Easy, Healthy & Delicious: 3 Insanely Good Vegetarian Recipes From Anna Jones’s ‘One: Pot, Pan, Planet’ - British Vogue

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Easy, Healthy & Delicious: 3 Insanely Good Vegetarian Recipes From Anna Jones’s ‘One: Pot, Pan, Planet’ - British Vogue

Easy, Healthy & Delicious: 3 Insanely Good Vegetarian Recipes From Anna Jones’s ‘One: Pot, Pan, Planet’ - British Vogue

Posted: 04 Mar 2021 05:45 AM PST

Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson's How To Eat or Samin Nosrat's Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones, whose One: Pot, Pan, Planet is out now. Each recipe in Jones's fourth cookbook can be made in a single pot, pan, or tray, and comes with suggested tweaks for making vegetarian dishes fully plant-based. Also included: three dedicated chapters on how to eat more sustainably and waste less food – including a whole section of genius formulas for using up vegetables and other produce. Whip up one of Jones's favourite One recipes, below, then order your copy at once.

Crispy Tofu & Broccoli Pad Thai

I am a sucker for a pad Thai. I know it's predictable but I can't seem to bypass it on a menu. This version brings together all the things I love about it: crispy tofu, lots of greens, a tamarind-heavy sauce, roasted peanuts and crispy onions, as in my mind, a pad Thai is pointless without them.  

Ingredients

For the tofu and broccoli:

  • 250g flat wide rice noodles
  • 250g block of firm tofu
  • 250g purple-sprouting broccoli
  • Neutral oil for frying (I like odourless coconut oil or another neutral-flavoured oil for cooking)
  • 2 tablespoons soy or tamari sauce
  • 3 cloves of garlic, peeled and finely chopped
  • A 2cm piece of ginger, peeled and grated
  • 6 spring onions, thinly sliced
  • 2 organic eggs (optional)
  • 100g beansprouts

For the sauce:

  • 4 tablespoons tamarind paste
  • 1 tablespoon vegetarian fish sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons maple syrup
  • 4 tablespoons light soy sauce

To serve:

  • 100g roasted unsalted peanuts, roughly chopped
  • 2 red chillies, finely chopped
  • 1 small handful of Thai basil leaves, shredded
  • 1 small handful of mint leaves, shredded
  • A handful of crispy shallots
  • 2 unwaxed limes

Method

Soak the rice noodles in cold water for at least 10 minutes until softened. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an hour. 

Mix all the sauce ingredients in a small bowl with 4 tablespoons of cold water. Set aside. Cut the broccoli into florets and thinly slice the stalks, keeping them separate. 

Slice the tofu into 1cm-thick pieces about half the length of your little finger. In a large non-stick frying pan or wok, heat 3 tablespoons of oil over a medium-high heat, then fry the pieces of tofu for 6-8 minutes, turning them every minute, until golden all over. Add the soy sauce and stir for another 30 seconds (be careful here, as the sauce may spit). Lift the tofu out of the pan with a slotted spoon onto a plate. Keep warm in a low oven. 

When cool enough, wipe the pan out with kitchen paper and add a couple more tablespoons of oil. Heat over a medium heat. Add the garlic and ginger to the pan and cook for 2 minutes. Then add the broccoli stalks, drained noodles and 6 tablespoons of water and cook for 3-4 minutes until the broccoli stems are tender and the noodles are beginning to cook and crisp up. Add the broccoli florets, sauce and most of the spring onions along with 2 more tablespoons of water. Stir and cook for another 3-4 minutes until the noodles are soft enough to eat. 

If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs. Pierce the yolks and, when starting to set on the bottom, scramble, then mix into the noodles.

Take the pan off the heat and fold through the beansprouts, then spoon the noodles between four warm plates. Sprinkle over the peanuts and the rest of the spring onions. Scatter over the chillies, herbs and crispy shallots. Squeeze over the juice of a lime, and serve immediately, with wedges of the other lime.

Lemon, Tomato & Cardamom Dhal 

We make dhal at least once a week through the colder months of the year. This one, though, has a fresher feeling that means I'd be as happy eating it on a summer eve as I would a winter night. If you make this in autumn or winter you could leave out the fresh tomatoes and replace with some grated squash for the last 10 minutes of cooking. 

