More than 100 seasonal, everyday meals for friends and family from The
Part-Time Vegetarian's kitchen.
Since The Part-Time Vegetarian was published in 2015 the food landscape
has changed. Proving itself more than a passing fad, the term
flexitarian was added to the OED in 2015 and this way of eating has been
highlighted by nutritionists and environmentalists as a necessity for
the long-term health of both ourselves and our planet. Beyond eating
less meat and more veg, awareness of the importance of eating
sustainable, seasonal food is also on the increase. The moment a plant
is harvested its nutrients start to deplete, so the sooner it is on the
plate, the tastier and more nutritious it is.
The Part-Time Vegetarian's Year includes over 100 flexible recipes
ordered by season, making it easy to work with the calendar to produce
delicious food all year round. In spring, feast on a Rejuvenating
Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer
brings a refreshing Watermelon, Pitta and Goat's Cheese Salad or
Avocado, Pea and Mint Pasta. In autumn, cuddle up with a warming Baked
Cauliflower Cheese Risotto or Smoky Aubergine Chilli. Finally, winter
gives us comforting Winter Green Noodles and Celeriac, Ginger and Sesame
Bhajis. From summer barbecues to festive feasts, each chapter also
contains at least one full feature menu for easy entertaining. All of
the recipes are vegetarian, but most feature a Part-Time Variation,
showing you how to include an element of meat or fish, or even how to
make the dish fully vegan, if you would like.
This is the perfect book to support your food journey whether you are
fully vegetarian, just dipping a toe in the water, or someone looking to
cut down on their meat intake a few days a week.
