Posts Tagged With: USA

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

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:

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Braised Cauliflower Tabouleh

Lazy Lahmacun - One of our Turkish favourites.

Lazy Lahmacun – One of our Turkish favourites

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

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

Aviyal - Keralan Coconut Curry

Aviyal – Keralan Coconut Curry

Fragrant Wild Rice, Curly Kale and Pistachio Salad - Recipe from Peace & Parsnips

Fragrant Wild Rice, Curly Kale and Pistachio Salad

Blueberry and Macadamia Cheesecake

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: , , , , , , | 4 Comments

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

THE MIGHTY ONE!!
In honour of Peace&Parsnips being released in the U.S. (31st May – wahooooo!) we’re going to share a few of our favourite #recipes with you lovely folk. Here’s a real whopper to get started with!
This is probably (almost definitely) my favourite burger. Its utterly packed with flavour and is actually quite sophisticated, not your average patty! Let’s face it, you can’t beat a burger in a sunny garden with a chilled cucumber mojito.
I don’t mess around with burgers, there is a whole chapter dedicated to them, along with sausages, chorizo etc, in Peace and Parsnips and they are all at least this size and tastiness;)
Enjoy!!:)

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

Categories: Uncategorized | Tags: , , , , , , , , | 6 Comments

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

Peace and Parsnips comes out soon in the USA:)

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!!

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.

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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: , , , , , , , | 1 Comment

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