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

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But I'm not going to use vegan cheese instead of cheese as it's too fake/processed/full of unhealthy fats (I don't eat coconut oil and vegan cheeses are full of it).

Add the Halloumi, broccoli and pumpkin seeds to the tray, toss everything together, so it is all coated in the orangy spiced oil, then put under the grill for 10 minutes, until the Halloumi is golden, the broccoli spears are softened and the florets are crisp. This version brings together all the things I love about it: crispy tofu, lots of greens, a tamarind-heavy sauce, roasted peanuts and crispy onions. You can leave this as it is, but I like to blitz it with a handheld blender to make a vibrant purple soup. Ras el hanout is a North African spice mix that I always have on hand, but if you don’t have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chili powder.For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Arrange the apple halves cut side up on top of the batter, brush with some of the ginger syrup, then sprinkle over the demerara sugar and the remaining teaspoon of ground ginger. It is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp baked edges to fight over. There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney. It's also healthy and nutritionally balanced, with lots of veg, a range of protein sources, and none of the over-processed, nutritionally-poor fake meats that seem to dominate vegan/vegetarian cooking at the moment.

Because for eight years now Jones and her bestselling vegetarian cookbooks have been gently edging out chicken pie and sausages in favour of courgette polpette and carrot dhal.Add the eggs and vanilla, whisk again, add the almond butter, stir until well combined and set aside.

Anna posted on instagram this month, April 2021, fretting about a new exclusion diet she was making herself undertake. Top with the potato, cauliflower and spinach mixture, drizzle with the melted ghee or oil and put into the oven for 30-40 minutes until the filling is bubbling and the top is brown and crunchy in places. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook).I went back through everything with a completely different eye,” she says, “because we have all had to become more flexible cooks and I think flexible cooks are better cooks.

It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. Meanwhile, score the top of the Halloumi block with 1/4-inch/5 mm-deep crisscrosses, then set aside.This recipe was originally inspired by one of my all-time favorite cooks, Heidi Swanson of 101cookbooks.