Hugh's River Cottage Veg Every Day! became the UK's 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, wholegrains, 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.
Author(s): River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals Hugh Fearnley-Whittingstall
Publisher: bloomsbury
Year: 2017
Cover
Title Page
Dedication
Contents
Introduction
Veg feasts
Roast fennel, new potato and tomato stew
Pepper, potato and chard stew with saffron
Roast cauliflower, almonds and barley with parsley and chilli
Red pepper and olive hash
Nutty gratin of greens and leeks
Pea speltotto with lemon and hazelnuts
Bashed potatoes and broad beans
Summer veg sauté
Bazzoffia
Seared summer cabbage with rosemary, chilli and capers
Courgette, corn and cannellini bean stew
Roast sweet potatoes with guacamole
Roast tomatoes and red rice with orange and almonds
Celery, potato, barley and bean stew
Aubergine and tomato gratin
Parsnip, sprout and chestnut hotpot with cider
Red cabbage, celeriac and apple braise
Rooty spelt bake
Boston bean and squash stew
Seared chicory, chickpeas and olives
Charred radicchio and shallots
Baked big mushrooms with dressed Puy lentils
Spicy suppers
Fragrant veg stoup
Roast PSB and tofu with chilli miso dressing
Summer veg coconut curry
Barbecued veg curry
Aubergine and pak choi stir-fry
Squash and chickpea patties
Two-tray spicy roast veg
Beet and chard stir-fry with chilli, ginger and lime
Roast spiced brassicas with split pea purée
Red pepper, courgette and white bean chilli
Spicy squash and bean mole
Turnip and red lentil chilli
Mushroom and spinach spelteree
Roast swede vegeree
Roast squash and chickpeas with spicy apricot sauce
Roast curry-spiced cauliflower
Sweet potato, pineapple and red pepper pot
New potatoes and lentils with coriander and tamarind sauce
Red cabbage and cashew biryani
Tomato dhal
Brown rice khichri
Roast veg
Roast new potatoes and courgettes with dill
Roast new potatoes, lettuce and spring onions with lemon and bay
Green garlic and carrots with preserved lemon
Roast fennel, peas and parsley
Roast beetroot, tomatoes and plums
Roasted Greek salad
Roast cabbage, carrots and onions with vinaigrette
Squash, sweetcorn and plums with rosemary and fennel seeds
Roast squash and walnuts, two ways
Roast spiced beetroot, radicchio and orange
Roast potatoes and grapes with bay and star anise
Roast potatoes, swede, apples and kale
Roast turnips, shallots and dates with watercress
Celeriac, toasted buckwheat and parsley
Roast squash, sweet potato, chilli and kale
Roast cauliflower with Puy lentil purée
Roast sprouts, celeriac and prunes
Big salads
Chicory with orange, cashews and pomegranate
Mango, spinach and buckwheat salad
Lunchtime rooty Bircher
Summer slaw with peanut dressing
Tomato and black bean salad with cumin dressing
Kohlrabi, cucumber and sprouted beans
Cauliflower, apple, almond and date salad
Summer spelt salad with gremolata
Quinoa, tomatoes and courgettes
Fennel, white beans and lettuce
Aubergine and spinach with cumin and rosemary
Griddled cauliflower with orange, pecans and tahini
Roast squash and apple with raw sprouts
Tofu, mushrooms and seaweed
Kale, mushroom and quinoa salad
Roast parsnip and mushroom salad
Spudzanella
Chickpea, fennel and olive salad
Soups and broths
Vegetable soup
Veg stock
Veg broth with summer cabbage and tomatoes
Soupe au pistou
Roast fennel and tomato soup
Fragrant tomato and lemongrass broth
Beetroot and rhubarb soup
Fennel, lentil and seaweed soup
Celeriac, kale, barley and apple broth
Red pepper and chickpea soup
Squash and cauliflower soup with sage
Celeriac and parsley soup
Leek and cauliflower soup with mustard and thyme
Celery soup with pear
Spicy sweet potato soup with orange
Fava bean soup with parsley
Winter veg broth with quinoa
Celeriac and seaweed miso broth
Rhubarb gazpacho
Chilled cucumber and melon soup
Raw kale soup
Curried raw mushroom soup
Raw
Lettuce with gooseberries
Radish with poppy seed dressing
Beetroot, rhubarb and orange
Cauliflower, walnuts and capers
Beetroot and redcurrants
Courgettes with strawberries
Fennel, melon and basil
Carrots with dukka and preserved lemon
Tomatoes, plums and basil
Cucumber with almond dressing
Celeriac, rocket and cashews
Squash, blackberries and apple
Celeriac, grapes and radicchio
Mushrooms with olives
Cabbage and apple with rosewater
Kale, celeriac and raisins
Lightly pickled beetroot, carrot and apple
Miso-dressed cabbage
Home Fermenting
Simple sauerkraut
Celeriac ‘kimchi’
Brined fennel and red onion with orange and coriander
Raw blitzes
Celeriac Waldorf blitz
Beetroot and peanut butter blitz
Moroccan carrot blitz
Brussels, rhubarb and apple blitz
Overnight orange, almond and cardamom smoothie
Overnight banana, almond and cacao thickie
Blackberry and beetroot shooters
Raw granola with banana and lime
Pinhead ‘overnight’ muesli
Carrot and apricot breakfast bars
Mezze, tapas and sides
Pea hummus
Nutty, seedy, herby hummus
Raw mushroom, walnut and parsley hummus
Raw carrot hummus
Roasted red pepper salsa
Seaweed tapenade
Asparagus with spring onion dressing
Globe artichokes with orange and paprika dressing
PSB with leafy PSB salsa verde
Green new potatoes
New potatoes, peas and spring onions
Asparagus and carrots with lemon and parsley
Stir-fried shredded Szechuan greens
Lemony samphire and peas
Greens with sesame and seaweed
Courgettes with fresh tomato sauce
Aubergine and courgettes with rosemary and fennel seeds
Burnt beans with sesame seeds and miso dressing
Baked green beans with olives
Cucumber with caramelised cashews
Seared lettuce and plums
Sautéed Waldorf salad
Baked mushrooms with kale and walnuts
Trio of alliums with roasted roots
Baked celery agrodolce
Quick-pickled celery, chard and carrots
Wine-baked mushrooms
Squash mash
Leek and parsnip mash with rosemary
Blitzed kale with lemon and garlic
Spiced cabbage with sunflower seeds
Cavolo nero with oats
Roasted tofu
Puy lentils with veg and herbs
Spuds and grains
Smashed new potatoes with coriander seeds and bay
Curried potato rösti
Seaweed oven chips
Bay mash
Potato and spring onion boulangère
Celeriac and seaweed bubble and squeak
Tartare hash
Lightly spicy buckwheat
Nutty quinoa
Herby spelt and lentils
Berber barley
Seedy black rice
Brown rice with onions
Brown rice with parsley and garlic
Acknowledgements
eCopyright
Copyright
Title Page
Dedication
Contents
Chapter 1: ‘I’m thinking’ – Oh, but are you?
Chapter 2: Renegade perception
Chapter 3: The Pushbacker sting
Chapter 4: ‘Covid’: The calculated catastrophe
Chapter 5: There is no ‘virus’
Chapter 6: Sequence of deceit
Chapter 7: War on your mind
Chapter 8: ‘Reframing’ insanity
Chapter 9: We must have it? So what is it?
Chapter 10: Human 2.0
Chapter 11: Who controls the Cult?
Chapter 12: Escaping Wetiko
Postscript
Appendix: Cowan-Kaufman-Morell Statement on Virus Isolation
Bibliography
Index
