A beautiful compendium of seasonal recipes to celebrate our most versatile, vibrant and sustainable ingredient - the vegetable 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 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 one centimetre or so deep. 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. In The Whole Vegetable, Sophie Gordon shows us: cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally’ My debut cookbook will show you how to cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally.

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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. 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. Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. Advertising & Sponsorship

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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. Discover wholesome, sustainable and plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste this year! 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.

The Whole Vegetable: Sustainable and delicious vegan recipes

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.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. 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. 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. Bring a pan of salted water to the boil. Add your chopped kale and cook for five to seven minutes, until wilted and cooked through. You can also steam it. Once cooked, drain and blanch in cold water briefly to stop the cooking process. Juice fasting. Natural Medicines. https://naturalmedicines.therapeuticresearch.com. Accessed June 15, 2023.