Recipes we love: Whole Baked Harissa Cauliflower, Rhubarb Cashew Cheesecake, Courgette ‘Lasagne’, Chunky Beetroot and White Bean Tacos. The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping Ladle into bowls and serve warm, sprinkled with toasted crushed nuts and fresh herbs or chilli flakes if you like.

Cook book — Sophie Gordon

For the risotto, heat your oil in a pan and fry the onion/ shallot and leek until they start to brown. You will notice that the pan starts to dry up, so add up to 4 tablespoons of water here if it is too dry. Add the garlic and continue to cook until soft.

From the book: The Whole Vegetable

What’s it about? The Whole Vegetable features 130 creative plant-based recipes organised by season. From the height of summer to the depths of winter, Sophie heroes the fruit and vegetables at their very best at different stages of the year and shares several enticing ways to get the most out of each of them. Helping you to minimise food waste and put a satisfying meal on the table, recipes include curries, stews, bakes, salads, soups, and much more. Juice fasting. Natural Medicines. https://naturalmedicines.therapeuticresearch.com. Accessed June 15, 2023. Sophie is a plant-based chef and recipe developer, caterer, sustainability campaigner and entrepreneur. Previous founder of the South East London Supper Club and the newly launched Whole Vegetable supper club, creating vegan dishes for a variety of attendees, and also hosts and caters for regular plant-based retreats across the globe’. How to use fruits and vegetables to help manage your weight. Centers for Disease Control and Prevention. https://www.cdc.gov/healthyweight/healthy_eating/fruits_vegetables.html. Accessed June 16, 2023.

The Whole Vegetable - Penguin Books UK The Whole Vegetable - Penguin Books UK

In The Whole Vegetable, Sophie Gordon shows us: cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally’ In general, think about making juice with a blender instead of with a juicing machine. Blending the parts of fruits and vegetables that can be eaten produces a drink with more healthy plant chemicals and fiber. And why are we so adamant potatoes need to be peeled? Gordon, who has been vegan for a decade, says she tends not to peel them (“I like the skin”) and “often you just need to give it a really good scrub, it’s exactly the same, it’s just another part of the vegetable”. If you absolutely must have your mash silky smooth or your roasties bare, you can still make tasty use of the peelings. “Peel them off and chop them really small, then fry them in oil, garlic, salt and pepper, and then they’re kind of like croutons or crisps. You could put them on a salad,” she says. You just sometimes have to be OK with the fact that tomatoes you buy from a supermarket [out of season] aren’t going to be very nice – so just avoid them. Sweetcorn and chestnuts are two of my favourite vegetables, but they don’t have a very long season – you might see corn late May until September, and then it’s gone.” But that makes it more exciting, she says, “And then you get used to it.” Discover wholesome, sustainable, plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste or cook more economically

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Waste tips: This gravy is perfect for any vegetables. I love roasting a big batch of vegetables at the end of the week to pair with it. You could also pour the gravy over a mash or turn it into a pie. If you have any leftover gravy, you could create a ‘meal for one’ in a small pie dish or ramekin, placing some mash in the bottom, with a big handful of greens, and topping with the gravy. Bake in the oven for around 15 minutes to heat through and get a lovely crispy topping. You could add some nutritional yeast or another layer of mash – you can really be creative. If you don’t have a celeriac, this recipe also works great with a cauliflower or Once it’s cooked you want a knife to be able to go through easily and for the outside to be a lovely golden brown. Once the celeriac has roasted, remove it from the oven and allow to cool slightly before serving. Discover wholesome, sustainable and plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste this year! IBD overview. American College of Gastroenterology. https://gi.org/topics/inflammatory-bowel-disease/#tabs2. Accessed June 19, 2023. Have you ever wondered how to make your diet truly sustainable? In The Whole Vegetable, Sophie Gordon shows us: cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally.

The Whole Vegetable: Cabbage - The Happy Foodie The Whole Vegetable: Cabbage - The Happy Foodie

While the celeriac is cooking, you can make your gravy. Drizzle a tablespoon or so of oil into a wide pan and start to fry your onions until soft and translucent. Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health Duffy RL. Think your drink. In: Academy of Nutrition and Dietetics Complete Food and Nutrition Guide. 5th ed. Houghton Mifflin Harcourt; 2017. In this beautiful plant-based cookbook, over 130 simple, creative, planet-friendly recipes put vegetables at the very centre of your table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.

Essential kit

In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable.

Best Plant Based Cookbooks for 2023 | Recipe Books Best Plant Based Cookbooks for 2023 | Recipe Books

In a small pan, dry fry your nuts if they are not already toasted. I’d recommend keeping them whole for the frying and crushing them afterwards. Saves any smaller bits burning when frying. Place to one side. Add the rice and stir well. You want to lightly cook this before adding liquid – you will notice the outside of the rice start to go slightly translucent. Juicing can play a role in a balanced diet. For instance, it can help you get fruits and vegetables if you don't enjoy eating them.

From the book: The Whole Vegetable

Turn off the heat, then remove a third of the mushroom mixture and put to one side. Either pour the rest of the gravy into an upright blender, or use a hand blender to blitz it until smooth. First make your broccoli pesto. You can do this in advance if you want, as it will keep in a jar in the fridge for about a week, especially if you’ve drizzled some olive oil on the top to help keep it moist. Stir in your broccoli pesto, as much or as little as you want. You’ll notice the rice turning slightly green from the spinach and pesto. Season with salt and pepper to taste.