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 FearnleyWhittingstall embraces all manner of vegetables in his latest cookbook an inventive offering of more than two hundred vegetablebased recipes including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits FearnleyWhittingstall changed his culinary focus from meat to vegetables and now passionately shares the joys of vegetablecentric food with recipes such as Kale and Mushroom Lasagna Herby Peanutty Noodly Salad and Winter StirFry with Chinese FiveSpice. In this lavishly illustrated cookbook youll find handy weeknight onepot 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 vegetablesfrom delicate springtime asparagus to wintry root vegetablespermeates River Cottage Veg making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire. show more