One Pot: Three Ways
Save time with vibrant, versatile vegan recipes
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- 7,99 лв.
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- 7,99 лв.
Publisher Description
Put flavour and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways.
Rachel Ama is reframing vegan cooking. Create a veg-packed centrepiece dish in one pan/pot/tray and choose from three creative and flavoursome ways to either serve it up with just a few ingredients or transform it into something else entirely.
The options are endless - level up your leftovers and create a new feast each day, scale portions up or down, cook all three serving options for a vegan feast with friends, or freeze leftovers to refresh later when you're strapped for time - whatever you choose, this way of cooking will help you have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day.
Transform or serve Peri Peri Mushrooms with:
1. Peri Peri Pittas
2. Potato Wedges & Slaw
3. Peri Peri Charred Sweetcorn Salad Bowls
Serve up or refresh Caribbean Curried Jack into:
1. Coconut Rice & Coleslaw
2. Coconut Flatbreads with Tomato & Red Onion Salad
3. Caribbean Patties with Orange & Avocado Salad
Rachel creates her recipes by moving through 'stations' in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavour station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life. So pick up Rachel's handy tips to help you live a vegan lifestyle simply and deliciously.
PUBLISHERS WEEKLY
London YouTuber Ama (Rachel Ama's Vegan Eats) delivers an enticing collection of batch-cooked vegan meals that aims to make "plant-based eating feel more achievable (and delicious)." The core recipes—many of which are inspired by the author's Caribbean roots—are prepared in one pot, pan, or tray. For each, she provides three different ways to transform the recipe into a different dish. After introducing the harissa hot pot with eggplants and chickpeas, for instance, she revamps the dish by adding it to garlic, lemon, and kale wild rice, then to toasted garlic sourdough with arugula, and finally to an herby green tahini and green bean salad. Another notable core recipe is her cuban black beans, which she repurposes in a white rice seasoned with lime and cilantro, a cuban black bean tortilla salad bowl, and fajitas with salsa and guacamole. Sweeter options make an appearance as well: after preparing stewed berries, home cooks can then use them to create a cobbler, mixed berry chia jam, and a no-bake berry coconut cake. Made with easily accessible ingredients, the recipes are simple to follow, especially for novice vegan home cooks. Those looking to expand their plant-based repertoires with a flavor-packed punch will find Ama's guide a veritable treat. Agents: Alice Russell and Daisy Janes, Found Agency.
