RECIPES AND PHOTOGRAPHS ©RYLAND PETERS & SMALL EDITED BY DANIELLE WOODWARD
We all know the environmental, ethical and health-related reasons for eating less dairy, meat and fish, and most of us no longer centre every meal around an animal-based protein. But what about the middle ground of home cooks out there, who are somewhere between carnivore and vegan, doing their best to reduce meat and fish consumption but still allowing themselves to enjoy it on occasion? Forget following a rigid regime; The Flexitarian Cookbook: Adaptable Recipes For Part-time Vegetarians And Vegans is for those who are naturally attempting to eat a mainly plant-based diet, with recipes that have plenty of adaptations to make them suitable for vegans, vegetarians, pescatarians and meat eaters.
Recipes include ‘Borlotti bean and fennel stew’ with the option to include pork shoulder; a delicious ‘Mushroom and bean chilli sin carne’ that reinvents itself with beef; ‘Tangy tomato tacos with guacamole’ that turn into ‘Spicy turkey tacos’; and a dairy-free ‘Beetroot risotto’ that also works with the addition of smoked mackerel and horseradish cream.
It’s time to unleash your inner flexitarian and, as the book says, ‘become an alchemist in the kitchen!’
STUFFED SQUASH WITH LEEKS, BLACK LENTILS & POMEGRANATE
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