Growing up, most of us were told to eat our vegetables, but we’d scrunch our noses because most of them didn’t really taste that great. But they are the building blocks to health and offer us all the necessary nutrients, minerals and vitamins our bodies need to not only thrive but reduce the risk of getting a chronic or critical disease. The biggest factor in getting any member of our families to eat vegetables is how they are prepared. If you have a veggie dish ladened with flavor, kids will eat them. This is where my new cookbook River Cottage Much More Veg will prove very useful in every kitchen.
Much More Veg uses only vegetables, fruit, whole grains, nuts, seeds, spices, and cold-pressed oils to create mouth-watering dishes. The recipes are easy and quick to make and include some gluten-free options. This cookbook is broken into 9 chapters, starting with an Introduction on how the included recipes came to fruition. The second chapter Veg Feasts features hearty dishes like Roast Fennel – new Potato and Tomato Stew, Nutty Gratin of Greens and Leeks, Bazzoffia and Boston Bean & Squash Stew.
In the third chapter, Spicy Suppers shares recipes that have been flavored with the heat, aroma, and intensity of spices. Some of the dishes include Barbecued Veg Curry, Squash & Chickpea Patties, Turnip & Red Lentil Chilli and Sweet Potato, Pineapple & Red Pepper Pot. Chapter Four, Roasted Veg will bring out the sweet and multi-layered qualities of roasted vegetables. Recipes include Roasted New Potato & Courgettes with Dill, Roasted Cabbage, Carrots & Onions with Vinaigrette, Roasted Squash & Walnut, and Roasted Cauliflower with Puy Lentil Puree.
Chapter Five, Big Salads is one of my favorite sections of this cookbook. With summer here, cool meals are a must. This crop of fresh flavored recipes includes the virtues of vegetables, fruit, nuts, seeds and grains, plus numerous spices and herbs. A few I’ve favored are Mango, Spinach & Buckwheat Salad, Cauliflower, Apple, Almond and Date Salad, Quinoa, Tomatoes and Courgette, and Spudzanella.
Chapter Six, Soups and Broths is another of my favorite. My whole family loves soups and it’s nice to share new recipes with them. You can whip up Soupe au Pistou, Roasted Fennel & Tomato Soup, Red Pepper & Chickpea Soup and Leek and Cauliflower Soup with Mustard and Thyme to name a few.
Chapter Seven, Raw features foods in their true natural form… no grilling, no roasting, no frying, no sautéeing, and no simmering… just fresh raw whole foods. Sometimes we forget that it’s okay to eat veggies raw. Some of the recipes included are Cucumber with Almond Dressing, Cabbage with Apple & Rosewater, Beetroot and Peanut Butter Blitz, and Overnight Orange, Almond and Cardamom Smoothie.
Chapter Eight, Mezze, Tapas and Sides features a huge variety of small plate meals and extras. They’re not quite a meal per se, but they add zing and interest to your main dish. You can quickly whip up Nutty -Seedy- Herby Hummus, Roasted Red Pepper Salsa, Asparagus with Spring Onion Dressing, Greens with Sesame and Seaweed, Cucumber with Caramelized Cashews and many more.
Chapter Nine, Spuds and Grains is all about those comfort starchy foods we crave and love so dearly. You may enjoy the Curried Potato Rösti, Bay Mash, Tartare Hash, Nutty Quinoa, or the Brown Rice with Parsley and Garlic recipes.
This cookbook is enormous and offers us so many different ways to present our beloved veggies. It’s a great addition to my culinary collection.
Disclaimer: I received product to facilitate a review. All opinions are my own, yours may differ.