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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!

INTRODUCTION

Eat Your Vegetables

How Vegetarianism Is Practiced

How to Get Your Protein and Other Nutrients

Source Guide for Unusual Ingredients

CHAPTER 1　APPETIZERS AND LIGHT MEALS

　French Lentil Croquettes with Mint Aioli

　Inside-Out Jicama-Tofu Rolls Wrapped in Mango with Ginger Sauce

　Kimchi Dumplings with Pine Nut Dipping Sauce

　Mushroom Pate de Campagne with Cognac and Pistachios

　Lemon-Parmesan Asparagus Spears in Phyllo

　Phyllo Mock Duck and Broccoli Egg Rolls with Plum Sauce

　Pineapple-Tofu Summer Rolls with Satay Sauce

　Roasted Parsnip and Gruyere Strudels

　Spicy Tofu Yam Temaki Zushi Hand Rolls

　Sri Lankan Tempeh Skewers with Hot Cashew Sambal

　Thai Red Curry Deviled Eggs

　Spanish Spinach, Almond, and Egg Empanaditas

　Tibetan Potato-Cheese Momos

　Wild-Mushroom-Souffle-Stuffed Portobello Mushrooms

CHAPTER 2　SALADS

　Big Salad with Caramelized Pumpkinseeds, Pears, and Pomegranate

　French Apple-Pear Salad

　Golden Kamut Salad Primavera

　Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta

　Mache, Blood Orange, and Pistachio Salad

　Nonya Salad with Eggs and Tamarind Dressing

　New Potato-Garbanzo Salad with Avocado Dressing　and Smoked Almonds

　Roasted Baby Beet and Tofu Salad with Wasabi Dressing

　Roasted Grapes and Golden Beets on Arugula with Pistachio Chevre

　Smoky Herb Salad with Tomato Vinaigrette

　Tofu Caprese Salad

　Trio of Summer Sunomono Salads

CHAPTER 3　SOUPS

　Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions

　African Garbanzo, Peanut, and Kate Soup

　Easy Split Pea Soup with Spinach

　French Spring Vegetable Soup with Fava Bean Pistou

　Indonesian Hot and Sour Soup with Edamame

　Moroccan Squash Tagine with Garbanzos and Couscous

　Summer Tomato Gazpacho with Silken Tofu and Avocado

　Universal Umami" Broth'and Seasonal Japanese Clear Soups

　Vietnamese Pho with Tofu

CHAPTER 4　MAIN COURSES

　Baked Creamy Squash Pasta with Arugu!a

　Black and Green Soy and Cheese Quesadillas with Sweet Potato Salsa

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书籍介绍

Vegetarianism gets more mainstream every day, not least because vegetables are our most varied, beautiful, and colorful food. In "New Vegetarian", natural foods expert and chef Robin Asbell shares her modern, creative take on how to savor vegetarian flavors in many new and exciting ways. With more than 70 flavor-focused recipes, "New Vegetarian" takes your palate on an international tour, with appetizers, soups and main dishes from Mexico to Greece, dishes rich with the flavors of India, Italy, Vietnam and Morocco, such as Vietnamese Pho with Tofu and Greek Vegetable Feta Pie in Phyllo. Hearty, everyday comfort foods such as Hazelnut Meatballs and Sauce on Top of Spaghetti or luscious Baked Creamy Squash Pasta with Arugula will please even the most jaded omnivore. Have fun with a variety of meaty favorites: pate made from mushrooms, sushi made with mango or sweet potatoes. Elegant finger foods such as Lemon Parmesan Asparagus Spears in Phyllo and Sweet Coconut Empanaditas with Caramel Sauce will have them eating with both hands - and out of yours. For new vegetarians, committed vegetarians looking for fresh ideas, or meat lovers struggling to find new recipes to love, "New Vegetarian" is a treasure trove of unexpected recipes.