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A comprehensive collection of recipes that embrace vegetarian cuisine as the centerpiece of a meal from the leading food authority behind the critically acclaimed River Cottage seriesPioneering 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-SpiceIn this lavishly illustrated cookbook yoursquoll 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 vegetablesmdashfrom delicate springtime asparagus to wintry root vegetablesmdashpermeatesRiver Cottage Veg making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.