Peace & Parsnips

Plant-based recipes from a fun-loving, world-wandering chef you'll want to follow everywhere Chef Lee Watson was once, in his own words, "the mightiest nose-to-tail carnivore of them all." But four years ago, he went completely vegan--and today, he's an easygoing evangelist for peaceful, plant-full eating 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 GalloSmoothies, Juices & Hot Drinks: Healthy Hot ChocolateSoups: Zen Noodle BrothSalads: Fennel, Walnut & Celeriac Salad with Caesar-ish DressingSides: Turkish-Style Spinach with Creamy Tofu RicottaNibbles, Dips & Small Plates: Shiitake Tempura with Wasabi MayoBig Plates: Parsnip & Walnut Rumbledethumps with Baked BeansCurries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger MasalaBurgers & More: Portobello Pecan Burgers with Roasted Pumpkin WedgesBaked & Stuffed: Mexican "Pastor" PieSweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet BrowniesSauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta

Lee's thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture--and will delight and nourish everyone.