The ultimate guide to zero-waste and sustainable cookery, this book shows how to make use of every leftover, scrap and glut of vegan food in delicious, nutritious and inspiring ways.
What is "compleating"? Completely eating every part of a fruit or vegetable! Plant-based diets are a wonderful way to protect the planet, but fruits and vegetables still have carbon footprints, and often the parts we throw away or compost are the most nutritious and delicious bits. Ellen Tout, sustainability expert and dedicated vegan, is passionate about maximizing the benefits of veganism, and through just a few simple tips, tricks and ingenious recipes she can revolutionize the way you cook.
Transform banana skins into pulled "pork"; make amazing vegan butter from the liquid in a can of chickpeas; give new life to leftover wine by making your own vinegar; forget everything you knew about kiwi by whipping up a batch of "whole kiwi" salsa for tacos. Arranged alphabetically, not only does each section include internationally-inspired recipes, but also tried-and-tested, environmentally-friendly alternatives to household cleaning, beauty products, and pet food. Dye fabrics pink with avocado skins; or transform a coconut half into a houseplant pot. "Compleat recipes" show how to make dishes that use every part of the ingredient, such as Pumpkin Pie with Caramelized Seeds or Carrot Top Tabouleh, while techniques such as pickling, fermenting and off-cuts broths can save pretty much anything from the bin.
Whether you're an experienced vegan cook, or just starting to explore plant-based eating, you're sure to find inspiration from this encyclopaedic guide.
"Jam-packed full of so much advice – so friendly, helpful, packed full of tips, tricks, delicious recipes and easy ways to compleat in a satisfying every day way." - Melissa Hemsley
"A modern and mindful guide to zero-waste living, with practical tips, trends and budget-friendly recipes." - Katy Beskow, bestselling author of 15 Minute Vegan, Five Ingredient Vegan, Vegan Fakeaway and Easy Vegan Bible
"This book is a great education on how to use beautiful produce to its full potential. Roots, shoots, tops and all!" - Bettina Campolucci Bordi AKA Bettina's Kitchen, author of Happy Food and 7-Day Vegan Challenge
"Ingenious ideas for making the most of every type of leftover, this book will be a well-thumbed resource in my kitchen." - Georgina Wilson-Powell, founder and editor of pebble magazine
"I love it! I know this is a book I will continue to enjoy reading and using throughout the seasons." - Rose Elliot, author of The Complete Vegan
Ellen Tout is a writer, journalist and digital editor. She is Psychologies magazine's 'Eco Worrier' columnist and the Eco Living Editor. Ellen is passionate about protecting our oceans and the environment, and finding practical ways for us all to be kinder to the planet. She is a keen home cook and, having been a vegetarian for 15 years, has now been vegan for 5 years. Ellen is the former sub-editor and a regular contributor to DIVA magazine. She has also worked with Pebble magazine, Sony Pictures Entertainment, Culture Trip and The Great Outdoors magazine. She is a Coastal Guardian with Kent Wildlife Trust and has worked with charities TRAID, The Natural History Consortium and as a writer for her local Friends of the Earth group.
The ultimate guide to zero-waste and sustainable cookery, this book shows how to make use of every leftover, scrap and glut of vegan food in delicious, nutritious and inspiring ways.
What is "compleating"? Completely eating every part of a fruit or vegetable! Plant-based diets are a wonderful way to protect the planet, but fruits and vegetables still have carbon footprints, and often the parts we throw away or compost are the most nutritious and delicious bits. Ellen Tout, sustainability expert and dedicated vegan, is passionate about maximizing the benefits of veganism, and through just a few simple tips, tricks and ingenious recipes she can revolutionize the way you cook.
Transform banana skins into pulled "pork"; make amazing vegan butter from the liquid in a can of chickpeas; give new life to leftover wine by making your own vinegar; forget everything you knew about kiwi by whipping up a batch of "whole kiwi" salsa for tacos. Arranged alphabetically, not only does each section include internationally-inspired recipes, but also tried-and-tested, environmentally-friendly alternatives to household cleaning, beauty products, and pet food. Dye fabrics pink with avocado skins; or transform a coconut half into a houseplant pot. "Compleat recipes" show how to make dishes that use every part of the ingredient, such as Pumpkin Pie with Caramelized Seeds or Carrot Top Tabouleh, while techniques such as pickling, fermenting and off-cuts broths can save pretty much anything from the bin.
Whether you're an experienced vegan cook, or just starting to explore plant-based eating, you're sure to find inspiration from this encyclopaedic guide.
Praise
"Jam-packed full of so much advice – so friendly, helpful, packed full of tips, tricks, delicious recipes and easy ways to compleat in a satisfying every day way." - Melissa Hemsley
"A modern and mindful guide to zero-waste living, with practical tips, trends and budget-friendly recipes." - Katy Beskow, bestselling author of 15 Minute Vegan, Five Ingredient Vegan, Vegan Fakeaway and Easy Vegan Bible
"This book is a great education on how to use beautiful produce to its full potential. Roots, shoots, tops and all!" - Bettina Campolucci Bordi AKA Bettina's Kitchen, author of Happy Food and 7-Day Vegan Challenge
"Ingenious ideas for making the most of every type of leftover, this book will be a well-thumbed resource in my kitchen." - Georgina Wilson-Powell, founder and editor of pebble magazine
"I love it! I know this is a book I will continue to enjoy reading and using throughout the seasons." - Rose Elliot, author of The Complete Vegan
Author
Ellen Tout is a writer, journalist and digital editor. She is Psychologies magazine's 'Eco Worrier' columnist and the Eco Living Editor. Ellen is passionate about protecting our oceans and the environment, and finding practical ways for us all to be kinder to the planet. She is a keen home cook and, having been a vegetarian for 15 years, has now been vegan for 5 years. Ellen is the former sub-editor and a regular contributor to DIVA magazine. She has also worked with Pebble magazine, Sony Pictures Entertainment, Culture Trip and The Great Outdoors magazine. She is a Coastal Guardian with Kent Wildlife Trust and has worked with charities TRAID, The Natural History Consortium and as a writer for her local Friends of the Earth group.
