River Cottage Veg: 200 Inspired Vegetable Recipes

River Cottage Veg: 200 Inspired Vegetable Recipes

Hugh Fearnley-Whittingstall

Language: English

Pages: 416

ISBN: 1607744724

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.

















cheese, if you like. Cannellini bean and leek soup with chile oil Cannellini bean and leek soup with chile oil The chile oil gives this soup a deliciously piquant finish. Once made, the oil will keep, sealed in an airtight container in the fridge, for a couple of weeks, and you can use it to add a bit of heat to marinades and salad dressings or to trickle over pizzas. However, if you don’t have time to make it, you can simply trickle a little extra-virgin olive oil over the soup and

Garlicky, minty mushy peas Beet pizza with cheddar Beet pizza with cheddar I like this smoky-sweet pizza with a slick of tomato sauce on the base. You can use any one of the sauces here, here, or here; a good bought tomato sauce; or even a tablespoon or two of good-quality concentrated tomato paste. Then again, it really wouldn’t be the end of the world if you left off the tomato altogether. The beets need to be cooked before you start: just scrub a root or two; enfold in a loose foil

are soft and golden, 10 to 15 minutes, adding the garlic halfway through. Stir the shredded kale into the onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Season with salt and pepper. After punching down the risen dough, leave it to rest for a few minutes, then cut it into three pieces. Roll out one piece as thinly as you can. Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread

thyme with a couple of tablespoons of shredded basil – but add this after the tart is cooked, not before. Tomato, rosemary, and pecorino tart Replace the goat cheese with a generous grating of pecorino or Parmesan, and the thyme leaves with 1 tablespoon of chopped rosemary. Tomato, blue cheese, and chive tart Replace the goat cheese with crumbled blue cheese. Omit the thyme. Scatter a handful of chopped chives over the tart once it is baked. Upside-down onion tart Upside-down onion

VARIATION/LEFTOVERS Arancini Cool the risotto quickly (if it’s quite sloppy, drain in a sieve), then refrigerate until cold and firm. Take a tablespoonful of the rice and squash it into a thick patty. Put a couple of cubes of cheese (mozzarella or blue, or other nice melting cheese) in the center and a little dollop of pesto, then add a little more rice on top and mold the rice around the cheese to enclose it. Repeat until you’ve used up all the rice. Dust each rice patty with flour, dip in

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