The Easy Vegan Week is a clever little cookbook which offers a week's worth of recipes, all integrated to minimise both leftovers and time spent in the kitchen. None of the recipes are particularly ambitious, but they are all wholesome vegan food with an emphasis on homemade and supporting local independent growers - rather than greedy, multinational corporations - wherever possible. The author is Australian so occasional ingredients such as avocados, which are widely grown in Queensland, might now not be so local for every reader, but the majority of the recipes use easy-to-find or easy-substituted plants.
I love the idea of leftovers from one meal being incorporated into the next as eliminating wasted food is a big priority for me so there are plenty of tips in The Easy Vegan Week that I plan to use. A downside for me is the assumption that readers will have access to a freezer (I don't) so some of the prep ahead ideas (such as baking two loaves of bread together) wouldn't be suitable for everyone. However, I think The Easy Vegan Week would be useful for anyone looking to reduce their reliance on expensive ready-made meals and to expand their repertoire of reliable and flexible cooking-from-scratch recipes.
(review of free book)