One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

Product Information

Put the empty pan back on the heat, add the remaining tablespoon of ghee or coconut oil and the cumin and turmeric, cook for a minute or so, then add 100ml water, the potatoes and cauliflower and half the spinach.

Overall I would recommend this book highly to anyone who enjoys cooking (and eating) spicy vegan and vegetarian food, with the caveat that you might need to plan ahead to source some of the ingredients.Arrange the apple halves cut side up on top of the batter, brush with some of the ginger syrup, then sprinkle over the demerara sugar and the remaining teaspoon of ground ginger. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy. Take the pan off the heat and fold through the beansprouts, then spoon the noodles between four warm plates. Meanwhile, score the top of the Halloumi block with 1/4-inch/5 mm-deep crisscrosses, then set aside. Bake for 25-30 minutes, until the brownies are just set with a little wobble and the almond butter swirls are golden.

In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil—if your tahini is thick, it might need a really good stir. If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs.She is clear in the introduction that we are at “a turning point, in a moment of crisis” and “the most powerful thing we can do is eat fewer animals and more plants”. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away.

Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it. Better cooks maybe, but Jones also admits there have certainly been moments during the past year where she has felt jaded in the kitchen.Spoon the dhal into bowls, top with the curry leaves and cashews and serve with rice or warm roti breads. Just reading the title of the recipe makes you excited about cooking it - the presentation is outstanding as well. There is still page after page of bright vegetarian recipes with punchy flavours that casually globe-trot from Laos to Greece.