New Vegetarian

Appetizers and light meals, eat your vegetables, how vegetarianism is practiced, how to get your protein and other nutrients, source guide for unusual ingredients,... As the main contents of the document "New Vegetarian". Invite you to consult the text book for more documents serving the academic needs and research.
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New Vegetarian New Vegetarian NEW VEGETARIAN More T ha n 75 F resh, Con tempor a ry Recipes For Pasta, Tagines, Cur r ies, Soups A nd Ste ws, A nd Desserts B y r o bin a s be l l P h o t o grap h s b y Yvo nne D u ivenvo o rden Many thanks This book was born with the unswerving support of my sweetheart, Stan, who has tasted every vegetarian recipe with me for 26 years. My family and friends have made the creative journey fun. I want to thank Sarah Billingsley, Amy Treadwell, Peter Perez, Anne Donnard, Doug Ogan, David Hawk, and the whole creative team at Chronicle. Yvonne Duivenvoorden and the food photography crew did a wonderful job bringing the food to life. My IACP and Greenbrier friends and colleagues all contributed to this book, in ways great and small. Special thanks to John Ash and Yukari Sakamoto for informing the umami broth recipe, and to everyone who gave me ideas and support. All my magazine editors and cooking school directors also deserve thanks, as they keep me on my toes. To my special client family, I hope you know how much it means to me that you like the food. Table of Contents Golden Kamut Salad Primavera 47 IN TR ODUCTION 9 Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta 4 8 Mâche, Blood Orange, and Pistachio Salad 4 9 Eat Your Vegetables 10 Nonya Salad with Eggs and Tamarind Dressing 5 1 How Vegetarianism Is Practiced 12 New Potato–Garbanzo Salad with Avocado Dressing How to Get Your Protein and Other Nutrients 14 and Smoked Almonds 52 Source Guide for Unusual Ingredients 17 Roasted Baby Beet and Tofu Salad with Wasabi Dressing 5 3 CH A P TE R 1 Roasted Grapes and Golden Beets on Arugula Ap p e ti ze rs and Light Meals 19 with Pistachio Chèvre 55 French Lentil Croquettes with Mint Aioli 22 Smoky Herb Salad with Tomato Vinaigrette 5 6 Inside-Out Jicama-Tofu Rolls Wrapped in Mango Tofu Caprese Salad 57 with Ginger Sauce 23 Trio of Summer Sunomono Salads 59 Kimchi Dumplings with Pine Nut Dipping Sauce 24 Mushroom Pâté de Campagne with Cognac and Pistachios 25 CHA P TE R 3 Sou p s 61 Lemon-Parmesan Asparagus Spears in Phyllo 27 Mexican Corn and Quinoa with Chipotle Beans and Phyllo Mock Duck and Broccoli Egg Rolls with Plum Sauce 28 Pickled Onions 65 Pineapple-Tofu Summer Rolls with Satay Sauce 29 African Garbanzo, Peanut, and Kale Soup 6 6 Roasted Parsnip and Gruyère Strudels 31 Easy Split Pea Soup with Spinach 67 Spicy Tofu Yam Temaki Zushi Hand Rolls 33 French Spring Vegetable Soup with Fava Bean Pistou 6 8 Sri Lankan Tempeh Skewers with Hot Cashew Sambal 34 Indonesian Hot and Sour Soup with Edamame 6 9 Thai Red Curry Deviled Eggs 35 Moroccan Squash Tagine with Garbanzos and Couscous 7 1 Spanish Spinach, Almond, and Egg Empanaditas 37 Summer Tomato Gazpacho with Silken Tofu and Avocado 7 3 Tibetan Potato-Cheese Momos 38 Universal Umami Broth and Seasonal Japanese Clear Soups 7 4 Wild-Mushroom-Soufflé-Stuffed Portobello Mushrooms 39 Vietnamese Pho with Tofu 75 CH A P TE R 2 CHA P TE R 4 Salad s 4 1 Main C our se s 77 Big Salad with Caramelized Pumpkinseeds, Pears, Baked Creamy Squash Pasta with Arugula 8 0 and Pomegranate 45 Black and Green Soy and Cheese Quesadillas with French Apple-Pear Salad 46 Sweet Potato Salsa 81 Braised Garlic-Squash Tart with Aged Gouda 83 Individual Veggie-Stuffed Tempeh Timbales with Cracker-Crust Pizza al Aglio with Goat Cheese 85 Red Wine Sauce 111 Buddha’s Delight with Tofu Skin, Mock Abalone, Thai Omelets with Cabbage and Tofu 11 3 and Tree Ears 86 Bành Mi Sandwich with Pickled Daikon and Carrots 1 1 4 French Lentil Cassoulet 87 Mac and Cheese with Hidden Veggies 1 1 5 Garlicky Roasted Potatoes with Spinach, Green Olives, Easy Tofu Scramble with Corn, Cilantro, and and Pine Nuts 88 Toasted Pumpkinseeds 116 Goat Cheese Gnocchi in Lemon–Broccoli Rabe Sauce 89 Tofu-Cabbage Karhi in Creamy Buttermilk–Garbanzo Grilled Vegetable Sformato 91 Flour Sauce 117 Greek Vegetable Feta Pie in Phyllo 92 Tofu Triangles Stuffed with Shiitakes in Mushroom Broth 1 1 8 Hazelnut “Meatballs” and Sauce on top of Spaghetti 93 Garbanzo Chole with Saffron Rice 119 Spicy Italian “Meat” Loaf 94 I-tal Vegetable and Red Be ...