Meet Robin

Photo Credit: Amy Sundby Jeanchaiyaphum
Robin Asbell is an author, educator and natural foods chef who creates luscious, feel-good food.
You may have seen her on KARE 11,Twin Cities Live or WCCO TV, or heard her on radio shows like Dara Grumdahl’s Off The Menu, Wisconsin Public Radio’s Food Fridays, or podcasts like Main Street Vegan, Kitchen Chat, the Food Schmooze, and others.
Her Taste column, Meatless Meals, ran with her photography in the Star Tribune for several years. She also writes regularly for national magazines, including Real Food Magazine, Experience Life, and more. Her articles have been featured on thekitchn.com, welcometothetable.coop and finecooking.com.
Robin’s Publication List.
Minnesota Magazine and Publishing Association Gold Award Print or Online How-To Article, General Interest, over 60,000 for Bowls of Plenty, by Robin Asbell, in Experience Life Magazine, Jan/Feb 2019
Asbell develops and photographs recipes for major companies, including Terra Ingredients, and has created recipes for myfitnesspal.com, National Coop Grocers, YouTech, Bob’s Red Mill, US Apple Growers, and Quaker Oats.
She is the author of 11 cookbooks and has developed recipes that appear in other books as well.
Asbell is a culinary advisor to the Whole Grains Council, and an official Meatless Mondays Blogger.
Asbell has been teaching cooking classes around the Twin Cities since the 90’s. She also travels the US and Mexico to teach and spread the joys of eating well. Meet Robin at one of her upcoming events.
Robin is simply the best cooking instructor I have ever studied with, and I have taken many classes from her over the last 10 years. Her knowledge is immense and I learn so much from her, not only about cooking, but about the ingredients she uses and the cuisines the recipes come from. I have made Robin’s recipes for years and many of them have become favorites of my family. She has shaped the way I cook and the way I think about food.
I recently had the opportunity to work with Robin. She came to Central Market in support for her new Whole Grains book. I must say that I gained a whole new look on whole grains, and for a chef, new insight is always welcomed. Robin is a thoughtful teacher, and her passion for good food shows in her cooking style. Her goat cheese gnocchi were to die for. Austin would love to have her back at anytime.
Getting culinary elites interested in our collection of unusual grains, like teff and amaranth was a troubling challenge for us until we hired Robin to create a stunning set of recipes and romantic copy for our promotional kit. As fellow members of the Whole Grains Council, we knew she was good, but we had no idea her work would catch the eye of every bon vivant we showed it to. Now we’ve got people clamoring for our funky grains and we owe a big thanks to Robin.
Just wanted to drop you a line to say – great cooking class. Although I am not a vegetarian, he recipes you used at Sopra Sotto will now become part of my cooking repertoire. It was all so delicious, particularly the goat cheese gnocchi, simple and nutritious. All items I would use on a regular basis and for dinner guests. You are an excellent speaker and cook….so very knowledgeable. It was a pleasure working with you on Friday and I look forward to another class.
Thank you for opening my eyes and stomach to really great, nutritious cooking experience.
I have had the privilege of working with Robin Asbell for over eight years. She has taught many classes at The Chefs Gallery, on a variety of subjects. A born teacher, she brings not just technique, but also well-researched historical, cultural, and food science information to the students. Robin has always been professional and respectful of the business as well as the students who attend the classes. A talented and patient instructor, she inspires the students to try new things and learn new skills. Her approachable, down to earth style and sense of humor help her connect with the class participants.
Chef Robin played an instrumental role in recipe development for our client, The Quaker Oats Company, for their fall 2009 Food Service Program. Challenged to expand Quaker’s products usage to other day parts, Robin developed some of the most delicious recipes for breakfast and beyond. Combined with our art department’s talent to visually bring those recipes to life, Chef Robin’s creations have whetted the appetite of all that have graced the pages of the new Quaker Recipe Booklet. We can’t wait for an opportunity to work with her again!
