The popularity of the part-time vegetarian (flexitarian) diet—one that is largely vegetarian but occasionally includes poultry, meat and seafood—is growing. As meat and fish become more and more expensive and the health benefits of a vegetarian diet become better-known, The Part-Time Vegetarian taps into a growing trend of flexitarian eating. Rather than meat or fish taking center stage, the recipes in this book showcase under-used vegetables, grains, legumes, nuts, eggs and dairy foods—and show just how delicious and varied this way of eating can be.
Organized by meal type, the book features chapters on Breakfasts & Brunches, Light Meals, Weekday Dinners, Weekend Cooking, Food for Sharing, and Something Sweet. The recipes are all vegetarian, but the majority include a Part-Time Variation, showing you how to include meat or fish if the occasion calls for it. It’s the perfect book for the casual vegetarian looking for a nutritious and environmentally intelligent way to eat, for those who want to cater to a vegetarian, or the committed vegetarian who wants to try new recipes. The Part-Time Vegetarian makes vegetarian eating something anyone can do.