Bring a pan of salted water to the boil. Add your chopped kale and cook for five to seven minutes, until wilted and cooked through. You can also steam it. Once cooked, drain and blanch in cold water briefly to stop the cooking process. What’s it about? The Whole Vegetable features 130 creative plant-based recipes organised by season. From the height of summer to the depths of winter, Sophie heroes the fruit and vegetables at their very best at different stages of the year and shares several enticing ways to get the most out of each of them. Helping you to minimise food waste and put a satisfying meal on the table, recipes include curries, stews, bakes, salads, soups, and much more. In The Whole Vegetable, Sophie Gordon shows us: cook with every part of every vegetable, reduce waste, reinvent your leftovers and eat seasonally’ Sophie is a plant-based chef and recipe developer, caterer, sustainability campaigner and entrepreneur. Previous founder of the South East London Supper Club and the newly launched Whole Vegetable supper club, creating vegan dishes for a variety of attendees, and also hosts and caters for regular plant-based retreats across the globe’.

Cook book — Sophie Gordon

First make your broccoli pesto. You can do this in advance if you want, as it will keep in a jar in the fridge for about a week, especially if you’ve drizzled some olive oil on the top to help keep it moist. Some people think that the body can absorb nutrients better from juices than it can from whole fruits and vegetables. But that usually isn't so.Autumn is probably my favourite time of the year. Don’t get me wrong, the summer is dreamy, but with its crisp morning air, beautiful warmth in the daytime and a cosy chill at night, this time of year has a certain kind of magic. I always look forward to the structure autumn brings and the exciting sense of new adventures. Perhaps because my birthday falls right at the start of the season, along with the new school year, the idea of it being a time of fresh beginnings is deeply ingrained in me. Autumn really is a thriving time . . . and I haven’t even got started on the trees!

The Whole Vegetable: Sustainable and delicious vegan recipes The Whole Vegetable: Sustainable and delicious vegan recipes

Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. Advertising & Sponsorship 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 Recipes we love: Whole Baked Harissa Cauliflower, Rhubarb Cashew Cheesecake, Courgette ‘Lasagne’, Chunky Beetroot and White Bean Tacos.

From the book: The Whole Vegetable

Cyrino LG, et al. A narrative review of dietary approaches for kidney transplant patients. KI Reports. 2021; doi:10.1016/j.ekir.2021.04.009. IT MIGHT be pretty normal in your household to throw away potato peelings, cauliflower leaves and apple cores, but there’s a new movement encouraging us to use all those bits up to help curb the growing global food waste problem. After all, they are perfectly edible – even delicious, given the right treatment.

Sophie Gordon Vegan Risotto Recipe | Easy Plant-Based Dinner

Place the celeriac on a baking tray. In a small bowl, combine your garlic, olive oil, thyme, turmeric and a good seasoning of salt and pepper. Using a pastry brush or your fingertips, cover the celeriac with the oil mixture, spreading the garlic pieces on the celeriac to roast too.

Essential kit

Juicing can play a role in a balanced diet. For instance, it can help you get fruits and vegetables if you don't enjoy eating them. Add the rice and stir well. You want to lightly cook this before adding liquid – you will notice the outside of the rice start to go slightly translucent.