Peace & Parsnips

Peace & Parsnips

Adventurous Vegan Cooking for Everyone

Book - 2016
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Workman Press.
Make way for a charming, creative, fun-loving vegan cookbook from a singularly talented chef—here are recipes bursting with flavor, inspired by cuisines from around the world, for fully-fledged vegans and unrepentant carnivores alike

Be amazed at the incredible flavors in over 150 recipes that vegan pros and newbies will be thrilled to try—without fussy ingredients but with a global consciousness.
 
In Peace & Parsnips, world-wandering chef Lee Watson shares an astonishing array of hearty, healthy recipes—and happy stories! With unstinting resourcefulness and charm, he shows how to make the most of every ingredient. Get set to savor:
 
  • Zen Noodle Broth
  • Braised Cauliflower and Green Lentil Tabbouleh
  • Portobello Pecan Burgers with Roasted Pumpkin Wedges
  • Rustic Apple and Whisky Marmalade Tart
  • Raw Blueberry and Macadamia Cheesecake, and more!
 
Watson is an evangelist for food that delivers nutrition, “packs your belly with goodness,” and proves how varied, cost effective, and appealing vegan cooking can be—for everyone.
 
 

Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!

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.


Baker & Taylor
Presents a collection of vegan recipes inspired by the author's international travels, including charred fig and arugula salad, beet and cumin fritters, turnip and spinach kashmiri curry, and tempeh chorizo and chickpea wraps.

Publisher: New York, NY : Experiment, LLC, 2016
ISBN: 9781615193219
1615193219
Branch Call Number: 641.5636 W335p
Characteristics: 325 pages : color illustrations ; 26 cm
Additional Contributors: Richardson, Alistair

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