The popularity of the part-time vegetarian (flexitarian) diet – one that is largely vegetarian but occasionally includes poultry, meat and seafood – is growing. As meat and fish become more and more expensive and the health benefits of a vegetarian diet are well documented, The Part-Time Vegetarian taps into a growing trend of flexitarian eating.
Rather than meat or fish taking centre stage, the recipes in this book showcase the often under-used vegetables, grains, legumes, nuts, eggs and dairy foods – and show just how delicious and varied this way of eating can be. Organised by meal type, the book features chapters on Breakfasts & Brunches, Light Meals, Weekday Dinners, Weekend Cooking and Food for Sharing.
The recipes are all vegetarian, but the majority include a Part-Time Variation, showing you how to include meat or fish if you feel like it. It’s the perfect book for the casual vegetarian looking for a nutritious and environmentally intelligent way to eat, those who want to cater for a vegetarian, or the committed vegetarian who wants to try new recipes. The Part-Time Vegetarian makes vegetarian eating doable.
About the Author
Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has written more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The Big Book of Low-Carb Recipes, The New Vegetarian Kitchen (that was chosen as one of OFM´s Top 50 Cookbooks of the Year) and Veggienomics for Nourish.