Less of a rigid regime, and more of an organic attempt to eat a mainly
vegetarian diet, The Flexitarian Cookbook features delicious
plant-centric recipes, with options for incorporating meat or fish as
needed.
Many of us are looking to eat less meat and/or fish, as the host of
environmental, ethical and health-related reasons for doing so stacks
up. The concept of not centering every meal around an animal-based
protein is well on its way to settling into mainstream society. But out
there, there is a whole middle-ground of home-cooks, placed somewhere
between carnivore and vegan, who are doing their best to reduce meat
consumption, but enjoying it on occasion when the urge strikes; the
flexitarians. The Flexitarian Cookbook is a collection of delicious,
modern vegetarian recipes, with simple options for switching in meat or
fish, as the mood takes you. No longer will flexitarians have to juggle
between multiple cookbooks or haphazardly hash together a meaty ending
to a recipe depending on their cravings. 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.
