Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans

Do you want to adopt a more FLEXIBLE approach to your diet?

Looking for less of a rigid regime, and more of an ORGANIC way to eat a mainly VEGETARIAN diet?

Delve into this collection of DELICIOUS, MODERN, VEGETARIAN recipes, with simple options for switching in meat or fish as the mood takes you.

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 centring 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.

Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns/shrimp if you are looking to add some more protein. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option 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 mince/ground meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you.

A new collection of beautifully photographed recipes, curated for you by the expert food and drink editors at Ryland Peters & Small, and originally created by our highly-regarded cookery authors.