River Cottage Much More Veg: 175 Vegan Recipes for Simple, Fresh and Flavourful Meals by Hugh Fearnley-WhittingstallHughs River Cottage Veg Every Day! became the UKs best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, whole grains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods.
River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce.
River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
Spinach Pasties - Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall Releases a Vegan Cookbook That’s ‘For Everybody’
Are you looking to eat more veg? We don't blame you. They're healthy, cost-effective and, above all, delicious. Here are some of our favourite recipes. You are also welcome to join us at our cookery school to learn how to grow your own vegetables , or try your hand at our vegetarian and vegan cookery courses. These fab and fatless relatives of the fairy cake are a brilliant way to use up surplus produce from the veg patch.
I f you've seen my shows and read my books, you may be feeling a bit baffled to find yourself reading an article written by that notorious carnivore Hugh Fearnley-Whittingstall about the joys of eating less meat. I can appreciate that. Let me be clear: I have not become a vegetarian, nor do I think I ever will. So the dialogue I'm keen to begin with other meat-eaters is not about vegetarianism, it's about vegetables. I would love to persuade you to eat more vegetables. And thereby to eat less meat — and maybe a bit less fish too.
When Hugh Fearnley-Whittingstall enters a restaurant, he turns his attention, first, to the vegetarian and vegan dishes on offer. Are these going to do it for me in this restaurant? But there are thousands of different plant foods with different aromatics and different qualities. Fearnley-Whittingstall started eating less meat and more veg after learning he had high cholesterol a few years ago. Getting more vegetables on our plates, though, is just one of his crusades.
More veg is good for the planet too: Simple and inexpensive to produce, and vastly less demanding of energy and resources than animal-based foods. And if we eat more veg, we can also eat less meat and fish — or none at all, if we choose.
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