the common link between vegetarians and part-time vegetarians (flexitarians) is that they like to base their meals on vegetables, whether that be 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
this cookbook shows just how delicious, adaptable and varied this way of eating can be where meat or fish are not the main focus of the recipes, but instead the under-used and under-valued vegetables, grains, legumes, nuts, eggs and dairy foods
these recipes are not about taking something away, however, but adding a new dimension and consequently widening and extending the homecook’s repertoire of dishes
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.