New Vegetarian: More Than 75 Fresh, Conremporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts

Vegetarianism gets more mainstream every day, not least because vegetables are our most varied, beautiful, and colorful food. In "New Vegetarian", natural foods expert and chef Robin Asbell shares her modern, creative take on how to savor vegetarian flavors in many new and exciting ways. With more than 70 flavor-focused recipes, "New Vegetarian" takes your palate on an international tour, with appetizers, soups and main dishes from Mexico to Greece, dishes rich with the flavors of India, Italy, Vietnam and Morocco, such as Vietnamese Pho with Tofu and Greek Vegetable Feta Pie in Phyllo. Hearty, everyday comfort foods such as Hazelnut Meatballs and Sauce on Top of Spaghetti or luscious Baked Creamy Squash Pasta with Arugula will please even the most jaded omnivore. Have fun with a variety of meaty favorites: pate made from mushrooms, sushi made with mango or sweet potatoes. Elegant finger foods such as Lemon Parmesan Asparagus Spears in Phyllo and Sweet Coconut Empanaditas with Caramel Sauce will have them eating with both hands - and out of yours. For new vegetarians, committed vegetarians looking for fresh ideas, or meat lovers struggling to find new recipes to love, "New Vegetarian" is a treasure trove of unexpected recipes.

Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. In her 20 years in the food industry, Robin has worked as a chef in both restaurants and in the private sector, developed recipes for restaurants and websites, and written numerous articles for such magazines as Vegetarian Times, Better Homes and Gardens, and Mother Earth News. She is author of The New Whole Grains Cookbook, and has been writing a monthly column called Eating Healthy for her local alternative weekly newspaper for more than 10 years.

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