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 are well documented, The Part-Time Vegetarian taps into a growing trend of flexitarian eating. Rather than meat or fish taking centre stage, the recipes in this book showcase the often under-used vegetables, grains, legumes, nuts, eggs and dairy foods and show just how delicious and varied this way of eating can be. Organised by meal type, the book features chapters on Breakfasts & Brunches, Light Meals, Weekday Dinners, Weekend Cooking and Food for Sharing. The recipes are all vegetarian, but the majority include a Part-Time Variation, showing you how to include meat or fish if you feel like it. This is the perfect book for the casual vegetarian looking for a nutritious and environmentally intelligent way to eat, those who want to cater for a vegetarian, or the committed vegetarian who wants to try new recipes. The Part-Time Vegetarian makes vegetarian eating doable for everyone.
