Peace and Parsnips

BHK Lockdown Diary – Sunshine, Cakes and Frogs

Posted on May 19, 2020 by leroy watson

Welcome to lockdown BHK style. I’ve lost count how long we’ve been hanging out around the garden and house, but we’re the very lucky ones, with a garden and loads of Snowdonian sunshine! It’s been like Bermuda up here for the past couple of months which has made this whole time feel much brighter for us.

We’ve been getting on with cooking new recipes, playing with new ideas in the kitchen and in the garden too. The veg patch is up and running, we have modest ambitions and if we get a few Broccoli floret and a cabbage out of it, we’ll be very happy. The slugs round here resemble ugly anacondas (I like snakes). We’ve been really fortunate with all the foragables in the area, loads of sorrell, nettles, hawthorn and crab apple flowers, fresh hawthorn leaves, mints, dandelions, wild garlic, all the joys of spring and early summer. All that makes for some pretty awesome salads!

Slice of our White Pizza, Vegan Style! Middle-Eastern Flavours – Roasted Cauliflower and Red Onions, Za’atar and Roasted Garlic Puree, Sun-dried Tomatoes, Sumac

In these uncertain times (how many times are we reading those words of late!!) we feel blessed to have a local supply of organic veggies. Our veg box is one of the highlights of the week and Tyddyn Teg are producing an amazing array of fresh local veg for us to base our vegan dreamin’ on.

People keep talking of a new world sprouting out of this, we’re ever hopeful that things will get better and we’ll start taking better care of each other, animals and the world. One of the key factors for us is a vegan lifestyle, but also keeping food local. Focusing more on local, sustainable, organic farming. I don’t like the idea of massive corporations feeding us. I can’t trust those who put profit before health and wellbeing. I can see from our groups and your emails that many of you are growing your own and from a produce point of view, it doesn’t get any better than that! I don’t really have very green fingers, but I’m good at getting my hands muddy. Does that count?

Jane out by the pond, there are loads of frogs, newts and toads this year. We’re keeping it topped up and making shelters for them around the ponds.

Vegan Shish Kebab – Marinated Tempeh, Tofu and Oyster Mushrooms with Apricots, Tahini Sauce and Pilaff. Oh, there’s a Beetroot and Ajwain Flatbread too:) Got to have big colours!!

We think we’ve noticed more birds and insects in the garden. There’s definitely more newts and frogs this year, we’re being invaded! They try and get into the house, which is very cute. I was hanging the washing out the other day and a Peregrine Falcon leapt out of a bush. What sight! It was amazing to see such a bird of prey up close. We get the buzzards overhead, but they rarely land near the garden. We’ve also made friends with the local horses, see below. Bob, Tanny and Hera are our names for them and they seem to be warming to us. They’ve started to hang our beside our wall and even lie in the sun just outside our bathroom window. It’s lovely to wake up to see horses chilling and rolling around. Every sunset we get a crescendo of grunting horses, blackbirds twittering and the occasional croak from the pond.

Meet Bob – One of the neighbourhood horses who keeps us company in the garden. We raided there fields the other day and now have a mighty pyramid of horse poo. For the garden next year.

Pineapple and Pistachio Up-side Down Loaf with a Rose and Cacao Sauce. Gluten-free. I’ve had some extra time to experiment with new recipe ideas. I cook something everyday and have realised I’ll never get through the backlog of recipes I’d like to share here. Maybe you could give me an idea of what you’d like to see? I’m sure I’ll have a recipe tucked away somewhere for yah!!

Plenty of brews in the garden to wash down all the cake;) Apparently we’ve both got sun tans from being out in the garden, hanging out with frogs and cabbages.

Sunsets!!!

[caption id="attachment_10516" align="aligncenter" width="470"] We’ve got Sorrel coming out of our ears. I love the zesty flavour in salads, stews/ soups

Summers really kicking in over here. We’re enjoying loads of salads, this one includes Korean Mint, an interesting member of the mint crew. It looks like marijuana, but tastes like mint crossed with liquorice. Apparently bees, butterflies and hummingbirds like it. So it must be cool.

We try to keep the BHK blog up-to-date, but there’s plenty more vegan cooking action and chat over on our Facebook cooking group

We’re loving our afternoon walks up the hills. Appreciating more than ever right now!

This is part one, more BHK lockdown pics coming soon.

We’re ever sending positive vibes and best wishes your way.

Categories: healthy, Healthy Eating, Healthy Living, Peace and Parsnips, photography, plant-based, Summer, Vegan, Wales | Tags: garden, snowdonia, vegan lifestyle | Leave a comment

Hello Germany! Peace and Parsnips released in Germany tomorrow

Posted on February 19, 2018 by leroy watson

HELLO GERMANY!! “Kreative vegane Küche”

Peace and Parsnips is out in German tomorrow. Under the title ‘Food and Harmony’, but it here. Danke schön + Guten Appetit!

We’re made up and so grateful about this news. Jane speaks a bit of German, but me, not a word. It’s incredible to see Peace & Parsnips in a new language, one that I can’t even read!!

If you’re in Germany, let us know if you see ‘Food & Harmony’ or even get yourself a copy.

If you’re in the UK and have our cookbook, feel free to help us spread the word of tasty, healthy, happy vegan food by leaving feedback or reviews online i.e. on Amazon (the biggest of course), Waterstones, Good Reads etcetc. It’s massive!!:)

Happy cooking to you all, Lee and Jane:)

PS – I’d love to write another cookbook one day, I’ve a load of new recipes to share, maybe soon;)

Categories: cookbook, healthy, Peace and Parsnips, photography, plant-based, Vegan, veganism, Wales | Tags: Deutsche, Deutschland, German, Germany, vegan recipes, veganer | 3 Comments

Parsnip, Cranberry & Chestnut Roast

Posted on December 12, 2017 by leroy watson

We all need a good nut roast up our festive sleeves!! This is a tasty centre piece with all the flavours of Christmas, that won’t take an age to cook. It is also remarkably healthy, but we won’t dwell on that, after all, it’s nearly Christmas, time to feast and be merry!!

I’m sharing this one on the fly, its a busy time of year in the BHK! As I’m sure it is in your home. I took this picture whilst cooking for lovely people at the weekend, I haven’t had anytime for blogging of late, but this recipe is one we’re enjoying and lets face it, us vegans need a nut roast to lean on (then gobble) at this time of year!

I did a little poll recently in the BHK Vegan Cooking Group, asking what was the stand out vegan dish for Christmas lunch and Nut Roast ruled. 1st by quite a bit. I was a little surprised, I love nut roasts, but many people have nightmare stories about bland, crumbly roasts, which is the last thing we want when we are mid Xmas feast.

This is a substantial nut roast (aren’t they all!?), with a nice layer of roasted parsnips in the centre. It cuts nicely into slices and I like the idea of glazing things at this time of year. Makes it extra special and gives it an attractive finish.

I served it with full trimmings at the weekend, roasted Parmesan sprouts, mash, proper gravy, roast squash and swede, a few types of kale and a little red onion and parnsip tart tatin thrown in. It was snowing outside and Snowdonia was looking like a winter wonderland. The perfect Christmas scene.

Let us know if you make this roast, it would make our week! I’m heading off to Spain for Christmas and New Year very soon and Jane is having a nice quiet time with family, then an even quieter time at a silent meditation retreat;) We hope you have a wonderful festive time and get right into the Xmas groove. Have fun. jingle bells and spread the love:)

Merry Christmas everyone!!X

Recipe Notes

If you have some leftover mix, this would make awesome burgers. Festive burger twist? Why not!

Don’t dig parnsips. That’s cool, any root veg will be fine here, something like carrot or squash would be great. Nice colours too.

Walnuts are great in these dishes, they break down nicely, adding flavour and texture. You might prefer hazelnuts, which are also very delicious here.

Just use gluten-free breadcrumbs to make this a GF treat.

———–

Parsnip, Cranberry & Chestnut Roast

The Bits – For 4-6

2 medium onions (skin on and quartered)

300g/ 2 largish parsnips

1 head garlic

2 tbs rapeseed oil

200g chestnuts

100g breadcrumbs (g.f.)

100g toasted walnuts

3 teas dijon mustard

2 teas dried sage

1 teas dried rosemary

1/2 teas cinnamon

2 tbs ground flax (mixed with 7 tbs water)

4 tbs Cranberry Sauce

Serve

8 tbs cranberry sauce

2 tbs whiskey/ brandy or water

Fresh thyme leaves

Do It

Slice the thick end of your parsnips into thin discs, with a few smaller discs from the thinner end. This will be used for decorating the top of our roast. Cut the rest into thin batons.

Preheat an oven to 190oC. Trim the top of the garlic off to slightly expose the cloves. On a baking tray, toss the onion, garlic and parsnip batons (set aside the thin slices) in oil and a little salt. Bake in the oven for 25-30 minutes, until all is soft and caramelised nicely. The onion may need a little longer to go nice and soft. Leave to cool and pop the roasted garlic cloves from their skins. Remove any skin and roughly chop the onion into small chunks, keep enough parsnip batons for a decent layer in the middle of your roast, chop the rest up.

Pulse the chestnuts and walnuts into a rough crumb in a food processor. Place in a bowl and mix in the roasted onions, chopped parsnips and garlic, herbs, breadcrumbs, mustard, cinnamon, cranberry sauce, flax egg, salt and pepper. Mash together well and taste to check seasoning. Remember that flavours will develop when cooked. If it’s a little lumpy, that’s fine!

Line and oil a 900g/ large loaf tin with baking parchment, lay out your parsnip discs until they cover the base of your tin. Arrange them nicely, this will be the top of your roast. Spoon in half the chestnut mix, press down snuggly and level out with the back of a spoon. Arrange a layer of parsnips batons, press down a little until snug and spoon over the rest of your chestnut mix. Smooth and press down evenly to make a nice neat finish.

Cover with foil or baking parchment and bake for 45 minutes, then take off the foil and bake for a further 15 minutes. There should be a nice brown crust. Leave to cool for 15 minutes in tin before turning gently out onto a serving plate and again, leave for 10 minutes before slicing. Makes it easier and slices stay together.

In a small pan, mix together the cranberry sauce and whiskey, bring to a boil and simmer for 1 minutes. Keep warm. Glaze the top of your roast with the cranberry sauce and sprinkle with fresh thyme leaves.

Looking for a quick and easy Christmas dessert?

Why not try this Spiced Apple & Pecan Tart. Follow the Apple Tart recipe in Peace & Parsnips, adding some spices to the marmalade, cloves, star anise, cinnamon and maybe a few shots of whiskey/ brandy. Top it all off with chopped roasted pecans.

Categories: Dinner, gluten-free, healthy, Healthy Living, Peace and Parsnips, plant-based, Recipes, Special Occasion, Vegan, Winter | Tags: christmas, christmas food, healthy christmas, vegan christmas | 13 Comments

Charred Fig & Rocket Salad with Lemon Tofu Feta

Posted on October 12, 2017 by leroy watson

Photo by Al Richardson

This is a salad for all those who can’t say goodbye to summer just yet! Figs seem all of a sudden plentiful in the UK. I’m seeing them in most shops I go to. I love cooking figs, so sweet and fragrant, and I can think of a few nice things to do with them, but charring them slightly and serving them with a crispy and lively salad is one of my favourites.

This is an original recipe from Peace & Parsnips, I rarely cook recipes from the past, I’m too busy creating new ones normally, but this is a winner and I really like the tofu feta and flavour combos. I normally make tofu feta by simply crushing the drained firm tofu with herbs and other flavourings, but cooking it briefly in a pan here intensifies the flavours even more.

