Watson - Peace and Parsnips

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Most people have a novel in them, but it appears I had a cookbook! The birthing process of this wedge of veganity has been riddled with chaos and many surprises along the way. The opportunity came out of the big blue like a flash of bright green vegetal lightning. The story goes something like this: boozy New Year 2011 at my cousins house in Durham, her husband Mick (who is directly responsible and a driving force in my baffling career in media circles) films me cooking and generally waffling on about lentils and the like, and next thing Im in London cooking a blasphemous version of kitchuri for some lovely TV folk (cheers, Jo). Then Im suddenly making a TV programme called Meat vs Veg with meaty Mike Robinson (which was a load of fun), leading to me meeting the big man Rob Allison (a top, top geezer and chef), who mentioned me to the Penguin gang at the Strand and BAM! Im writing a massive vegan cookbook and fulfilling a lifetime ambition that I didnt even know I had! How cool!

Getting this book together has been a real trip, like the largest and most vibrant homework assignment ever. It has developed into a proper labour of love and I must firstly and foremostly thank and offer my undying gratitude and love for the complete support, patience, inspiration and constant giggles of my partner in life and travels, Miss Jane Legge. Without you, honeypie, Id still be on that Filipino beach munching coconuts and reading Jung (in fact, lets get back there soon!). Jane built the Beach House, where we now live together with the coolest animal in the world, Buster, the feral Russian Blue (aka Punk Boy, Little Man, Roonie, Raja, Punkawallah, Bustusmaximus, Buzzywoooo, Buzzman, Funky Monkey )

Ive been on the road in India while writing this and have dealt with constant lack of internet, electricity or even a kitchen in which to create these recipes that reflect my life and mirror the richness of experience I have found by travelling the road less trodden. The recipes encapsulate my past and my present; old favourites and things I just ate for lunch have all made it into these pages. The process was all new to me and a big shout must go to Jonathan (my literary agent and a lovely bloke) for his sage advice at every juncture; to Lindsey, for embracing the idea of this cookbook and making it happen (while having a baby!); and to Tamsin (editor supreme and one of the Penguin gang), a hugely bright and positive energy who has managed to cajole and tweak Peace and Parsnips out of my untamed enthusiasm.

Thanks must go to Paul Gayler and Denis Cotter, who have always inspired me and pushed me forward in creating brighter and tastier food with veggies. To all the vegan cooks around the world: you are a creative, shining force! Thanks also to all the good, the bad and the largely ugly chefs whom I have worked with over the years. If you abused me, thank you; if you showed me how to make a sloppy roux, thank you also; both have made me the hairy hippy cook that I am today.

Two awesome cooks in particular, Frances and Sophie, worked tirelessly to make this food shine. Frances (recipe tester extraordinaire) offered a considered non-vegan perspective on things as well as managing to locate smoked tofu in Wiltshire. Sophie (home economist and so much more) organized the ingredients and was a cooling presence in the maelstrom of the photo shoots (in the midst of a summer heatwave). Both have kept me on the straight and narrow and added their amazing talent and organizational prowess to these pages. Big thanks to Al (photographer), who is such a talented geezer and a visionary in the field of food photography. And to Sarah, who put her heart and soul into the book and fielded all my demands for something that looked like the inside of a cosmic kaleidoscope and made it coherent and practical, but nonetheless stunning. There are so many of the Penguin gang to thank, I hope you know who you are. I was in the best hands and you all made things seem so effortless when Im sure they werent!

My family, who have always been a complete source of love and encouragement, giving me the freedom to roam the world freely and feeding me whenever I wandered back in from the wilds. The Legges, who accepted me into the Blue House and beyond with such open hearts, buying me special soya milk when I visit and supporting my bean-bubbling exploits since day one.

The people who have tested the recipes: Fey over in the red valleys of Murcia, and her Chica gang, Dan in Balham for taking an interest in my constant meanderings, Narendra for going through the curry section and not freaking out too much when I veganized his Nans favourite recipes; all my friends around the globe I love you all and hope to see you soon.

Also a big love shout goes to all the food bloggers who supported the Beach House Kitchen blog (http://beachhousekitchen.com), from Hawaii to Tasmania, rural Stafford to Iran: youre all diamonds. Pete Harris, for the tofu and yoga books and kindness; all the magic people at Trigonos Retreat and Education Centre (my summer day job), who give me the opportunity to experiment with their gorgeous home-grown produce and feed such wonderful eclectic folk.

To John, Paul, George and Ringo for obvious reasons.

Alan Watts, Terence McKenna, Lao Tzu, Buddha, Neil Young, P. B. Shelley, Theodore Roethke, India

Gandhi, Martin Luther, Aung San Suu Kyi, the Dalai Lama, and all those who chose peace before violence and who strive for a harmonious existence for all beings sharing this beautiful earth.

Namaste and peace.

Lee X

PS To all the people I havent thanked, thank you!

This is food first thing that is sure to brighten up your day. Not only is it colourful and packed with cheeky flavour combos and texture, it also gives your body and belly a big gentle hug. Vegan food is light and densely nutritious, just what we need to get us off to a flying start. Our minds generally need clean foods in the morning, the kind of foods that give us clarity and dont over-stimulate the mind like sugars and caffeine, but let us wake ourselves up steadily. Mornings are enough of a shock without a double espresso and donut to add to the equation!

The best things to eat and drink in the morning are green. Our bodies have been basically starving for eight or so hours and are ready and waiting to fully absorb anything we put into them. We have our bellys full attention at this hour and it cant wait to get started. Probably the number one way to start the day, and this is as old as the hills, is a glass of hot lemon water. It gets straight down to business, cleansing and stimulating our digestive tract and helping to detox our kidneys and liver. It gives all our internal organs a nudge and a tickle and reminds them to look lively