Robin Asbell has been an instructor at Cooks of Crocus Hill for many years always teaching successful classes. Robin does extensive research about the class theme. This is reflected in the wealth of information shared with the students in a natural light way keeping their attention throughout the class. Being a very creative instructor, Robin puts together classes with a wide range of interesting topics. That guarantees that her classes are going to have high attendance and be among the most popular offered by our cooking school. Besides, her food is phenomenally flavorful pleasing the palate with some intriguing tones such is her innovative way of combining ingredients. Despite all her knowledge and natural talent to teach and cook, Robin is a very personable instructor making the students feel very comfortable to ask questions and exchange information. And in Robin’s case it’s always so true: her students give her an unanimous strongly positive review for each class she has taught at Cooks of Crocus Hill. And so do I! It’s been really a privilege knowing and working with her.
Honeymoon’s over and I miss my Groom’s dinner menu already.
Kerry and I were leaving the church after last Saturday evening’s Mass and the priest grabbed my shoulder and whispered: “ I can’t believe I enjoyed that vegan dinner…but I did…a lot!”
I’ll be ordering some copies of your ‘Big Book of Vegan’ when it comes out.
Many of the guests are used to hosting and attending fancy dinners with exotic appetizers, fish, meats, pastries, etc. Our dinner was a completely different experience and you wowed everyone. I’ve had a number of them ask for your name and how we met you. Thanks to you, there are now a few less people walking the planet who are scared of the word ‘vegan’ then there were prior to June 11th.
Thanks again for your TLC cooking.
- Chill Out! 9 Delicious and Healthy Ice Pop Recipes, Experience Life, Summer 2023
- Fusilli with Spring Vegetables and Breadcrumbs, Simply Recipes, May 2023
- Protein Possibilities, Real Food Magazine, Spring 2023
- Fuel Your body with These 5 High Protein Snacks, Experience Life Magazine, April 2023
- Soft Oatmeal Cookies, Southern Living Magazine, February 2023
- Colcannon, Southern Living Magazine, February 2023
- Meet Robin Asbell, Mississippi Market Coop Medley, January 2023
- Chocolate Covered Orange Peel, Simply Recipes, November 2022
- Sweet and Savory Spirals, Real Food Magazine, Winter 2022
- Southern Cornbread Dressing, Southern Living Magazine, Fall 2022
- Easy Sheet Pan Burritos, Simply Recipes, September 2022
- Pasta with Plants, Real Food Magazine, Fall 2022
- Sheet Pan Fried Rice with Tofu, Simply Recipes, September 2022
- Southern Peach Crisp, Southern Living Magazine, August 2022
- Plant Forward Sandwich Recipes, Experience Life Magazine, August 2022
- Vegan Grilling, Experience Life Magazine, July 2022
- Glorious Greens, Real Food Magazine, Summer 2022
- Catch of the Day, Spring Seafood Recipes, Real Food Magazine, Spring 2022
- Valentine’s Day Polenta Hearts with Romesco Sauce, Vegetarian Times, February 2022
- The New Pancake Breakfast, Experience Life Magazine, January 2022
- How to Bake with Flour Alternatives, For Any Celebration, Experience Life Magazine, December 2021
- Vegan Matzo Ball Soup to Ward off Cold Days and Colds, Vegetarian Times, November 2021
- Plant Power;Classic Dishes with a Veggie Boost, Real Food Magazine, Winter 2021
- How Frozen Bread Dough Can Make Thanksgiving Even Easier, Allrecipes, November 2021
- Soup’s On, Comforting Soups with Flavors From Around the Globe, Real Food Magazine, Fall 2021
- Your Essential Caribbean Pantry, Allrecipes.com, July 2021
- Vegan Dreams of Sushi Come True with Tofu Tamago, Vegetarian Times
