Peace & Parsnips ─ Adventurous Vegan Cooking for Everyone

Make way for a charming, creative, fun-loving vegan cookbook from a singularly talented chef—here are recipes bursting with flavor, inspired by cuisines from around the world, for fully-fledged vegans and unrepentant carnivores alike

Be amazed at the incredible flavors in over 150 recipes that vegan pros and newbies will be thrilled to try—without fussy ingredients but with a global consciousness.
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In Peace & Parsnips, world-wandering chef Lee Watson shares an astonishing array of hearty, healthy recipes—and happy stories! With unstinting resourcefulness and charm, he shows how to make the most of every ingredient. Get set to savor:
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• Zen Noodle Broth
• Braised Cauliflower and Green Lentil Tabbouleh
• Portobello Pecan Burgers with Roasted Pumpkin Wedges
• Rustic Apple and Whisky Marmalade Tart
• Raw Blueberry and Macadamia Cheesecake, and more!

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Watson is an evangelist for food that delivers nutrition, “packs your belly with goodness,” and proves how varied, cost effective, and appealing vegan cooking can be—for everyone.
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Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox’sMeat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives “the good life” with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat center in Snowdonia National Park.