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Summary
Summary
Chef Lee Watson was once, in his own words, "the mightiest nose-to-tail carnivore of them all." But four years ago, he went completely vegan--and today, he's an easygoing evangelist for peaceful, plant-full eating!
Now, Peace & Parsnips captures 200 of Lee's extraordinarily creative recipes, all "rooted" in his love of life and his many travels--from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee's mouthwatering recipes--all meat-free, dairy-free and egg-free, and many gluten-free--that are brimming with goodness. Get set to savor:
Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican "Pastor" Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta!
Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture--and will delight and nourish everyone .
Author Notes
Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox's Meat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives "the good life" with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat center in Snowdonia National Park.
Reviews (2)
Booklist Review
Delicious, delectable, appetizing, flavorful, mouthwatering, scrumptious and tasty are all words for Watson's first book, chock-full of interesting information, recipes, and ideas for both novice and experienced cooks. Beginning with how to make your own nut milks and ending with creating delicious sauces and dressings, the book will appeal to vegans, vegetarians, and meat-eaters alike. Recipes include burgers, curries, soups, salads, snacks, and drinks. Every dish is wonderfully and colorfully displayed by photographs, assuring that they tantalize the eye and the taste buds. Watson's recipes use mostly everyday ingredients that can be found in any grocery or health food store, and he appends a list of suppliers for the harder-to-find ones. A good choice for public libraries where there is demand for vegan and vegetarian cookbooks.--Gibson, Gerri Copyright 2016 Booklist
Library Journal Review
Watson, a retreat center chef and former carnivore, offers a wealth of creative vegan dishes, including raw cucumber mojito (nonalcoholic), adzuki bean and oat soup, charred fig and arugula salad with lemon tofu, and roasted chestnut and fennel casserole with oregano crumble. The diverse recipes, ingredients, and cooking techniques results in a worthy debut; however, Watson's occasionally morbid tone (his arguments against meat emphasize toxicity and putrefaction) and unsubstantiated health claims may be distasteful to some. Though a few ingredients can be vague (panini-style bread) or hard to find (all-natural pink pickled ginger), Watson's recipes should be manageable for cooks of many skill levels. VERDICT With a fresh perspective on vegan cooking, this unusual tome can increase the breadth of most collections. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 1 |
| The Vegan Pantry | p. 12 |
| Soy Milk | p. 39 |
| Cashew Milk | p. 39 |
| Almond Milk | p. 41 |
| Sprouted Green Lentil Milk | p. 41 |
| Breakfast | p. 42 |
| Raw-sli with Grated Apple, Blueberries & Macadamia Cream | p. 44 |
| Scrambled Tofu with Buckwheat Pancakes & Avocado Butter | p. 46 |
| Jane's Magic Bread | p. 49 |
| Apple, Jaggery & Walnut Breakfast Muffin | p. 50 |
| Raw Chia Seed Breakfast Bowl with Seasonal Berries | p. 53 |
| Plantain Breakfast Burrito with Pico de Gallo | p. 55 |
| Tostada con Tomate | p. 56 |
| Banana & Almond Toast with Strawberry & Maple Syrup | p. 57 |
| Smoothies, Juices & Hot Drinks | p. 58 |
| Peaches & Cream Smoothie | p. 60 |
| Strawberry Ice Cream Smoothie | p. 60 |
| Green Banana Detox Smoothie | p. 63 |
| Spiced Apple & Pear Juice | p. 63 |
| Mango, Coconut & Lime Smoothie | p. 65 |
| Green Dream (Watercress, Kale & Sunflower Seeds) | p. 65 |
| Raw Cucumber Mojito | p. 66 |
| Avocado "Red Eye" Smoothie | p. 66 |
| Almond Rooibos Chai | p. 69 |
| Healthy Hot Chocolate | p. 70 |
| Lavender, Rosemary & Lemon Infusion | p. 72 |
| Warm Apple Mull | p. 72 |
| Soups | p. 74 |
