Sites:      

Lee Watson

Dynamic about vegan food without being preachy, Lee Watson is the man set to revolutionize the way we think about veganism . With his debut cookbook Peace and Parsnips out now, we caught up with the man himself.

 

  • Raw Spiced Apple and Date Pie

    This pie is completely raw and brilliantly healthy. It is also easy to get together and only takes some intermediate blender skills and a little spreading to create. No ovens or pastry-making required. It has all the glorious flavours of traditional apple pie, just in a different, more wholesome wrapping. There is more nutritional value tucked away in a small slice of this apple pie than in most main course plates.

    Find out more

  • Chocolate and Maple Ice Cream

    I have never owned an ice cream maker and can never see myself buying one, so I needed a method for making a decent ice cream without the hardware.
    Vegan ice cream wildly goes beyond any expectations and you can achieve excellent results with just a couple of stirs and a nice thick dish.
    This is not a low-fat ice cream, it’s a good-fat ice cream. The kind of fat that makes you shine with well-being and which the body loves (and really needs).

    Find out more

  • Oven-baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pistou

    Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really electrifies the plate (and the palate). With its vibrant oranges, reds and greens, this dish is a feast for the eyes as well as the belly!

    Gluten-free option: use chickpea flour or potato flour instead of wheat flour.

    Find out more

  • Lazy Lahmacun

    I tend to save bread-making for special occasions, and this lazy Lahmacun is a ‘quickie’, designed for almost instant satisfaction.

    Find out more

  • Charred Fig and Rocket Salad with Lemon Tofu Feta

    When we were visiting France, and sipping our way around the surrounding countryside, we stopped in a tiny little place where the kindly chef offered to roast me some figs in balsamic vinegar with rocket salad. The natural sweetness of the figs and the sharp rocket lit up my mouth.. Here I’ve added a little fragrance with the basil and a good dollop of tofu feta, which makes it more of a light lunch salad

    Find out more

  • Braised Cauliflower and Puy Lentil Tabouleh

    Tabouleh is a proper southern Med classic. Combined with great olive oil and sweet roasted cauliflower it makes a substantial salad.

    Gluten-free option: replace the bulgar wheat with millet.

    Find out more

Sites: