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

Product Information

One Pot, Pan, Planet is a book full of ‍encouragement, of understanding, of joy; it’s like being led by the hand by a smiling, kind reveler, who wants only for us to enjoy food as much as possible, without wasting it or missing out on everything it brings. 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. 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).

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. Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year.A simple dinner. I eat this with a green salad and, if I am hungry, a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil. Waste is also a big issue. Making sure the food we buy is not wasted is another key shift we can fairly easily make in out homes. My book is filled with ways to help avoid waste.

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. As with so many cookery books the pictures make the dishes look wonderful, and I’m sure they are, but not practical for most people. Turmeric is as delicious as it is nourishing, bringing sunshine yellow to everything it touches. We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric. Its light, almost citrus notes adds freshness here. For the salsa verde, put 30g of the feta and half the coriander leaves into a food processor with the rest of the ingredients and blitz until you have a deep green, slightly creamy salsa. Season to taste then set aside for serving. Step 5 Although One Pot, Pan, Planet is a cookbook focused on sustainability and creating awareness for the way we buy and cook, which might seem a complex topic to some people, Anna has done a fantastic job in simplifying the recipes, cooking methods, and ingredients used. With such well-written book, not only you'll make mouth-watering recipes, but you'll also save time and money, as well as reducing the washing up and the energy used.Meanwhile, soak the spring onions in cold water to remove some of their intensity. Drain, then place in a mixing bowl. Roughly chop the olives and mint, add these too, then stir in the vinegar and honey or agave. I received my copy and within an hour I could see it was of little use to me. The dishes are mostly fairly elaborate and require such a variety of ingredients that I would end up with cupboards and a fridge full of stuff that would go in the bin because of the quantities you have to buy in the supermarkets. When I buy leaves for a salad I have to eat salad for four consecutive days else throw much of it away. That’s if you can obtain the ingredients anyway - we don’t all live in cities with well supplied shops and markets. 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.

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.” Anna Jones’] book doesn’t just share a wealth of delicious recipes but also explores all the different ways that what we eat and how we prepare it can be used to help—not hurt—the planet.”— Refinery29 This orzo cooks all in one pan to a satisfying deep purple with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I love the deep magenta of the red ones but yellow and pink work well too. I make this orzo with different vegetables as the seasons change. Next is to put plants at the centre of your plate as many times a day as possible. For me, that’s every meal. Eating a plant based diet is widely agreed to be the single most impactful thing we can do to fight climate change. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated.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. One pot, one pan, one tray, one planet. . . And one Anna Jones. ONE is a big and bold book, as much a call to arms as it is a collection of recipes to fall for. This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It’s a huge achievement.’ Yotam Ottolenghi I got a handful of new cookbooks at the beginning of this year and ONE: POT, PAN, PLANET was by far my favorite. The format is so practical and it’s full of not only recipes but also very actionable tips for being more resourceful in the kitchen. The author included a section for different ways to cook with common ingredients…and I’ve found it so helpful for cooking things on the fly. For someone who already loves cooking, this book has helped me become more creative in the kitchen and even more excited to cook. I want everyone to have it.”–Kate Arenda, Wit & Delight

In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper. Cover tightly with foil and cook in the hot oven for 15 minutes. Meanwhile, toss the spinach in a large mixing bowl with the orzo, half the herbs and all the remaining ingredients. Season well with salt and pepper. More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. Meanwhile, preheat the oven to 180 fan-forced (200C conventional) and 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. Heat the oven to 160C fan-forced (180C conventional) and line a 20cm x 20cm brownie tin with baking paper.This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef 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.