A refreshing, relaxed guide to the occasionally overwhelming yet absolutely necessary work of cooking for ourselves and saving the planet, one dish at a time.
In this simple-to-follow guide for today's households, food writer and climate activist Puneeta Chhitwal-Varma provides everything you need to prepare good-for-us, good-for-the-planet food. Beginning with a primer on "the big why" of eating with emissions and land-use in mind, and a comprehensive guide to stocking kitchen essentials and making the most of your pantry, Puneeta outlines the accessible, achievable framework she calls "Eating with Benefits."
The book's 75+ recipes are climate-conscious, mostly meat-free, low-waste, and, of course, delicious! In chapters on versatile staples, mornings, dips and condiments, toasties and snacks, small plates, mains, and sweets, you'll find workhorse recipes designed to maximize diversity in your diet and minimize waste, as well as back-to-basics techniques like sprouting lentils, making yogurt and cooking just about any kind of dried bean you can imagine.
Learn to make Puneeta's No Fruit Left Behind Compote, Good Mood Dressing, Sun-fermented Vegetables, Deeply Green Shakshuka, Keema Aloo Shepherd's Pie, and many more, cooking from what you have, in-season where you live. The Good Food Kitchen takes a refreshing, relaxed approach to the occasionally overwhelming yet absolutely necessary work of cooking for ourselves and saving the planet, one dish at a time.
