Immy Lucas of popular YouTube channel Sustainably Vegan empowers you to embrace seasonal, plant-based eating and other low-impact practices to create your own conscious kitchen. We all want to make a difference in the fight against climate change. We all want to live on a healthier planet, have healthier homes, invest in a healthier future. But going fully zero-waste, living off-grid, or completely abandoning fossil fuels isn't easy, affordable, or even possible for many people. For the average consumer who just wants to do a little better, where to begin?
For Immy Lucas, the answer is clear. Since our food system is one of the most high-impact, wasteful areas of modern life, the path to a more sustainable future starts in the kitchen. In The Conscious Kitchen, Immy provides you with the starting tools you need to create a more sustainable kitchen in your own home by rethinking the way you source, prepare, cook, store, and dispose of food.
Rooted in a strong foundation of seasonal, plant-based eating, the book is all about how small steps can have a big impact. How switching to a more seasonal way of eating, being a more considerate shopper, investing in traditional skills like pickling and fermenting, and considering alternative uses for food scraps and leftovers can help improve the health of your home and, ultimately, the health of the planet.
In The Conscious Kitchen, you'll discover: A guide to year-round seasonal eating with more than 30 plant-based recipesFood preservation recipes and techniques based on traditional skills like canning, preserving, and fermenting foodStrategies and recipes for cooking with food scraps and leftoversEthical shopping and food sourcing guidelinesEasy food storage and organization hacks to help your stores last longerAn overview of composting techniques and how to use compost to start your first kitchen gardenAnd more! Eminently practical, approachable, and ideal for beginners, The Conscious Kitchen is the perfect book for climate advocates, vegan cooks, homesteaders, zero-waste warriors, and anyone interested in taking their first steps into the world of more sustainable living.
By:
Immy Lucas
Imprint: Fair Winds Press
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 191mm,
Spine: 18mm
Weight: 726g
ISBN: 9780760390221
ISBN 10: 0760390223
Pages: 176
Publication Date: 05 November 2024
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability Chapter 2: Storing Food Chapter 3: Fermentation and Other Food Preservations Simple Sauerkraut Scotch Bonnet and Sweet Pepper Hot Sauce Pickled Red Onions Chapter 4: Eating Seasonally in Spring Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts Orzo with Fresh Herby Dressing and Crispy Tempeh Zucchini and Swiss Chard Vegan Frittata Spring Garden Pasta Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing Spring Risotto with Fresh Peas Chapter 5: Eating Seasonally in Summer Fresh Pea and Zucchini Salad with Homemade Focaccia The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard Flatbread with Tomato Confit and Fresh Basil BBQ Tempeh Burger with Homemade Slaw Sweet Chili Sauce Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella Chickpea Pasta Salad with Dill and Fresh Pickles Chapter 6: Eating Seasonally in Autumn Mushroom Stoop with Parsley Dumplings Vegan Full English Breakfast Beet Tart with Orange Zest Seasonal Chili with Pumpkin and Dark Chocolate Creamy Pumpkin Gnocchi with Veggie Sausage and Sage Baked Squash with Cinnamon, Star Anise, and Harissa Couscous Apple and Blackberry Crumble Chapter 7: Eating Seasonally in Winter Caramelized Onion and Mushroom on Butter Bean Mash with Parsley Mushroom and Lentil Lasagna Store Cupboard Shepherd’s Pie Nut Roast with Cranberries and Walnuts Baked Sweet Potato, Chickpea Salad, and Tahini Dressing Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia Chapter 8: Reducing Food Waste: Cook with It Leftover Fried Rice Inauthentic Arancini Vegetable Peel Broth Onion and Garlic Powders Apple Cider Vinegar Candied Lemon and Orange Peels Lemon Salt DIY Lemon or Lime Vinegar Cleaner DIY Citrus Essential Oils Citrus Peel Potpourri Chapter 9: Reducing Food Waste: Compost and Replant It About the Author Index
Immy Lucas is the creator behind the popular Youtube channel and Instagram handle Sustainably Vegan. Drawn to environmental issues and education since childhood, her mission is to help and inspire people to live as low-impact as possible, from learning how to DIY their own hair products to shopping unpackaged to lobbying local government to change. Immy's work is all about finding small ways to alter our behavior over time, using habit change and easy swaps to get there. Her work has been featured in media outlets like Marie Claire, The Evening Standard, and the BBC.
