New Vegetarian

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Chronicle Books, Jul 1, 2010 - Cooking - 144 pages
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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 ofcuisines 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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User Review  - TracyRowan - LibraryThing

There are a lot of "vegetarians" out there these days. Some are vegan, which means they eat no animal products at all, including things like honey. Some are lacto-ovo vegetarians, meaning that they ... Read full review

Contents

CHAPTER 1 APPETIZERS AND LIGHT MEALS
19
CHAPTER 2 SALADS
41
CHAPTER 3 SOUPS
61
CHAPTER 4 MAIN COURSES
77
CHAPTER 5 DESSERTS
121
INDEX
138
TABLE OF EQUIVALENTS
144
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About the author (2010)

Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She is author of The New Whole Grains Cookbook.

Yvonne Duivenvoorden is a Toronto-based food, garden, and lifestyle photographer.

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