New Vegetarian by Asbell, Robin -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Dedication Table of Contents 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 Pâté 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 Gruyère 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-Soufflé-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 Mâche, 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 Chèvre 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 Kale 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 Arugula Black and Green Soy and Cheese Quesadillas with Sweet Potato Salsa Braised Garlic-Squash Tart with Aged Gouda Cracker-Crust Pizza al Aglio with Goat Cheese Buddha’s Delight with Tofu Skin, Mock Abalone, and Tree Ears French Lentil Cassoulet Garlicky Roasted Potatoes with Spinach, Green Olives, and Pine Nuts Goat Cheese Gnocchi in Lemon-Broccoli Rabe Sauce Grilled Vegetable Sformato Greek Vegetable Feta Pie in Phyllo Hazelnut “Meatballs” and Sauce on top of Spaghetti Spicy Italian “Meat” Loaf I-tal Vegetable and Red Bean Rundown Jamaican Veggie Patties Japanese Curry Soba with Black Soybeans Laotian Green Curry Mock Duck with Long Beans and New Potatoes Mango Egg Curry Javanese Tempeh Sambal Goreng Provençal Caramelized Onion and Greens Tart with Herbs and Chèvre Red Lentil and Sweet Potato Samosas with Tomato-Apricot Chutney Roman Chickpea Gnocchi Gratin with Roasted Summer Squash Roasted Fennel, Red Pepper, and Arugula Pasta with Feta and Olives Singapore Vegetable Curry with Mock Duck Szechuan Tofu in Spicy Black Bean Sauce with Whole Wheat Noodles Individual Veggie-Stuffed Tempeh Timbales with Red Wine Sauce Thai Omelets with Cabbage and Tofu Bành Mi Sandwich with Pickled Daikon and Carrots Mac and Cheese with Hidden Veggies Easy Tofu Scramble with Corn, Cilantro, and Toasted Pumpkinseeds Tofu-Cabbage Karhi in Creamy Buttermilk-Garbanzo Flour Sauce Tofu Triangles Stuffed with Shiitakes in Mushroom Broth Garbanzo Chole with Saffron Rice

Chapter 5 Desserts

Fudgy Macadamia-Raisin Brownies Sweet Potato Shortcakes with Cranberry Filling Apple Streusel Cake Chocolate Kahlúa Cake with Mocha Filling and Ganache Chocolate Cream and Raspberry Napoleons with Walnuts Little Mango Upside-Down Cakes Maple-Oat Chocolate Chip Cookies with Walnuts and Craisins Pecan Shortbread with Pistachio Gelato and Poached Pears Sweet Coconut Empanaditas with Caramel Sauce Yuzu Kanten and Matcha Mousse Parfaits with Seasonal Fruit

Index Table of Equivalents Copyright Page

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