- How to Plan Ahead for a Week of Stress Free Meals, Allrecipes, April 2021
- Don’t Waste Bread! allrecipes.com, May 2021
- Super Salads;Packed with Protein for a Filling Meal, Real Food Magazine, Summer 2021
- Wrap it Up; Tortillas Make a Meal into One Tasty Bundle, Real Food Magazine, Spring 2021
- Vegetable Tarts that Rival the Roast or Make an Unexpected Side, Real Food Winter 2020
- Plant Based Comfort Foods, Experience Life Magazine, January 2021
- How to Make Vinaigrettes That Don’t Separate, allrecipes.com, December 2020
- Healthy Game Day Snacks, Experience Life Magazine, October 2020
- Double Dishes, Real Food Magazine, Fall 2020
- Summer Sides, Real Food Magazine, Summer 2020
- Green Up Your Pasta, Star Tribune, March 2020
- Go With The Grain, Real Food Magazine, Spring 2020
- How to Make Your Own Charcuterie Board, Experience Life, June 2020
- Take Your Risotto Off the Stove, Bake Brown Rice and Mushroom Risotto, Star Tribune, February 2020
- Simple Split Pea, Sweet Potato and Kale Soup, Star Tribune, January 2020
- Make Ahead Breakfasts for Busy Mornings, Experience Life Magazine, January 2020
- What is Tempeh, thekitchn.com, January 2020
- What is Jackfruit? thekitchn.com, January 2020
- Everything You Always Wanted to Know About Tofu, thekitchn.com, January 2020
- Hearty Squash Biscuits and Mushroom Gravy, Star Tribune, January 2020
- Serve Up Pot Pies for a Taste of Nostalgia, Star Tribune, January 2020
- Warm White Bean and Broccoli Salad, Star Tribune, January 2019
- Your Cauliflower Has Wings, Star Tribune, December 2019
- Savor Your Dinner Party, Experience Life Magazine, December 2019
- Creamy Sweet Potato and Pecan Soup, Star Tribune, December 2019
- Expand Your Winter Menu with a Quick Meal, Star Tribune, November 2019
- The Holiday Table, Star Tribune, November 2019
- Spice It Up with Veggie Shawarma, Star Tribune, November 2019
- Holiday Helpings, Real Food Magazine, Winter, 2019
- Turn on the Oven for Focaccia, Star Tribune, October 2019
- A Panzanella for All Seasons, Star Tribune, October 2019
- Gorgeous Gourds, Real Food Magazine, Fall 2019
- Sweet Potato Risotto Takes You into Fall, September 2019
- Savor Spaghetti Squash, Stuffed with Flavor, Star Tribune, September 2019
- Make an Easy Couscous and Tomato Salad, Star Tribune, August 2019
- Fire up the Grill for Marinated Veggies, Star Tribune, August 2019
- Creamy Coconut and Sweetcorn Soup, Summer in a Bowl, Star Tribune, July 2019
- Make a Salad Pizza, Star Tribune, July 2019
- Make Peanut Butter Granola in the Crockpot, Star Tribune, June 2019
- Take The Party Outdoors, Experience Life, Summer 2019
- The Magic of Miso for Meatless Diners, Star Tribune, May 2019
- Fresh and Light Spring Pasta with Crispy Crumb Topping, Star Tribune, May 2019
- Avocado and Arugala Give a Spring Boost to New Potato Salad, Star Tribune, May 2019
- How to Stock a Pantry, Experience Life Magazine, Spring 2019
- Stop Waste, Make Soup for Earth Day, Star Tribune, April 2019
- Try a Sweet Pea Hummus for a Green Dip, Star Tribune, March 2019
- Build a Caribbean Rice Bowl, Star Tribune, March 2019
- Use Your Blender for an Easy Frittata, Star Tribune, February 2019
- Green Curry Makes Dinner Easy to Prepare, Star Tribune, February 2019
- A Taste of Spring, Real Food Magazine, Spring 2019
- Heart Healthy Valentine’s Quinoa Salad with Beets, Star Tribune, February 2019
- Spaghetti and Meatballs for a Veggie-Centered Meal, Star Tribune, January 2019
- Make a Hearty Winter Minestrone, Star Tribune, January 2019
- Prep for Five Easy Grain Bowls, Experience Life Magazine, January 2019
- Warm Up Your Salad with a Wilted Kale and Roasted Chickpea Salad, Star Tribune, December, 2018
- Croquettes Serve Up a Delicious Meatless Meal, Star Tribune, December 2018
