Staff Pick
Peace and Parsnips is a completely gorgeous cookbook, inside and out. I browsed through it a half dozen times before I even noticed that it was vegan – the recipes are just that rich and interesting. Lee Watson’s recipes are informed from his travels: India, Spain, France, Mexico, Turkey, and his own homeland of Wales. Peace and Parsnips is filled with inventive ethnically styled food for vegans, and for omnivores who will be so busy gobbling their delicious vegan food that they won’t even notice the lack of meat. Recommended By Tracey T., Powells.com
Synopses & Reviews
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.
Review
“Trust us, everyone—no matter the dietary preferences—will be satisfied by these wholesome and delicious dishes.” TheNest.com
Review
“[Watson] sets out to prove that tasty vegan food isn't an oxymoron.” Publishers Weekly
Review
“You don't have to be a vegan to drool over the healthy (but hearty) recipes in Lee Watson’s new cookbook.” Health.com
Synopsis
A down-to-earth, yet creative and fun-loving cookbook from a tremendously personable, truly global vegan chef
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.
About the Author
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.