The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)

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The infographics in this book are fantastic. I'm half tempted to rip them from the book and put them on the fridge in case of any dinner-related emergencies. It's like a connect the dots, choose your own adventure dinner. And all veg-based without being sad or boring at all. And (so many ands...) everything is perfect for leftovers, so no more sad desk lunches. Veganism is NOT a dietary preference; it is an ethical position that seeks to reduce harm as far as possible to animals. 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.

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.

Remove the tin from the oven – the veg should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the veg to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart. Ergo, a vegetarian cookbook can have recipes suitable for vegans but a vegan cookbook cannot also be a vegetarian one. I’d perhaps let the author get away with ‘plant based’, but since the author is a carnist it is clear she does not really understand veganism and really, I see the positioning of this book as trying to jump on the ‘vegan’ bandwagon without putting the effort in and seeing ‘vegan and vegetarian’ as separate but ‘two sides of the same coin’. It may seem a minor thing but it did annoy me quite a lot. Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. 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. Taste and season with more salt as needed and serve with rice or naan, scattered with fresh coriander and coconut flakes, if using.

There are some good ideas in here, but also some really weird and off-putting flavour combinations, especially if like me you hate licorice as there's a lot of licorice flavours in this book (fennel, chicory, celeriac etc). Also radishes and cauliflower, both of which I find unpleasant. I found this author has very different tastebuds to me. I've never been alarmed by so many recipes in any other cookbook. The one with chicory, radish and orange sounds like my nightmare. And too much hot avocado! Yet, there is genuine inspiration in some of the tarts especially. From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples. Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all.Remove the tin from the oven and increase the heat to 200°C fan/220°C/ gas 7. Give the vegetables a bit of a stir, then top with the breadcrumbs and parmesan and return to the oven for a further 30 minutes. 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. Bought as a 99p KDD recently as I knew I’d use it after borrowing it from the library. I am making one recipe a week so it’s used as basis for more interesting veggie meals. Have made 4 now (including the first I made in March, repeated this week.) Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted?) as the toppings at the end really make it. The tomato, olives and aubergine was very good. Nothing I haven’t made before on the hon, but in the oven it’s much richer. I always adapt recipes a bit; adding some ingredients and removing others. They’re good for inspiration. The RRP is the suggested or Recommended Retail Price of a product, set by the publisher or manufacturer. With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.

this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur.By simply popping your ingredients into a tin and letting your oven do the work, this cookbook creates simple and easy recipes for everyone to try for themselves. I bought because I now have a vegan in the family, and because I made a new year's resolution to try one new recipe a week to get out of my own cooking rut, but this book has earned its keep already. I love to cook as many friends and family will attest. I also like to read cookbooks. I rarely cook *from* them; the contents just marinate away in my head and eventually form themselves into dishes all of their own accord. Dit kookboek is eenvoudig en gebruiksvriendelijk en geeft enorm veel goesting om te eten én te koken. Het is ook een eerlijk (bij sommige foto’s staat dat ze genomen zijn voor het gerecht de oven in ging) en no nonsens boek (met tips als: hete stoom als je de oven opent, oppassen). Preheat the oven to 180°C fan/200°C/gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.

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. 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. 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. so, when i buy a cookbook because the pictures are so pretty that it doesn’t even matter that there’s no delicious meat in the recipes, i’ve already resigned myself to the fact that what comes out of my oven will not look like this: Learn the ins and outs of all of the most delicious Vegan meals in this recipe book full of 75 different tasty dishes!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. Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. Crispy Gnocchi with Mushrooms, Squash and Sage. Has some minor issues as a self-published cookbook, but there are some good recipes in here for vegetarians or flexitarians who are looking to mix things up a bit. Pantry Pasta Bake: Crispy Red Bell Pepper & Cannellini Beans with Gorgonzola - I liked it, my gf not so much. Would recommend cutting up the tomatoes a little smaller and I used too many olives (more than the actual recipe called for) After 20 minutes, stir through the Puy lentils, crème fraîche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20–25 minutes, until golden brown on top.