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. 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. Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year.

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. 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. Onebrings 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.Jones – who began her career working with Jamie Oliver – says she is “an ambitious person … quite bad at celebrating my successes”. At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin. 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 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!)

This is a book worth owning. The recipes are a bit more time-intensive than other vegetarian cookbooks I like BUT they also have more complex flavor profiles. For example, I made the butternut squash lasagna, which had ingredients like olives and lemon zest. Unexpected. But divine.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. 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. 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. It is a great cookbook though for vegetarians and omnivores and vegans too. The author gives so many great tips. There are so many ideas provided, multiple ways to use individual vegetables, for example, but so many ideas and so much information including pretty good nutritional information.