NEW VEGETARIAN 新蔬食烹饪大全

出版日期:2009-10
ISBN:9780811865791
作者:Asbell, Robin
页数:143页

书籍目录

INTRODUCTION Eat Your Vegetables How Vegetarianism Is Practiced How to Get Your Protein and Other Nutrients Source Guide for Unusual Ingredients CHAPTER 1 APPETIZERS AND LIGHT MEALS French Lentil Croquettes with Mint Aioli  Inside-Out Jicama-Tofu Rolls Wrapped in Mango with Ginger Sauce  Kimchi Dumplings with Pine Nut Dipping Sauce  Mushroom Pate de Campagne with Cognac and Pistachios  Lemon-Parmesan Asparagus Spears in Phyllo  Phyllo Mock Duck and Broccoli Egg Rolls with Plum Sauce  Pineapple-Tofu Summer Rolls with Satay Sauce  Roasted Parsnip and Gruyere Strudels  Spicy Tofu Yam Temaki Zushi Hand Rolls  Sri Lankan Tempeh Skewers with Hot Cashew Sambal  Thai Red Curry Deviled Eggs  Spanish Spinach, Almond, and Egg Empanaditas  Tibetan Potato-Cheese Momos  Wild-Mushroom-Souffle-Stuffed Portobello Mushrooms CHAPTER 2 SALADS  Big Salad with Caramelized Pumpkinseeds, Pears, and Pomegranate  French Apple-Pear Salad  Golden Kamut Salad Primavera  Light Tuscan Bean and Kale Salad with Gorgonzola Bruschetta  Mache, Blood Orange, and Pistachio Salad  Nonya Salad with Eggs and Tamarind Dressing  New Potato-Garbanzo Salad with Avocado Dressing and Smoked Almonds  Roasted Baby Beet and Tofu Salad with Wasabi Dressing  Roasted Grapes and Golden Beets on Arugula with Pistachio Chevre  Smoky Herb Salad with Tomato Vinaigrette  Tofu Caprese Salad  Trio of Summer Sunomono Salads CHAPTER 3 SOUPS  Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions  African Garbanzo, Peanut, and Kate Soup  Easy Split Pea Soup with Spinach  French Spring Vegetable Soup with Fava Bean Pistou  Indonesian Hot and Sour Soup with Edamame  Moroccan Squash Tagine with Garbanzos and Couscous  Summer Tomato Gazpacho with Silken Tofu and Avocado  Universal Umami" Broth'and Seasonal Japanese Clear Soups  Vietnamese Pho with Tofu CHAPTER 4 MAIN COURSES  Baked Creamy Squash Pasta with Arugu!a  Black and Green Soy and Cheese Quesadillas with Sweet Potato Salsa ……

作者简介

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.


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