Peace & Parsnips is the exciting and exotic new vegan cookbook from chef Lee Watson. It’s filled with adventurous global flavors “Inspired by Love and Travel”. Once you stock your pantry with a few essential spices and ingredients, you’ll be ready to prepare fresh, flavorful and surprisingly simple recipes from this cookbook.
Filled with 200 plant-based recipes from a broad range of cuisines, chef Watson shows that he has an exceptional grasp on spices and flavor profiles. His laid-back approach to measurements (a handful here, a large pinch there) occasionally means you might have to make a dish more than once to dial in the exact amount you like, but the flavors in these recipes will make you want to cook these dishes again and again.
The author’s passion for freshly prepared food and robust flavors is apparent throughout Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel and we’re excited to share our review and offer a copy of this cookbook to one US or Canada based Vegan Miam reader. In addition to our giveaway, we’re also sharing a recipe for a lovely, fresh Spring/Summer Fennel, Dill & Saffron Soup from Peace & Parsnips.
— chef Lee Watson
Sesame & Sweet Corn Pancakes
pg 124-5, Sides
The quantities for this recipe were spot on but our understanding of a handful may differ slightly from the author’s. The recipe calls for two handfuls of fresh sweet corn kernels, and while we used two handfuls, we think we could have used even more corn in this recipe for added texture and flavor. An easy recipe that takes a bit of time simply due to the quantity of pancakes it makes. These pancakes paired perfectly with the Cauliflower “Rice” and Keralan Coconut & Vegetable Curry. They were also great leftover the next day, as they remained soft and fluffy and perfect for soaking up the curry in our bowls.
pg 127-8, Sides
Sure, we’ve seen plenty of cauliflower rice recipes before but what we loved about this cooked cauliflower ‘rice’ were the flavors and a rich yellow color from the ground turmeric. This is a lovely gluten-free and low-carb addition to any curry recipe from Peace & Parsnips!
Keralan Coconut & Vegetable Curry
pg 210-11, Curries
The first thing you’ll notice with this curry is the bright color and rich combination of flavors. The vegetables play a supporting role to the spices and coconut foundation. You can essentially make this curry with the best available seasonal local produce without any concerns. We made this more than once, first following the recipe and second using the freshest seasonal produce available. Both variations were equally enjoyable, so we highly recommend playing around with the produce you have available to make this curry even more accessible.
pg 306, Sauces, Dressings, Toppers & Other Extras
The first thing that comes to mind with this Beet Raita is certainly – wow that’s pink! This quick and easy recipe requires no cooking and has an added depth from the subtle minty and aniseed aftertaste of the fennel seeds. We doubled the lemon juice to get just a bit more zing. We made a half batch and it was still enough for six servings.
Fennel, Dill & Saffron Soup
pg 78-9, Soups
This light, fresh summery soup is equally enjoyable hot or cold. We love the balance of fresh flavors from the fennel and cauliflower combined with spice and color from the curry and saffron. Silken tofu provides a slight heartiness. The recipe calls for a garnish of fresh dill or fennel fronds, but we also like to add a bit of fresh chive on top for just an added bite. The recipe does not call for salt or pepper, but we highly recommend seasoning with both to taste.
Fennel, Dill & Saffron Soup
Yield: 4 servings
This soup combines some pretty wonderful avors in one pan. Fennel is something I cannot get enough of – we buy ours from a local farm. I tend to stockpile sa ron when I’m in Spain and then hoard it for no apparent reason. It’s a precious commodity and is so labor-inten- sive to harvest. It really cannot be replicated and adds an element of luxury to everything it graces. The more owers in food the better, I say. The cauli ower adds a lovely smoothness without the weightiness of potatoes – it’s a little trick I like to use. And tofu adds a creamy richness to any soup. You won’t believe this is all plant
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 medium bulbs of fennel, cut into chunks
- 1 small cauliflower, roughly chopped (including the stem)
- 1 teaspoon curry powder
- ¾ – 1 teaspoon saffron threads, soaked in 1 tablespoon warm water
- scant ½ cup (100ml) white wine (vegan)
- 3⅓- 4¼ cups (800ml-1 liter) vegetable stock
- 5 ounces (140g) silken tofu
- ½ a handful of fresh dill or fennel fronds, chopped
Heat the olive oil in a large pan on medium-low and add the onions. Cook them for 10 minutes, until soft. Add the fennel, cauli ower and curry powder, stir and cook for 5 minutes, then add the sa ron (with its soaking water) and white wine. Bring to a boil and pour in the stock, then cook at a low simmer with a lid on for 25–30 minutes, until the fennel is tender.
Add the tofu and most of the dill, and allow to warm through. Then, using an immersion blender, blitz the soup until smooth, loosening the consistency with more stock if needed.
Serve topped with a light scattering of dill or fennel fronds.
Recipes and photographs from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Thanks to Lee Watson and his publisher The Experiment, we are giving away a copy of Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel to one (1) US or Canada based Vegan Miam reader.
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