal		34	0
Summer Tomato Gazpacho with Silken Tofu and Avocado		73	0
Sweet Coconut Empanaditas with Caramel Sauce		135	0
Sweet Potato Shortcakes with Cranberry Filling		125	0
Szechuan Tofu in Spicy Black Bean Sauce with Whole Wheat Noodles		110	0
Thai Omelets with Cabbage and Tofu		113	0
Thai Red Curry Deviled Eggs		35	0
Tibetan Potato-Cheese Momos		38	0
Tofu Caprese Salad		57	0
Tofu Triangles Stuffed with Shiitakes in Mushroom Broth		118	0
Tofu-Cabbage Karhi in Creamy Buttermilk-Garbanzo Flour Sauce		117	0
Trio of Summer Sunomono Salads		59	0
Universal Umami Broth and Seasonal Japanese Clear Soups		74	0
Vietnamese Pho with Tofu		75	0
Wild-Mushroom-Soufflé-Stuffed Portobello Mushrooms		39	0
Yuzu Kanten and Matcha Mousse Parfaits and Seasonal Fruits		137	0

Publishers Information

About New Vegetarian

Publisher Web Link: http://www.chroniclebooks.com/

New Vegetarian -- With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range of cuisines and cultures—from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans won’t suspect these sweet treats are vegan!

(http://www.chroniclebooks.com/)

Author Information

About Robin Asbell

Author Web Link: http://www.robinasbell.com/

Cookbook Author

Robin Asbell is the author of two books, so far:

The New Vegetarian Cookbook, More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts (Chronicle Books, Fall 2009)

The New Whole Grains Cookbook, Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Chronicle Books, Fall 2007)

Freelance Writer and Recipe Developer

Robin Asbell writes about food and everything that goes with it, and the delectable intersection between real food and vibrant health. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton’s Fine Cooking, Real Food, Mother Earth News and Vegetarian Times. Much of her career has been devoted to developing exciting, easy to use recipes.

Robin Asbell also develops recipes for corporate clients, for more information, contact robin@robinasbell.com or her representative, Jennifer@milleragency.net

If you would like to read examples of some of her published work, click on Articles and Recipes. To see an up to date list of articles that she has published, click on Publications list. Her blog is posted at: robincooksveg.wordpress.com

Culinary Instructor

Robin Asbell has been teaching throughout the Minneapolis/Saint Paul metro area since 1985. She also travels to teach across the country. Her popular classes range from A Prosecco Brunch to Dim Sum, to Making Whole Grains Part of Your Life and Vegetarian Main Course Holiday Meals. She also speaks on food and health throughout the region. For an up-to date list of classes and appearances, click on Upcoming Events.

Speaker

Robin Asbell is a Culinary Advisor to the Whole Grains Council, and is available to speak on whole grains, whole foods, and eating well. She has presented before large groups of people, on a variety of topics, to great reviews. http://wholegrainscouncil.com/about-us/culinary-advisors

For more information, contact robin@robinasbell.com or her representative, Jennifer@milleragency.net

Private Chef

Robin Asbell is a Private Chef. She designs gorgeous and healthy meals and menus that she prepares in the home of her client family. To check on her availability for in-home services, or a referral to another Personal or Private Chef in the Minneapolis area, contact her at robin@robinasbell.com.

(http://www.robinasbell.com/)