Mix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the vegetables, then transfer to the oven and roast for 30 minutes.

Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using. BUT, and this is merely a good-natured gripe—this book WANTS me to fail. it WANTS me to feel the sting of inadequacy resulting from the comparison between my finished product and the book’s. it thumbs its nose at me as it dances around its spacious, well-appointed kitchen. because as lovely as this picture is, it is also a filthy liar. sure, that’s what it maybe looks like after you take it out of the oven, but THEN the recipe instructs you to stir it all up with olive oil and salt and herbs, which makes it look like THIS With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work.These recipes aren't as one-dish as I'd hope, because often they are just a side dish, and you need to add a carb or another whole thing with many of the lighter salads.

Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt. Fabulous book with straight forward recipes: first half vegan, second half vegetarian (although, in my view, all the latter can easily be adapted for vegans); offering really tasty meals, ranging from super fast to slow cooked dishes. Best cookery book I’ve seen in years. Minimum fuss and maximum flavour as showcased in these bright, bold recipes (Eithne Farry, Sunday Express ) Ik kook graag maar het moet makkelijk zijn, snel én met veel groenten. Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Maar dit boek tilt dat alles naar een veel hoger niveau. Hierin staan recepten die niet alleen lekker zijn maar er ook goed uitzien én die je aan bezoek kan voorschotelen, zonder schaamrood op je wangen (wat met mijn uitvindingen niet echt haalbaar is).

Not enough protein: people leaving this complaint clearly do not know what foods contain protein. Nor can they use their imagination to add additional protein. I liked this book and its recipes so much that I also bought the other books in the series. There are some similar meals, but overall I really like this set of books. I love the size of this book! I’m not sure why this is so impressive to me, but it is. It’s not too big nor too heavy. I have spent most of my afternoon leafing through it and getting super excited about vegetables again. Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. En Rukmini bakt dingen in de oven waar ik nog nooit aan gedacht had, zoals avocado en eieren. Ze geeft ook tips die ik nog nergens las zoals het steeltje van tomaten op de rijst leggen als smaakmaker tijdens het bakken (niet om op te eten). There was a lot I liked about this book but I have mixed feelings. Fundamentally, the style of cooking appeals to me and the recipes look genuinely appealing, interesting yet straightforward. But there were several elements that rubbed me up the wrong way. Perhaps most seriously, this is a book labelled vegan and vegetarian and it would be great for anyone wanting to build a less meat based repertoire... but actual vegetarians? The vegetarian section of the book has a lot of recipes involving a wide variety of cheeses... the majority of which are *not* vegetarian. This could lead to some awkwardnesses if lovingly and innocently prepared by people for vegetarian friends and relatives.

this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur. The author did make reference to the fact that her boyfriend like ready-rolled puff pastry and there would be a bunch of these types of dishes. These are mainly in the vegetarian section. The first couple are interesting enough but after a while the rest of the pastry tray bakes/tarts/quiche gets a bit boring. Preheat the oven to 200°C fan/220°C/ gas 7. Tip the gnocchi into a large bowl, then pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well. But finally! A book with tons of amazing ideas, and for which you really just need a single tin you can put in the oven. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes.Learn the ins and outs of all of the most delicious Vegan meals in this recipe book full of 75 different tasty dishes! By far the best cookery book I have ever bought. This was a present for a friend as I already own a copy. My boys even eat cauliflower now - must be good. The only thing I would criticise is the amount of salt used. I always just halve it and it works out great. 10 minutes to prepare most of the dishes and 20 minutes to cook. What more can you ask. i’m not someone who needs the food i make to be pretty. i’m just me—flinging ingredients into chipped bowls in my tiny kitchen and hoping it all tastes good. i can appreciate the pretty food of others in books and on internet, and i understand that visually appealing food sells more cookbooks than ‘real-life’ food made by people like me without fancy cameras, food stylists, a tableware budget, or even adequate lighting. Who is the author: Talented food stylist and writer, Rukmini Iyer is the author of bestselling cookbook, The Roasting Tin. When Rukmini isn’t revolutionising the way we cook with her simple one-dish dinners, you’ll find her on photo shoots across London making all of the food look even more delicious.