The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)

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The infographics in this book are fantastic. I'm half tempted to rip them from the book and put them on the fridge in case of any dinner-related emergencies. It's like a connect the dots, choose your own adventure dinner. And all veg-based without being sad or boring at all. And (so many ands...) everything is perfect for leftovers, so no more sad desk lunches. While her whole family's now veggie ("They all went, one by one"), she tends to eat plant-based meals four nights a week, and the rule is: "I want to not miss meat when I'm eating something veggie." this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur. Introducing The Green Roasting Tin – this is the kind of cooking I like. Put a whole bunch of healthy veg into a roasting tin, pop into a hot oven and return an hour later to serve dinner. Minimal washing up is an added bonus. These recipes aren't as one-dish as I'd hope, because often they are just a side dish, and you need to add a carb or another whole thing with many of the lighter salads.

After 20 minutes, stir through the Puy lentils, creme fraiche 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. This filling gratin, with its crisp feta topping, is perfect comfort food - the dining equivalent of sitting cosily on the sofa under a blanket," says food writer and one-tin dinner expert, Rukmini Iyer. The leftovers were just as good the next day. The veg made fantastic, lunchtime sourdough toasties – I layered then on top of a spread of cream cheese – and I still had some over for dinner as a side to a bulghar wheat dish. As she notes: "You've got to be more creative when you've got a plate that doesn't have meat on it." It's good for batch-cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge."Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all. 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). This is probably my favourite dish in the book - roast potatoes with a spicy peanut dressing and green veg - what's not to like?" says food stylist and chef, Rukmini Iyer. "It's been a hit with all my recipe-testers too - a potato salad on acid." Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes. Het boek bestaat uit 2 grote delen en 1 klein deel. Het eerste deel zijn vegan recepten, (het kleine) deel twee bevat schema’s met combinaties die je zelf kan gaan samenstellen en deel 3 draait om vegetarische recepten. Deel 1 en 3 zijn telkens onderverdeeld in snelle (30 minuten), iets meer tijd (45 minuten) en alle tijd (een uur of langer) recepten.

Dit kookboek is eenvoudig en gebruiksvriendelijk en geeft enorm veel goesting om te eten én te koken. Het is ook een eerlijk (bij sommige foto’s staat dat ze genomen zijn voor het gerecht de oven in ging) en no nonsens boek (met tips als: hete stoom als je de oven opent, oppassen). Honestly, I wasn't sure at first you know! Vegetables take a long time to cook in the oven, and a lot of the early recipes in the book are quite meat and fish heavy (you might notice from my Roasting Tin review I used to eat fish but I don't any more), but where I think this book really comes into its own is the Lunchboxes chapter. I knew I was going to love Green. Green is all vegetarian and half vegan. I could eat every single recipe in this book! ( My review is here)I'm very into this book on many levels, but mostly because it is such an easy, fun and cheap way to eat more vegetables. Which we all need to do, for reasons of health and environment. Upon first read of the book, everything is presented really well, the photography looks awesome and the recipes seem to make sense. I’ve not seen anything in the vegan section that I thought I’d never cook – so that’s a big plus! The combinations look sensible and everything seems easy to follow (I have seen some criticism of the author in other books for poor proof reading of recipes – this is absolutely critical in cookbooks and something that happens all the time. I hate it when cookbooks have missing steps!) Green is probably my desert island cookbook and it's one of the books I reach for the most on my shelf. It took was amazing about the original and made it even better. Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek.

There was a lot I liked about this book but I have mixed feelings. Fundamentally, the style of cooking appeals to me and the recipes look genuinely appealing, interesting yet straightforward. But there were several elements that rubbed me up the wrong way. Perhaps most seriously, this is a book labelled vegan and vegetarian and it would be great for anyone wanting to build a less meat based repertoire... but actual vegetarians? The vegetarian section of the book has a lot of recipes involving a wide variety of cheeses... the majority of which are *not* vegetarian. This could lead to some awkwardnesses if lovingly and innocently prepared by people for vegetarian friends and relatives. There are some good ideas in here, but also some really weird and off-putting flavour combinations, especially if like me you hate licorice as there's a lot of licorice flavours in this book (fennel, chicory, celeriac etc). Also radishes and cauliflower, both of which I find unpleasant. I found this author has very different tastebuds to me. I've never been alarmed by so many recipes in any other cookbook. The one with chicory, radish and orange sounds like my nightmare. And too much hot avocado! Yet, there is genuine inspiration in some of the tarts especially.We have specially programmed ATMs that can be used to withdraw money at ATMs, shops and points of sale. We sell these cards to all our customers and interested buyers all over the world, the cards have a withdrawal limit every week. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes. My review of the first Roasting Tin book is here. When I got the first book, we were living with my parents just before we moved into our house and I was suffering with a knee injury and couldn't run. My overriding memory of this time is how I would put a roasting tin meal in the oven and go for a walk in the park while it cooked. I loved that I could just leave it to it, get some fresh air and enjoy a walk after work. Apologies that I don't have photos of most of the recipes! Funnily enough, most of my favourites have been discovered since I blogged about each of the books, so I haven't had a chance to photograph them yet!)