The Whole Vegetable: Sustainable and delicious vegan recipes

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Recipes we love: Whole Baked Harissa Cauliflower, Rhubarb Cashew Cheesecake, Courgette ‘Lasagne’, Chunky Beetroot and White Bean Tacos. Don’t be afraid to experiment with the parts you often throw out, is the message. “Celery leaves are just the herb – they’re a bit like parsley. You kind of feel like you’ve achieved something, you know?” Discover wholesome, sustainable, plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste or cook more economically 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. IT MIGHT be pretty normal in your household to throw away potato peelings, cauliflower leaves and apple cores, but there’s a new movement encouraging us to use all those bits up to help curb the growing global food waste problem. After all, they are perfectly edible – even delicious, given the right treatment.

The Whole Vegetable: Sustainable and delicious vegan recipes The Whole Vegetable: Sustainable and delicious vegan recipes

Preheat your oven to 200°C fan. Wash and scrub your celeriac well, removing excess dirt. Using a sharp knife, pierce it all over its whole surface, about 1cm or so deep. Ladle into bowls and serve warm, sprinkled with toasted crushed nuts and fresh herbs or chilli flakes if you like. 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.Some people think that the body can absorb nutrients better from juices than it can from whole fruits and vegetables. But that usually isn't so. Wow, Sophie Gordon's . . . The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. A seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!' Eco-Chef Tom Hunt What you need to know about juice safety. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-juice-safety. Accessed Aug. 20, 2019. Low-fiber foods. American Cancer Society. https://www.cancer.org/cancer/survivorship/coping/nutrition/low-fiber-foods.html. Accessed June 19, 2023.

The Whole Vegetable : Sustainable and delicious vegan recipes The Whole Vegetable : Sustainable and delicious vegan recipes

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 HealthOnce 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. 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. 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.

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

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. Add the nutritional yeast and continue to stir. After about 10–12 minutes, add the spinach and broad beans. Stir and cook for another couple of minutes, until the broad beans are soft and the spinach has wilted. You don’t want the rice to have any bite, so be sure to test this too. Detoxes and cleanses. National Center for Complementary and Integrative Health. https://nccih.nih.gov/health/detoxes-cleanses. Accessed Aug. 20, 2019. 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. 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.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’. Cyrino LG, et al. A narrative review of dietary approaches for kidney transplant patients. KI Reports. 2021; doi:10.1016/j.ekir.2021.04.009. 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. 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 To serve, place the celeriac, whole, on a serving plate. Score a cross on top and prise it open ever so slightly, pouring over the gravy and allowing it to seep through the gaps. Place the lemon wedges around the dish and season with extra salt and pepper if necessary. You could also plate up individually, cutting the celeriac into ‘steaks’ or any other way you like. Pour over the gravy and serve with lemon wedges, as above.

The Whole Vegetable: Sustainable recipes For a Happier planet

In The Whole Vegetable, Sophie Gordon shows us: cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally’ You’ll find the same guiding principles behind this, my brand-new column for The Happy Foodie, in which I will be sharing a set of recipes from my book to help you get the most out of an ingredient in its prime in each season. From the depths of winter to the height of summer, I’ll encourage you to celebrate a different fruit or vegetable in its entirety, with ideas for what to do with any leftovers to help you minimise any food waste too. Juice fasting. Natural Medicines. https://naturalmedicines.therapeuticresearch.com. Accessed June 15, 2023.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. Autumn is probably my favourite time of the year. 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. I always look forward to the structure autumn brings and the exciting sense of new adventures. Perhaps because my birthday falls right at the start of the season, along with the new school year, the idea of it being a time of fresh beginnings is deeply ingrained in me. Autumn really is a thriving time . . . and I haven’t even got started on the trees! 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.” Place the celeriac on a baking tray. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Using a pastry brush or your fingertips, cover the celeriac with the oil mixture, spreading the garlic pieces on the celeriac to roast too.