I’m very happy when eating figs, but must admit, most of the year only eat them dried. I love the way they can be incorporated into traditionally savoury dishes like salads and they are perfect when mixed with a little spice and wholegrains.

I remember in Morocco living off figs for a few days in the mountains (which was not a great idea, they are full of oxalates), as a veggie back then, there was not a great deal to eat and I was really rural, up in the Atlas mountains hiking with some Berber musicians. I bought figs on long ropes, big fig snakes, that I kept hanging from my backpack. Whenever I needed a nibble, I just plucked one off the rope. It was a great snack.

Experiences like that make me a little sentimental about some foods and figs do bring back loads of good memories. Still, this is quite a long way from this dish which was influenced by my times picking grapes and travelling through France. One of the stand out dishes of that time was a meal prepared in the Loire region, a salad with charred figs that I’ll always remember. I felt so grateful that the chef prepared a special dish just for me.

Most of you know that Jane and I can normally be found tucked away somewhere in Snowdonia, or travelling the less beaten path somewhere in the world, but this recipe found its way over to the food section of the Washington Post! It’s incredible to see the food that we are passionate about in the Beach House in newspapers and blogs around the world.

So this is a very healthy twist on a traditional feta salad that can be bulked out by adding more toasted nuts (cobnuts would be perfect!) and maybe some white beans would be nice, even mix in something like orzo or oven baked polenta…..ok, I’m getting carried away now! It’s ideal for an autumn lunch, as we’re just hanging onto the sunshine and warmth in the UK and getting ready for the big, sustaining stews and soups of winter. I say, get in the fresh figs while you can!

Recipe Notes

As we all know, figs are precious! They are delicate and should always be handled and stored with care. Give them a gentle squeeze when you buy them to check that they’re not too soft.

Figs are best washed just before you use them, because they can be so delicate, it’s best to cut them with a sharp knife. Eat them within a few days of purchasing.

If you don’t have a griddle pan for the figs, a nice frying pan will do the trick.

————-

Charred Fig & Rocket Salad with Lemon Tofu Feta

The Bits – Serves 4

3 handfuls of rocket leaves
handful of fresh basil leaves
6 ripe figs, quartered
2 tablespoons balsamic vinegar
3 tablespoons toasted pine nuts

Lemon tofu feta
1 tablespoon nutritional yeast flakes
juice of ½ a lemon
½ teaspoon lemon zest
1 tablespoon olive oil
400g firm tofu, well drained, crumbled
1 clove of garlic, peeled and crushed
large pinch of sea salt
pinch of cracked black pepper

Lemon dressing
1 tablespoon lemon juice
1 teaspoon brown rice syrup
½ tablespoon balsamic vinegar
pinch of sea salt
1 tablespoon extra virgin olive oil

Do It

To make the tofu feta, put the nutritional yeast flakes into a bowl with the lemon juice and zest and leave to dissolve.
Heat the oil in a small frying pan on a medium heat and add the tofu and garlic. Pan-fry until slightly golden, then add the lemon mix, salt and pepper, bring to the boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta.

To make the dressing, whisk together the lemon juice, syrup, vinegar, salt and extra virgin olive oil in a small bowl.
Mix the rocket and basil leaves together in a bowl. Drizzle 1 tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling.

Warm a griddle pan on a high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthways in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go.Turn them when well caramelized, then remove the now sticky figs from the heat.

Scatter the leaves beautifully on plates, and top with the warm figs, a couple of spoons of the tofu feta and a sprinkling of toasted pine nuts.

Foodie Fact

Apparently figs are one of the worlds oldest trees. They are high in minerals like calcium, magnesium and iron and are a great source of anti-oxidants like vitamin A, E and K. They also have a lot of fibre.

Categories: gluten-free, healthy, Lunch, Nutrition, Peace and Parsnips, plant-based, Recipes, Salads, Vegan | Tags: beach house kitchen, cookbook, cooking, fig, recipe | 12 Comments

Pappardelle with Artichoke & Almond Sauce plus Recipes for a Healthier & Happier Life

Posted on August 18, 2017 by leroy watson

‘Pappardelle with Almond & Artichoke Sauce, Purple Kale & White Asaparagus’ – Original recipe from ‘Peace & Parsnips’

I’m cooking this tonight, a really attractive summery pasta dish. I was reminded of it when it popped up on the Blue Zones website. I cook dishes like this often, especially when I’m over in Spain, where the artichokes and almonds are just out of this world!! Plus the lemons…..you cannot quite recreate the flavour of a lemon freshly picked from the tree which has enjoyed all that sparkling Med sunshine. But let’s try! If you cook this dish, wherever you are, half close you eyes and imagine that the bright sunshine is everywhere, the blue, blue ocean waves are crashing somewhere close by and there are trees filled with lemons just outside your window. Ahhhhh. That’s the right vibe for this one!

The Mediterranean diet is famous for being healthy, but its not just all the sea, sand and lemons. A healthy lifestyle is a little more complex than that it seems. I’m very interested in the idea that the way we live, not just the way we eat and drink, has a bearing on our health and wellbeing. For me, diet is one of the foundations to a healthy and happy body and mind, but there is much more to consider and appreciate.

BLUE ZONES

Blue zones refer to the communities around the world who live for the longest. There has been a lot of interest in the lifestyles of these people, why do they live so long? It seems that being social, staying active and from what I can see, maintaining a connection with nature, leads to longevity. There seems to be a strong sense of community in most of the ‘blue zones’ around the world, from Japan to Italy, and over to Costa Rica, people living more natural lives with good connections with each other, live longest. Sounds like a recipe for a good life to me.

I’ve always like the Irish proverb, ‘a light heart lives long.’ I can’t see stress doing us any good in the long run. When I see the people interviewed in these ‘Blue Zone’ cultures, they are generally chilled out. Most of this is common sense to many of us, but its the putting it into practice that can be the hard part. Takes a bit of discipline.

I’m always positive about change, our lifestyles will adapt depending on our priorities and convictions. The option for a peaceful and content life is always there, it may be hard, may seem impossible, but with little shifts and changes to the way we approach life, the things we prioritise on a daily basis, big changes can come. I know this, because it happened in my life. I went from quite a stressed life managing restaurants in London to helping to build a little beach bar in Spain, then took the real plunge and went for a very long walk in the Himalayas. My world view and perceptions changed considerably.

MINDFULNESS

A healthy approach is of course not just based around what we eat, but the way we think and feel. I recently watched this little cartoon about mindfulness, which is an excellent technique for developing a more conscious and connected approach to life that has been effective for millions of people. Mindfulness and meditation are two key practices that Jane and I use to maintain balance and harmony within ourselves and therefore within our relationship with each other and the world at large.

Mindfulness is like an anchor in a chaotic world, when our life seems to be out of control, it’s a safe place we can find empowerment and inspiration, peace and genuine relaxation. After all, a short period of mindfulness and meditation can have the restorative and re-energising effects of many hours sleeping. A relaxed mind is an effective mind and an effective mind allows us to navigate our way through life in an assured, calm and empowered manner.

I’d like to thank the Blue Zone site for sharing the recipe and reminding me about some of the aspects of my own lifestyle that were being neglected. I’m off for a long walk and then, dinner!

Recipe Notes

Peace and Parsnips was released in the USA recently, so you’ll notice the US style weights and measures below. The recipe contains a few ingredients, but is easy to put together and I like the artichoke and almond combo in the sauce, something a bit different. I think this is perfect for a treat summer meal and the last recipe I posted, Simple Seared Mushrooms with Pea Puree & Crushed Minty Peas would make a very nice starter. I love these kinds of dishes, simply prepared, just let the lovely produce at this time of year give their flavour and do the talking.

Have you tried salsify? Its a delicious, if a little obscure, ingredient. You can use salsify in this dish instead of the white asparagus, which is normally found jarred. I first made this dish in Spain, where there is no shortage of white asparagus. I like its subtle flavour and texture.

Pappardelle is one of my favourite pastas, great for a thick, creamy sauce that sticks to it nicely. You can of course use tagliatelle or something similar.

The Bits

14 ounces (400g) purple kale, stalks removed, thickly chopped

8–10 white asparagus spears

2 teaspoons olive oil

1/3 cup (75ml) nice white wine (vegan)

sea salt and freshly ground black pepper

14 ounces (400g) pappardelle (or similar egg-free pasta)

a small handful of toasted almonds, finely chopped

a big handful of fresh parsley, chopped

a handful of watercress

Artichoke & Almond Sauce

5 tablespoons olive oil

a handful of almonds, soaked for 2 hours, skins removed if you have time

2 cloves of garlic, peeled and crushed

4 big handfuls of watercress leaves

14 ounces (390g) artichoke hearts

juice of ½ a lemon

Do It

For the Artichoke & Almond Sauce

Heat 1 tablespoon of oil in a frying pan and add the almonds.

Sauté for 1 minute, then add the garlic and continue cooking for 2 minutes more.

Add the watercress leaves, cover the pan, remove from the heat and allow to cool.

Place the contents of the frying pan in a food processor with the artichokes, lemon juice and 4 tablespoons of olive oil, and blend to a smooth purée. The sauce should be thick and shiny. Add water to thin it out if necessary.

Heat 2 teaspoons of olive oil in a large heavy-bottomed frying pan on medium and add the asparagus. Panfry for 6–8 minutes, until nicely caramelized. Add a glug of white wine, and when the liquid has evaporated, season and cover. Leave to sit.

Bring a big pan of salted water to a boil and cook your pasta for roughly 8 minutes, until al dente. Add the kale halfway through the cooking time. Drain well, keeping aside a little of the pasta water. Add the drained pasta and kale to the artichoke sauce and toss together, adding some of the pasta water if it is looking a bit dry.

Spoon into warm shallow bowls and top with crisscrossed asparagus and a sprinkling of toasted almonds and parsley. Garnish with the watercress and season with sea salt and black pepper.

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Categories: cookbook, Dinner, healthy, Peace and Parsnips, photography, plant-based, Recipes, Summer, Vegan | Tags: blue zones, meditation, mindfulness | 17 Comments

Peace & Parsnips out now in the U.S.A!

Posted on May 31, 2016 by leroy watson

It’s a great day for the BHK, our cookbook is out in the U.S.A!! Jane and I are very proud and super excited by it all. Jane is actually over in Santa Cruz, California now and will be buying a copy today. I’m expecting a picture very soon. I can tell you that she is loving all the amazing vegan food in California, burgers bigger than your head washed down with vegan milkshakes!! Wow!

Below are some links all about the book, there are over 200 plant-based recipes packed with flavours and colours. The book was a labour of love and its amazing to see it available now in the U.S. I hope you love it guys!!!

Peace and Parsnips comes out soon in the USA:)

Peace and Parsnips out now in the USA!!!!!:)

Peace & Parsnips recipes, reviews, plus more.

Here’s a sneak peek of some of the recipes:

Braised Cauliflower Tabouleh

Lazy Lahmacun – One of our Turkish favourites

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Aviyal – Keralan Coconut Curry

Fragrant Wild Rice, Curly Kale and Pistachio Salad

Blueberry and Macadamia Cheesecake

I’m celebrating tonight with a very Stateside meal…….a sushi feast!! I’m using the local avocadoes, smoked tofu, plenty of oyster mushrooms, roasted peppers…..yum! There may even be a glass of something fizzy!