- A Fast Vegetarian Meal with Sweet Potatoes, Star Tribune, November 2018
- A Thanksgiving Feast Doesn’t Need a Turkey, Star Tribune, November 2018
- Root Vegetables Suit Fall Fried Rice, Star Tribune, October 2018
- Shakshuka Recipe for Breakfasts from Around the World, Experience Live Magazine, November 2018
- Spooky Halloween Black Bean Soup with Avocado Spiderwebs, Star Tribune, October 2018
- Give Pumpkin Spice a Savory Twist in Pumpkin Spice Chili, Star Tribune, October 2018
- Make a Quick Meal with Wild Rice, Star Tribune, September 2018
- Skip into Fall with Wheat Berry and Squash Salad, September 2018
- Watermelon Gazpacho Serves Up Summer in a Bowl, Star Tribune, August 2018
- Mexican Street Corn Inspires a Salad, Star Tribune, August 2018
- Beyond Zucchini Bread, Turn to the Spiralizer, Star Tribune, July 2018
- A Fall-Inspired Dish To Pass, Real Food Magazine, Fall 2018
- Make a Meal Out of Frozen Pops, Star Tribune, July 2018
- Every Day is Taco Tuesday, Star Tribune, June 2018
- Add Fattoush to Your Summer Menus, Star Tribune, June 2018
- Use the Grill to Smoke Vegetables for Enticing Flavors, Star Tribune, June 2018
- Freshen Up Your Caprese Salad with Strawberries, Star Tribune, May 2018
- Summer Pastas, Real Food Magazine, Summer 2018
- Vegetable Bean Soup is Right For the Moment, Star Tribune, May 2018
- Meatless Pad Thai is More Than Simply Noodles, Star Tribune, April 2018
- The Ubiquitous Avocado Finds Its Sweet Spot: The Sandwich, Star Tribune, April 2018
- Be Mindful at the Dinner Table, Star Tribune, April, 2018
- Spring Vegetable Tart Brings Everyone to the Table, Star Tribune, March, 2018
- A Fresh Take on Primavera, Star Tribune, March 2018
- Cauliflower Takes Center Stage, Star Tribune, February 2018
- A Step Up On Dinner, Real Food Magazine, Spring 2018
- A Valentine for the Diner, Heart Shaped Polenta, Star Tribune, February 2018
- A Meatless Marvel for the Superbowl Party, Star Tribune, January 2018
- Master a New Technique for Tofu, Star Tribune, January 2018
- Winter Pesto Brightens Mealtime, Star Tribune, January 2018
- Make The Most Of Holiday Leftovers, Real Food Magazine, Winter 2017
- Serve Up a Vegetable Galette for a Holiday Meal, Star Tribune, December 2017
- Chili Cheese Fries Make a Hot Mess of Delicious Dinner, November 2017
- Stuffed Squash for the Holiday, Star Tribune, November 2017
- Massage Your Kale for a Tender Salad, Star Tribune, October 2017
- A Simple Peanut Soup for Fall, Star Tribune, October 2017
- Soak Your Oats for a No-Cook Breakfast, Star Tribune, September 2017
- Harvest the Creaminess of Corn in a Pasta Sauce, Star Tribune, August 2017
- Buckwheat Heads to the Kitchen, Star Tribune, August 2017
- Dinner is In the Bag, Real Food Magazine, Fall 2017
- Summer Salads and Get Dipping, Real Food Magazine, Summer 2017
- Make the Most of the Garden with Creamy Spinach Soup, Star Tribune, June 2017
- Get Grilling with Vegetables, Star Tribune, May 2017
- Meatless Meals, Real Food Magazine Spring 2017
- Celebrate Spring with Asparagus Quiche, Star Tribune, April 2017
- Vegan Meats Find a Home in Minnesota, Star Tribune February 2017
- Plan Ahead for Holiday Guests with Pumpkin Spice Breakfast Bread Pudding. Star Tribune December 2016
- Celebrate the Season with Dishes Sure to Impress, Real Food Magazine, December 2016
- Pay Attention to the Side Dish for a Vegetarian Thanksgiving Main Course, Star Tribune, November 2016
- Coconut Milk Transforms any Dish into a Tropical Specialty, Star Tribune, October 2016
- Start Slowly with Dietary Changes, Veganish by Kathy Freston, Star Tribune, October 2016
- Build a Bowl Basics, Fitbottomedeats.com, September 2016
- Doable Dough, Easy Recipes With Frozen Dough, Real Food Magazine, Fall 2016
