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The Green Cookbook
  • Published: 6 June 2024
  • ISBN: 9781529926378
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 256
Categories:

The Green Cookbook

Easy Vegan & Vegetarian Dinners

Formats & editions
EBook
6 June 2024
Hardback
17 Sept 2024
Buy from…
Amazon Apple Books Google Play Kobo Booktopia eBooks.com

Maximum flavour, minimum fuss from the creator of the 1.75 million copy-selling ROASTING TIN series

75 all-new vegetarian and vegan recipes to help you get delicious dinners on the table with Rukmini’s much-loved approach to cooking with minimum fuss and maximum flavour

Rukmini returns with recipes for easy weeknight dinners that are packed with flavour, quick to make and low on effort.

You’ll find speedy 15-minute meals that come together in one pot or pan, ingenious recipes for dinner tonight and lunch tomorrow, flavour-packed family-friendly recipes and flexible batch-cooks to help you prepare for a busy week. As the week comes to a close, you’ll also find big dishes and light plates that are perfect for sharing with friends and family at the weekend.

Half vegan, half gluten-free, always delicious.

Praise for The Green Roasting Tin:
'This book will earn a place in kitchens up and down the country' Nigella Lawson
'So delicious. So easy' Nina Stibbe
‘A boon for any busy household' Jay Rayner
  • Published: 6 June 2024
  • ISBN: 9781529926378
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 256
Categories:

About the author

Rukmini Iyer

RUKMINI IYER is the bestselling author of the Roasting Tin series, selling over 1.75 million copies worldwide. They’ve transformed the cookery space in the UK, leading the one-tin, one-pot and one-pan revolution, and remain firm favourites among fans of maximum-flavour, minimum-hassle cooking. She grew up in Cambridgeshire with the best of three food cultures: Bengali and South Indian food from her parents’ Indian heritage, along with classic eighties' mac and cheese, sponge pudding, and cheese and pineapple on a stick. Rukmini is a columnist for the Guardian and BBC Gardeners' World magazine, and writes for numerous publications, including BBC Good Food magazine, Waitrose and Fortnum & Mason. She strongly believes that making time to eat well – for oneself or for family dinners – is an integral part of the day, and as a new mother with limited time but a good appetite, she’s passionate about helping other households cook great, minimum-effort dinners. When she’s not cooking, Rukmini loves gardening, wandering around food markets with border collie and toddler in tow and entertaining at home with her husband (often friends, more often the baby and dog.) Sign up for Rukmini's newsletter here: https://thehappyfoodie.co.uk/chefs/rukmini-iyer
portrait photo of Rukmini Iyer

Also by Rukmini Iyer

India Express
The Sweet Roasting Tin
The Green Barbecue
Junkyard Jack and the Horse That Talked
The Roasting Tin Around the World
The Quick Roasting Tin
The Green Roasting Tin
See all

Praise for The Green Cookbook

Rukmini just keeps pulling all these absolute bangers out of the bag... there’s not a duff recipe in there. It might be my favourite one of hers yet

India Knight

As the postergirl for easy, fuss-free, veg-forward recipes that will seamlessly fit into your busy lifestyle, Rukmini has done it again with The Green Cookbook. A soothing guide in our more-hectic-than-ever lives.

Alexina Anatole, author of 'Bitter'

She makes cooking from scratch accessible to everyone. Even the most experienced cooks have days when they want to simplify the tricky business of making something delicious. Rukmini’s books are indispensable

Niki Segnit, author of the Flavour Thesaurus

A bible of vegetarian and vegan dishes that even the most enthusiastic meat-eaters will adore. Hearty, satisfying, packed with flavour

The Times

From the author of the bestselling "Roasting Tin" series, which sold over 1.75 million copies in five years and are described by The Guardian as "cookbooks for our times"... You won't need takeaways when you can sort the "ridiculously moreish" miso butter noodles with tomatoes and spring onions in 12 minutes. There are still the one-pot and one-tin recipes that have made Iyer's name, but the "cook once, eat twice" chapter, and family recipes that adults and toddlers can both eat are great additions

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