Categories: cookbook, healthy, Peace and Parsnips, Vegan, veganism | Tags: California, cookbook, cooking, Peace & Parsnips, plantbased, travel, USA | 4 Comments

Peace & Parsnips coming to the USA soon!!! Adventurous Vegan Cooking For Everyone – Reviews + release date

Posted on May 18, 2016 by leroy watson

Peace & Parsnips to be published soon in the USA:)

Not long now!!:)

It’s been over a year since Peace & Parsnips was released in the UK and now its off for an adventure over in the USA! How cool!!

It will be published on 31st May and I’ve just had a peek at an advanced copy of the U.S. edition and its looking totally awesome! I had to share. It’s still bursting with over 200 plant based recipes packed with vitality and flavours. More about the US version here.

Loads of super tasty, healthy, wholefood, vegan recipes for everyone!!

So far the cookbook has been really well recieved, with a load of great reviews and comments:

“Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!”

“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

“[Watson] sets out to prove that tasty vegan food isn’t an oxymoron.”—Publishers Weekly

“Filled with 200 vibrant, appealing plant-based recipes.”—VegNews magazine

“As a long-time collector of vegan cookbooks, I’m always looking for the next great vegan chef: one who thinks outside the box and uses ingredients in new and interesting ways. Chef Lee Watson is the next great vegan chef for me, and Peace & Parsnips is a sensational addition to my collection.”
—Del Sroufe, author of the New York Times-bestselling Forks Over Knives—The Cookbook

“With vibrant imagery and abundant creativity, Lee takes us on a rich adventure that proves that clean, vegan eating is anything but boring. Peace & Parsnips is a true celebration of plant-based possibilities, and the ‘life’ these foods bring to our lives.”
—Heather Crosby, author of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful Lifestyle and founder of YumUniverse.com

“Bravo to Chef Lee Watson who has us covered in this mouthwatering cookbook! Everything you need to satisfy your cravings is right here starting with breakfast and smoothies, to dips, soups, curries, burgers, and desserts. An excellent vegan pantry section is included to help guide beginners who are just starting to cook vegan.”
—Chloe Coscarelli, author of Chloe’s Kitchen, Chloe’s Vegan Desserts, and Chloe’s Vegan Italian Kitchen

Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox’s Meat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives “the good life” with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat center in Snowdonia.

Loving the US edition;)

It’s now ‘Adventurous Vegan Cooking……Inspired by Love and Travel’ which is brilliant and I think sums things up perfectly.

As an appetizer, I’ll be sharing recipes from the book here in the lead up to publication, so stay tuned.

The last year has been so amazing and I can’t wait to see the reaction of the U.S. to ‘Peace & Parsnips’!!

Categories: cookbook, healthy, Healthy Eating, Peace and Parsnips, Travel, Vegan, veganism | Tags: books, cooking, food, love, peaceandparsnips, plantbased, reviews, USA | 1 Comment

Cookbook Competition Winners & Happy Birthday Beach House Kitchen!!!

Posted on January 31, 2016 by leroy watson

What a way to celebrate a birthday! So many amazing recipes have hit our blog inbox over the past couple of weeks. Our minds are boggled now by sheer deliciousness…..! Its been so hard to pick winners so we’ve changed the rules a little, we’re giving away two more books!! You are all winners really and we will be cooking as many of your amazing recipes as possible.

Here are the lucky three who will be getting a copy of ‘Peace & Parsnips’ very soon (plus two we just had to include for being extra amazing…..):

Cucumber Rolls with Harissa Cream by Katharina

Little Plate – Cucumber Rolls with Harissa Cream

Katharina loves drawing, eating and cooking….sometimes all at the same time!!! Instead of a taking a photo, Katharina sent in a painting. We thing its wonderful! Anybody this talented with a paintbrush is bound to be a hit in the kitchen! We think these will look incredible, rolled into a beautiful rose and stuffed with a harissa cashew cream. Woah! The kick of the Harissa makes Katarina happy and we are sure this dish is going to make us smile. This cream will also go well on bread, with salads or dip a falafel in. YUM!

You need

1 cup cashews, soaked

3 tbs nooch, aka the nutritional yeast:)

2 tbs olive oil, extra virgin of course

3 tbs water or some more if needed

3 ts smoky paprika

1 ts jeera/ cumin

1 ts caraway seeds

1 ts coriander seeds

1 ts salt (Himalayan Rose)

to serve

1 long cucumber

iceberg salad or frillice

Blend cashews with water and nutritional yeast and grind the spices in a pestle and mortar. Add the spice mix to the cashew cream and give it a short final blend.

Slice cucumber lengthways with vegetable peeler into thin long strips. Spread the cream onto the strips and roll them into roses.

Big Plate Winner! Greek Butter Bean Pie by Laura

Big Plate – Greek Butter Bean Pie

We love the cooking style of the Med so much and Laura is such a talented cook and blogger.

“A hearty baked version of a Greek meze classic. This Butter Bean Pie is simple to make, full of delicious savoury flavour and packed with wholesome ingredients.”

You’ll find more delicious recipes like this on Laura’s blog ‘The Whole Ingredient’.

Serves: 2-4

Ingredients

200g dried butter beans, soaked overnight (or 3 tins of pre-cooked butter beans)
2 tsp olive oil
1 white onion
1 carrot
2 celery stalks
4-6 garlic cloves
1 tin chopped tomatoes
2 tbsp tomato purée
1 tbsp lemon juice
1 tbsp + 2 tsp dried oregano
1 tsp cinnamon
Salt & pepper, to taste
30g fresh dill
200g fresh spinach

Method

Heat the oven to 180°C / 350°F / Gas Mark 4.
If you haven’t already pre-cooked the butter beans, put them on to boil in a large pan of water. Leave to simmer for 20-30 minutes – about the same time it takes to prepare the sauce.
While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
Cook for 5-10 minutes, or until the onion is translucent. Slice the garlic and add this to the pan, giving it all a good stir.
Now stir in the chopped tomatoes, tomato purée, lemon juice, 1 tbsp of oregano, cinnamon, salt and pepper. Chop the dill (discarding any thick or tough stalks) and stir this in too.
Leave the sauce to simmer for 10 minutes.
While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
You can now assemble the pie. Line the bottom of an oven dish or pie tin with the spinach. Drain the butter beans and stir these into the tomato sauce. Gently pour this over the spinach and level it out. Sprinkle on the rest of the oregano and olive oil.
Cook on a middle shelf for 30 minutes.

Sweet Treat – Coconut Scones

Janice says: “The most delicious scones ever!” These are low in sugar but sweetened with the super healthy coconut. A ingredient Janice and ourselves can’t get enough of. Janice recommends cutting these scones thick, as they should be (otherwise they’re biscuits) and enjoying them straight from the oven with plenty of coconut oil and home chia seed jam! Sounds truly amazeballs!!!

Find plant-based delights and natural health magic over at Janice’s blog ‘Nourished by Nature’.

Ingredients

8oz/225g self raising flour, preferably organic

2 level teaspoons baking powder

1 ½ oz/40g caster sugar

4 oz /110g soya or sunflower spread

2 oz/55g desiccated coconut

3 or 4 tablespoons plant based milk

Method

1. Heat the oven to 220C/425F/ Gas 7 and lightly grease a baking sheet.

2. The easiest way to make these scones is to add all the dry ingredients to
a food processor and pulse for a few minutes, then add the milk a little at
a time until the mixture comes together,

3. If you don’t have a food processor then put the flour and baking powder into a large bowl. Using your fingertips rub the spread into the flour until it resembles breadcrumbs. Vegan spreads are really soft so run your hands under a cold tap before you start and work quickly to keep the mixture from clumping.

4. Stir in the sugar and coconut then add the milk gradually and mix with a
wooden spoon until the mixture comes together.

5. Turn out onto a floured work surface and pat into a round ¾ inch or 2 cm thick.

6. Cut out 10 scones, I use a heart shaped cookie cutter since I reckon
we could all do with more love in our lives!

7. Brush the tops of the scones with milk and liberally sprinkle coconut on
the top.

8. Bake in the oven for 12 to 15 minutes until well risen and nicely browned

EXTRA AMAZING SPECIAL MENTIONS:

Copies of ‘Peace & Parsnips’ will also be heading to Victoria and Amy who both sent in three course vegan banquets to make even the most hardy meat-eater drool! Delicious!! We’ve included a picture of some of the dishes below:

Amy is 17! What a rock n roll star!!!! Amy is studying cooking at college and is interested and passionate about cooking all foods. Amy loved trying out vegan food and it shows. We especially like Amy’s specially printed menu. Vegan<3

Amy cooked up a wonderful three course feast!

We loved Amy's specially printed menu. So cool:)

We’d also like send big thanks to (recipes that we loved and will be cooking soon):

Sharon’s – Seaside Pasta with Samphire

Rebecca’s – Parsnip and Chickpea Loaf with Lemon and Thyme AKA Not Roast and Chocolate Tiffin

Cora’s – Unbaked Banana Bread Balls

V’s – Spiced Coconutty Butternut Squash Soup

Thank you so much to everyone who has taken part, we loved reading your emails and recipes, the response has really touched us. You’ve made our 4th birthday party extra special. Its been a real celebration of home cooked happiness!

Happy Cooking,

Lee & JaneX

Categories: competition, Desserts, Dinner, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: blogs, food, giveaway, healthy, plant-based, vegetarian | 8 Comments

Win a Cookbook! Celebrating four years of the B.H.K

Posted on January 18, 2016 by leroy watson

Jane and I on the beach today, enjoying the a little bit of sun (too rare).

THANK YOUXXXxxxxx (From usX)

Four years. Woah! Where did that go!!! We’ve shared recipes from our little hillside kitchen in Wales and all the way from India, Turkey, Italy, Cuba, France, Panama, Spain…..It’s been a rollercoaster ride of deliciousness.

We are super excited to announce a competition to help us celebrate our fourth BHK birthday party with you on the 31st January ’16. Basically, we want to send out a big tasty virtual hug to you all and THANK YOU (thankyouthankyou….x loads) for everything! There are copies of Peace & Parsnips to win and it’s oh so easy to enter (see below).

YOU’RE THE BEST!

We simply couldn’t (and wouldn’t) do it without you all. Reading your comments and support makes sharing what we are passionate about so very sweet! The hours that we spend happily testing recipes, typing them up and photographing them are very well spent. Its wonderful to be part of a group of passionate and kind food lovers; whether you’re in Saudi Arabia or Southampton, Japan or Jerusalem……we share the same common joy of cooking and of course, eating!

It seems like an age since we came up with the idea for the Beach House Kitchen over a cup of tea. Its been such a big part of our lives now, 384 posts and still going strong…..I had just returned from India and was ‘between’ jobs and felt like sharing recipes and meeting wonderful new like-minded people. Jane felt the same and it was as simple as that. The blog has led us straight into so many incredible projects; like a TV series and a cookbook! Who knew!! What a wild ride it has been!!!

The Beach House Kitchen has always been approached as a hobby. We both love writing and cooking, but are by no means food photographers or computer genius folk. From our first hasty snaps of dishes in our little kitchen, we have tried to become more creative in our presentation and how we choose to share the food that we eat. We have learnt and developed so much through the blog.

The Beach House Kitchen remains true to its roots, we post what we eat and we eat what we post! Its what we’ve just had for dinner, piping hot out of the oven and made with what’s local, seasonal and most importantly, in the cupboards. We don’t plan much (ever) and share what we love; hearty, home-cooked, happiness!