- The Mill City Gets a New Mill With Baker’s Field, The Star Tribune, August 2016
- Summer Salads article and Picnic article, Real Food Magazine, Summer 2016
- A Week of Easy Meals, Real Food Magazine, Spring 2016
- A Festive Fete, Real Foods Magazine, Winter 2015
- Questions About Whole Grains? Ask a Cereal Chemist, The Star Tribune, October 2015
- Go Nuts, Real Food Magazine, Fall 2015
- Want Zucchini? It’s The Inevitable Summer Question, The Star Tribune, July 2015
- Trendy Fermented Foods Pop Up in Twin Cities Markets, The Star Tribune, May 2015
- Vegetables Take Center Stage, Mother Earth News, May 2014
- The Endless Egg, Real Food Magazine, Spring 2014
- Recipes for a Cooking Light Gluten Free Slow Cooker Book,
- Avocados, The Versatile Fruit, Real Food Magazine, Summer 2014
- Nourish Column:; Desserts for Everyone, Yoga Journal, Thanksgiving 2014
- Make Veggies Exciting with Veggie Patties, Croquettes and Fritters, Real Food Magazine, Summer 2014
- Using Veggies as Noodles, GIG Gluten Intolerance Group Magazine, Spring 2014
- Celebrate Citrus, Real Food Magazine, spring 2014
- Ring in the Lunar New Year, The Mix, Winter 2013
- What to Eat for the Marathon, the Mix Fall 2013
- Whole Grains at Center Stage, Whole Grain Entrees, Real Food Magazine, Fall 2013
- Make It Tonight Recipes, Fine Cooking Magazine, Summer 2013
- Making Sense of Non-Dairy Milks, and Making Your Own, The Mix, Summer 2013
- Seven Whole Grains You Should Know, Better Homes and Gardens, Spring 2013
- Gluten Free and Fabulous, Real Food Magazine, Spring 2013
- Whole Grains for the Holidays, Real Food Magazine, Winter 2012
- Get Saucy, Vegan Sauces to Make and Save, VegNews February 2012
- Mealtess Mondays Make a Difference, The Mix, February 2012
- Make It Tonight Cilantro Pesto Cavatappi, Fine Cooking Magazine, February 2012
- Pass the Beans, Real Food Magazine, Fall 2012
- Eat Well With a Weekly Meal Plan, The Mix, September 2012
- Chili For Everyone, Veg Chilis That Can Be Served with Meat, Real Food Magazine Winter 2011
- Staying on Track When You Feel Hungry All the Time, Better Homes And Gardens Weight Loss Magazine, January 2011
- Super Easy Summer Soups, Real Food Magazine, Summer 2011
- Soups, Stews and Chilis, Clean Eating Magazine, January 2011
- Five Recipes for Kale, Vegetarian Times Magazine, January 2011
- Chili for Everyone, Vegetarian Chili Recipes that Can Be Served With Meat, Real Food Magazine, Winter 2011
- Staying on Track When You Feel Hungry All The Time, Better Homes and Gardens My Weight Loss Magazine, January 2011
- Super Easy Summer Soups, Real Food Magazine, Summer 2011
- Soups, Stews and Chilis, Fast and Warming, Clean Eating Magazine, January 2011
- Five Recipes for Kale, Vegetarian Times Magazine, January 2011
- Fast and Delicious Salmon Wrap, Easy EFA’s, Real Food, April 2010
- Six Fast and Seasonal Summer Meals with Blackberries, Spinach and Basil, Clean Eating Magazine, July 2010
- Your Perfect Dinner Option, Six Healthy Sandwiches, Clean Eating, May/June 2010
- Fresh Herbs Make The Dish, The Mix, March, 2010
- Barley, An Underappreciated Grain Takes a Star Turn, Mother Earth News, December 2009
- Clean Convenience, Eggs Turn a Bag of Spinach Salad into a Shockingly Nice Dinner, Real Food, Winter 2009
- Bean Bag Lunch, Fabulous and Fast, Today’s Health and Wellness Magazine, August 2009
- True Blue, Blueberries Enhance a Salad and Boost Nutrition, Cooking Pleasures Magazine, June 2009
- Eye Openers, Yogurt Kick Starts Your Day, Today’s Health and Wellness Magazine, May 2009
- Simply Sustainable Alaskan Seafood, Real Food Magazine, Summer 2009
- Brazilian Bounty, Papayas and Mangoes and Memories, The Mix, May 2009
