New Vegetarian by Robin Asbell
New Vegetarian by Robin Asbell is an upbeat cookbook built around the idea that vegetarian dinners need not be predictable. Published in 2009, it brings modern, internationally inspired flavours into everyday meals, from comforting pasta to fragrant soups and curries. The appeal lies in its variety and confidence: vegetables, grains and beans are given centre stage rather than presented as substitutes for something missing.
What kind of recipes does it offer?
The original description promises more than 75 approachable dishes. It specifically mentions Vietnamese-style pho with tofu and baked creamy squash pasta with arugula, showing how comfortably the book moves between cuisines. There is also a dessert chapter with plant-based sweets. The mix of dishes makes it useful for cooks who are happy to try something new while still wanting recognisable ingredients and familiar cooking techniques.
What did “new vegetarian” mean?
Asbell explained on her own website that the title reflected a fresh, globally curious style of vegetarian food. At the time, the broader food culture was becoming more adventurous with regional flavours. Today that outlook is familiar, but it is still a useful reminder that meat-free cooking can take inspiration from many traditions without copying a single template.
Who is most likely to enjoy it?
This is a good match for a home cook who already knows how to boil rice, prepare vegetables and follow a basic recipe but wants to widen a weekly menu. It is less of a first-principles nutrition textbook. Some recipes may call for dairy or eggs, so vegans should check individual dishes rather than assume everything is plant-based.
Is the book still worth buying?
That depends on your taste. It is a relatively compact collection, so it suits readers who prefer a curated set of ideas to a huge reference book. The book remains available through sellers of pre-owned copies, although the exact print edition and condition vary. Treat the old sales figures in its promotional description as historical, not a current count of vegetarians.
For dinner inspiration, try choosing one recipe from a cuisine you do not cook often, then repeat it with seasonal vegetables. That keeps the spirit of the book without turning cooking into an elaborate project.
Related on Veggie-Blog: Vegetarian Planet and Veggie Meals.
Book: New Vegetarian by Robin Asbell
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