THE WAY WE EAT CAN CHANGE THE WORLD

We'll be cooking some recipes from Peace & Parsnips (our new vegan cookbook)

We’re giving away Peace & Parsnips

THE COMPETITION – HOW TO ENTER AND WIN!
As a way of saying thank you to all of you for the support over the years, even if you’re just tuning in, we thought we’d give away three copies of our latest cookbook ‘Peace & Parsnips’. If you are regulars to the blog, you’ll be very familiar with it by now!

The idea is gorgeous food, made with plants. Vibrant, sensational, vegan wonder foods! That’s it! Share your beautiful creations with us, be it savoury or sweet and we’ll pick our favourites.

The three categories are little plate, big plate and sweet treat with a copy of the book to be won for each course. We’re celebrating with a three course feast! You can enter one recipe, or a recipe for each course.

Recipes have to be your own, something you love to cook and can have appeared on blogs or other publications before. Recipes should be accompanied by a nice picture and a little note as to why you think we’ll like it would also be appreciated.

We’ll then post the winning recipes on the blog on 31st January ’16.

Email recipes to: thebeachhousekitchenwales@gmail.com

Please share the competition and love with your friends and like-minded happy foodies. The more the merrier!

*The competition is only open to UK residents as ‘Peace & Parsnips’ is quite a chunky book and doesn’t travel so well. So it’s postage in the UK only.*

Hugs and happiness from Snowdonia;) X

www.theprizefinder.com – See more at: http://www.theprizefinder.com/content/cookbook#sthash.ZxWkIm31.dpuf

Categories: Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan, veganism | Tags: competition, cookbook, cooking, food, giveaway, healthy, plantbased | 9 Comments

Lazy Lahmacun – Vegan Turkish Flatbread Wrap

Posted on January 17, 2016 by leroy watson

Lazy Lahmacun – Vegan Turkish Flatbread Wrap

We absolutely love Turkey and it’s diverse, veggie-friendly food. We have so many happy and tasty memories about our trip there a couple of years ago. We will be sharing more Turkish dishes soon as they are firmly on the menu at home and at work; Pide, Imam Bayildi, Shakshouka, Corba, outstanding salads, wicked coffee…….the highly delicious list goes on and on. If you are vegan/veggie/ or just love amazing food, Turkey is calling to you!

Three of my favourite things are travelling, eating and history (the order changes daily). Turkish is a feast on all these fronts. We did not eat Lahmacun in Turkey, it was always non-veg friendly, but I vowed to experiment with it when I returned home.

On a walk – Sunset in Cappadocia, Turkey

Travelling inspires so many of the dishes I cook, influencing recipes, my constantly evolving style of cooking and the way I prepare food. I love wandering the world, soaking up all the flavours and techniques and then giving them a blast next time I’m in the BHK (or just any random kitchen for that matter). It is what inspires and challenges me to be a better cook and take on different influences.

We travelled around the south of Turkey in a clapped out car, mainly camping, taking in some of the outstanding ancient sites and spending as much time bobbing around in the azure Med as possible.

We then spent a couple of weeks working on an organic farm where we cooked with the local veggies, normally without electricity, power or water. It was a great challenge! At the end of meal times, we went across and fed the scraps to the giant resident wild boar.

Jane in Cappadocia

We bought produce from the local market in Burdur (Central Turkey, proper middle of nowhere. Beautiful people and landscape). The farm made its own rosewater, ran by a vet, enviromentalist and animal lover, they even cared for rare eagles, wild boar and wolves (yes, grey wolves! Normally injured by hunters).

We especially loved the weekly trip to the markets and have never seen such a fine display of olives. Many stalls were like works of art, colourful patchwork quilts of olive perfection. Have you tried a pink olive?! One of our most random memories of Turkey was hitching a rid in a ramshackled sewerage wagon. We were stuck in the middle of the mountains and it was a lifesaver. Very fragrant.

Outside the Blue Mosque – Istanbul, Turkey

The markets of Turkey were always overflowing with beautiful produce. When we travel we generally prepare many of our meals, saves money and ensures we’re keeping this gloriously vegan and tasty. Everything seems to grow well in Turkey and Turkish people have a real passion for produce, they absolutely love their veggies, especially local favourites like aubergines and pomegranates. Here’s what The Guardian wrote about Istanbul’s markets, I always feel very at home in a food market, you generally see people enthused and passionate about food, it’s a revealing window into local culture. I also find many of the very freshest and most authentic restaurants and food vendors around markets. They’re the real deal, where the locals flock for delicacies.

We camped on a beach down south, on the Med coast, under an olive tree and did lots of this……somewhere near Antalya, Turkey

Lahmacun is normally made with minced beef and is served all over Turkey but we’ve packed loads of plant-based gorgeous-ness into our version and the flavour is epic. This is another recipe plucked from our recent cookbook ‘Peace & Parsnips’. You can eat it like a pizza or wrap it around some salad leaves, pickles, onions etc….either way, you’re in for a totally Turkish treat. I use shop bought ‘lazy’ flatbreads here, it would be awesome on your favourite home made flatbread of course. In Turkey, they may even be made in a blistering wood fired oven.

One of our favourite 'Lokantasi's' In Istanbul. Cheap and filling with loads of veggie options.

Turkey really captured our hearts, from the vast expanses of emptiness in the heart of Turkey, the mountains of the East and of course, the glittering Mediterranean coastline. It is a truly fascinating place expressed perfectly by the diverse and rich cuisine.

Afiyet olsun! (Enjoy!)

————————

Lazy Lahmacun – Vegan Turkish Flatbread Wrap

The Bits – Makes 4

1 large aubergine
1 red pepper
3 tablespoons olive oil
1 small onion
5 cloves of garlic, peeled and crushed
150g mushrooms, sliced
1 teaspoon ground coriander
a large pinch of ground cinnamon
½ teaspoon ground cumin
¹⁄³ teaspoon chilli powder
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried basil
2 tomatoes, grated
½ a handful of fresh flat-leaf parsley, chopped
4 wholewheat flatbreads
juice of ½ a lemon For the topping
1 x lemon tofu feta (optional)
5 tablespoons cashews, roughly chopped

Do It

Preheat the oven to 200°C/gas mark 6

Pierce the aubergine many times with a fork, then put it on a baking tray with the red pepper and rub them both with olive oil. Bake in the oven – check the pepper after 15 minutes, then turn them both over with a spatula and bake for 15 minutes more. Take out the pepper and leave the aubergine in for another 10 minutes. They should both be soft and well coloured. Deseed the pepper, trim the aubergine, and roughly chop them both.

While that is going on, on a medium-high heat, warm 1 tablespoon of oil in a frying pan. Add the onions and fry for 6–8 minutes, then add the garlic, mushrooms, spices, salt and pepper, and continue cooking for 3–4 minutes. Add a splash more oil if needed. Now add the red pepper and aubergine, with the basil and tomatoes, and warm through on a low simmer for 6–7 minutes more. Stir in the parsley, cover and keep warm.

Your oven should still be rocking. Bring it back to 200°C/gas mark 6, lay out your flatbreads on baking trays and brush them with olive oil (especially the edges). Spread the vegetable mixture thinly over the bread – 4 tablespoons per lachmacun is normally cool. Top with cashews and tofu feta (if you’re using it) and pop into the oven for 12–15 minutes.

Serve

Drizzled with a little more olive oil and even a little squeeze of lemon juice. Depending on the size of the flatbread, this dish makes a great little or big plate and can be cut into wedges to be served as an appetizer or rolled around some salad. Raw cashew hummus (see page 160) is a perfect accompaniment.

Turkey really took our breath away

Foodie Fact

Aubergine (or eggplant, brinjal….) is a nightshade, along with tomatoes, potatoes and peppers. It has not always been appreciated as a delicious vegetable, for centuries in Europe it was a purely ornamental plant and was even said to cause insanity and leprosy if eaten! Aubergine is a good source of fibre and minerals, the skin is high in anti-oxidants and it is low in calories.

Categories: Healthy Eating, Lunch, Nutrition, Peace and Parsnips, photography, Recipes, Travel, Vegan | Tags: cooking, dairy free, food, Istanbul, turkey | 4 Comments

Oven Baked Squash Gnocchi with Sun-dried Tomatoes, Fennel & Spinach Pesto

Posted on January 6, 2016 by leroy watson

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Veganz! Omnivores! Traffic Wardens! Rock Stars! Mamas! Papas! Botanists! Kayakers!……..You’re all going to like this one.

January is here and most of us feel quite droopy. Over fed and watered, back to work but filled with good intentions for the new year. Over 15,000 people world wide are trying out a vegan lifestyle in January thanks to the awesome Veganuary (see below). This year we’re all going to be healthy superheroes! Environmental angels! Animal lovers extraordinaire! Just by changing our eating and consuming habits. Its such a shining, peaceful, positive way to get 2016 off to a flying start.

Here’s a healthy recipe straight out of Peace & Parsnips. Loads of people have been in touch and said that this has been one of their favourites. A colourful twist on your traditional gnocchi. This is a light dish packed with texture, a rich pesto, bucket loads of nutrition and plenty of big flavours.

Colourful food always gets us happy and hungry and this is a proper rainbow plate; orange, red, green, red……YUM! It’s an ideal dish for a special dinner, a Saturday night feast or mid-week indulgence. If you are cooking for people who think vegan/ healthy/ vegetables/(fill in the blank….) is boring and bland, here’s something to dispel such misguided waffle.

I’m sure this recipe will help all those going fully vegan for this Veganuary. It’s not all veggie burger, tofu and falafels after all. One friend said to me recently, a little apprehensively; “But is being vegan any fun?”, I replied “How much fun is Halloumi???!?” (We were talking about giving up Halloumi at the time). How much fun is cheese? There is no connection between happiness and dairy products. Trust me.

Go vegan for January (what’s left of it;)

Veganuary is a global campaign that gets people into a vegan lifestyle in January. Being a vegan is big news in 2016 and there has been plenty of interest in the press. There are thousands of people giving veganism a try; my Mum and sister are giving it a go and Jane is giving up her Kefir and occasional Cappuccino for the month. I also have a load of friends who are getting into the plant-based party. Its amazing! Jack Monroe is posting vegan recipes over on ‘Cooking on a Bootstrap’ and other celebrities like Vivienne Westwood, Sarah Pascoe and Romesh Ranganathan are taking part. In 2015, 49% of the folk who tried out Veganuary stayed vegan full-time. The Veganuary site is packed with information, advice, recipes and inspiration. In fact, you’ll find a load of recipes from Peace & Parsnips over there. Of course, you could also have a wee look at our back catalogue for a massive slice of vegan treats.

Being vegan is becoming ever more accessible, there are an infinite number of ways to eat simply delicious, plant-based food. Many more restaurants, supermarkets and suppliers are realising that being vegan is far from a fad. Interest in veganism has grown hugely worldwide in 2015 and will continue to do so in 2016.

Let’s cook plants! Here’s what I said in the book:

Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really electrifies the plate (and the palate). With its vibrant oranges, reds and greens, this dish is a feast for the eyes as well as the belly!

