Eat More Vegetables: Delicious Vegetarian Recipes

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“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.
“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.
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Let Lemon and Parsnip Soup cool for a few minutes, then transfer to a blender in batches and blend until smooth, or keep it whole and chunky—either way, the flavor will be amazing.
Let Lemon and Parsnip Soup cool for a few minutes, then transfer to a blender in batches and blend until smooth, or keep it whole and chunky—either way, the flavor will be amazing.
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The bright green of the okra and the purple tint of the eggplant really set each other off, and their delicate textures are enhanced with the crunch of the sesame seeds. It’s a delicious feast for the senses!
The bright green of the okra and the purple tint of the eggplant really set each other off, and their delicate textures are enhanced with the crunch of the sesame seeds. It’s a delicious feast for the senses!
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Butternut Squash Soup is such a comforting soup—the ginger and nutmeg warm you all the way down to your toes.
Butternut Squash Soup is such a comforting soup—the ginger and nutmeg warm you all the way down to your toes.
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This Sage Potato Galette should be crunchy on the outside and soft in the middle, with a lovely sage flavor throughout.
This Sage Potato Galette should be crunchy on the outside and soft in the middle, with a lovely sage flavor throughout.

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.

  • Published on Sep 28, 2012
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