Let The Complete Book of Vegan Compleating be your full introduction to the practice of 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, The Complete Book of Vegan Compleating is an encyclopaedic guide sure to inspire you.