100 quick and easy recipes to transform 12 everyday veggies into plant-powered superstars Peas - Cabbage - Lentils - Tinned beans - Carrots - Cauliflower - Leeks - Mushrooms - Tomatoes - Sweetcorn - Spinach - Broccoli Getting the most out of these 12 plant superstars doesn''t need to be complicated - many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that''s good for you and for the planet, too. Alongside tips on saving energy in the kitchen and handy swaps and additions for most recipes, Hugh also shares his go-to list of store-cupboard essentials to amp up the flavour in any dish. You''ll find these pages packed with simple suppers, easy lunches, soups, salads and much, much more. Hugh''s Veg Heroes is all about doing things as simply and efficiently as possible - with a focus on whole, unprocessed plants, the 100 plant-forward recipes are thrifty, thoughtful dishes, but exciting and delicious too, proving that plant-based flavour is yours for the taking. Recipes include: Cabbage and onion bhajis with spicy tomato sauce; Spiced ''baked'' beans; Carrot lasagne; Roast leek and potato gratin; Mushroom and kimchi burgers; Broccoli and squeak . and many more. Like this? Then you''ll love Hugh''s No.1 Sunday Times best-seller, How to Eat 30 Plants a Week , available now.

Autorentext

Hugh Fearnley-Whittingstall

Klappentext

With a foreword from Tim Spector, bestselling author and founder of ZOE

Many of us aren't getting enough fibre in our diets, but Hugh shows us how simple - and delicious - it can be with 100 easy recipes all celebrating 12 veg heroes.

Peas - Carrots - Cabbage - Tinned beans - Cauliflower - Leeks - Mushrooms - Tomatoes - Lentils - Spinach - Sweetcorn - Broccoli

Getting the most out of these 12 plant superstars doesn't need to be complicated - many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that's good for you and for the planet, too.

Recipes include:
· Warm bashed pea dip;
· Carrot lasagne;
· Cabbage and onion bhajis with spicy tomato sauce;
· Spiced 'baked' beans on toast;
· Seared cauliflower and little gem salad
· Roast leek and potato gratin;
· Roast mushroom and kimchi sourdough sarnies;
· Tomato dhal with greens;
· Lentil, onion and cider soup;
· Spinach, chilli and lemon pasta;
· Smoky corn and courgette chowder;
· Broccoli and squeak ... and many more.

Alongside handy swaps and additions for most recipes, Hugh also shares his go-to list of store-cupboard essentials to amp up the flavour and pack in the fibre count for any dish. You'll find these pages packed with simple suppers, easy lunches, soups, salads and much, much more.

With a focus on whole, unprocessed plants, these plant-forward recipes are thrifty, thoughtful dishes, but exciting and delicious too, proving that plant-based flavour is yours for the taking.

Like this? Then you'll love Hugh's No.1 Sunday Times best-seller, How to Eat 30 Plants a Week, available now.

Inhalt

Introduction
Meal Makers
Taste Makers

Taste
Peas
Cabbage
Lentils
Tinned beans
Carrots
Cauliflower
Leeks
Mushrooms
Tomatoes
Sweetcorn
Spinach
Broccoli

Index
About the Author
Thank yous