New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts

New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts

Robin Asbell

Language: English

Pages: 257

ISBN: 2:00335780

Format: PDF / Kindle (mobi) / ePub

New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts

Robin Asbell

Language: English

Pages: 257

ISBN: 2:00335780

Format: PDF / Kindle (mobi) / ePub


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!

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toasted-looking, about 10 minutes. Then turn them over carefully with a metal spatula and bake 10 minutes more. 2 To make the sauce: Heat the extra-virgin olive oil in a 2-quart pot over mediumhigh heat. Add the onion, celery, and mushrooms and sauté until the onion is soft and tender. Add the garlic and cook until fragrant. Add tomatoes, wine, and red pepper flakes and cook until thickened. Stir in the basil just before serving. 3 Cook the pasta according to the package directions. Toss the

small plates and unmold the timbales on top. Garnish with sage. 4 To make the red wine sauce: Bring the wine, 1 cup water, mushrooms, tomatoes, and bay leaf to a boil in a saucepan over high heat. Simmer for 20 minutes. The liquid should reduce to ¾ cup. Strain and return to pan. Mix the cornstarch and 1 tablespoon of water in a cup, then whisk it into the saucepan, cooking until thick and clear. Stir in agave syrup and season with salt to finish. Thai Omelets with Cabbage and Tofu

OREGANO 1 PINCH SAFFRON 1 WHOLE LIME, zested and quartered 1 TEASPOON SALT ½ CUP PUMPKINSEEDS OLIVE OIL SPRAY ½ CUP CHOPPED CILANTRO 4 CUPS CORN CHIPS TABASCO SAUCE 1 In a large bowl, crush the tofu with your hands. Mix in the corn, scallions, tomatoes, garlic, yeast, cumin, chili powder, oregano, saffron, lime zest, and salt. Set aside. 2 Place the pumpkinseeds in a large cast-iron or nonstick skillet over high heat. Shaking the pan, toast the pumpkinseeds until they pop and begin

the dry, then scrape the batter into the prepared pan. 4 Bake until a toothpick inserted into the center of the loaf comes out with only moist crumbs attached, 35 to 40 minutes. Remove the pan and place it on a cooling rack for 15 minutes, then gently invert the loaf onto the rack to cool completely. 5 Using a serrated knife, carefully slice the cake into 3 even layers. Place the top layer, top-side down, on a platter or cake plate. Spread it with half of the filling. Top with the second layer

tablespoons of the sugar and 1 tablespoon of walnuts. Repeat with remaining sheets. Cut the sheets in half and move 1 stack on top of the other, creating a stack 8 sheets thick. Cut the rectangle in 4 strips one way, then the other, making 16 pieces. Transfer to the baking sheets with parchment—don’t worry if they are close, but they should not be touching. Place the empty baking sheets on top of the phyllo to hold it flat, and bake until golden and crisp, 13 to 15 minutes. Let cool. (They can be

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