One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

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In the written asides to the 200 recipes, though, there is a new steeliness. She is clear in the introduction that we are at “a turning point, in a moment of crisis” and “the most powerful thing we can do is eat fewer animals and more plants”. She has spent almost three years on One and that time has gone into simplifying recipes, attempting to minimise food waste, and offer sustainable choices and value for money. One is also her first cookbook where 99% of her recipes have a vegan alternative. It's also important to emphasize how inconvenient our current societal norms/superstores, government regulations, and corporations make it to be sustainable and eco-conscious. Many times, it's just easier and cheaper to buy certain foods. It's an incredible privilege to be able to choose your ingredients/cook in sustainable ways that unfortunately many people do not have easy access too. This is completely false. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how. The carbon footprint of transporting most foods is fairly insignificant compared to what is required to produce it in the first place. ESPECIALLY BEEF. (See https://www.co2everything.com/co2e-of... or https://ourworldindata.org/food-choic... or the book 'How bad are bananas') After this time, remove the foil, squeeze over the remaining lemon juice and return to the oven for 5-7 minutes until the top is crisp and beginning to turn golden at the edges.

To prepare the dough, place the cornmeal, sea salt, oil and 400-450ml of boiling water into a bowl. Allow to sit for about a minute to let the water absorb into the cornmeal a little. Then carefully mix the dough with your hands until combined. You want it to come together a bit like Play-Doh. It shouldn't be crumbly. Let the dough rest for 5 minutes or up to 30 if you have time. Step 3

WHERE TO BUY A MODERN WAY TO COOK IN THE US

Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup or vanilla, if you like. Bring to the boil, then turn down to a gentle simmer for 25 minutes, to allow the flavours to infuse, adding more hot water from time to time if needed. Strain the broth if you are serving straight away, or if you plan to eat this later cool with the vegetables left in for a more intense flavour, and strain before reheating. In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch. Set aside to cool in the pan for 20 minutes. But. Of the entire book of dozens/hundreds of recipes, I only bookmarked one: the lemongrass & tofu larb. None of the other recipes felt like things I wanted to cook as an everyday meal. Lovely sounding flavor combinations, though. Update: And the lemongrass & tofu larb is...fine. Not going into our regular rotation.

Cut into quarters and then serve each quarter with a dollop of chutney, the kale, coriander leaves and stalks, spring onions, cheese, salt and pepper. Homemade ancho chilli chutneyIn a large lidded saucepan, toast the coriander seeds and peppercorns over a medium heat for 2 minutes. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil. Pour over a litre of boiling water. My favorite part of the book was its emphasis on reducing/eliminating food waste. Examples of how to do this are provided throughout the book. One - A Greener Way to Cook" ist nun schon das vierte Kochbuch, das die Londonerin Anna Jones veröffentlicht. In diesem Buch stellt sie über 200 vegetarische und vegane Rezepte vor, in denen eine vielfältige Auswahl an Gemüse im Zentrum steht. Das Besondere: Jedes Rezept kann entweder in einem Topf, einem Blech oder einer Pfanne zubereitet werden.

Instead of the particular recipes, I’ll use the book as a framework and reminder to eat more local veg, don’t have a million things cooking at once (guilty), and try to limit international cooking items - but that’s also hard (and those ingredients aren’t even salient to my cultural identity!)

One brings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away.

Grease a deep 23cm square springform baking tin. Heat the oven to 160C fan/gas mark 4. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Whisk to combine. Coarsely grate the potatoes, then season with salt and pepper. Place the grated potatoes into a clean tea towel, gather it up and twist the tea towel to squeeze as much moisture as possible out of your potatoes. Heat half the butter in the frying pan until melted and bubbling, then add the grated potato. Flatten the grated potatoes on Dollop alternate heaped spoonfuls of each batter into the tin. Once all the batter is in, use a butter knife to swirl it in figures of eight. Top with the remaining chocolate, pressing each piece slightly into the batter, then sprinkle with a pinch of flaky sea salt. Bake for 25-30 minutes, until the brownies are just set with a little wobble and the almond butter swirls are golden. Take out of the oven and leave to cool in the tin completely before cutting.I’ve read lots of cookbooks and vegetarian ones, and I appreciate the focus on using one pan or one pot not (just) as a method of convenience, but as a much more sustainable option. Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then some more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille. The recipes here are some of Jones’s favourites; in particular, she has a soft spot for the saag aloo shepherd’s pie. “There’s always a few standout recipes in the book that, when you get them out of the oven, you do a little fist pump,” she says.