Conscious Kitchen

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.

• 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 PicklesChapter 6: Eating Seasonally in Autumn Mushroom Stoop with Parsley Dumplings Vegan Full English Breakfast Beet Tart with Orange ZestSeasonal 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

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