Vegan One Pot Wonders is the latest cookbook from author Jessica Prescott, known for her creative comfort classics that satisfy every member of the family. She left us craving for more after her last cookbook, where feasting for the family was made easy. This new cookbook captures a sense of easy cooking while minimising the mess you make when doing so. We caught up with Jessica (virtually of course) to chat about the new cookbook.
What inspired you to create the One-Pot Wonders Cookbook?
It was a natural evolution of my previous books, as I found myself a busy mother of two, the youngest being a baby who did not want to be put down and the eldest an incredibly fussy eater. I am a big lover of comfort food and I needed meals that were easy, low mess, healthy, comforting, delicious and kind to the planet. This is my compilation of such recipes!
How do you satisfy the whole family with one-pot cooking?
Honestly, I think it depends on your family and what ages and stages of eating your child is at. My aforementioned clingy baby is now almost two and has tried every single dish in this book, but my firstborn is a very fussy eater which is one of the reasons I was feeling so fatigued by cooking as I often had to cook an entirely separate meal for him. For that reason, I almost always have another pot on the stove with rice, quinoa or pasta in it, and his dinner will be a component of ours (that he refuses to try but that’s another story), plus a cooked grain of some kind, and some chopped fruit or veg.
What recipe is better as leftovers?
Hmmmm that’s a tricky one! My answer to this is almost always lasagna! But with no lasagna in this book, I’d have to say the Tinned Bean Salad, the Pumpkin and Lentil Stew, or the Baked Black Beans.
One of our favourite recipes in your cookbook is the Sausage and Kale Bready Bake recipe but you mention it is a 4 serve, what is your advice to those who treat it as a two serve?
Hahaha!! This is one of the few recipes in the book that is intended to be a side rather than a main meal, (think Christmas and Thanksgiving-style feasts) but I too have absolutely definitely eaten it as a standalone meal in which case it’s probably better suited to 2. My advice – enjoy!
What is your favourite recipe in the book and why?
Oooooof. I can’t possibly answer that! I am such an emotional eater and so often swayed by cravings. Each of the recipes in this book are special to me for their own reason and have been a favourite meal at some time or another. The Peanut Noodles seem to be the greatest hit from the book so far though, so I thought I’d share the recipe with your followers so they can get a taste of what to expect in this book.
Whats your kids favourite meal?
Pasta broccoli, hands down. It’s the one thing I can cook with zero adjustments that both kids will devour with gusto. We eat it multiple nights per week.
Are you planning a follow up on the one pot cookbook? Or what can we expect from the future?
I have a few follow up ideas and have just pitched my fourth cookbook, so I am excited to see if that gets approved as it’s an idea I have been wanting to bring into fruition for some time. I have endless requests for a bread book and I can tell you it won’t be that, but there may be something else fun and bread-related in the pipelines once this dang virus allows normal life to resume. In the meantime, I will be continuing to grow my business baby – Mama Goodness – and trying to inspire a social and cultural shift in the way new parents are treated in the weeks following the arrival of their baby.
Of all the recipes in this book, this one has the most hectic ingredients list. I know it seems odd but you gotta trust me here – the end result is outrageously good.
- 2–3 tablespoons coconut oil 1 onion, diced
- thumb-size of fresh ginger, peeled and finely minced
- 3 large garlic cloves, finely minced 4 kaffir lime leaves, torn
- 1 litre (34 fl oz/4 cups) veggie or vegan ‘chicken’ stock
- 60 g (2 oz/1⁄4 cup) tomato purée (paste)
- 125 g (4 oz/1⁄2 cup) natural peanut butter
- 400 ml (14 fl oz) tin coconut milk
- 1 large sweet potato (about 650 g/1 lb 7 oz), peeled and cut into bite-size dice
- 200 g (7 oz) tempeh
- big bunch of Chinese broccoli, sliced
- 200 g (7 oz) packet pad Thai (flat rice) noodles
- handful of fresh coriander (cilantro) leaves
- dried chilli (hot pepper) flakes crushed roasted peanuts
- Heat the oil in a large saucepan or casserole pot (Dutch oven) over a medium- high heat, add the onion and ginger and cook for a good 5–10 minutes, until the onion is ever so slightly starting to brown.
- Add the garlic and kaffir lime leaves and cook, stirring, for a minute. Then add the stock, tomato purée and peanut butter and stir until they are well combined.
- Add the coconut milk and sweet potato, then crumble in the tempeh (rather than simply cutting it). Simmer uncovered for 20 minutes or until you can pierce the sweet potato easily with a fork.
- Add the Chinese broccoli and simmer for another couple of minutes, then add the noodles and immerse them in the liquid. Remove from heat, cover and allow to sit for 5 minutes then check the noodles – they should be soft.
- Serve in bowls, garnished with coriander, chilli flakes and roasted peanuts.
You can get your hands on Vegan One-Pot Wonders here.