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

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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a parchment square and transfer to a steaming rack or plate. Cover loosely. Continue filling momos until they are all formed. Let the momos rise for 30 to 60 minutes. 5 Put water in the bottom of a large pan or steamer, and bring to a boil. Reduce to a simmer and put the momos over the steam and put on the lid. Steam until the dough is cooked through, about 10 minutes. Serve hot with the sauce. 6 To make sauce: Dry-toast the Szechuan peppercorns and red pepper flakes in a small pan over

edges. 3 To make bruschetta: Preheat the broiler and place the baguette slices on a sheet pan. Chop the basil finely and mix it with the olive oil and salt in a small bowl. On each slice of bread, portion the basil mixture and gorgonzola on top. Broil until the cheese has melted and browned, about 1 minute (watch carefully to ensure the bruschetta does not burn). Mâche, Blood Orange, and Pistachio Salad SERVES 4 This salad makes use of the dramatic red blood orange in both the salad and

serving. Garlicky Roasted Potatoes with Spinach, Green Olives, and Pine Nuts SERVES 4 Instead of pasta, this entrée starts with a pan of crispy roasted new potatoes and builds on it, layering in spinach, olives, and pine nuts to make a deeply satisfying dish. INGREDIENTS 1 POUND FINGERLING NEW POTATOES (or other small new potato) 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL COARSE SALT COARSELY CRACKED BLACK PEPPER 8 OUNCES SPINACH 2 CLOVES GARLIC, minced 1 CUP ITALIAN GREEN OLIVES,

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

strip of tofu, about ¼ cup noodles, and 1/12 of each of the jicama, scallions, pineapple, and mint leaves. Fold in from the sides and roll up. Put on a platter (not touching) and cover with wet paper towels and plastic wrap until time to serve. 5 To make the sauce: Whisk the coconut milk and curry paste in a small saucepan and heat until boiling. Whisk in the sugar, salt, lemon juice, and peanut butter. Bring to a simmer until thick, 3 to 5 minutes. Serve at room temperature. Roasted

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