The Bits

1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks olive oil, for roasting

a little sea salt

1 large fennel bulb, thinly sliced lengthways

240g firm tofu, well drained

300g unbleached white flour, sifted

1 teaspoon sea salt

½ teaspoon white pepper

1½ teaspoons dried sage

2 big handfuls of sun-dried tomatoes, roughly chopped

For the topping
2 tablespoons roasted hazelnuts, roughly chopped

Spinach Pistou

100g hazelnuts

100g spinach or watercress leaves

2 big handfuls fresh basil leaves

3 cloves garlic (crushed)

juice of 1 lemon

zest of 1/2 lemon

Large pinch of sea salt

2 large pinches of black pepper

75ml extra virgin olive oil

Do It – For 4-6

First make the spinach pistou (even better if you can make it the day before). Pistou is a Provencal version of Pesto – much lighter, without the cheese and pine nuts.

Preheat the oven to 200°C/gas mark 6.

Place the squash on an oiled baking tray. Rub a little oil and salt over it and bake for 30 minutes, turning the pieces gently over once. You’re not looking for loads of colour here, just lovely soft, golden squash.

Toss the fennel in olive oil, place on a separate baking tray and scatter with a pinch of sea salt. Bake for 30 minutes, turning once, until it’s nicely golden and sweet. When the squash is ready, put it into a processor with the tofu and blend until smooth. Now, place in a large bowl and stir in the flour, salt, pepper and sage until a soft dough forms. Leave to cool down and firm up – it will be a lot easier to handle.

Using two teaspoons, make gnocchi shapes (lovely little flat oval dumplings) with the mixture and place on an oiled baking sheet, leaving about 5cm of space for each gnocchi to grow. Brush the gnocchi with a little more oil and bake for 20–25 minutes, until crisp and slightly golden.

For the Spinach Pistou – Place the hazelnuts in a small skillet and warm on medium heat. Keep them moving for 5-7 minutes – they will become roasted and smell so very sweet! Put them into a food processor and blitz for 30 seconds. The nuts should begin to break down into lumps and chunks, which is what we want. Add the rest of the pistou ingredients (except the oil) and blitz, drizzling the oil in gradually until you get a nice runny texture, like a think sauce. You will need to scrape down the sides of the food processor a few times. Add more oil if the pistou needs thinning. Check your seasoning and set aside.

Serve

Warm, on nice big plates, drizzled liberally with the pistou. Scatter the crispy fennel and sun-dried tomatoes on top with a little more pistou, and finish with some chopped roasted hazelnuts.

Foodie Fact

Winter squashes like pumpkin and butternut squash are directly related to summer squashes like courgette and even watermelon (they’re known as the gourd family). You can use most winter squashes in this recipe, as long as they are not too watery; acorn or hokkaido will be delicious.

Butternut squash is almost 30% protein and contains outrageous levels of vitamin A which makes our skin shine. They’re also high in vitamin C and boast a good range of minerals like iron and calcium.

All of the parts of a squash plant are edible; fruit, flowers, leaves and seeds.

Categories: Dinner, Healthy Eating, Peace and Parsnips, Recipes, Special Occasion, Vegan | Tags: cookbook, food, healthy, plantbased, recipe, veganuary, vegetarian | 3 Comments

Roasted Lebanese Cauliflower with Muhammara (Red Pepper & Walnut Dip)

Posted on December 17, 2015 by leroy watson

Lebanese Roasted Cauliflower with Muhammara (Roasted Red Pepper and Walnut Dip)

There are zillion and one Xmas stylee recipes floating around at the minute, but I would like to take things is a slightly different direction here. All the way to Lebanon!!!

Here’s a little festive taste of the Southern Mediterranean, with plenty of warming spices and a really rich and luxurious dip. This Muhammara recipe is one of my all time favourite dips/ purees and it features in our cookbook. It is an ideal alternative to hummus at this time of year. I love hummus, but a change is always good!

Everyone is roasting cauliflower at the minute and I’m all for it. Roasting brings out the sweetness of the cauliflower and transforms it into something spectacular. Cauliflower is worthy of taking centre stage and in this recipe, with a few adornments, it shines. The spices and pomegranate molasses here really takes it up a few notches.

I would eat this as light lunch around the festive season, when you have maybe gone overboard the day before, and it is nice and easy to get together yet bursting with vibrant flavours.

As close as Jane got to a swim (the Med’s a bit chilly in winter), El Mojon, Spain

Jane and I are not long back from Spain, where we had a magnificent time by the beaches and mountains of Murcia. Regular Beach House readers will know that its one of our favourite spots in the world and we return their regularly. You will also notice, by the beaming sunshine, that this dish was cooked in sunny Espana. My parents own a little house out there and I’ve lived and worked over there so its just like going home really. Our Spanish lingo is improving and we seem to do a load more socialising over there than we do in Wales, something to do with the free-flowing tapas and wine no doubt.

Our local watering hole. A well (pozo) near our house. Murica, Spa

WHAT TO DO WITH POMEGRANATE MOLASSES?

I know that Pomegranate Molasses may not be top of your Christmas/shopping list this week, but it is a brilliant addition to your cupboards. It can be used to jazz up roasted roots and veggies, as it does in this recipe. It has a lovely sweet and sour flavour (think cranberries) and is high in sugar, meaning it adds to the caramelised effect we all know and love in roasted roots et al.

It can also be a wonderful sub for citrus in dressings and adds richness and depth to stews, dips (see below) and soups. Have a play with it! We also like it drizzled on bread or mixed with tahini to make a delicious spread for toast or even stir it into hot or fizzy water for a refreshing drink.

Pomegranate Molasses is something that is used so frequently in countries like Lebanon and Turkey, where Pomegranate trees are as frequent as oak trees are in Wales. It is an ideal way of preserving gluts of Pomegranates and turning them into something gorgeously versatile. It is basically pomegrantes juice cooked down, way down, until a sticky syrup is formed. You can buy it in Turkey in plastic water bottles by the side of the road. PM is tangy and not overly sweet, unless sugar has been added, check the bottle.

I will be looking at posting a few more festive fav recipes on the blog before the big day. I’ve just roasted a load of chestnuts and they need a home. Any ideas?

There are loads of our holiday snaps over on our Facebook page and I am always sharing tasty things on Twitter.

Sorting out some stunning veggies and fruit down at the Sunday market. Mazarron, Spain

Recipe Notes

When cutting the cauliflower, don’t worry too much about small pieces that break off. These can be kept and used to thicken/ flavour soups, gravies and stews. They can also be sprinkled into salads.

Baharat is a spice mix from the Middle East. You may also like to use garam masala, ras el hanout etc. Spice mixes which include warming spices like cinnamon, cloves, nutmeg etc are perfect.

If you do not have pomegranate molasses, use a squeeze of lemon juice and sweetener of your choice; brown rice syrup, maple syrup etc. This adds that gorgeous sweet and sour finish to the roasted cauliflower.

Fennel seeds are a great addition to many dishes and worth buying. They add a little explosion of that unmistakeable aniseed/ fennel flavour. I understand that they are not a regular ingredient and can be omitted, add a few more cumin seeds if you are fennel-less.

I know Christmas is a super busy time of year, you can buy pre-roasted red peppers in most shops. They are normally jarred and stored in oil. This will save a little time with the Muhammara.

Roasted Lebanese Cauliflower with Muhammara

The Bits – For 4

Roasted Lebanese Cauliflower

1 medium sized cauliflower (cut into 2 inch florets)

2 small onions (cut into 1/8’s)

1 head of garlic (top trimmed off to expose cloves)

1 teas fennel seeds

1 teas cumin seeds

2 tbs olive oil

1 1/2 teas baharat (or other spice mix)

2 teas pomegranate molasses

1/2 teas sea salt

Muhammara (Roasted Red Pepper and Walnut Dip) – Makes 1 small bowlful

2 red peppers

2 tbs olive oil

1 teas chilli flakes

2 slices wholemeal bread (crusts taken off, stale bread works best)

2 big handfuls walnuts

1 1/2 tbs pomegranate molasses (or 1/2 lemon juice)

1 teas unrefined brown sugar or sweetener of choice

1/2 teas smoked paprika

125g firm tofu

1/2 teas sea salt

Garnish

1 handful fresh parsley (chopped)

Big glug extra virgin olive oil

Large pinch of bharat and smoked paprika

Do It

Preheat an oven on high, 240oC.

Start by roasting the peppers for the Muhammara. Rub oil over the peppers and place on a baking tray. Roast for 15-20 minutes, turning them once, until they are slightly blackened and soft. Place in a bowl and cover. Once cooled, cut in half and remove the seeds, peeling off the skin. It should slip off nice and easy.

In a bowl, gently toss the cauliflower, onion and garlic in the oil, cumin seeds, fennel seeds and salt. Scatter over a baking tray and place in the hot oven. Roast for 12 minutes.

Turn all veggies over using a flat spatula (including the head of garlic), there should be some nice caramelised edges forming on the cauli and onions, this is definitely what we want. Even nice, dark charred edges are great for this recipe.

Now sprinkle over the baharat spice and drizzle over the pomegranate molasses, give the tray a little shake and pop back into the hot oven for 10 more minutes roasting, until dark golden and crispy.

While all the roasting is going on, you can make your Muhammara. Place the peppers and all other ingredients in a food processor and blitz until creamy. Check the seasoning and scoop into your most attractive bowl.

Warm a nice big shallow bowl or serving platter and scoop over your cauliflower. The garlic will be nice and soft, just pop the cloves out of their skins and scatter over the dish.

The aroma of this dish is a delight. Spicy!

Serve

Sprinkle a little more Bharat over the cauliflower and finished the Muhammara with a drizzle of delicious olive oil, a sprinkle of paprika and a little freshly chopped parsley.

The Roasted Cauliflower and Muhammara will be delicious with a crisp, green salad and a bowl of olives. In Peace & Parsnips I recommend warm black olives and toasted pitta bread. Pickles of any variety will be a great addition. Now this is really starting to sound like a feast fit for the festive season!

Beach House on the road. The many deserted beaches of Murcia. Aguillas, Spain

Foodie Fact

Pomegranate certainly brightens up this time of year and I much prefer the flavour to cranberries, our festive staple for tanginess and that lovely festive touch of bright red. Pomegranate is packed with vitamins C and K and is also high in calcium and potassium. Pomegranate is also a good source of fibre and will help to keep our heart, digestive and immune system healthy. Perfect food to get us through the dark, winter days.

Hiking up in the Espuna mountains. Beautiful forests. Murcia, Spain

Mazarron sunsets demand a G+T – Murcia, Spain.

Categories: Dinner, Healthy Eating, Peace and Parsnips, Recipes, Vegan | Tags: christmas, food, healthy, Lebanese, plant-based, pomegranate molasses, recipe, spain, veganism | 2 Comments

‘Eating for the Earth’ – An article written for the Barefoot Vegan Magazine

Posted on September 25, 2015 by leroy watson

I am now a regular contributor to the Barefoot Vegan Magazine, something I am very proud of. It’s a beautiful online mag, packed with interesting and enlightening articles. It is a real wealth of insight into the modern vegan lifestyle and I would urge you all to have a look, whether a full-power plant-based shiner or a curious veggie dabbler, there is something for all. You can subscribe for free here.

You know that we love nature in the BHK and I see that the state of our environment is a major issue of concern for most people. In ‘Eating for the Earth’ I explore the environmental impacts of Animal Agriculture, the worst polluting industry on the planet (well above the entire transport industry). Going vegan is the number one way to positively effect our environment. Just one meal makes a difference. Our forks are our greatest weapons in combating our negative environmental impacts and what we choose to eat has never been so important.

