The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)

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My review of the first Roasting Tin book is here. When I got the first book, we were living with my parents just before we moved into our house and I was suffering with a knee injury and couldn't run. My overriding memory of this time is how I would put a roasting tin meal in the oven and go for a walk in the park while it cooked. I loved that I could just leave it to it, get some fresh air and enjoy a walk after work. Ik kook graag maar het moet makkelijk zijn, snel én met veel groenten. Ik heb dan ook zelf al de geneugten van alles in één pan in de oven ontdekt (rijst onderaan, groenten erop en vleesvervanger bovenaan). Maar dit boek tilt dat alles naar een veel hoger niveau. Hierin staan recepten die niet alleen lekker zijn maar er ook goed uitzien én die je aan bezoek kan voorschotelen, zonder schaamrood op je wangen (wat met mijn uitvindingen niet echt haalbaar is). These recipes aren't as one-dish as I'd hope, because often they are just a side dish, and you need to add a carb or another whole thing with many of the lighter salads. It's good for batch-cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge." I knew I was going to love Green. Green is all vegetarian and half vegan. I could eat every single recipe in this book! ( My review is here)

She found food styling more attractive than the relentlessness of restaurant cooking though and began assisting on shoots ("Which means a lot of washing up"). Iyer now runs her own - hence why the boot of her car is awash with blenders, gas burners and electric whisks. "It's amazing because you get to work with your hands." Sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside.

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i’m not someone who needs the food i make to be pretty. i’m just me—flinging ingredients into chipped bowls in my tiny kitchen and hoping it all tastes good. i can appreciate the pretty food of others in books and on internet, and i understand that visually appealing food sells more cookbooks than ‘real-life’ food made by people like me without fancy cameras, food stylists, a tableware budget, or even adequate lighting.

The only sad thing about this book, she admits, "is that it hasn't got cakes in it". Maybe next time. Green is probably my desert island cookbook and it's one of the books I reach for the most on my shelf. It took was amazing about the original and made it even better. I also love the infographic "formulas" in this book which like the original, really encourage you to take inspiration and find your own creation. Oh, ik moet mijn best doen om niet te beginnen kwijlen bij de cover (en foto’s binnenin) van dit geweldige boek. there’s no need for the sabotage, book! i was already at a disadvantage—we were never in competition, i promise you! i couldn’t even find cherry tomatoes on the vine at the one place i had time to shop for dinner-groceries! i live humbly in the shadow of your tiny tomatoes.We have specially programmed ATMs that can be used to withdraw money at ATMs, shops and points of sale. We sell these cards to all our customers and interested buyers all over the world, the cards have a withdrawal limit every week. Bought as a 99p KDD recently as I knew I’d use it after borrowing it from the library. I am making one recipe a week so it’s used as basis for more interesting veggie meals. Have made 4 now (including the first I made in March, repeated this week.) Favourites so far are probably the butternut squash and sweetcorn (who knew corn on the cob could taste so good roasted?) as the toppings at the end really make it. The tomato, olives and aubergine was very good. Nothing I haven’t made before on the hon, but in the oven it’s much richer. I always adapt recipes a bit; adding some ingredients and removing others. They’re good for inspiration.

Gado gado, if you've not heard of it before, is an Indonesian salad with warm potatoes, green beans, beansprouts and peanut-coconut dressing. so, when i buy a cookbook because the pictures are so pretty that it doesn’t even matter that there’s no delicious meat in the recipes, i’ve already resigned myself to the fact that what comes out of my oven will not look like this: Honestly, I wasn't sure at first you know! Vegetables take a long time to cook in the oven, and a lot of the early recipes in the book are quite meat and fish heavy (you might notice from my Roasting Tin review I used to eat fish but I don't any more), but where I think this book really comes into its own is the Lunchboxes chapter. edit: It's funny - as I was writing this post I realised that the images in the review of the "OG Roasting Tin" or "The Yellow Book" had broken links and weren't working, so I had to go through and update them, and it made me realise how many recipes I love from the first book. I don't reach for it anywhere near as often as the other two, but rereading the blog post reminded me how much I love the butternut squash and feta bulghur, and the mushrooms with halloumi and the cauliflower and potato curry. Apologies that I don't have photos of most of the recipes! Funnily enough, most of my favourites have been discovered since I blogged about each of the books, so I haven't had a chance to photograph them yet!)

From the book: The Green Roasting Tin

The leftovers were just as good the next day. The veg made fantastic, lunchtime sourdough toasties – I layered then on top of a spread of cream cheese – and I still had some over for dinner as a side to a bulghar wheat dish. BUT, and this is merely a good-natured gripe—this book WANTS me to fail. it WANTS me to feel the sting of inadequacy resulting from the comparison between my finished product and the book’s. it thumbs its nose at me as it dances around its spacious, well-appointed kitchen. because as lovely as this picture is, it is also a filthy liar. sure, that’s what it maybe looks like after you take it out of the oven, but THEN the recipe instructs you to stir it all up with olive oil and salt and herbs, which makes it look like THIS Introducing The Green Roasting Tin – this is the kind of cooking I like. Put a whole bunch of healthy veg into a roasting tin, pop into a hot oven and return an hour later to serve dinner. Minimal washing up is an added bonus. The infographics in this book are fantastic. I'm half tempted to rip them from the book and put them on the fridge in case of any dinner-related emergencies. It's like a connect the dots, choose your own adventure dinner. And all veg-based without being sad or boring at all. And (so many ands...) everything is perfect for leftovers, so no more sad desk lunches. Ik had als fantasievolle restjeskok al het één en ander samen gegooid maar in De groene bakplaat kwam ik geweldige combinaties tegen waar ik zelf nooit op zou komen. En Rukmini bakt dingen in de oven waar ik nog nooit aan gedacht had, zoals avocado en eieren. Ze geeft ook tips die ik nog nergens las zoals het steeltje van tomaten op de rijst leggen als smaakmaker tijdens het bakken (niet om op te eten).

this is not a monthly project, but a book i will dip into periodically, sharing my successes and failures as they occur. While her whole family's now veggie ("They all went, one by one"), she tends to eat plant-based meals four nights a week, and the rule is: "I want to not miss meat when I'm eating something veggie." Here the roasting comes from bread and red cabbage and forming a salad around it. The proportions were all off here and I am not sure how you slice a red cabbage into cubes and then separate the leaves and lay evenly in a roasting tray without overlap or mess. Also, I noticed it with the previous recipe but this contains a lot of salt. When I had finished making this it was all I could taste. I think I will halve the salt requirements in future. There is a good idea in here but it did not translate to a nice meal at all. I don't think these books need any introduction, but in case they do, Rukmini Iyer started a revolution with her first book, The Roasting Tin, in 2017.Upon first read of the book, everything is presented really well, the photography looks awesome and the recipes seem to make sense. I’ve not seen anything in the vegan section that I thought I’d never cook – so that’s a big plus! The combinations look sensible and everything seems easy to follow (I have seen some criticism of the author in other books for poor proof reading of recipes – this is absolutely critical in cookbooks and something that happens all the time. I hate it when cookbooks have missing steps!)