Sophie Gordon's book The Whole Vegetable offers inventive plant-based recipes like the Fridge-raid salad with rhubarb dressing, showing how to repurpose ingredients into delicious meals.
Selecting produce at its peak ensures freshness; use softer greens first and hardy root veggies later. Utilize all parts of vegetables in varied cuts for raw consumption.
The rhubarb dressing in the salad combines ingredients like rhubarb, garlic, aquafaba, olive oil, chili flakes, and sweetener for a versatile and flavorful addition to meals.
#inventive-recipes #plant-based-cooking #food-sustainability #ingredient-repurposing #salad-dressing
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