Discover wholesome, sustainable, plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste or cook more economically
‘Hearty, healthy, flavour-packed dishes’ MAIL ON SUNDAY
‘A uniquely sustainable and delicious approach to modern plant-based cooking’ VOGUE
‘The Whole Vegetable blew me away . . . Full of inventive waste-free recipes’ Tom Hunt, GUARDIAN
Have you ever wondered how to make your diet truly eco-conscious?
In this beautiful plant-based cookbook, over 130 simple, creative, planet-friendly recipes put vegetables at the very centre of your table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.
In The Whole Vegetable, Sophie Gordon shows us how to:
– Cook with every part of every vegetable
– Reduce waste in your cooking
– Reinvent your leftovers
– Eat with the seasons
From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.
Most of all, it will ensure that nothing in your kitchen goes to waste.
‘Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use’ Women’s Health
‘Wow, Sophie Gordon’s . . . The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. A seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!’ Eco-Chef Tom Hunt
‘The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read’ Good Housekeeping