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.
Featured Recipe from River Cottage Veg: Roasted Potatoes and Eggplants
- 1/4 cup (60ml) canola or olive oil
- 2 medium eggplants (about 1 pound / 500g)
- About 1 pound / 500g potatoes (any type will do), unpeeled
- Sea salt and freshly ground black pepper
- 2 garlic cloves, sliced
- Lemon juice
Preheat the oven to 400°F / 200°C. Put the oil in a large nonstick roasting pan and heat in the oven for a good 10 minutes, until the oil is sizzling hot.
Meanwhile, cut the eggplants and potatoes into 1-inch / 2.5cm cubes, tip into a bowl, and season with salt and pepper. Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway through.
Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.
To Finish (Optional)
Finely grated lemon zest, hot smoked paprika, or chopped herbs.
Featured Recipe from River Cottage Veg: Baby Beet Tarte Tatin
- 8 ounces / 250g rough puff pastry (see page 52) or all-butter puff pastry (ready-made)
- A knob of butter
- 1 tablespoon canola or olive oil
- 2 teaspoons cider vinegar
- 2 teaspoons brown sugar
- Sea salt and freshly ground black pepper
- 10 to 14 ounces / 300 to 400g baby beets (the size of a golf ball or no bigger than a small apple), scrubbed and halved
For the Vinaigrette
- 1 or 2 shallots or 3 or 4 green onions, trimmed and very finely chopped
- 1 teaspoon English mustard
- 1 tablespoon cider vinegar
- 1/4 cup (60ml) canola oil
- A pinch of sugar
- A handful of parsley leaves, finely chopped
Preheat the oven to 375°F / 190°C. Roll out the pastry on a lightly floured surface to a thickness of about 1/4 inch / 5mm. Take an ovenproof frying pan (or a tarte tatin dish) roughly 8 inches / 20cm in diameter, place it upside down on the pastry, and cut around it. Wrap the pastry disk and place it in the fridge.
Melt the butter with the oil in the frying pan (or tarte tatin dish). Add the cider vinegar, sugar, and some salt and pepper, stir well, then add the halved beets and toss to coat. You want the beets to fill the pan snugly, so add a few more if you need to. Cover the pan with foil, transfer to the oven, and roast for 30 to 40 minutes, until the beets are tender.
Take the pan from the oven and rearrange the beet halves neatly, placing them cut side up. Lay the pastry disk over the beets, patting it down and tucking in the edges down the side of the pan. Return to the oven and bake for 20 minutes, until the pastry is fully puffed up and golden brown.
Leave the tarte to cool in its pan for about 15 minutes, then turn it out by putting a plate over the top and inverting it. Pour any juices left in the pan back over the beets.
Put the ingredients for the vinaigrette into a screw-topped jar, season well with salt and pepper, and shake to combine. Trickle over the tarte tatin and serve.
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