| Braised Pumpkin & Butter Bean Soup with Orange Chili Oil | p. 76 |
| Fennel, Dill & Saffron Soup | p. 78 |
| Smoked Cuban Black Bean Soup with Avocado & Lime Salsa | p. 80 |
| Adzuki Bean & Oat Soup | p. 81 |
| Zen Noodle Broth | p. 82 |
| Zucchini, Cumin & Mint Soup | p. 84 |
| Raw Avocado & Lime Gazpacho | p. 85 |
| Apple & Beet Borscht with Horseradish Sour Cream | p. 87 |
| Salads | p. 88 |
| Couscous Salad with Tempeh, Preserved Lemons, Yellow Zucchini & Almonds | p. 90 |
| Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing | p. 92 |
| Hazelnut, Buckwheat & Greens Salad with Watercress Oil | p. 93 |
| Seaweed, Fennel & Avocado with Udon Noodles | p. 94 |
| Mediterranean Tofu Tostada with Murcian Salad | p. 95 |
| Braised Cauliflower & Puy Lentil Tabbouleh | p. 98 |
| Charred Fig & Arugula Salad with Lemon Tofu Feta | p. 101 |
| Fragrant Wild Rice, Curly Kale & Pistachio Salad | p. 102 |
| Charred Pumpkin with Salsa Verde, Butter Beans & Piquillo Peppers | p. 107 |
| Superhero Sprouted Salad with Cashew Hummus | p. 108 |
| Beet, Apple & Raspberry Salad with Herb Millet | p. 111 |
| Sides | p. 112 |
| Turkish-Style Spinach with Creamy Tofu Ricotta | p. 114 |
| Sweet & Sour Eggplant | p. 117 |
| Tamarind & Coconut Mashed Sweet Potato | p. 118 |
| Kasha with Rosemary, Apricots & Walnuts | p. 119 |
| Kimchi | p. 121 |
| Winter Roots Braised in Porter | p. 122 |
| Catalan Spinach | p. 123 |
| Sesame & Sweet Corn Pancakes | p. 125 |
| Mujaddara with Crispy Onions | p. 126 |
| Tomato & Basil Pilaf | p. 127 |
| Cauliflower "Rice" | p. 128 |
| Braised Fennel, Pear & Radish with Toasted Almonds | p. 131 |
| Recipes with page numbers is blue in the table of contents are gluten-free, or offer a gluten-free alternative. | |
| Nibbles, Dips & Small Plates | p. 132 |
| Vegetable Chips | p. 135 |
| Fava Bean & Avocado Dip with Lemon & Thyme | p. 137 |
| Artichoke & Almond Purée | p. 138 |
| Watercress & Butter Bean Purée | p. 138 |
| Pinto Bean Pàté with Walnuts & Raisins | p. 139 |
| Saba Verde | p. 139 |
| Pico de Gallo | p. 140 |
| Sweet Sake Sugar Snaps | p. 140 |
| Flame-Grilled Vegetables with Chermoula & Cashew Hummus | p. 142 |
| Cashew Hummus | p. 144 |
| Oven-Baked 'Gigglebeans' | p. 145 |
| Spicy Maple Pecans | p. 146 |
| Mixed Nut Cheewra | p. 147 |
| Young Leeks, Watercress & Asparagus with Tofu Gribiche | p. 148 |
| Toasted Sourdough with Roasted Zucchini, Tomatoes, Marjoram & Almond Cream | p. 151 |
| Beet & Cumin Fritters with Horseradish & Dill Yogurt | p. 153 |
| Muhammara with Warm Black Olives | p. 154 |
| Greek Filo Parcelettes with Creamy Pesto | p. 155 |
| Shiitake Tempura with Wasabi Mayo | p. 156 |
| Chestnut & Enoki Mushroom Gyoza with Teriyaki Dipping Sauce | p. 157 |
| Lentil & Quinoa Falafel with Tahini Lemon Sauce | p. 159 |
| Raw Lumpia with Dipping Sauce | p. 162 |
| Olive, Artichoke & Pine Nut Pissaladière | p. 164 |
| Seitan & Sweet Potato Kebabs with Mango Barbecue Sauce | p. 165 |
| Lazy Lahmacun | p. 168 |
| Big Plates | p. 170 |
| Oven-Baked Squash Gnocchi with Fennel, Sun-Dried Tomatoes & Spinach Pistou | p. 172 |
| Black Kale, Leek & Pumpkin Farrotto with Pan-Roasted Maple Endive & Pecans | p. 174 |
| Asparagus & Cashew Cream Tart with Fig & Apple Compote | p. 176 |
| Eggplant & Tomato Nut Roast with Macadamia Mustard Sauce | p. 179 |
| Persian Fava Bean, Seitan & Green Herb Stew | p. 180 |
| Tofu Fillets in a Spicy Cornmeal Crust with Golden Beet & Blood Orange Salsa | p. 182 |
| Maple & Orange-Glazed Tempeh with Bok Choy & Soba Noodles | p. 184 |
| Parsnip & Walnut Rumbledethumps with Baked Beans | p. 186 |
| Layered Filo Pie with Roasted Cauliflower Mash & Carrot Puree | p. 187 |
| Chipotle Chocolate & Beet Beans with Spicy Baked Polenta & Avocado & Cilantro Salsa | p. 190 |
| Pappardelle with Artichoke & Almond Sauce, Purple Kale & White Asparagus | p. 195 |
| Curries | p. 196 |
| Turnip & Spinach Kashmiri Curry with Beet Raita | p. 199 |
| Spiced Ghana Masala with Brown Chickpeas, Tamarind & Kale | p. 200 |
| Pakistani Pumpkin & Beet Bhuna with Banana & Lime Raita | p. 201 |
