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River Cottage Veg: 200 Inspired Vegetable Recipes Hardcover – May 14, 2013

4.8 out of 5 stars 119 customer reviews

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Whole World Vegetarian by Marie Simmons
Delicious Vegetarian Cooking
Big-flavored vegetarian fare from around the globe, by a James Beard Award– and IACP Award–winning author. Learn more | See related books
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Editorial Reviews

Amazon.com Review

Featured Recipe from River Cottage Veg: Roasted Potatoes and Eggplants

Roasted Potatoes and Eggplants
Ingredients
  • 1/4 cup (60ml) canola or olive oil
  • 2 medium eggplants (about 1 pound / 500g)
  • About 1 pound / 500g potatoes (any type will do), unpeeled
  • Sea salt and freshly ground black pepper
  • 2 garlic cloves, sliced
  • Lemon juice
Directions

Preheat the oven to 400°F / 200°C. Put the oil in a large nonstick roasting pan and heat in the oven for a good 10 minutes, until the oil is sizzling hot.

Meanwhile, cut the eggplants and potatoes into 1-inch / 2.5cm cubes, tip into a bowl, and season with salt and pepper. Take the roasting pan from the oven and place on a stable, heatproof surface. Add the eggplants and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway through.

Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.

To Finish (Optional)

Finely grated lemon zest, hot smoked paprika, or chopped herbs.

Featured Recipe from River Cottage Veg: Baby Beet Tarte Tatin

Baby Beet Tarte Tatin

Serves 4

Ingredients
  • 8 ounces / 250g rough puff pastry (see page 52) or all-butter puff pastry (ready-made)
  • A knob of butter
  • 1 tablespoon canola or olive oil
  • 2 teaspoons cider vinegar
  • 2 teaspoons brown sugar
  • Sea salt and freshly ground black pepper
  • 10 to 14 ounces / 300 to 400g baby beets (the size of a golf ball or no bigger than a small apple), scrubbed and halved
For the Vinaigrette
  • 1 or 2 shallots or 3 or 4 green onions, trimmed and very finely chopped
  • 1 teaspoon English mustard
  • 1 tablespoon cider vinegar
  • 1/4 cup (60ml) canola oil
  • A pinch of sugar
  • A handful of parsley leaves, finely chopped
Directions

Preheat the oven to 375°F / 190°C. Roll out the pastry on a lightly floured surface to a thickness of about 1/4 inch / 5mm. Take an ovenproof frying pan (or a tarte tatin dish) roughly 8 inches / 20cm in diameter, place it upside down on the pastry, and cut around it. Wrap the pastry disk and place it in the fridge.

Melt the butter with the oil in the frying pan (or tarte tatin dish). Add the cider vinegar, sugar, and some salt and pepper, stir well, then add the halved beets and toss to coat. You want the beets to fill the pan snugly, so add a few more if you need to. Cover the pan with foil, transfer to the oven, and roast for 30 to 40 minutes, until the beets are tender.

Take the pan from the oven and rearrange the beet halves neatly, placing them cut side up. Lay the pastry disk over the beets, patting it down and tucking in the edges down the side of the pan. Return to the oven and bake for 20 minutes, until the pastry is fully puffed up and golden brown.

Leave the tarte to cool in its pan for about 15 minutes, then turn it out by putting a plate over the top and inverting it. Pour any juices left in the pan back over the beets.

Put the ingredients for the vinaigrette into a screw-topped jar, season well with salt and pepper, and shake to combine. Trickle over the tarte tatin and serve.

About the Author

HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the ames Beard Award–winning author of seven books. Hugh established the River Cottage farm in Dorset, England, in 1998. Visit www.rivercottage.net.

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Product Details

  • Hardcover: 416 pages
  • Publisher: Ten Speed Press; 1 edition (May 14, 2013)
  • Language: English
  • ISBN-10: 1607744724
  • ISBN-13: 978-1607744726
  • Product Dimensions: 7.8 x 1.5 x 9.9 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (119 customer reviews)
  • Amazon Best Sellers Rank: #51,086 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Even though I highly value the reviews by other consumers on Amazon I have never sat down to write one of my own. I have recently purchased several cookbooks on Amazon...mostly vegetarian. Some hit the mark, some missed the mark, but River Cottage Veg--SURPASSED the mark!

