The Whole Vegetable: Sustainable and delicious vegan recipes

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I’ve worked on this recipe for a while, wanting to get it to pure perfection, with a subtle hint of allspice and juicy sultanas for extra flavour. While there are recipes for meat and fish, this flexitarian cookbook gently encourages you to embrace less (but better quality) meat and is packed with inspiring tips and advice to help you make recipes vegetarian or vegan, and to cut food waste in the process. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Nearly a third of all food produced globally goes to waste; it’s a staggering statistic, and as we all try to be more conscious of our ecological footprint, chucking extra food into a dish instead of the bin seems simple and doable. Limp vegetables might seem unappealing and more often than not people chuck them away, but even something as simple as sautéing your cabbage leaves in your favourite oil with some crushed garlic, salt and a little bit of chilli can completely revive them and makes an easy and flavoursome side to accompany a bigger spread.

Whole Roasted Celeriac | Vegan Sunday Roast Recipe Whole Roasted Celeriac | Vegan Sunday Roast Recipe

On the subject of pumpkin, I haven’t given it enough credit in this post yet and it most certainly deserves it.

Seasonal vegetables, hearty grains and flavourful dressings are the focus of this cookbook with one-tin dinners that you can throw together in one tray and chuck in the oven for minimal fuss and maximum flavour. Packed with plant-centric, feel-good recipes, Eat Green will show you how to put more seasonal vegetables and plants at the centre of your plate. Check out these spicy veggie fritters, which will use up root veg such as celeriac, parsnip and beetroot. Another of my favourite ways with leftover cabbage is to simply finely chop or shred the leaves and put them into a big stew, a pasta sauce or even a hearty bean dish.

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

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.Use up butternut squash and sweet potato to cook a batch of this great salad for lunches during the week. Naturally, being more sustainable means trying to eat produce only when it’s in season – but if you’re used to seeing every fruit and veg packaged up all year round on your local supermarket shelves, it takes some conscious effort. Don’t get me wrong, the summer is dreamy, but with its crisp morning air, beautiful warmth in the daytime and a cosy chill at night, this time of year has a certain kind of magic.