The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-FreeThe 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. |
Other editions - View all
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free Nicola Graimes Limited preview - 2015 |
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free Nicola Graimes No preview available - 2015 |
Part-time Vegetarian: Flexible Recipes to Go (nearly) Meat-free Nicola Graimes No preview available - 2015 |
Common terms and phrases
½ cup ½ tsp 15 minutes Cooking 20 minutes baking beans black pepper boil bread cheese chicken chickpeas cloves coconut coriander coriander/cilantro cream crème fraîche crisp cumin deseeded dish drained eggs extra virgin olive finely chopped flavour flour fresh root ginger freshly ground black garlic garlic cloves grill/broiler ground black pepper halloumi harissa herbs labneh leaves lemon juice lentils marinade Meanwhile medium heat mixture non-stick frying pan olive oil onion oregano oz/scant Parmesan part-covered PART-TIME VARIATION pasta pastry peeled potatoes Preheat the oven quinoa recipe red pepper rice rösti roughly chopped salad salt and freshly salt and pepper sauce saucepan sauté pan sea salt season with salt seeds serve sesame shichimi togarashi simmer slightly soy sauce spices Spoon spring onions/scallions sprinkled stir tablespoons tahini tbsp tbsp butter tbsp olive oil tender thinly sliced toasted tofu tomatoes turn the heat vegetarian vinegar virgin olive oil warm yogurt za'atar