New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews, and Desserts
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 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 wont suspect these sweet treats arevegan!
instead. INGREDIENTS 1 TEASPOON EXTRA-VIRGIN OLIVE OIL 1 CUP RAW PUMPKINSEEDS 2 TABLESPOONS BROWN SUGAR ½ TEASPOON CHILI POWDER ¼ TEASPOON CUMIN ¼ TEASPOON CINNAMON 1½ TEASPOONS SALT 1 LARGE CLOVE GARLIC, peeled 2 TABLESPOONS FRESH MINT (optional) 2 TABLESPOONS POMEGRANATE JUICE CONCENTRATE 1 TABLESPOON LEMON JUICE 1 TEASPOON HONEY ¼ CUP PUMPKINSEED or OLIVE OIL 1 SMALL POMEGRANATE 1 LARGE HEAD ROMAINE LETTUCE, washed and dried 2 SMALL SHALLOTS, thinly sliced 2 LARGE BOSC
sections, then tear apart the pieces, gently freeing the seeds. Slice across the Romaine leaves into ½-inch-wide strips. Arrange the greens on plates or in a large bowl. Top with the shallots, pears, and cheese. Drizzle the dressing over the salad and top with the pomegranate seeds and pumpkinseeds. Serve immediately. French Apple-Pear Salad SERVES 4 You will love the spears of delicate pear and tangy apple dressed with simple nut oil and lemon. Toasted walnuts add weight and depth. And
oven to 400°F. Place the garlic on a square of foil. Drizzle with the olive oil and crimp the foil to make a package. Place in the oven and roast for 30 minutes, shaking every 10 minutes. When the garlic is butter-soft and lightly browned, remove to a rack and cool. Keep the oven at 400°F. 3 In a small saucepan over heat, heat the extra-virgin olive oil, add the tomatoes, and bring to a simmer. Simmer for 5 minutes, then add the red pepper flakes, and basil, and season with salt. Let cool. 4
CUPS CHOPPED CABBAGE 1 TABLESPOON CHOPPED FRESH GINGER 2 LARGE SCALLIONS, sliced diagonally 1 LARGE TOMATO, DICED ½ CUP HOLY BASIL, julienned 8 LARGE EGGS 2 LARGE JALAPEÑOS, minced 4 LARGE SHALLOTS, thinly sliced (optional) BOTTLED SWEET CHILI SAUCE BOTTLED SRIRACHA SAUCE 1 Heat a wok over high heat until hot. Add 1 teaspoon peanut oil, swirl to coat the pan, then crumble in the tofu and add the salt. Stir-fry, scraping the pan. When the tofu is browned and firm, add the chiles and the
Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta Mango Egg Curry Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions Nonya Salad with Eggs and Tamarind Dressing Singapore Vegetable Curry with Mock Duck Smoky Herb Salad with Tomato Vinaigrette Summer Tomato Gazpacho with Silken Tofu and Avocado Thai Omelets with Cabbage and Tofu Tibetan Potato-Cheese Momos Tofu Caprese Salad Tofu Salad Tomato-Apricot Chutney Universal Umami Broth and Seasonal Japanese Clear Soups