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River Cottage Veg: 200 Inspired Vegetable Recipes


See below for a recipe from the book!

Roasted Baby Beets


Beet Pizza


Honey-Roasted
Cherry Tomatoes

Recipe Below


River Cottage Veg For a detailed description & pricing information click here.

River Cottage Veg: 200 Inspired Vegetable Recipes 40% off! 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.


Notorious carnivore Hugh Fearnley-Whittingstall goes vegetarian in his latest cookbook, an inventive offering of more than 200 vegetarian recipes, with more than 60 vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall is now passionate about sharing 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. There are handy weeknight one-pot meals as well as a chapter of meze and tapas dishes to mix and match. Fearnley-Whittingstall's genuine love of vegetables, bolstered by the River Cottage authority and lavishly illustrated more...


An Excerpt from the Introduction by Hugh Fearnley-Whittingstall:

This is a vegetable cookbook. Whether or not it’s a vegetarian cookbook depends perhaps on your point of view and your food politics. It’s not written by a vegetarian, or with the intention of persuading you or anyone else to become a vegetarian. But in the sense that not one of the recipes here contains a scrap of meat or fish, then it is indeed quite strictly vegetarian. I certainly hope that many vegetarians will buy it, use it, and enjoy it.


And it is also, I would like to think, evangelical. Call me power-crazed, but I’m trying to change your life here. The object of the exercise is, unambiguously, to persuade you to eat more vegetables. Many more vegetables. Perhaps even to make veg the mainstay of your daily cooking. And therefore, by implication, to eat less meat, maybe a lot less meat, and maybe a bit less fish, too. Why? We need to eat more vegetables and less flesh because vegetables are the foods that do us the most good and our planet the least harm. Do I need to spell out in detail the arguments to support that assertion? Is there anyone who seriously doubts it to be true? Just ask yourself if you, or anyone you know, might be in danger of eating too many vegetables. Or if you think the world might be a better, cleaner, greener place with a few more factory chicken or pig farms or intensive cattle feedlots scattered about the countryside. Surely it’s close to being a no-brainer.


So, to be absolutely clear, all the recipes that follow are suitable for vegetarians. Since I have used dairy products and eggs, they are not all appropriate for vegans. But over a third of them are (those marked), and another third easily could be if suitable substitutes for butter and milk were used. If you’re a vegan, you’ll know what to do.


I can certainly appreciate that if you’ve used my books, you may be feeling a bit baffled to be holding in your hand a near-as-damn-it vegetarian cookbook written by that notorious carnivore Hugh Fearnley-Whittingstall. But if you know my work a little more intimately, if you’ve probed and dabbled beyond the recipes and into the more discursive text, this should come as no great surprise--I’ve visited this territory before. Only now I’m at the vegetable end of the meat argument, and it’s a very refreshing place to be...


...So here you are: more than two hundred River Cottage veg recipes. And for those who just love to get on and cook, here’s the best bit: the philosophizing and moralizing is done. I’m climbing down off my soapbox. Because this is not a book of caveats and cautions. It’s not an argumentative case for not eating something bad, or rare, or threatened. In fact, it’s not a book about problems at all. Quite the opposite: it’s full of solutions. And the main solution is, quite simply, to eat more vegetables!



Honey Roasted Cherry Tomatoes HONEY-ROASTED CHERRY TOMATOES

Serves 4

1 pound / 500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper


Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.

Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.


Copyright © 2013 by Hugh Fearnley-Whittingstall. Photographs copyright © 2011 by Simon Wheeler. Reprinted from River Cottage Veg with permission from Ten Speed Press-Celestial Arts, a division of Random House.


Hugh Fearnley-Whittingstall About the Author

Hugh Fearnley-Whittingstall is an award-winning British writer, broadcaster, and food campaigner with an uncompromising commitment to seasonal, ethically produced food. He has been presenting programs for Channel Four in the UK for over fifteen years, and this is the seventh River Cottage book he has written. His previous work includes The River Cottage Cookbook, for which he won the Glenfiddich Trophy and the Andre Simon Award; The River Cottage Meat Book, which won the Andre Simon Award and the 2008 James Beard Cookbook of the Year Award; The River Cottage Fish Book, which also won the Andre Simon Award; The River Cottage Family Cookbook, which was the Guild of Food Writers Cookery Book of the Year; and River Cottage Every Day. He also writes a weekly recipe column for the Guardian. Hugh and his family live in Devon, not far from River Cottage HQ, where Hugh and his team teach and host events that celebrate their enthusiasm for local, seasonal produce.


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