New Vegetarian by Robin Asbell
Book Description
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!
Who wrote it?
The book is credited to Robin Asbell in the title.
Which dishes does the description mention?
The dishes it names range from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula.
What is New Vegetarian about?
The book description says it is full of modern, flavorful food for vegetarians, with more than 75 simple dishes from a wide range of cuisines and cultures.
Does it include desserts?
Yes. The description mentions a dessert chapter with sweet treats that are vegan, and says even die-hard dairy fans will not suspect that.
Everything above comes from the book description on its Amazon page.
Why does variety in grains matter?
Modern vegetarian cooking uses many grains: brown rice, barley, farro, quinoa, millet and oats. The Harvard page on whole grains says whole grains offer a “complete package” of nutrients that refined grains lose in processing.
Using different grains adds texture and a wider range of nutrients. Cook extra and keep it in the fridge for up to a few days for salads, bowls and stuffings. The USDA Food Safety and Inspection Service guide to leftovers says leftovers keep three to four days in the fridge or three to four months in the freezer.
If you have coeliac disease, avoid wheat, barley and rye, but rice, millet, quinoa and certified gluten-free oats can be options. A doctor or dietitian can advise on grain choices if you have diabetes or digestive disease.
Related reading on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Diet and Fitness: How Carbs, Fat and Protein Fit Together
Book: New Vegetarian by Robin Asbell
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