The Conscious Kitchen is a beginnerâ s guide to transforming how you cook, eat, and stock your kitchen to reduce waste, lower your impact, and live more sustainably.
The Conscious Kitchen is a beginnerâ s guide to transforming how you cook, eat, and stock your kitchen to reduce waste, lower your impact, and live more sustainably.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Immy Lucas is the creator behind the popular Youtube channel and Instagram handle Sustainably Vegan. Drawn to environmental issues and education since childhood, her mission is to help and inspire people to live as low-impact as possible, from learning how to DIY their own hair products to shopping unpackaged to lobbying local government to change. Immy’s work is all about finding small ways to alter our behavior over time, using habit change and easy swaps to get there. Her work has been featured in media outlets like Marie Claire, The Evening Standard, and the BBC.
Inhaltsangabe
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability Chapter 2: Storing Food Chapter 3: Fermentation and Other Food Preservations Simple Sauerkraut Scotch Bonnet and Sweet Pepper Hot Sauce Pickled Red Onions Chapter 4: Eating Seasonally in Spring Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts Orzo with Fresh Herby Dressing and Crispy Tempeh Zucchini and Swiss Chard Vegan Frittata Spring Garden Pasta Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing Spring Risotto with Fresh Peas Chapter 5: Eating Seasonally in Summer Fresh Pea and Zucchini Salad with Homemade Focaccia The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard Flatbread with Tomato Confit and Fresh Basil BBQ Tempeh Burger with Homemade Slaw Sweet Chili Sauce Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella Chickpea Pasta Salad with Dill and Fresh Pickles Chapter 6: Eating Seasonally in Autumn Mushroom Stoop with Parsley Dumplings Vegan Full English Breakfast Beet Tart with Orange Zest Seasonal Chili with Pumpkin and Dark Chocolate Creamy Pumpkin Gnocchi with Veggie Sausage and Sage Baked Squash with Cinnamon, Star Anise, and Harissa Couscous Apple and Blackberry Crumble Chapter 7: Eating Seasonally in Winter Caramelized Onion and Mushroom on Butter Bean Mash with Parsley Mushroom and Lentil Lasagna Store Cupboard Shepherd’s Pie Nut Roast with Cranberries and Walnuts Baked Sweet Potato, Chickpea Salad, and Tahini Dressing Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia Chapter 8: Reducing Food Waste: Cook with It Leftover Fried Rice Inauthentic Arancini Vegetable Peel Broth Onion and Garlic Powders Apple Cider Vinegar Candied Lemon and Orange Peels Lemon Salt DIY Lemon or Lime Vinegar Cleaner DIY Citrus Essential Oils Citrus Peel Potpourri Chapter 9: Reducing Food Waste: Compost and Replant It About the Author Index
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability Chapter 2: Storing Food Chapter 3: Fermentation and Other Food Preservations Simple Sauerkraut Scotch Bonnet and Sweet Pepper Hot Sauce Pickled Red Onions Chapter 4: Eating Seasonally in Spring Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts Orzo with Fresh Herby Dressing and Crispy Tempeh Zucchini and Swiss Chard Vegan Frittata Spring Garden Pasta Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing Spring Risotto with Fresh Peas Chapter 5: Eating Seasonally in Summer Fresh Pea and Zucchini Salad with Homemade Focaccia The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard Flatbread with Tomato Confit and Fresh Basil BBQ Tempeh Burger with Homemade Slaw Sweet Chili Sauce Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella Chickpea Pasta Salad with Dill and Fresh Pickles Chapter 6: Eating Seasonally in Autumn Mushroom Stoop with Parsley Dumplings Vegan Full English Breakfast Beet Tart with Orange Zest Seasonal Chili with Pumpkin and Dark Chocolate Creamy Pumpkin Gnocchi with Veggie Sausage and Sage Baked Squash with Cinnamon, Star Anise, and Harissa Couscous Apple and Blackberry Crumble Chapter 7: Eating Seasonally in Winter Caramelized Onion and Mushroom on Butter Bean Mash with Parsley Mushroom and Lentil Lasagna Store Cupboard Shepherd’s Pie Nut Roast with Cranberries and Walnuts Baked Sweet Potato, Chickpea Salad, and Tahini Dressing Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia Chapter 8: Reducing Food Waste: Cook with It Leftover Fried Rice Inauthentic Arancini Vegetable Peel Broth Onion and Garlic Powders Apple Cider Vinegar Candied Lemon and Orange Peels Lemon Salt DIY Lemon or Lime Vinegar Cleaner DIY Citrus Essential Oils Citrus Peel Potpourri Chapter 9: Reducing Food Waste: Compost and Replant It About the Author Index
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