A pioneering champion of sustainable foods, Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than 200 vegetable-based recipes. River Cottage Veg 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.
Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables. In this lavishly illustrated cookbook, he offers more than 60 vegan recipes; handy weeknight one-pot meals; pure and simple raw dishes; hearty salads; plus meze and tapas dishes to mix and match. A genuine love of vegetables-from delicate springtime asparagus to wintry root vegetables-permeates this collection, making it an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.