One Pot: Three Ways: Save time with vibrant, versatile vegan recipes

by Rachel Ama

Rachel Ama takes batch cooking one step further, offering three creative and flavorsome ways to serve and use one one-pot recipe. This is fun, fresh, simple and nourishing vegan cooking packed with taste.

Make a big pot/pan/tray, then either freeze it for later, serve it up with simple assembly suggestions or mix it up and transform your dish into another - it's totally up to you! The 30 base recipes each have three ways to be used and offer a range of speedy lunches, weeknight dinners or lengthier weekend leisurely cooking - whip up a quick salad or boil some rice to accompany your base, or add ingredients to create something else entirely.

Transform one-tray Peri Peri Mushroom Feast into either:
1. Peri Peri Pittas
2. Peri Peri Charred Sweetcorn Bowls
3. Peri Peri Mushrooms with Potato Wedges & Slaw.

Serve one-pot Caribbean Curried Jackfruit with:
1. Coconut Rice & Coleslaw
2. Caribbean Vegetable Patties & Orange Avocado Salad
3. Coconut Flatbreads & Tomato Red Onion Salad

A sumptuous Winter Stew can be served with or turned into:
1. Potato Mash & Roast Broccoli
2. Winter Pie & Garlic Green Beans
3. Rich Ragu

Rachel shares her vegan store cupboard staples, a list of what she likes to always keep in the fridge and new vegan cooking hacks, encouraging and enabling you to live a vegan lifestyle, simply.

This way of cooking is sustainable and efficient, reducing waste, time and offering relief from the daily question - 'what am I going to make for dinner?' All without scrimping on taste.

Genres: Cookbooks, Cooking, Food, Nonfiction, Vegan

378 pages, Kindle Edition

Published August 26, 2021

About the author

Since launching her YouTube channel in September 2017 Rachel Ama has amassed a legion of followers who are all hungry for her simple, affordable and delicious vegan recipes and recommendations (and for her dance moves).

Rachel Ama knows the London vegan scene inside-out but she also looks abroad for flavour inspiration, and to both her Caribbean and African roots. Rachel grew up in North London with her Mum, who encouraged lots of veggies (there was no "treat drawer" in their house) and was really into holistic living and studied nutrition. Rachel very much brought vegan cooking home and would take staple Caribbean recipes (inspiration from her Sierra Leonean and St Lucian roots) and make vegan alternatives still packed with traditional spices and flavours. Rachel also has a grandma from Wales so was inspired to make some British classics vegan.

A self-confessed KFC addict as a teenager, she decided to go vegan three years ago and hasn't looked back. As her passion for plants grew and grew, so did her interest in cooking - and her belief that vegan food need not compromise on taste or nutrition. Rachel travelled around South America after University and was inspired by how each country offered a completely different palette of flavours, confirming her love for food and cooking.

Rachel loves to exercise and dispels the belief that veganism gives you no energy - she loves boxing and trying out new exercises like Muay Thai. She lives in North London with her Cockapoo, Marlee.

Reviews

[Raeraeg · Rating 5 out of 5]

Easy, tasty, original recipes each with three different ways to turn them into varied meals. Love it!

[Caitlin · Rating 5 out of 5]

I was so excited to see that Rachel Ama was releasing a second book and this one really didn’t disappoint! Full of delicious versatile recipes that have very quickly become weekly staples!

[kris crom · Rating 5 out of 5]

so creatively done and beautifully designed!

[D Marie · Rating 4 out of 5]

great concept

I’m not vegan but these are definitely recipes I would like to try. They seem full of color and flavor and that’s a winning combination for me.