River Cottage Much More Veg: 175 vegan recipes for simple, fresh and flavourful meals Hugh Fearnley-Whittingstall

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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. 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