Robin Asbell

Robin Asbell
Did you know?

Robin has dedicated much of her career to developing easy-to-use recipes and has taught vegetarian cooking for more than 10 years.

Robin Asbell
Robin's Featured Recipe
Mexican Quinoa with Pepitas and Cilantro

Click here for recipe

Robin is a private chef, cookbook author, culinary instructor, freelance writer, recipe developer and speaker. 


She is the author of three cookbooks: Big Vegan, The New Vegetarian Cookbook, and The New Whole Grains Cookbook.


Her recipes have appeared in such publications as Better Homes & Gardens, Fine CookingReal FoodMother Earth News and Vegetarian Times.  


Since 1995, she has taught cooking classes in the Minneapolis/Saint Paul metropolitan area. She also works as a private chef to design healthful meals and menus for her clients.


Robin is a culinary advisor to the Whole Grains Council.


She lives in the Twin Cities. Her website is


Latest Recipes

Farro-Studded Focaccia with Herbs

Whole Farro, Kamut, or any grain makes a chewy, sweet note in this focaccia. Farro is an ancient variety of wheat, probably used in antiq...

(1 Votes)

Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce

The nutty, sweet presence of wheat germ makes these pancakes special. Wheat germ is rich in the essential fats that make wheat so healthf...

(1 Votes)

Mexican Quinoa with Pepitas and Cilantro

Make a batch of this tasty dish and serve half warm tonight, then use the rest to stuff Whole-Grain Wraps tomorrow. Pumpkin seeds are ric...

(1 Votes)

Whole-Grain Wraps with Quinoa, Beans, and Roasted Veggies 

These flavor-packed wraps are filled with sweet roasted vegetables and tangy pepita quinoa. Quinoa is already a complete protein, and add...

(1 Votes)

Millet-Cauliflower “Mashed Potatoes”

This is an old macrobiotic preparation, created because potatoes are a member of the nightshade family, and thus are prohibited in a macr...

(1 Votes)

Pecan and Wild Rice-Stuffed Squash

These tiny, one-serving squashes are good containers for savory flavors. This classic dish is a great way to use wild rice, but buckwheat...

(1 Votes)

Buckwheat and Broccoli Salad in Tangy Miso Dressing

The dark flavor of Buckwheat gives this salad a range of tastes, from the deep, nutty grains to the tangy, sweet dressing. Brown and pigm...

(1 Votes)

African Millet Salad with Corn and Peppers

Millet is an ancient african staple food, always served soft enough to eat with the fingers. In this recipe, you infuse the grains with s...

(1 Votes)

Filet Mignon and Barley “Stew” with Spinach

This preparation elevates the stew to a fine dining experience. Searing tender steak pieces and then removing them allows the fond of bro...

(1 Votes)

Amaranth “Polenta” with Hearty Olive and Tuna Sauce

This flavorful sauce goes together fast and is also a great topper for whole wheat penne or brown rice, one you can pull together from yo...

(1 Votes)

Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce

A crunchy coating makes fish ever so appealing, so why not use rice cakes? The whole-grain rice is an easy way to get crunch. If it appea...

(1 Votes)

Maple Oat Crisps

These cookies are thin and crisp when first baked, but will soften a bit in storage because of the maple syrup. The flavor of maple and o...

(1 Votes)

Coconut-Lemongrass Black Rice Pudding

Ever wonder what to have for dessert after a Thai meal? This luscious tropical fruit pudding can be made with the sticky, stubby sweet bl...

(1 Votes)

Apple Streusel-Topped Pumpkin Cake

If you thought a whole-grain cake would be dry, try this moist beauty. It’s like a cake with a pie on top. Nobody will even notice the wh...

(1 Votes)
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