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

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With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work. The trick with this ratatouille is to cut the courgettes really thinly, so they absorb all the flavours from the sauce. Really tasty, healthy recipes with a great variety of veg combinations I wouldn’t have thought of for myself.

Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. A punchy combination of lime, ginger, garlic, and chilli infuses this quick, fresh-tasting salmon dish. Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted?Take the bulgur wheat out of the oven, give it a stir and leave it to steam dry for 5 minutes before stirring through the lemon juice, coriander, parsley, olive oil, salt and black pepper.

Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. Roasting is absolutely one of my favourite ways of cooking vegetables as there is something about the aroma and the texture of them that I just love (and even as I type this, I am thinking about my favourite soup which has roasted butternut squash, shallots, garlic and sweet potato as a base…. Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot. Pretty sure I will continue to use this book but not sure it will become one of the 'loved' cookbooks on my shelf.I was drawn to the Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, to the Mediterranean Courgettes with Olives, Feta and Tomatoes, to the Beetroot, Chick Pea and Coconut curry - a ruby beauty! I have cooked about one third of the recipes - all were ACTUALLY easy to put together, flavorful, lovely. Half the book is vegan, half is vegetarian, and each half is further divided into sections of quick, medium or long recipes, depending on roasting time.

I think we've tried five or six things at this point and all of them have been very easy to make and very nice to eat.I am not a Vegan or vegetarian but I do enjoy eating vegetables, I like to eat at least 1-2 vegetarian dishes every week, it helps my Diet, saves money but Most all it can be tasty. Every single dish in this book has about 20+ ingredients and I don’t understand with so many ingredients how any of these dishes can be quick? The quantities given are to serve 2 generously, as that’s what’ll fit comfortably into a standard roasting tin, but you can easily double this up as part of a veggie feast, and even bring the vegetables to the table whole before ‘carving’ and dressing them. 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).