Minimum fuss and maximum flavour as showcased in these bright, bold recipes (Eithne Farry, Sunday Express )

From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples. Ik kook graag maar het moet makkelijk zijn, snel én met veel groenten. Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Maar dit boek tilt dat alles naar een veel hoger niveau. Hierin staan recepten die niet alleen lekker zijn maar er ook goed uitzien én die je aan bezoek kan voorschotelen, zonder schaamrood op je wangen (wat met mijn uitvindingen niet echt haalbaar is). By simply popping your ingredients into a tin and letting your oven do the work, this cookbook creates simple and easy recipes for everyone to try for themselves.BUT, and this is merely a good-natured gripe—this book WANTS me to fail. it WANTS me to feel the sting of inadequacy resulting from the comparison between my finished product and the book’s. it thumbs its nose at me as it dances around its spacious, well-appointed kitchen. because as lovely as this picture is, it is also a filthy liar. sure, that’s what it maybe looks like after you take it out of the oven, but THEN the recipe instructs you to stir it all up with olive oil and salt and herbs, which makes it look like THIS But finally! A book with tons of amazing ideas, and for which you really just need a single tin you can put in the oven. Meanwhile, mix the oil with the tamarind paste and sugar. Once the vegetables are cooked, toss with the dressing, then scatter over the peanuts, fresh coriander and the chaat masala and/or mango powder, if using. Serve with the yogurt, piled into flatbreads or naan.

By far the best cookery book I have ever bought. This was a present for a friend as I already own a copy. My boys even eat cauliflower now - must be good. The only thing I would criticise is the amount of salt used. I always just halve it and it works out great. 10 minutes to prepare most of the dishes and 20 minutes to cook. What more can you ask.I liked this book and its recipes so much that I also bought the other books in the series. There are some similar meals, but overall I really like this set of books.

Really tasty, healthy recipes with a great variety of veg combinations I wouldn’t have thought of for myself. They’re easy to cook, the instructions are clear, they look fabulous when ready and there’s little washing up afterwards. I’ve used this book almost every day since buying it 2 months ago and don’t miss meat as the dishes are all substantial enough to feel satisfying, even the vegan ones. I’ve given copies of the book to my 3 kids I find it annoying that the vegetarian recipes often include parmesan or gorgonzola - these cheeses are NOT suitable for vegetarians (more info on this further down). It's disappointing that these cheeses have been included in a vegetarian recipe book. Of course this isn't an issue for vegans but it could cause problems if someone who eats meat uses this book to prepare a meal for someone who is vegetarian.

Learn the ins and outs of all of the most delicious Vegan meals in this recipe book full of 75 different tasty dishes! Mix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the vegetables, then transfer to the oven and roast for 30 minutes. After 20 minutes, stir through the Puy lentils, crème fraîche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20–25 minutes, until golden brown on top.

Pantry Pasta Bake: Crispy Red Bell Pepper & Cannellini Beans with Gorgonzola - I liked it, my gf not so much. Would recommend cutting up the tomatoes a little smaller and I used too many olives (more than the actual recipe called for) Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well – make sure you’ve used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden. Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. En Rukmini bakt dingen in de oven waar ik nog nooit aan gedacht had, zoals avocado en eieren. Ze geeft ook tips die ik nog nergens las zoals het steeltje van tomaten op de rijst leggen als smaakmaker tijdens het bakken (niet om op te eten). I love the size of this book! I’m not sure why this is so impressive to me, but it is. It’s not too big nor too heavy. I have spent most of my afternoon leafing through it and getting super excited about vegetables again. Print quality: the one I received was in amazing condition and utterly flawless, a thing of beauty.