This beautiful book is full of tasty, easy, wholesome recipes that come out looking stunning. Hugh is also personable and down-to-earth. His directions are clear and concise. Many of the dishes that are served warm can also be served as cold leftovers---more like a salad--so perfect for picnic planning. I cannot wait for the weather to cool down so that I can try some of Hugh's mouth watering (looking) soups.

I have made about 9 dishes so far and all have been delicious! My favorites so far: New Potatoes, Green Beans and Olives (such a simple concept, I was embarrassed that I never thought of it before, but the combination is delightful!), Lettuce, Green Onion and Cheese Tart, Upside-down Onion Tart, Vegegree, and the Lentil and Parsley Salad. The Baby Beet Tarte Tatin will be my next attempt---and I can't wait!

I would love to get some more of Hugh's cookbooks, but I don't eat very much meat and I don't bake bread. Hugh, if you write another vegetarian book, I'll pre-order!!!

Happy Cooking everyone!
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Format: Hardcover
I've loved Hugh Fearnley-Whittingstall's books ever since I got my hands on The River Cottage Meat Book, because it is informative, engaging, and has outstanding recipes. In this cookbook, the author tackles the other end of the food chain -- vegetables. This is not a contradiction because he aims to help us eat well, no matter what we're eating. And do you know anyone who is in health danger from eating too many vegetables?

While many of these recipes could use meat ingredients (chicken stock vs. veg stock, for instance, or add a bit of chopped bacon) there isn't a speck of meat in the book. That makes River Cottage Veg very friendly to vegetarians (and those who cook for them). It isn't strictly vegan, by any means, but a high percentage do quality for that label too, and an entire chapter is given over to raw foods.

Whatever the category, however, the recipes are simply fabulous. The author manages to find the sweet spot between "simple to make" and "Oh, that sounds yummy!" I've made several of them already, and I have little stickers fluttering to mark the pages of the recipes I intend to try next. Among the winners: artichoke and white bean dip (blitzed in the food processor in a few minutes; next time I'll grab endive as a dipper); lentil salad in several variations (5 minutes work from "I'm hungry!" to "lunch is ready!" now that I found I can buy pre-cooked lentils); and the best damned oven-roasted ratatouille I've ever made (since it goes in the oven, it doesn't even make a mess of the kitchen). Among the many things I like about the book is that it's very pantry friendly, and he has a whole chapter full of things you can throw together.
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Format: Kindle Edition Verified Purchase
I've lost count of all the friends I've turned onto the salad with tahini dressing and don't even get me started on the mushroom ragout with polenta - I will not stop talking about how incredibly tasty it is. And the best thing? That's just the beginning. I've cooked my way through about half of this gorgeously presented (fabulous photography) cookbook and have loved every single dish I made. In fact, a lot of them have become fast family faves, our 4yo included!! What I love most, though, is how F-W manages to enable the home cook to take everyday, familiar ingredients and transform them into something spectacularly tasty. For example, flavouring the milk you cook your polenta in - so simple, so delicious, but you have to think of it. So glad F-W did and has passed on his tricks in this beautiful book of deliciousness. Highly recommended!!
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Format: Hardcover Verified Purchase
I adore this book.
It has a color picture, I think, for every recipe and that is very difficult to find but makes a massive difference to whether I will try a recipe or not.
We've done loads of the recipes, and coupled with a trip to the local farmers market, I found that I could make most of the recipes without even planning.

Just buy it!
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I haven't enjoyed a cookbook as much as I am enjoying this one in quite awhile. I was unfamiliar with River Cottage and happened upon the book. The first recipe I made was the Vegetable Stock recipe and am making that just about every week or other week to use in recipes from within the River Cottage Veg book and recipes from other sources. Easy to prepare the Vegetable Stock--coarsely grating the ingredients for the stock with a food processor speeds things up to no time at all. No more will I buy store bought vegetable stock. Over the month or so that I have had the cookbook I've used the stock to make "Pearled barley broth", "Green Lentil and spinach soup", "Cannellini bean and leek soup w/chile oil". Non-stock recipes I have made from this cookbook-- "Eggplant parmigiana" and the "Herby, peanutty, noodle salad". There is an excellent range of flavorful choices of recipes in the book, many more I can't wait to try. And if I want to repeat one in the future and make it more to my tasting I can certainly bounce off the recipe and do that. Btw, I am taken in by the photographs in the book and I am a vegetarian.
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