Ingredients

For the dhal:

  • 2 tablespoons coconut oil
  • 2 red onions, finely chopped
  • 1 red chilli, finely chopped (de-seeded if you like)
  • 1 green chilli, finely chopped (de-seeded if you like)
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon black mustard seeds
  • 1 teaspoon ground turmeric
  • The seeds from 6 cardamom pods, ground
  • 200g dried split red lentils, washed
  • 1 x 400ml tin coconut milk
  • 500ml vegetable stock
  • 100g baby spinach, washed
  • 4 ripe vine tomatoes, roughly chopped
  • 2 unwaxed lemons
  • 16 fresh curry leaves (optional)
  • 1 teaspoon coconut oil (optional)

For the topping:

  • 100g toasted cashew nuts
  • 1 green chilli (de-seeded if you like)
  • ½ unwaxed lemon
  • A small bunch of coriander

Method

Heat the coconut oil in a deep saucepan and fry the onions over a medium heat with a pinch of salt for 5 minutes, stirring regularly until they start to soften. Add the chillies and cook for another couple of minutes until everything in the pan is soft and fragrant. Add the cumin, coriander and mustard seeds and when the mustard seeds start to pop, stir in the ground turmeric and cardamom. 

Quickly add the lentils, coconut milk and stock to the pan. Bring the dhal to the boil, then turn the heat down to a gentle simmer. Cook for 25-30 minutes until the lentils have softened and are cooked through. 

Now make your herb and cashew topping. Roughly chop the cashews and green chilli as well as the whole lemon half, discarding any pips, then add the coriander and chop the lot together with a good pinch of salt to make a rough lemon salsa. 

Back to the dhal: stir through the spinach and the chopped tomatoes so the spinach wilts a little, then taste it and add the juice of up to 2 lemons, depending on your preference. Add salt and pepper to taste. If you are using the curry leaves, melt about a teaspoon of coconut oil in a frying pan and when the surface is shimmering, fry the leaves for about 15 seconds to crisp up. 

Spoon the dhal into bowls, top with the curry leaves and cashews and serve with rice or warm roti breads.

Preserved Lemon & Herb-Baked Orzo

I have been trying to find an authentic recipe for this since I heard about Syrian yoghurt-baked orzo from a friend. I couldn't find a recipe that sounded like the one my friend Holly described, so I made this up. I am sure it is a long way from the traditional recipe but it has all the things I want to eat with orzo. I'm still in search of the Syrian version. Please do get in touch if you have a good recipe. 

Ingredients

  • 2 medium leeks, washed, trimmed and thinly sliced
  • 2 tablespoons olive oil
  • The juice of an unwaxed lemon
  • 1 teaspoon coriander seeds, roughly ground in a pestle and mortar
  • ½ teaspoon fennel seeds
  • 1 green chilli, finely chopped
  • 100g baby spinach, washed
  • 350g orzo pasta
  • 4 generous handfuls of mixed soft herbs (I like parsley, tarragon, mint and dill)
  • 400ml plain yoghurt of your choice
  • 1 organic egg, beaten, or 30g ground flaxseed
  • ½ large preserved lemon, flesh discarded and skin finely chopped
  • 1 teaspoon sumac
  • 4 spring onions, thinly sliced
  • Zest of 1 unwaxed lemon

Method

Preheat the oven to 220°C/200°C fan/gas 7. In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper. Cover tightly with foil and cook in the hot oven for 15 minutes. 

Meanwhile, toss the spinach in a large mixing bowl with the orzo, half the herbs and all the remaining ingredients. Season well with salt and pepper. 

Remove the baking dish from the oven and stir through the yoghurt, spinach and orzo mixture. Pour over 400ml boiling water and stir again to combine. Cover the dish with foil (or a lid if it has one) and return to the oven for 25 minutes. 

After this time, remove the foil, squeeze over the remaining lemon juice and return to the oven for 5-7 minutes until the top is crisp and beginning to turn golden at the edges. 

Remove from the oven and allow to sit for 5 minutes before sprinkling over the remaining herbs, spring onions and lemon zest. 

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