| Roasted Almond & Kohliabi Koftas with Tomato & Ginger Masala | p. 204 |
| Green Pea, Rose & Cauliflower Pulao with Coconut & Mint Chutney | p. 208 |
| Keralan Coconut & Vegetable Curry with Pineapple & Watermelon Salad | p. 210 |
| Tiger Mountain Beans with Red Pepper Masala, Peanut & Cilantro Salad & Sesame Pancakes | p. 212 |
| Clay-Baked Potatoes & Parsnips with Roasted Garlic & Date Masala | p. 216 |
| Matar Dal with Watercress, Braised Red Cabbage Sabji & Brown Rice Chapati | p. 217 |
| Burgers & More | p. 220 |
| Portobello Pecan Burgers with Roasted Pumpkin Wedges | p. 222 |
| Beet Quarter-Pounders with Pineapple, Butter Bean Purée & Chickpea Fries | p. 226 |
| Spinach Bhaji Burgers with Mango Chutney, Mint Raita & Peanut Masala Fries | p. 230 |
| Smoked Tofu Sausage Sandwiches with Red Onion Marmalade & Kale Chips | p. 232 |
| Chickpea, Butternut & Apricot Burgers with Red Onion, Orange & Black Olive Salad | p. 234 |
| Puy Lentil & Walnut Burgers with Roasted Fennel & Jerusalem Artichoke Frites | p. 236 |
| Chargrilled Chorizo Pinchos with Pistachio & Cilantro Pesto | p. 238 |
| Chestnut, Millet & Sage Sausages | p. 241 |
| Asparagus Club Sandwiches with Rainbow Chard & Pine Nut Cream | p. 242 |
| Tempeh Chorizo & Chickpea Wraps with Orange, Avocado & Cilantro Salsa | p. 244 |
| Baked & Stuffed | p. 246 |
| Stuffed Round Zucchini with Artichokes, Sun-Dried Tomatoes & Tofu Ricotta | p. 248 |
| Mexican "Pastor" Pie | p. 251 |
| Rainbow Chard with Rutabaga, Dill & Dijon Mash | p. 254 |
| Beet, Millet & Raisin-Stuffed Ruby Chard Bundles with Brazil Nut & Rosemary Cream | p. 257 |
| Cauliflower Cashew Cheese with Purple Sprouting Broccoli | p. 261 |
| Roasted Chestnut & Fennel Casserole with Oregano Crumble | p. 262 |
| Potato, Eggplant & Basil Gratin with Crispy Onions | p. 263 |
| Leek & Wild Mushroom-Stuffed Potato Skins with Lemon & Chive Yogurt | p. 266 |
| Eggplant Involtini with Creamy Spinach Stuffing & Roasted Tomato & Olive Sauce | p. 268 |
| Poppy & Herb Rolls | p. 270 |
| Okra, Corn & Black-Eyed Pea Succotash with a Chili Cornbread Crust | p. 271 |
| Simple Chili Cornbread | p. 272 |
| Sweet Treats | p. 274 |
| Raw Blueberry & Macadamia Cheesecake | p. 276 |
| Chestnut Cream with Gin-Soaked Damson Plums | p. 278 |
| Charred Pineapple Wedges with Spiced Caramel & Lime Yogurt | p. 279 |
| Coconut & Vanilla Rice Pudding with Mango & Basil Compote | p. 282 |
| Brazil Nut & Chocolate Spelt Cookies | p. 283 |
| Carrot, Orange & Pistachio Halwa | p. 285 |
| Rustic Apple & Whiskey Marmalade Tart | p. 286 |
| Dark Chocolate & Beet Brownies | p. 289 |
| Chocolate & Maple Ice Cream | p. 290 |
| Raw Spiced Apple & Date Pie | p. 293 |
| Rosé-Poached Rhubarb with Strawberries & Toasted Almond Buckwheat Crumble | p. 294 |
| Chocolate Cake with Almond Cream & Raspberries | p. 296 |
| Sauces, Dressings, Toppers & Other Extras | p. 298 |
| Mango Barbecue Sauce | p. 301 |
| Smoky Chipotle & Cauliflower Cheese Sauce | p. 301 |
| Macadamia Mustard Sauce | p. 302 |
| Sun-Dried Tomato b Marjoram Sauce | p. 302 |
| Creamy Cashew Cheese Sauce | p. 303 |
| Superhero Dressing | p. 303 |
| Fey's Parsley & Lemon Dressing | p. 303 |
| Raspberry Dressing | p. 304 |
| Pomegranate Dressing | p. 304 |
| Raw Ketchup | p. 304 |
| Tarragon Aioli | p. 305 |
| Mushroom, Leek & Thyme Gravy | p. 305 |
| Teriyaki Sauce | p. 305 |
| Asian-Style Dipping Sauce | p. 306 |
| Mint Raita | p. 306 |
| Beet Raita | p. 306 |
| Horseradish & Dill Yogurt | p. 306 |
| Mango Chutney | p. 307 |
| Green Tomato, Ginger & Orange Chutney | p. 307 |
| Red Onion Marmalade | p. 308 |
| Fig & Apple Compote | p. 308 |
| Roasted Red Pepper & Black Olive Tapenade | p. 308 |
| Spinach Pistou | p. 309 |
| Pistachio & Cilantro Pesto | p. 309 |
| Creamy Pesto | p. 312 |
| Pumpkin & Olive Butter | p. 312 |
| Coriander & Pumpkin Seed Topper | p. 312 |
| Pine Nut Parmesan | p. 313 |
| Tofu & Herb Feta | p. 313 |
| Suppliers | p. 314 |
| Index | p. 316 |
| Big Love! | p. 326 |
| About the Author | p. 328 |