Peace And Parsnips

Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere! Chef Lee Watson was once, in his own words, “the mightiest nose-to-tail carnivore of them all.” But four years ago, he went completely vegan—and today, he’s an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican “Pastor” Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee’s thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture—and will delight and nourish everyone.

Happy, healthy and hearty - it's time to cook vegan... In Peace and Parsnips, Lee Watson invites everyone to discover the delights of eating meat- and diary-free recipes, bursting with vitality and taste. Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied, nutritious and utterly delicious. From curries, burgers and bakes to show-stoppers for special occasions, this book is set to rock your concept of cooking vegan! Dishes include: - Braised Cauliflower and Puy Lentil Tabouleh - Fragrant Wilde Rice, Curly Kale and Pistachio Salad - Pakistani Pumpkin and Beetroot Bhuna - Chickpea, Squash and Apricot Burgers - Roasted Chestnut and Fennel Casserole - Rustic Apple and Whisky Marmalade Tart - Raw Blueberry and Macadamia Cheesecake Save money, feel healthier and be amazed at the incredible new flavours in your life.

A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.

The de facto how-to manual of the international Food Not Bombs movement, which provides free food to the homeless and hungry and has branches in countries on every continent except Antarctica, this book describes at length how to set up and operate a Food Not Bombs chapter. The guide considers every aspect of the operation, from food collection and distribution to fund-raising, consensus decision making, and what to do when the police arrive. It contains detailed information on setting up a kitchen and cooking for large groups as well as a variety of delicious recipes. Accompanying numerous photographs is a lengthy section on the history of Food Not Bombs, with stories of the jailing and murder of activists, as well as premade handbills and flyers ready for photocopying.

Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.