The Flexitarian Cookbook: Adaptable recipes for part-time vegetarians and vegans (Hardcover)
Steering clear of a strict regimen and embracing a more organic approach to predominantly vegetarian eating, The Flexitarian Cookbook showcases a delectable array of plant-centric recipes, allowing for the inclusion of meat or fish when desired.
Many individuals today are motivated to reduce their meat and/or fish consumption, driven by a growing awareness of environmental, ethical, and health concerns. The idea of not making animal-based protein the focal point of every meal is gaining traction in mainstream society. In this landscape, there exists a vast middle ground of home cooks, positioned somewhere between carnivores and vegans, who are committed to cutting back on meat consumption while indulging occasionally when the mood strikes – they are the flexitarians.
The Flexitarian Cookbook presents a treasury of contemporary vegetarian dishes, complete with straightforward options for incorporating meat or fish according to your preference. Gone are the days when flexitarians had to navigate a sea of cookbooks or hastily improvise meaty add-ons to their recipes based on cravings. Among the recipes, you’ll find a warming curried lentil salad with crispy paneer and spiced dressing. If you prefer, you can easily swap the paneer for crispy prawns. A hearty winter vegetable stew with herbed dumplings stands on its own, but this cookbook offers the choice to introduce slow-cooked beef cheeks if desired. The vegetable and lentil moussaka recipe, a tried-and-true favorite, allows you to switch out the lentils for conventional minced meat. Meanwhile, the Moroccan spiced vegetable tagine provides an option for cooking it with chicken.
The Flexitarian Cookbook: Adaptable recipes for part-time vegetarians and vegans (Hardcover) – Amazon £10.94 (rrp: £16.99)