THE BIG GREEN
RECIPE BOOK

The Big Green Recipe Book

Copies of the Big Green Recipe Book are available to purchase
from the Cornerstone Bookshop and One World Shop on St John’s Terrace.

The Big Green Recipe Book began with a group of people from three Edinburgh churches asking, “What can we say to our members and friends that will give them hope, that will inspire them to believe that we can make a difference in the face of the climate crisis.” All three of our churches are members of Eco-congregation Scotland. As Christians we believe that we are called to care for our beautiful planet. Global warming is impacting most severely many poorer countries that have contributed very little to global carbon emissions. Christ’s command to love our neighbours compels us to do what we can to fight climate change, not to sit on the sidelines.

The crisis is complex and the problems can be overwhelming. None of us is an environmental specialist, but we have been impressed to learn that over a third of greenhouse gas emissions in the UK come from the production, transport, and distribution of food and drink, and the vast amounts of food waste. (Up to a third of the average UK food shop ends in the bin.) We all have to eat, and we can make choices as to how we shop and what we eat, and how much we throw away. This is why we decided to focus on food, and to gather a book of recipes that might help us all develop some new, sustainable eating habits.

Our guidelines for a low carbon diet:

1) Eat less beef. Beef has a carbon footprint 6 or 7 times greater than pork or chicken. Beef production is the biggest cause of deforestation. Reduce meat eating in general. We do not try to turn you into a vegetarian, but suggest that you replace beef with chicken or pork dishes, and begin to think of meat as a treat rather than a daily necessity. Learn about plantbased sources of protein.

2) Reduce food waste. Bread is one of the items most likely to be thrown away, so we have several recipes that use up stale bread.

3) Don’t replace meat with lots of dairy, but find interesting recipes with new flavour combinations, using vegetables, fruits, pulses, nuts, seeds and spices. Our book has several recipes from other parts of the world.

4) Talk about it to your friends, or to anyone who listen. Convincing others of the value of moving towards a low carbon diet may be one of the most powerful ways you can impact climate change.

We would like to thank everyone who contributed to The Big Green Recipe Book.

May it encourage us all as we seek to love our neighbours by protecting the planet!

Together Green,
Eco-group of the Together Trust,
Edinburgh City Centre Churches Together
September 2022

A selection of recipes from the book is published below

Pudding: Dad’s Bread Pudding

Pudding: Dad’s Bread Pudding

Dad’s Bread Pudding Our Dad enjoyed cooking, and in the days when hot puddings with custard were a staple, his bread pudding was one of our favourites. A simple recipe and a great way to use up stale bread. Ingredients • 8 oz stale bread, brown or white • 2 oz sugar,...

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Salad Ideas

Salad Ideas

Salad ideas I break salads down into 4 groupings and take one thing from each grouping to make the salad. I don't have a salad recipe, I have a matrix of combinations I adjust for the occasion. Add the carbohydrate/protein section to make it a light lunch, or exclude...

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Main: Rumblethumps

Main: Rumblethumps

Rumblethumps A recipe from a Kelso friend using local ingredients. Similar to Bubble and Squeak, but don't tell that to someone fae Kelso. Ingredients • Any left over vegetables mixed together . If making from scratch • Potatoes peeled, boiled, mashed, lots • Neeps...

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Main: Moroccan ‘Soup’

Main: Moroccan ‘Soup’

Moroccan Soup This is a vegetarian version of Harira, a classic Moroccan dish. It is especially associated with the evening meal that breaks the fast during Ramadan. Ingredients • 800 g of tinned tomatoes • 400 g of tinned chickpeas • 200 g of red lentils • 4 medium...

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Main: Green Filo Pie

Main: Green Filo Pie

Green Filo Pie Based on a Ligurian recipe by Anna del Conte.   Ingredients • 600 -1000g seasonal greens - eg leeks, spinach, chard, courgettes, kale, green herbs - washed, drained and finely chopped • 150g risotto rice • 4 eggs • 100-150ml olive oil • Packet of...