“Making ethical choices in what we buy, do, and watch. In a consumer-driven society our individual choices, used collectively for the good of animals and nature, can change the world faster than laws.” Mark Bekoff

There is more, Jane has also written an article for this edition of the Barefoot Vegan. How cool is that! Both of us in one shining mag!!! Jane writes about her work within the Red Tent movement and how it supports women globally. An empowering article for all women. Jane started the local Red Tent in North Wales, which has been going for two years and which regularly transforms the Beach House living room into a sea of red fabric and smiling faces.

I hope you get the chance to read the articles and we always love feedback and a chat in general. You’ll find regular BHK updates on twitter and facebook. For more information about veganism or going vegan, two amazing resources are The Vegan Society and Veganuary.

If you are in the UK, Jane and I are attending loads of food festivals and doing book signings all over the place. I’ll be at the Penarth Book Festival doing a talk about compassionate eating and Peace & Parsnips with Anthony Slaughter, Deputy Leader of the Wales Green Party. We’ll also be down at Vegfest in London on 11th October where Peace & Parsnips has been voted in the ‘Best Vegan Cookbook’ Category. You can vote here for our book, plus loads of other amazing vegan cookbooks, products, nibbles and restaurants.

Viva Veggies!!!!! Surely the tastiest way of saving the world!

Categories: Peace and Parsnips, Press, Vegan | Tags: animals, compassion, environment, environmentalism, food, nature, plantbased, red tent, vegan, veganism, vegetarian | Leave a comment

Apple, Melon and Mint Smoothie and the healing properties of Ginger

Posted on September 9, 2015 by leroy watson

Apple, Melon and Mint Smoothie

Here is our perfect style of morning pick me up. Bursting with vitality and flavour. We woke up to bright sunshine today with a little autumn chill in the air. We have been blessed this summer in the Beach House, I’ve had my shorts on twice and fleece of at least a handful of times. Its been a scorcher! September is normally one of the best months for sunshine, so we’ll be out in the garden come the morn, sipping smoothies and juices for most of the month (fingers and toes crossed). Its a beautiful time of year with spectacular sunsets (we have been posting loads of sunset shots over on Twitter).

We managed to get out hands on a nice ripe melon and with some apples and mint from the garden, whipped up this interesting combo of flavours. Sure to get your taste buds zinging in the morn. We like a ginger pick me up most mornings and it creeps into many of our juices and smoothies.

Mint is running wild in our garden, we have an embarrassment of herbs leaping from all angles! At the minute we have a couple of peppermint style varieties, very intense, some ginger mint (we used a little in the smoothie) and apple mint. Apple mint is a lovely variety, with large soft leaves and mellow flavour. It grows like a hyperactive teenager so we are welcoming it regularly to dishes in the BHK.

The apples we used are known as Bardsey apples, which all came from one ‘mother’ tree on the island of Bardsey, just off the Llyn Peninsula down the road. The apples are quite sharp and tart and tangy so they go perfectly with the sweet melon and ginger. Read more about the fascinating story of the Bardsey Apple here.

Apple mint from the garden (via Janes Mum and Dad in Stafford)

GINGER IS MEDICINE!

Most spices are not just packed with flavour, they also boast amazing health giving properties. Ginger is one of the most potent examples of this. I write about this a lot in Peace & Parsnips, there is a whole section dedicated to spices, how to treat them and their health benefits. This is one of the many reasons why I love Indian, Persian, Middle Eastern etc foods, they are packed with spices that light up the palate and make our bodies shine.

A brief run through the amazing healing properties of Ginger:

Ginger has long been used in ‘alternative’ medicine to treat nausea (morning/ sea sickness), digestive complaints and cold/ flu.

The main active compound in ginger is called gingerol and it is a strong antioxidant and has power anti-inflammatory effects.

Ginger may have strong anti-diabetic properties, lowering blood sugars and heart disease risk along with many bacteria fighting properties, lowering the risk of infections.

Ground ginger has been shown to help with menstrual pain and it generally helps with digestion, especially chronic indigestion.

It is effective in treating exercise induced muscle strain, joint pain and stiffness, when used over a period of time.

There is also some evidence that ginger can reduce bad cholesterol levels, keeping our hearts healthy and that it contains substances that protect us from cancer.

Some studies suggest that ginger can improve brain function and help to prevent Alzheimer’s disease.

The beautiful thing about ginger is its versatility and we pop it into a cup of hot water, with lemon, in the morning when we feel like being outrageously healthy. It is the best way to start things off in the morning.

Now thats what I call a super food!!!!

Beautiful mornings deserve beautiful smoothies:)

The Bits – For Two Big Glasses

3-4 handfuls chopped melon (honeydew, galia…nice and ripe)

3 handfuls chopped apples (tart variety)

1 kiwi (peeled and chopped)

1/2 handful chopped mint leaves (sliced)

2 tbs chopped ginger (or more depending on taste and purpose. For a serious healthy pick me up, try 3-4 tbs)

Splash of water/ non-dairy milk

Do It

Blitz all together in a blender until smooth and lovely. Add more liquid to thin to your favourite consistency. If you leave it thick, its more like a pudding!

Apple, Melon and Mint Smoothie

Foodie Fact

There are over 25 varieties of mint and it has long been used to soothe the belly.

Categories: Healing foods, Healthy Eating, Peace and Parsnips, photography, Recipes, Smoothies, Vegan | Tags: breakfast, ginger, health, nutrition, superfoods, wales | 2 Comments

Aviyal – Keralan Coconut & Vegetable Curry with Watermelon & Pineapple Salad

Posted on July 29, 2015 by leroy watson

Aviyal – Keralan Coconut and Vegetable Curry with Pineapple and Watermelon Salad

A simple, light summer curry with all the joys and sparkling nutrition of coconut and seasonal vegetables. This is a recipe straight outta Peace & Parsnips and was recently featured online here in Reveal Magazine. Recipes like this are a wonderful reminder for me of special times spent travelling and cooking in India. Kerala is surely one of the most beautiful corners of the planet and its food is surprisingly vegan friendly, diverse and really healthy.

This is a recipe I learnt from my friend Narendra on the patio of a wooden hut in a yoga retreat, rural Tamil Nadu. Although this is (probably) a traditional Keralan style curry, they love it in neighbouring Tamil Nadu also. I had been eating it regularly in India and was so pleased when Narendra took the time to sit down with me and finally get a recipe on paper. He taught me his families traditional recipe, from the ancient temple town of Madurai, and it was pleasing simple. Like many Indian family staples, the difference is in the freshness of the ingredients; the vegetables and the spices. Most Indian households will have what I call a ‘Sabji’ (Vegetable) man. Just like a milk man in the UK, he wanders the streets in the mornings selling his wares from a cart, shouting up to the windows of house wives what’s good , freshest and of course, on special offer! Fresh vegetables are everywhere in India and veg markets are frequent and always interesting to wander around and pick up some funky looking spice or odd looking root (maybe a mooli or two?).

The beaches of North Kerala are stunning! Kannur

Although this is a simple recipe, cooked most days in Keralan homes, it adapts well to the changing seasons in most countries. Any variety of vegetables can be used in its preparation and Aviyal lends itself perfectly to British/ European veg. In fact, Narendra’s grandmother used to call things like carrots ‘British veg’ as they we only grown and popularised in the time of the Raj, when much of Indian cooking as we know it was altered and influenced by British tastes.

The ladies at Varnam Homestay, Wayanand, Kerala - Lunch prep in full swing

The women Varnam Homestay, Wayanand, Kerala – Lunch prep in full swing

I was lucky to cook in a beautiful kitchen near Wayanad National Park, Northern Kerala with some amazing ladies. Here I learnt some proper Keralan classics and top tips that you can only learn by actually getting your hands on the pots and pans. I loved the way that they used very roasted coconut to add depth and flavour to sauces, especially when used with piles of freshly grated ginger. I also loved cooking with a wide range of local produce, all of their dishes contained only ingredients from their own land. Spices and all! They even grew their own coffee and we were inundated each day with fresh exotic fruits, many of which I’d never seen before. Mangoes grew above the hammocks in the garden, guavas, green figs, coconuts, plantains……you can imagine, it was a bit like eden/ nirvana!

Cooking at Varnam Homestay, Kerala

Aviyal is such a healthy, light dish, nothing like the rich and fiery curries of the much of North India. Coconut is king in the south, making travelling around South India a foodie paradise for vegans. Its up there with places like Thailand or parts of the Med for traditional vegan dishes. Anywhere that the vegetable or coconut thrives, you find brilliant vegan dishes. Vegan food is so creative and evolving all the time, but it is nice to find dishes on my travels that reflect a cultures heritage and history. We’ve always eaten and enjoyed vegan dishes, we just don’t necessarily give them that name (which, for whatever reason, can put some people off).

Indian spices, down at the market

The Bits – For 4
For the curry
•2-3 fresh green chillies
•2 big handfuls of freshly grated or desiccated coconut
•2tsp cumin seeds
•220ml coconut milk or unsweetened soya yogurt
•2 large carrots, scrubbed
•2 large potatoes, scrubbed
•1 large courgette
•6 fat asparagus spears
•2 green plantains, peeled
•200ml water
•1tsp ground turmeric
•1tsp of sea salt
•1 big handful of mangetout or green beans
•2tbsp coconut oil
•2tsp mustard seeds
•3tbsp curry leaves
For the pineapple & watermelon salad
•A small pineapple
•One third of a small watermelon (don’t bother deseeding)
•1 large cucumber
•1 small handful of fresh coriander, roughly chopped
•A pinch of sea salt
•A large pinch of chaat masala mix or black salt (optional)

Do It
In a pestle and mortar or a food processor, blend together the chillies, coconut and cumin seeds (if you’re using desiccated coconut, add 2tbsp of the coconut milk to make a thick paste). This is best done in advance and can be left overnight in the fridge to develop zing.

Cut the carrots, potatoes, courgette, asparagus and plantains into 2.5cm pieces. Heat the water in a large pan and add the turmeric, salt, carrots and potatoes. Bring to a steady boil, then lower the heat to a simmer and pop a lid on the pan. Cook for 10 minutes, then add the courgettes and plantains and cook for 10 minutes more, keeping the lid on.

Add the coconut paste to the curry with the coconut milk or yogurt and stir carefully to combine. Cook uncovered for 8-10 mins on a gentle simmer. Check that the carrots and potatoes are tender, then add the asparagus and mangetout and remove the pan from the heat. Cover, set aside for a few minutes.

Jane and I in the Yoga Retreat, Tamil Nadu

Serve

Really simply, with steamed rice. Keralans love their rice! A crunchy salad is great as a side, exotic fruits work well here with Aviyal. This is how they served it in the Yoga Ashram (where the food was excellent).

Foodie Fact

Coconuts are wonderfully healthy, containing high levels of Lauric Acid which is anti-fungal, anti-viral and anti-bacteria. They also have the highest level of electrolytes known to man, making them perfect when exercising or when dehydrated. In some parts of the world it is even used intravenously for the purpose of re-hydration. Coconut can boost our metabolism and make our skin shine.

A Keralan sunset, Kannur

Categories: Curries, Healthy Eating, Peace and Parsnips, Recipes, Salads, Summer, Travel | Tags: Aviyal, curry, india, kerala, recipe, vegan, yoga | 2 Comments

Braised Cauliflower and Puy Lentil Tabouleh and my Sisters Cornish Wedding

Posted on June 30, 2015 by leroy watson

Braised Cauliflower and Puy Lentil Tabouleh

We’ve just spent a long weekend in beautiful Cornwall at my sisters wedding. Weddings are always special, but this was especially special! My own little sis!!! Cornwall added a spectacular backdrop to everything we got up to. I had been to Cornwall as a three year old, from which I surprisingly have a load of memories; staying in little farmhouse B and B’s, the intense smell of fresh manure, cream teas and the iconic Cornish lanes, where vegetation rises high above and it seems like all the roads are cut out of massive bush! Its certainly a part of the world that leaves an impression.

