River Cottage Veg: 200 Inspired Vegetable Recipes
Format: PDF / Kindle (mobi) / ePub
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.
In this lavishly illustrated cookbook, you’ll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables—from delicate springtime asparagus to wintry root vegetables—permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
a mortar and pestle. Juice 2 medium beets, 2 large carrots, and 2 celery stalks. Add the toasted cumin with a pinch of salt and a grinding of black pepper, then taste and adjust, sharpening the flavor with a few drops of lemon or orange juice if you like. Bugs’ surprise (V) This a great way to give a tart edge to sweet, creamy carrot juice. Juice 3 large carrots and ½ to 1 medium rhubarb stalk and mix well. Serve cold, finished with a bruised sprig of mint if you like. Cuke and tom cooler (V)
Scatter the fried mushrooms over the soup just before serving. • The soup is also very good simply served with a trickle of cream and chopped parsley scattered over the top. Green lentil and spinach soup (V) Green lentil and spinach soup (V) Earthy, nutty French green lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavor. SERVES 4 2 tablespoons olive or canola oil 3 shallots or 1 onion, finely chopped 1 carrot, finely chopped A
stocks. If you don’t fancy blue cheese, use goat cheese or Parmesan. SERVES 2 3 or 4 celery stalks 2 slices of sourdough or other robust bread 1 garlic clove, halved Canola or extra-virgin olive oil, to trickle About 2 ounces / 60g blue cheese, crumbled Sea salt and freshly ground black pepper 1 to 2 teaspoons clear honey Check out the celery by snapping a stalk in half. If it’s a bit too fibrous, use a potato peeler to strip the tougher fibers from the outside of the stalks. Thinly
there’s instant noodles. These can be the base of meals so effortless that you don’t even need to get out a saucepan. I’ve discovered that it’s amazingly easy to create a fast, hot meal based around noodles and your kettle. Okay, it wasn’t my discovery. But I have had fun reworking the concept of the instant noodle meal to exclude nasties such as MSG and embrace some genuinely virtuous ingredients. These are particularly great one-dish, one-person meals – the sort you might find yourself eating
/ 125g blue cheese, thinly sliced Extra-virgin olive oil, to finish Cut each head of endive in half lengthwise, keeping them joined at the root end. Put them into a large bowl, trickle over the oil, and add plenty of salt and pepper. Work the oil and seasoning all over the endive with your hands. Preheat the broiler and put a large broilersafe nonstick frying pan or a ridged grill pan over fairly high heat. When the pan is hot, add the endive, cut side down. Cook for about 2 minutes, until