Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chili chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‘Planet I’ and ‘Planet II,’ Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat.”— Harper’s Bazaar Mix all the sauce ingredients in a small bowl with 4 tablespoons of cold water. Set aside. Cut the broccoli into florets and thinly slice the stalks, keeping them separate. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef Anna Jones trained under Jamie Oliver and has now made a name for herself as one of the best wholly veggie chefs . . . Not only is [her book] brimming with excellent recipes, [it] is also a bible on how to live greener, healthier lives overall. Anna has spent three years tweaking and testing recipes to make them as easy, cheap, and sustainable as possible.”— Woman & Home

Mam wrażenie, że są tu przepisy, które stanowią szukanie zdrowszej wersji kosztem smaczniejszej - to oczywiście może być dla kogoś atrakcyjne, ale dla mnie jest minusem. I have made several recipes in this book and they've all worked well and been delicious. I was pleasantly surprised how good this book is, so many cookery books have repeats, fillers, things you make anyway, this just had so many great recipes, ideas and suggestions. 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.

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Meanwhile, preheat the oven to 180C fan/gas mark 6. Put the potatoes into a large pan (leaving enough space to add the cauliflower later). Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15-20 minutes until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. Drain well. If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs. Pierce the yolks and, when starting to set on the bottom, scramble, then mix into the noodles. 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. To make your crispy shallots, heat 1cm of vegetable oil in a large frying pan or wok until a sliver of onion dropped into it sizzles immediately. Fry 6 peeled and thinly sliced shallots in batches, stirring constantly, for 3-4 minutes for each batch, or until they are crisp and lightly browned. Remove with a slotted spoon and drain in a colander lined with kitchen paper. Let them cool. They will keep in an airtight container for about a week. 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.

It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it. Perhaps one shouldn’t feel like this, but so often books that attempt to steer us into a more responsible and sustainable way of living feel like reproaches or reprimands. There is nothing of that in One Pot, Pan, Planet: it is so full of encouragement, of understanding, of joy; it’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings. This is a book where thought meets practical action meets deliciousness.”–Yotam Ottolenghi,bestselling author and award-winning chef Better cooks maybe, but Jones also admits there have certainly been moments during the past year where she has felt jaded in the kitchen. “I love to experiment, but having had my son [five-year-old Dylan] at home, it hasn’t been quite so free and easy, you know, squeezing fresh yuzu over things. It’s been much more a case of getting our dinner ready.” 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.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. Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped stem ginger and stir it through with the ginger syrup and lemon zest.

The recipes are globally-inspired, primarily plant-based and cooked in one pot, pan, or tray. While simple to cook, they are a little more complex to shop for in the sense that they require a lot of spices, herbs, and proteins that may seem out of the ordinary (tamarind, togarashi, etc). 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. 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. It’s quite a natural way of cooking for me because my brother and sister are both vegan, and me and my husband, we’re vegetarian,” says Jones. “I always set myself a challenge because it meant double the recipes to test. But I think my neighbours and my family were quite pleased. They got a lot of food over the past two years.” 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.

I could tell before I ate it from the smell, from the bubbling filling and crispy top, that this was going to be everything I had wanted it to be. What an incredible cookbook - now a staple in my kitchen! I think it's incredibly essential to interweave sustainability and climate change into your cooking, and Anna Jones does this very well for us UK dwellers, and she does this in a way that isn't pushy. Doesn't demonize anyone based on where they are in their sustainability journey as we were all once in a place in which we had no idea how harmful certain practices are for the health of the planet. For non-vegan brownies, make the chocolate batter by melting 150g of the chocolate (saving the rest for the top) with the oil in a small pan over a low heat. Whisk together the dry ingredients. Create a well in the centre of the dry ingredients and add the eggs and vanilla. Stir to combine. Pour in the melted chocolate and give the batter another stir until the chocolate is mixed through.

I love the uncomplicated simplicity of the golden broth with chewy udon noodles. You could add seasonal vegetables, too: shredded greens, sugar snap peas, even roast squash, if you like. I eat this when I feel under the weather, and also when I want something satisfyingly warm and straightforward. This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks – just whip it as much as you can. Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How to Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones.”— British Vogue It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it . . . It’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings . . . The food itself is tummy-rumblingly good [and] strikes absolutely the right balance between accessibility and originality.”–Nigella LawsonOne - 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. 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') At several points in the book the author seems to posit that eating local and reducing food miles is the best thing we can do to reduce our impact on the climate - even going so far as to claim that eating locally raised grass-fed beef would be better than eating a processed vegan sausage that's been flown into the country. For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Add the coconut oil mix to the flour mixture and whisk to combine. Now, with the whisk running, add the sparkling water and mix until the batter is smooth and light. Pour into the prepared cake tin.