My sis Laura and her new hubby Paul stayed in the most stunning little wood cottage almost on the beach, surrounded by dramatic cliffs and raging, white surf. We all said that it seemed like South Africa or Australia, we couldn’t believe that these kinds of coastlines existed in our little island. The surfers were loving it and there seemed to be a gang of pirates having a fire just down the beach.

The Watson family, all smart and ready for the wedding ceremony

My sis’s ceremony was on the beach and was a beautiful spiritual affair, although not ‘religious’, we revelled in the beauty of nature and the good things we all share; love, compassion, hope and freedom. We also ate some sensational vegan food, prepared by the awesome Annie (who worked her socks off). It was a Middle Eastern/ Southern Med style buffet, something Annie was vastly experienced in. It showed. Spicy carrots, green cous cous, fresh pitta, roasted pepper and almond puree, smokey aubergine salad and piles of crispy borek (with spinach and pine nuts). Jane and I thought we’d died and gone spinning into a Lebanese form of nirvana. I have rarely enjoyed food so much and the backdrop of the Cornish coastline, surrounded by our nearest and dearest, just added to the experience.

Laura and Paul in their little paradise cottage, Cornwall

Jane and I drove our old Peugot estate, Hooty, down to Cornwall and camped in Hay on Wye for a night (central Wales), a real hot spot for second hand book shops and, as it turned out, vegan food. Wahee! The perfect combo. I love a good second hand bookshop, the smell alone transports me to a place of wonder and excitement. I picked up a couple of antique books, precious heirlooms. We also went to the amazing Old Electric Shop, a space for old vintage clothes, records and interior stuff as well as vegan food. When Jane and I walked in, they were playing one of our favourite tunes at the moment, ‘Better Days’, we felt right at home immediately. We missed out on their lovely looking lunch menu, we had to hit the road, but it all smelled amazing and their vegan cakes proved to be a full power breakfast as we took on the Glastonbury traffic. We hope to go back to Hay on Wye this winter to go deeper into the bookshops and explore the beautiful local scenery.

We’re still on a high after getting back late last night and thought we’d share something in keeping with our awesome weekend in the beautiful south of England. Here is a recipe taken from ‘Peace and Parsnips’ that would please anyone who has a passion for the cuisine of the Southern Med:

Tabouleh is a proper southern Med classic. Combined with great olive oil and sweet roasted cauliflower it makes a substantial salad. I love the spice mix baharat – if you can find it, substitute it for the ground spices. I like to use pomegranate molasses in the dressing – it gives a funky reddish tinge and has a sticky tang all of its own. For a special occasion, go the whole hog and sprinkle over herbs, baharat, pomegranate and chopped toasted almonds. Gluten-free option: replace the bulgar wheat with millet.

The Bits – For 4-6
100g Puy lentils
1 bay leaf
220g bulgur wheat, rinsed in cold water
about 450ml boiling water or veg stock
1 small cauliflower, cut into small florets, roughly 2cm in size, stalks finely diced (waste nothing!)
a large pinch of ground cumin
a large pinch of ground coriander
a large pinch of sweet paprika
a large pinch of ground turmeric
a small pinch of ground cinnamon
½ tsp sea salt
4 spring onions, finely chopped
½ a cucumber, deseeded and finely diced
2 ripe tomatoes, deseeded and finely diced
1 tbsp great olive oil
½ a handful of dried apricots, soaked for 2 hours, then drained and finely chopped
a handful of fresh flat-leaf parsley, finely chopped
½ a handful of fresh mint leaves, finely chopped
seeds from 1 small pomegranate
1 tbsp toasted sesame seeds

For the garnish
4 tbsp pomegranate seeds
a handful of chopped fresh parsley and mint

For the Pomegranate Dressing
4 tbsp olive oil
2 tbsp pomegranate molasses or juice of 1 large lemon
zest of ½ a lemon
1 clove of garlic, peeled and well crushed
a small pinch of dried mint
a small pinch of sea salt
½ teaspoon cracked black pepper

Do It

Put the lentils into a pan and cover with water. Leave for 5 minutes, then pick out any floating lentils. Drain, cover with fresh water, and add the bay leaf. Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring and checking the water level (add more if needed). The lentils should be springy, but cooked. Drain if necessary, though there should be very little liquid left.

Put the bulgur wheat into a large bowl and pour over the boiling water or stock, enough to cover it by about 2cm. Tightly cover and leave for 30 minutes. Once cooked, fluff with a fork and cool.

In a frying pan, heat the oil on a high heat, then add the cauliflower and begin to fry. Stir regularly and cook for 10–12 minutes. Once the cauliflower has softened and the edges are slightly charred, sprinkle over the ground spices and salt and cook for a further 2 minutes, stirring well. Cover and leave to cool. The cauliflower should be nicely coated with the spices.

For the Pomegranate Dressing simply whisk all the ingredients together in a bowl.

Add three-quarters of the lentils to the bulgur wheat, along with the cauliflower, herbs and the rest of the ingredients, then pour over the dressing and mix gently together with your hands until well combined. Place in a wide, shallow serving bowl and spread out evenly. Sprinkle over the remaining lentils and garnish with pomegranate seeds and herbs.

The beautiful North Cornish coastline

Quick Peace and Parsnips update – we’ve recently been in Reveal Magazine, Daily Mirror Magazine and the Waitrose Weekend. The Vegan Life Magazine has just done a review which says its ‘…..probably the best looking vegan cookbook we’ve seen.’ Which makes us smile. Also, thanks to all who have left positive feedback on Amazon, Waterstones, Chat Rooms, etc its amazing to hear what you all think and to see people cooking the recipes makes all the effort of writing the book more than worthwhile. Viva Veggies!

Catch up with us this Saturday 4th July at the Newcastle Vegan Festival, where Jane and I will both be doing talks and then in Flat White cafe in Durham on Sunday 5th July at 10am for a book signing with perfect vegan coffees.

Recipe originally posted on the brilliant Happy Foodie site.

Categories: Healthy Eating, Peace and Parsnips, photography, Recipes, Salads, Summer, Vegan | Tags: cookbook, cornwall, food, recipe, tabouleh | 3 Comments

Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt

Posted on June 23, 2015 by leroy watson

Beetroot and Cumin Fritters from Peace and Parsnips

This is a recipe taken straight from ‘Peace and Parsnips’, a nice light summer lunch:

These little fritters are bursting at the seams with flavours, and the herbaceous horseradish yoghurt tops things off very nicely. A punchy, zesty sauce is perfect with any fried food, lighting the palate up. The sweet earthiness of the beetroot and the fragrance of cumin were, very simply, made for each other. I like to use any green peas or beans for this, but the edamame probably have the edge due to their nice crunchy texture, which adds an almost nutty bite to the fritters. Use any flour you like, but I prefer to keep them gluten free. Gram (chickpea) flour would work well.

The Bits

1 large potato, scrubbed and cut into cubes
125g firm tofu, drained and well mashed
40g buckwheat or wholewheat flour
a handful of fresh mint leaves, finely chopped
zest of 1 lemon
1 tsp sea salt
¼ teaspoon freshly ground black pepper
300g beetroots, scrubbed and coarsely grated
a handful of edamame/green peas/ broad beans
1½ tsp cumin seeds, toasted and roughly ground
vegetable oil, for frying

For the garnish
1 big handful of watercress or spinach leaves
2 spring onions, thinly sliced

For the Horseradish & Dill Yoghurt

350ml thick unsweetened soya yoghurt
1 tbsp lemon juice
3 tbsp finely grated horseradish or 1½ tablespoons horseradish purée
a handful of fresh dill, finely chopped
a pinch of sea salt
freshly ground black pepper, to taste
extra virgin olive oil, for drizzling

Do It

Put the potato into a small pan, cover with water, add a pinch of salt and bring to the boil. Cook for 25 minutes, until soft. Drain in a colander, mash well and leave to cool.

For the Horseradish & Dill Yoghurt, stir all the ingredients together in a small bowl. Season and drizzle with olive oil. This can be done well in advance.

Once the potato has cooled to handling temperature, mix with the tofu, flour, mint leaves, lemon, salt and pepper. Now gently mix in the grated beetroot and peas, until all is well combined – using your hands is best. We’d like these fritters to be chunky and packed full of texture.

In a large, heavy frying pan, dry-toast your cumin seeds on a medium-low heat for a minute. They should pop and give off a lovely aroma. Put them into a pestle and mortar and bash them up a little, then stir them into the fritter mix.

In the same pan, warm ½ tablespoon of oil on a medium heat, ensuring that the base of the pan is evenly covered with a film of oil. Spoon in 2 heaped tablespoons of fritter mix per go, pressing it down a little with the back of the spoon until roughly 1cm thick. Cook for 3–4 minutes on one side and slightly less on the other. Repeat until you have a few fritters cooking at the same time, and continue to cook in batches. Drain on kitchen paper and keep them warm in a low oven.

Serve

Warm and crispy on a bed of vibrant green watercress or spinach leaves, garnished with the spring onions and with the horseradish and dill yoghurt on the side.

This recipe appeared on the Happy Foodie site where I’ve done an interview and there are several other Peace and Parsnips recipes over there.

Peace and Parsnips has also been voted ‘Top Cookbook Debuts 2015’ and ‘Top 5 Vegetarian Cookbooks 2015’ We are super chuffed!!!!!

Categories: gluten-free, Healthy Eating, Lunch, Peace and Parsnips, photography, Recipes, Vegan | Tags: beetroot, cookbooks, healthy, peace and parsnips, recipes, vegetarian | 4 Comments

Plantain Breakfast Burrito with Pico de Gallo

Posted on June 12, 2015 by leroy watson

Plantain Breakfast Burrito with Pico de Gallo (Original Recipe from Peace and Parsnips)

Here’s the perfect Saturday morning Burrito packed with colours and all the flavours we love from Mexico. If you can’t get your hands on a plantain, use potato instead and cook it for a little longer.

I spent six months in Mexico quite a long time ago now, driving around from North to South. The food memories (and parties) have always stayed with me. In fact, you could say that a street taco changed my life! It certainly changed my ideas about food and what constitutes ‘good food’ or ‘fine dining’. I ate some of the best food of my life, huddled under a light bulb on a street corner or hanging out at a 24 hour taco stall. Maybe it was all that Corona, but Mexico was one long feast and my eyes were opened to the complexity of Mexican food and its distinct regional influences.

Burritos are something we all know and are very much a meal in a wrap. There are so many ways to fill a burrito, but in the morning, when you’re looking for something a little bit different, a plantain is a very versatile and nourishing amigo. It brightens up your day from the very beginning!

This recipe and others from Peace and Parsnips were posted yesterday on the Hello! Magazine website, the article was all about Beyonce and her new vegan venture. Maybe Beyonce would like a Burrito for brekkie tomorrow! Check it out.

Taken from Peace and Parsnips:

Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. In Mexico, home of the burrito, breakfast differs from lunch in only minor detail – restaurants serve dishes almost identical to any other time of day. Pico de gallo is a classic, and easy enough to assemble for breakfast – although having a bowl of pico de gallo in your fridge is never a bad idea at any time of day. It can be found all over Mexico and Central America and bizarrely translates as ‘beak of rooster’. If you’re not serving your burrito with pico de gallo, I recommend mixing some fresh coriander leaves and tomatoes into the filling. Qué rico!

