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

  • French lentil croquettes with mint aioli

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

    • Categories: Sauces, general; Appetizers / starters; Entertaining & parties; French; Vegetarian
    • Ingredients: Puy lentils; thyme; breadcrumbs; ground cayenne pepper; mint
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Notes about Recipes in this book

  • Moroccan squash tagine with garbanzos and couscous

    • swegener on February 08, 2015

      Well, I really enjoyed the dish I made, but it was loosely based on this recipe. I used more squash, since the butternut I bought was bigger, and so I threw in some pearl onions I had to preserve the onion/squash ratio. I used preserved lemon, instead of lemon zest. The biggest change was that I used ras el hanout instead of cinnamon and added coriander and cumin instead of the agave or honey. It gave it more of a savory over sweet profile, which I prefer. I also added more garbanzos--to make this more of a double batch.

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  • ISBN 10 0811865797
  • ISBN 13 9780811865791
  • Linked ISBNs
  • Published Jul 30 2009
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

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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