Less of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans features delicious plant-centric recipes, with options for incorporating meat or fish as needed.

Today many of us are looking to eat less dairy, meat and fish, as the host of environmental, ethical and health-related reasons for doing so stack up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society but out there, is a whole middle-ground of home-cooks, somewhere between carnivore and vegan, who are doing their best to reduce meat and fish consumption, but enjoying it on occasion when the urge strikes.

For these so-called flexitarians, choices are less about adopting a rigid regime, and more about an organic attempt to eat a mainly plant-based diet.

This timely cookbook is a collection of modern recipes and comfort food classics, all of which feature simple adaptations that can make them suitable for vegans, vegetarians, pescatarians and meat-eaters.

Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy shrimp if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the options to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular ground meat, while the spiced vegetable casserole, gives an option for cooking with chicken, if the mood so takes you.

No longer will you have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on your appetite or cravings!

Contents: Introduction; Breakfast and brunch; Snacks and lighter plates; Salads and sides; Soups and stews; Pasta, noodles and rice; Oven bakes and sheet pans; Index.

Categories International Non-fiction

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