Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel by Lee Watson

  • Soy milk (page 39)

    from Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel Peace & Parsnips by Lee Watson

    • Categories: Beverages / drinks (no-alcohol); How to...; Dairy-free; Vegan; Vegetarian
    • Ingredients: brown rice syrup; dried soybeans
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Notes about Recipes in this book

  • Braised pumpkin & butter bean soup with orange chili oil

    • Alette on January 09, 2018

      I took shortcuts with this recipe and it still turned out to be delicious. I used a can of pumpkin puree and a can of flageolet beans instead of the fresh pumpkin and dried butter beans. I also skipped the orange oil and put some chili flakes in the soup itself to add a kick of spice. I added some leftover Madhur Jaffrey tamari sesame turnip pieces as a garnish, beautiful.

  • Pakistani pumpkin & beet bhuna with banana & lime raita

    • SugarFree_Vegan on October 25, 2016

      This was a bit of a punt as I wasn't sure that I'd like banana in a raita along with a beetroot based curry but I'm so glad I made this dish. It totally works, just make sure your banana is on the green side so it's not like dessert! By roasting the beetroot and squash it makes sure that there is some texture left at the end and the sauce is deliciously rich and spiced beautifully. If you don't have the beetroot greens (which I didn't) you could either leave them out of add in a bit of spinach instead.

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  • ISBN 10 1615193219
  • ISBN 13 9781615193219
  • Linked ISBNs
  • Published May 31 2016
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

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.

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