Eat More Vegetables: Delicious Vegetarian Recipes

Do yourself and Mother Earth a favor, and eat more vegetables. Try these innovative vegetarian recipes to get started.


| October 1, 2012



Eat Your Vegetables

“Eat Your Vegetables” presents a mix of classics, basics, fast food and show-off dishes that make the most of what’s in season. This book holds tasty, healthy recipes and a vision of how eating more veggies heals our bodies and our planet.


Cover Courtesy Mitchell Beazley

Eat Your Vegetables (Mitchell Beazley, 2012) by Arthur Potts Dawson answers the call to eat more vegetables and eat less meat by showcasing vegetables as main courses as well as side dishes. This wonderful cookbook, written by one of the most eco and sustainability conscious chefs in the world, contains delicious and healthy recipes accompanied by vibrant, colorful photography.  In this excerpt, learn how to eat more vegetables, and try these four vegetarian recipes to get started. 

You can purchase this book from the MOTHER EARTH NEWS store: Eat Your Vegetables.

We all know we should eat more veg. We all know we should eat less meat. This book isn’t a preach or a rant about why cooking and eating fresh, seasonal, local, organic food matters, though of course it does. I’m not going to tell you how to shop (locally, at the market, making the most of what’s on special). I’m not even going to tell you to grow your own (go on—have a go!). Eat Your Vegetables is simply a storehouse of my favorite recipes encouraging you to do just that—eat more vegetables. It’s a good, old-fashioned cookbook designed to help you make the most of our seasons and the different flavors created by the power of the sun.

For most of us, veggies are just the accompaniment: think of your Sunday roast, for example. You might decide on chicken or roast beef. But what about the roast potatoes and garlic cloves? The carrots, parsnips, mushrooms, tomatoes, onions, beet, asparagus, courgettes, and other vegetables are the unsung heroes of cooking. We all need a little help to flip the way we cook. This isn’t about becoming vegetarian, and this isn’t a vegetarian cookbook—this is about putting veg at the center of the plate.

After 25 years as a professional chef I know that the key to cooking veg is to use what’s in season—it’ll taste better, it’ll cost you less, and the more of the rainbow you eat, the better you’ll feel. So start with that—whether you’re planning an evening meal or an entire feast based around vegetables.

With all of these vegetable-centered recipes, you will sail through the seasons, cooking lip-smackingly delicious meals, and you’ll find it a breeze to adapt the methods to other vegetables, choose your own accompaniments, and create your very own feasts.

zhai whirlston
10/18/2012 7:47:43 AM

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kathy balestrieri
10/5/2012 6:54:24 PM

Why not WHAT in the US, Jim Corcoran?


jim corcoran
10/2/2012 4:00:41 PM

Why not in the US??? It would make good business sense! The number of vegans has doubled in the US in less than 3 years. Here are two uplifting videos to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org/.






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