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Main: Gnocchi with Spinach, Kale & Garlic

Main: Gnocchi with Spinach, Kale & Garlic

Made with previously baked potatoes or sweet potatoes   Ingredients Cooked potatoes (or sweet potatoes) A little flour, nutmeg, salt, a lemon Spinach, kale and garlic Method Mash your potatoes well with a fork, add a little flour, a touch of nutmeg if you have...

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Main: Chilli con Cashew

Main: Chilli con Cashew

Chilli con Cashew 1 large onion, chopped 2-3 cloves garlic, chopped 2 medium carrots cut into matchsticks 1 stick celery, chopped 1 large pepper cut in short strips 1 courgette, chopped OR 200g mushrooms, sliced 500g passata plus 2-3 fresh tomatoes, chopped ( OR 1 tin...

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Main: Potato Variations

Main: Potato Variations

Baked Potatoes Always be baking potatoes! When your oven is on… It’s a waste of energy to place only one tray of food in the oven. If the oven is on, there is no reason not to be baking some potatoes while you’re at it! Potatoes of all kinds can be baked, kept in the...

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Soup: Sweet Potato & Coconut

Soup: Sweet Potato & Coconut

Sweet Potato and Coconut Soup Ingredients • 1 tbsp oil• 1 onion, chopped• 2 Veg Stock cubes• 1 can coconut milk – more if you like it• 750 sweet potato diced• I lemongrass finely chopped• 1 thumb of ginger• 4 lime leaves shredded• 1 red chilli finely chopped• 3 garlic...

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Soup: Dhal

Soup: Dhal

Dhal Soup A simple and nutritious meal, good for lunch with rice or bread. I have eaten it often when camping.   Ingredients • 250 g red lentlls • 1/2 teaspoon turmeric • 1/4 teaspoon chilli powder • Salt to taste • 1 litre boiling water • 1 tablespoon butter or...

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Soup: Delicious Garbage!

Soup: Delicious Garbage!

Delicious Garbage Soup Here are the instructions for making garbage soup. There isn’t a recipe. This is what you do. 1. Open the fridge door and vegetable cupboard. 2. Remove everything which is left over from a previous meal or which is at the end of its life. 3....

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Soup: Carrot, Orange & Tomato

Soup: Carrot, Orange & Tomato

Carrot, Orange and Tomato Soup Refreshing when eaten cold on a warm summer’s day 2 large carrots- sliced 6 cherry tomatoes with a good flavour - halved Juice and rind of 2 oranges 1 large potato - cut into cubes 1 onion – chopped 1 litre of stock made from Swiss...

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Soup: Carrot & Ginger

Soup: Carrot & Ginger

Carrot and Ginger Soup Ingredients 1 large onion 3 large carrots 1.litre vegetable stock 1 tbsp tomato puree 1 piece of fresh ginger, about 2 cm. 1 vegetable stock cube (or 1 tsp Marigold Bouillon powder) dissolved in 1 litre hot water. Cumin, coriander, mixed dried...

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Soup: Butternut Squash

Soup: Butternut Squash

This recipe comes courtesy the folks at the Meadows Community Garden. Butternut Squash Soup Ingredients (serves 4) 2tbsp butter, margarine or olive oil 2 onions 450 g butternut squash peeled, seeded and cubed 225g potatoes, cubed 1.2 litres water 1 tsp paprika Salt...

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Soup: African Sweet Potato & Spinach

Soup: African Sweet Potato & Spinach

African Sweet Potato and Spinach Soup Ingredients 3 tbsp oil 1 chopped onion 2 cloves garlic (crushed) 2 tsp of grated fresh root ginger 1/4 tsp of cayenne 1 tbsp mild or medium curry paste 12oz (350g) peeled and cubed sweet potatoes 1/2 pint of passata 1/2 pint of...

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Use your LOAF

Use your LOAF

A few years ago there was a useful slogan for eco-friendly food shopping. It was Use your Loaf! It would be a pity if it were to be forgotten, for it is helpful. When shopping for food, think Local, Organic, Animal-friendly and Fair trade. LOCAL. When I was young...

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