Alan Rosenthal - Foolproof Veggie One-Pot: 60 Vibrant and Easy-going Vegetarian Dishes

Publishing Director

Sarah Lavelle

Commissioning Editor

Stacey Cleworth

Art Direction and Design

Emily Lapworth

Photographer

Rita Platts

Food Stylist

Libby Silbermann

Prop Stylist

Max Robinson

Head of Production

Stephen Lang

Senior Production Controller

Lisa Fiske

First published in 2022 by Quadrille, an imprint of Hardie Grant Publishing

Quadrille

5254 Southwark Street

London SE1 1UN

quadrille.com

Text Alan Rosenthal 2022

Photography Rita Platts 2022

Design and layout Quadrille 2022

Thanks to Saveur Selects for the beautiful pots, as photographed on images .

All rights reserved. No part of the book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

The rights of Alan Rosenthal to be identified as the author of this work have been asserted by him in accordance with the Copyright, Design and Patents Act 1988.

Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.

eISBN 978 1 78713 837 7

When the first title in the Foolproofseries Foolproof One-Potwas released, I was thrilled with the response. People loved the essence and simplicity of one-pot cooking, and enjoyed the books focus on bringing friends and family together around the table. I was also delighted with reports that it took home cooks out of their comfort zone, but in an accessible and, indeed, foolproof way.

It was an honour to then be asked to write Foolproof Veggie One-Pot. With more and more of us looking to eat less meat and moving towards a plant-based diet, Ive made it my mission, in this book, to create recipes that even the most hardened carnivores will love.

Throughout, the majority of recipes can be eaten on their own, but some will need a simple side of rice, potatoes or a green salad. Ive been careful to ensure good levels of protein, balancing recipes with healthy quantities of vegetables and carbohydrates. However, the occasional takeaway-style dish has sneaked in here and there, such as my .

The book is organized into chapters that focus on how the recipes are cooked. In the first chapter, On the Hob, youll find recipes that require more hands-on cooking, but, on the whole, ask for no more than 15 minutes of prep time and around 45 minutes of actual cooking time. Absorptionfocuses on grains and pasta, where water and steam transform simple, dry ingredients into pots of deliciousness. The Pot Bakeschapter contains gratins, as well as wonderfully convenient recipes that, apart from the occasional toss or shuffle, need very little attention once they are baking. A few begin their life on the hob, but the real magic happens when you transfer them to the oven. And, once again, Ive compiled a few tempting Dessertsto tickle your fancy with something sweet.

Im really proud of all the recipes in this book and truly excited to share them with you. I hope you like them as much as I do!

Alan

All the recipes require care and mindfulness while preparing them. However, Ive gone to great lengths in the methods to ensure no stone is left unturned in order to minimize any major risks. As such, Im quite prescriptive and perhaps, at times, almost pedantic with my instructions.

Sometimes I suggest methods or ingredients that are a little different from the norm. So, for example, some recipes require store-bought cooked rice in place of home-cooked. Elsewhere, youll be using baking parchment in ways that you may not have not used it before.