The common link between vegetarians and part-time vegetarians
(flexitarians) is that they like to base their meals on vegetables.
Whether this is for health, economic or moral reasons (or a combination
of all three), the fact is a flexitarian diet - one that is largely
vegetarian but occasionally includes poultry, meat and seafood - is
growing in popularity and is a long-term trend that cannot go ignored.
Let's face it the flexitarian or semi-vegetarian diet is the way to go:
meat and fish are becoming prohibitively expensive; our current
consumption cannot be sustained in years to come; and the health
benefits of a vegetarian diet are well documented. But while the number
of vegetarians is significant, a study by the American Journal of
Clinical Nutrition found that nearly two out of three vegetarians
occasionally like to meat, chicken or fish. The Part-Time Vegetarian
Cookbook shows just how delicious, adaptable and varied this way of
eating can be. Rather than taking centre stage, meat or fish are not the
main focus of the recipes, which value the often under-used and
under-valued vegetables, grains, legumes, nuts, eggs and dairy foods.
The recipes are not about taking something away, however, but adding a
new dimension and consequently widening and extending the homecook's
repertoire of dishes. Organised by meal type, The Part-Time Vegetarian
Cookbook features chapters on Breakfasts & Brunches, Small Bites
(snacks, lunches and light meals), Weekday Suppers, Weekend Cooking,
Food for Sharing (entertaining, special occasion, celebrations and al
fresco) and Something Sweet. The recipes are all vegetarian, but can
easily be adjusted to suit non-vegetarians.