The Part-Time Vegetarian's Year: Four Seasons of Flexitarian Recipes
More than 100 seasonal, everyday meals for friends andfamily from The Part-Time Vegetarian'skitchen.Since The Part-Time Vegetarian was published in 2015the food landscape has changed. Proving itself more than a passingfad, the term "flexitarian" was added to the OED in 2015 and thisway of eating has been highlighted by nutritionists andenvironmentalists as a necessity for the long-term health of bothourselves and our planet. Beyond eating less meat and more veg,awareness of the importance of eating sustainable, seasonal food isalso on the increase. The moment a plant is harvested its nutrientsstart to deplete, so the sooner it is on the plate, the tastier andmore nutritious it is.The Part-Time Vegetarian's Year includes over 100flexible recipes ordered by season, making it easy to work with thecalendar to produce delicious food all year round. In spring, feaston Baked Eggs with Spring Greens or a Korean Bibimbap. Summerbrings a refreshing Watermelon, Pitta and Goat's Cheese Salad orTomato Tarts with Preserved Lemon Relish. In autumn, cuddle up witha warming Mushroom Larb or Smoky Aubergine Pides. Finally, wintergives us celebratory Celeriac, Ginger and Sesame Bhajis andScandinavian Potato and Celeriac Gratin. From summer barbecues tofestive feasts, each chapter also contains at least one fullfeature menu for easy entertaining. All of the recipes arevegetarian, but most feature a Part-Time Variation, showing you howto include an element of meat or fish, or even how to make the dishfully vegan, if you would like.This is the perfect book to support your food journey whetheryou are fully vegetarian, just dipping a toe in the water, orsomeone looking to cut down on their meat intake a few days aweek.