- Super Pops, Summer Treats That Taste As Good As They Are Good For You, Today’s Health and Wellness Magazine, May 2009
- Savoring Chevre, Real Food Magazine, Spring 2009
- Keen on Quinoa, Cooking Pleasures Magazine, April 2009
- Grab and Go Breakfast Cookies, Better Homes and Gardens Heart Healthy Living Magazine, Fall, 2008
- Homemade Vegan Brownies and Cookies for Afterschool, Vegetarian Times, September 2008
- On The Run Breakfast Cookie Recipe, Today’s Health and Wellness Magazine, August/September 2008
- Good For You Barley and Spinach Salad Recipe, Cooking Pleasures Magazine, August/September 2008
- Homemade Vegan Ice Creams, Vegetarian Times, June 2008
- Beyond Wheat, Five Healthy Grain Alternatives, Experience Life Magazine, June 2008
- Outsmart Your Fat Cells, Better Homes and Gardens Heart Healthy Living, Summer 2006
- Stock Your Pantry to Eat Well Every Night, Experience Life Magazine, June 2008
- Interviewed in Body and Soul Magazine, June 2008
- Four Articles for Vegetarian 101, FoodTV website, Spring 2008
- Interviewed in O, the Oprah Magazine, February 2008
- I Can’t Believe It’s Not Butter, Vegan Gourmet Feature, Vegetarian Times, Spring 2008
- Mushroom Guide, a Fungus Among Us, Real Food Magazine, Spring 2008
- Packable Picnics, Spring into the Outdoors, today’s Health and Wellness Magazine, March/April 2008
- Interviewed in Pizza and Italian Cuisine Magazine, March/April 2008
- Practicing What He Preaches, Dr John McDougall at Home, Better Homes and Gardens Heart Healthy Living, Spring 2008
- Warm up with Tropical Spice Recipes, Today’s Health and Wellness, January 2008
- Seaweeds and Sushi, The Mix, December 2007
- Cooking Great Greens, Real Food, Winter 2007
- One Ingredient Five Ways, Honey, Vegetarian Times, November/December 2007
- Fast Whole Grain Meals, Health Magazine, October 2007
- Wholly Delicious, Whole Grain Dishes, Real Food Magazine, Fall 2007
- Great Grilling, Taste For Life Magazine, June 2007
- One Ingredient Five Ways, Cooking With Peanut Butter, Vegetarian Times, March 2007
- The Vegan Baker, The Mix, March 2007
- A Whole Grain Brunch, Taste For Life Magazine, February 2007
- Eat Your Greens, Taste For Life Magazine, March 2007
- The Marinade Debate, The Mix, January 2007
- Cast Iron, The Original Non-Stick, Taste For Life Magazine, January 2007
- A Locally Grown Thanksgiving, Midwest Living Magazine, November 2006
- Better Homes and Gardens Heart Healthy Magazine, Fall 2006, Recipes for Whole Grain Goodness
- Vegetarian Dim Sum, Vegetarian Times Magazine, February 2006
- Wasabi, Chow Magazine, December 2005
- Small Plates, the Food Psychologist on Portion Tricks, Better Homes and Gardens Healthy Family Department, December 2005
- National Cooperative Grocers Association Recipes, Developed for each month’s CAP flyer, distributed with credit in 100 Coop Groceries nationwide in 2005
- Handmade Granola, Taunton’s Fine Cooking, December 2005
- The Virtues of Mock Duck (essay) VegNews, November 2005
- Five Recipes for Quick Weeknight Meals, Cooking Pleasures, October 2006
- The Perfect Pear, The Mix, Fall 2005
- Stocking a Natural Pantry, The Mix, Summer 2005
- Summer Harvest Celebration, Taste for Life Magazine, Summer 2005
- Recipes and Sidebar for “Fake Meat,” Chow Magazine, Summer 2005
- Spring Rolls, Fresh, Light and Seasonal, for Veggie Life, Spring 2005
- Sensational Citrus feature, The Mix, January 2005
- Recipes for Quick Tortilla Dinners, Weight Watchers Magazine, January 2005
- Winter Herbs Feature, Taste for Life Magazine and Greenmarket Magazine, January 2005
- The Steaming Cup, Hot Drinks for Veggie Life, Winter 2004
- Thanksgiving Feature, Taste for Life Magazine, November 2004
- Healthy Meals with a New Generation of Convenience Foods, for Today’s Health and Wellness, Summer 2004