There are lots of new reasons to eat a little closer to the earth, and local author Robin Asbell's new book serves them up with flavor and style.
"New Vegetarian: More Than 75 Fresh Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews, and Desserts" (Chronicle Books, $19.95, 137 pages) is a lively collection of light, healthy dishes offering lessons in eating sustainably and eating well. The recipes will delight the most voracious omnivore and pickiest vegan alike.
Asbell also wrote "The New Whole Grains Cookbook." Her work has appeared in Better Homes & Gardens, Fine Cooking, Real Food, Mother Earth News and Vegetarian Times, and she teaches classes throughout the Twin Cities area and nationwide.
Weaving practical information with exciting new flavors, from "A Prosecco Brunch" to "Dim Sum" and "Vegetarian Main Course Holiday Meals," her approach is approachable, focused on whole foods and big flavors.
Q What's new in vegetarian cooking?
A Vegetarian cooking isn't new, but the interest in a plant-based diet is. People are interested in flavor and variety, health, the environment and budget. Cooking vegetarian satisfies them all. When I serve omnivorous friends a selection of dishes, including ones with meat, the vegetarian options are the first to disappear.
Q How about cooking vegan?
A I've been surprised by how delicious vegan cooking can be. Cooking without animal products is a creative challenge. Take those desserts based mostly on fruit; they're fresher and cleaner tasting. The Little Mango Upside-Down Cakes are pure mango with a little lime, and a hint of Chinese five-spice powder. They are light and sweet, and just spicy enough.