The Bits – F0r 4
2 large green plantains
2 tablespoons cooking oil
1 onion, finely diced
1 red pepper, deseeded and finely diced
240g firm tofu or tempeh, well drained and mashed with a fork
3 cloves of garlic, peeled and crushed teaspoon ground cumin
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon sweet paprika
½ teaspoon oregano
1-2 green chillies, deseeded and finely sliced Oalapeiios would be perfect)
a large pinch of sea salt
4 large whole wheat tortillas (must be fresh – stale tortillas will crack when rolled – and they dry out very easily, so keep them covered: gluten-free tortillas are available)

Do It

Make the pico de gallo. Peel the plantains with apotato peeler, then halve them lengthways and chop them into lcrn chunks. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelized. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5-7 minutes. Set aside, uncovered.

Add the rest of the oil to the pan. On a high heat, saute your onions and peppers (that’s posh frying) and stir well. After 5 minutes, when they are beginning to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt. Cook and stir for a further 5-7 minutes, adding 1tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.

Wipe out the frying pan with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.

Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.

Salsa verde is also amazing lathered over burritos or served on the side. Serve these burritos warm, with more fresh chillies or chilli sauce. POW!

Categories: Breakfast, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: burrito, food, mexican, Mexico, plantain, recipe, vegetarian | 3 Comments

Blueberry and Macadamia Cheesecake (Vegan & Gluten free) – ‘Peace and Parsnips’ recipe featured in Hello! Magazine

Posted on June 11, 2015 by leroy watson

Raw Blueberry and Macadamia Cheesecake taken from Peace and Parsnips

‘Eat like Beyonce for a day’ with four recipes from Peace and Parsnips. I have to say that I never thought I’d be feeding Beyonce!!!! Beyonce is going vegan again for better energy levels, firmer skin and weight loss. I’m sure she is loving the food also!

This cheesecake is completely raw, simple and gorgeous and this, and three other Peace and Parsnip recipes, have just been featured in Hello! Magazine. Raw desserts are a real surprise and incredibly decadent and rich. If you haven’t tried a vegan/ gluten free cheesecake like this before, now is definitely the time!

Randomly it also seems that Adam Richman, the ‘Man vs Food’ guy is also trying out a vegan lifestyle. That is a huge surprise for a man I last saw eating a steak bigger than three peoples heads! He’s finding that its the healthiest and most natural way to lose weight. It seems like loads of celebs are getting into veganism, Jennifer Lopez is another one. This can only be a good thing as the positive message and delicious food spreads far and wide.

‘Love more, judge less’. Here’s Marco Borges and Beyonce talking about a plant-based lifestyle and the health benefits of a vegan diet. It’s caused quite a stir Stateside!

Jane and I Are getting a load of dates in our diary for talks, cooking demos, pop up kitchens, book signings etc across the UK. Check out the Recent Press and Contact Us page for regular updates. It’s going to be an awesome summer on the road! Looking forward to meeting some of you then hopefully!!!!

Here’s an excerpt from Peace and Parsnips: ‘If you are yet to enter the magical world of raw desserts, this macadamia cheesecake is a sensational place to start. It’s so very rich and surprisingly healthy. If you try one recipe in this book, this is the one. I have yet to meet anybody who can resist it! I like to use cashews in the filling purely because of the price difference -macadamias are expensive – but for a special occasion, go for it! Depending on the season, any berry can be used for this recipe. Blackberries are a personal favourite – I love their bitter edge with the sweet creaminess of the cheesecake – although blueberries are delicious too.’

The Bits – For 8 slices For the crust

300g raw macadamia nuts

A handful of pumpkin seeds

90g dates (soaked for 1 hour, then pitted)

20g freshly grated coconut (desiccated is fine)

For the filling

360g raw cashews or macadamias (soaked for at least 3 hours)

120ml lemon juice

120ml Brown rice syrup (or other sweetener of your choice)

180ml coconut oil

A large pinch of sea salt

1 teaspoon vanilla extract

120ml water

For the sauce

400g blueberries

45g dates (soaked for 1 hour), pitted

Do It

To make the crust, put the macadamias, pumpkin seeds and dates into a food processor and pulse together until a rough crumble is formed. Add more dates if it’s a little dry or more nuts if it’s wet. The mixture should be able to be rolled into balls and not be overly sticky. Scatter a layer of coconut on the base of a cake tin (one of those with a pushy-out bottom). You can use a normal pie/quiche dish -it just makes it harder to extract the cake. Try lining your tins with a snug layer of clingfilm. Using your hands, press the macadamia crust on to the coconut covering the base. Press the edges down with your fingers, forming an even layer.

To make the filling, blitz all the ingredients in the now magically clean food processor (bless those kitchen elves) until you have a smooth cream-like texture. You may need a few goes to get it all incorporated, scraping the sides down with a spatula. Scrape out your filling mixture into the pie dish, bang it gently a few times on a work surface (to get rid of air bubbles) and smooth the filling down using a spatula.

Place in the freezer and freeze -for best results; eat on the day of freezing, or soon after.Remove from the pie dish using a thin cake slice around the edge and gently pushing the base out. Take it easy and slowly. Pop it into the fridge and allow it to defrost -a couple of hours will do. Place the blueberries and dates into your food processor (now miraculously clean again) and blitz well. Add a little water to thin the sauce out if needed. Pour over the cheesecake before serving, and if there is any excess sauce, serve it in a bowl as a berry bonus.

Categories: Cakes, Desserts, Peace and Parsnips, Recipes | Tags: beyonce, cheesecake, diet, gluten-free, healthy, hello magazine, marco borges, vegan, weightloss | 7 Comments

Portobello Pecan Burger with Pumpkin Wedges – Original Recipe from Peace and Parsnips

Posted on June 5, 2015 by leroy watson

Portobello Pecan Burger (Original recipe from Peace and Parsnips)

This is no ordinary veggie burger, this a proper whopper! Perfect for every summer BBQ and a vegan burger for all (even rampant carnivores!)

A beast of a burger taken from ‘Peace and Parsnips’ our new vegan cookbook which is storming a technicolour, vibrant veggie, food trail around the UK at the moment. Jane and I are super chuffed with its success and so happy that people are enjoying the food and positive vibe of the book. We’ve had such a great response on The Beach House Kitchen, as well as Twitter and Facebook.

In fact, Jane and I are really getting out and about this summer and have plenty of book signings, cooking demo’s, supper clubs and festival appearances lined up. 2015 is going to be a veggie riot! The best way to keep up with all of this is on Twitter of course, but we’ll try and keep the BHK up to date and ever crammed with gorgeous vegan deliciousness.

There are a few recipes floating around the internet from Peace and Parsnips and we thought we’d share one of our fav’s with our beloved Beach Houser’s. Thanks to the good folk at the Happy Foodie for posting this originally. They also voted Peace and Parsnips in their ‘Top 5 Cookbook Debuts of 2015’ and the Beetroot Fritters in their ‘Top 5 Vegetarian Dishes of 2015’. I love these guys!!!!

If you haven’t quite got around to getting a copy of the book, we’ll be running a competition very soon, giving away a free copy. Watch this space.

So here we go, the

‘Here we have a burger that is rich, with a deep flavour from the mushrooms and miso. It is packed with heavy umami flavours, with the seaweed, pecans and miso working their potent charms. Sun-blushed tomatoes can be found in most delis nowadays and ooze fragrant tomato all over this burger. If you are struggling to find them, I know some fantastic people on the Isle of Wight who can sort you out. This burger mix will keep very well in the fridge, 5 days easy. Try making it into ‘meatballs’, with a tomato sauce and pasta. Gluten-free option: just cook 25g more rice and omit the breadcrumbs.’

Like so many vegan dishes, this burger is super delicious and super healthy. What a sensational combo!

The Bits – Makes 6–8 mammoth burgers

4 tbsp olive oil
350g Portobello mushrooms, cut into cubes
1 aubergine, chopped into 2cm pieces
a large pinch of sea salt and black pepper
3 tbsp fresh oregano leaves or 1 teaspoon dried oregano
1 onion, sliced
2 celery stalks, finely diced
4 cloves of garlic, peeled and crushed
20g dried seaweed, cut into very fine ribbons
175g flageolet beans, soaked overnight, then cooked with ½ teaspoon bicarbonate of soda and cooled, or 1½ x 400g tins
120g toasted pecans
100g red or brown rice, cooked and cooled
2 heaped tbsp brown miso
1 tsp bicarbonate of soda
100g fine wholewheat breadcrumbs (you can also use gluten free breadcrumbs)
For the Pumpkin wedges –
750g pumpkin, scrubbed, seeded and cut into 5cm wedges
2 tbsp vegetable oil
a large pinch of sea salt
To serve –
8 seeded wholewheat rolls, halved (for gluen-free aternative, use your favourite GF bread)
1 big handful sun-blushed tomatoes
buttery lettuce leaves (something like oak-leaf)

Do It

To make the pumpkin wedges, preheat the oven to 180°C/gas mark 4. Put the pumpkin on a baking tray, toss with the oil and salt, and roast for 30 minutes, turning over once. The pumpkin should be tender and nicely coloured.

Heat 3 tablespoons of oil in a large, heavy frying pan on a medium-low heat and add the mushrooms and aubergines. Cook for 10 minutes, then add the salt and pepper. Cook for a further 5 minutes, until the aubergine is soft. Stir in the oregano leaves and set aside in a bowl.

In the same pan, heat 1 tablespoon of oil on a medium-high heat and cook the onion and celery for 5 minutes. Add the garlic and seaweed and cook for another 2 minutes, then remove from the heat and combine with the aubergines and mushrooms.

In a food processor, combine half the beans, pecans, aubergine mix and rice with the miso, sifting in the bicarbonate of soda. Blitz to a thick paste. Add the breadcrumbs and the rest of the beans, rice and aubergine mix, along with the rest of the pecans. Pulse until a chunky mix forms, coarse in texture but finely chopped. Check the seasoning – the miso is quite salty. Transfer the mix to a bowl, combining it all well with your hands. Form the mix into 6–8 fat burgers. Put them into the fridge for 30 minutes to firm up.

Pop an ovenproof frying pan on a medium-high heat and lightly oil it. Cook each burger for 5 minutes per side, until beautifully light brown. If they lose shape and are unruly in the pan, press them down using the back of a spatula. Veggie burgers are sensitive and need to be handled with soft hands (and spatulas).

Put all the burgers into a warm oven, 150°C/gas mark 2, for 10 minutes to finish cooking. Cut your bread rolls in half and put them into the warm oven for 5 minutes.

Serve

On the base of each warm roll, scatter sun-blushed tomatoes (with a little of their oil) and top with a lettuce leaf, the burger and a good topping of macadamia tarragon aioli (recipe in the book). With the warm pumpkin wedges.

Foodie Fact

Pecans are a real treat for us. We don’t use them all the time but when we do, we make them count! Nuts are little nutritional powerhouses, packed with all kinds of anti-oxidants and friendly fats. A handful a day, keeps the grim reaper at bay! In fact, I write a whole section about NUTS in Peace and Parsnips called ‘Nuts about Nuts’!

Pecans are especially nutritious, loads of good mono-unsaturated fats and very high in Vitamin E and some important vitamin B’s. They also happen to be loaded with all sorts of minerals.