Modern Flexitarian: Veg-based Recipes you can Flex to add Fish, Meat, or Dairy
£13.40£19.00 (-29%)
Fancy minimising your meat intake this New Years but don’t know where to begin? Modern Flexitarian has got you covered!
Ethical meals and sustainable living have become hot topics in our modern-day society, but transitioning into the leafy lifestyle can prove challenging. That’s why you need ideas and recipes to ease the transition!
Modern Flexitarian is filled with meat-free recipes, dairy-free meals, and healthy cooking ideas with a twist.
Each page features sustainable meals with suggestions on how to include meat, dairy, eggs, or fish.
Dive straight in to discover:
-Over 100 easy-to-prepare, flexible vegetarian or vegan recipes
-Every dish is complemented with full-colour photographs
-Featuring recipes for every meal type for the whole family to enjoy
This flexitarian diet book will encourage you to eat plants while moderating your meat consumption, proving to be a wonderful resource for healthy cooking ideas that will inspire you to make more socially responsible meal choices. We understand that giving up meat or animal-related products can be difficult, that’s why this part-time vegetarian cookbook eases the transition and will inspire you to create the most delicious meat-free meals.
Jam-packed with tips and tricks on how to get started, sound advice on getting the right nutrients, and a sample weekly menu. Featuring a diverse range of options to choose from, you’ll be able to satisfy your cravings whilst reducing your impact on the environment and improving your gut health as you go!
At DK we believe in the power of discovery. So why not explore this beautifully illustrated recipe book, and discover how to improve your health and well-being with the power of a plant-based diet!
Proving the perfect gift for the plant-based foodie in your life or anyone looking to experiment with flexible vegan cooking for the first time.
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Additional information
| Publisher | 1st edition (5 Dec. 2019), DK |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 024141976X |
| ISBN-13 | 978-0241419762 |
| Dimensions | 22.1 x 2.3 x 26.2 cm |
by M. Harrison
DK have been publishing recipe books for decades and have a huge archive to draw on. This is how they’ve created this book – instead of it being ‘authored’ in the traditional sense (by a chef, cook or food writer) this is a collection of recipes from the DK archive chosen so as to capitalise on the current trend for reducing meat consumption. That’s not to say it’s bad – there are some good ideas here, and it looks like they’ve commissioned new photography – but it doesn’t have the narrative element that authored cookbooks have. And while the general idea is that you can add fish or meat to the recipes, the feel of it really is that it’s a vegetarian cookbook (I’m guessing the starting-point was vegetarian recipes they had on file). It’s fine, I suppose… I just didn’t find it that inspiring, and I think I’d get more out of one of Leon’s cookbooks, or the new veggie-leaning ones from Nigel Slater.
by Marco Busani
This recipe book is just not my thing but my husband is desperate to give it a try.
He thinks it has good instructions and pictures.
If it means he produces a meal that doesn’t make us violently ill and tastes reasonable then I call that a win.
I’ll let you know how that goes…
by bf90er
This book is titled modern flexitarian veg based recipes you can flex to add fish, meat or dairy
Most of the recipes contain dairy, honey so this wouldn’t be a option to leave them out
A few recipes you could make vegan and it states in a handy box how to do this
Some of the recipes contain sea food \meat with options to change these if you don’t wish to use them
Great book with fantastic photos
Would suit a house who eat a mixed diet
A nice selection of recipes and overall a lovely recipe book. Would make a nice Christmas gift
by bf90er
Nice recipe book from DK.I like the fact that each and every recipe is accompanied by a full,colour photograph.A good range of recipes,I particularly like the desserts section.Each recipe is accompanied by clear cand concise steps,which should make the recipes easy to follow.
However,this recipe has at its core vegetarian and even suggestions for vegan recipes and I will never be either,so flexitarian isn’t my personal cup of tea.I do enjoy fruit and vegetables but as part of a balanced diet that definitely includes meat and fish.
So this particular book only has a limited scope for me.
by Jo
I would describe myself as a Flexitarian. I can go a couple of weeks without eating meat, and have the odd day where I realise I may have been vegan. Neither was particularly conscious – my daughter is pescatarian, which has led to my routine foods becoming more veggie, particularly when I discover a new recipe, such as my recent squash peel lentil soup (thank you to the chef who described on the radio how squash or pumpkin peel makes a great stock). So I was really interested to try this recipe book. Most of the recipes use different types of beans – I keep chickpeas in the house, but not beans. So I went to source them. I found cannellini beans, kidney beans, and mixed beans, but the recipes I really wanted to buy specified mung beans – which I have been unable to find. I made the spicy carrot hummus – which is lovely. The recipe does make a large quantity (I have put half in the freezer), but it is very healthy – with no oil. I then made the cannellini butter, which is ok, I wouldn’t make it again, but it tastes fine, and again, is a healthier option.
The book starts with some basics, a veggie stock, pasta dough, pastry, and how to make milk, butter or cheese from nuts. I could make those – I absolutely love nuts, and will do so when my daughter comes back from university – she likes almond milk. There is a recipe for yoghurt – but it requires a yoghurt maker, which I don’t have. There are some swaps given for some recipes – the yoghurt suggests using coconut milk for a vegan alternative. There is a section on breakfasts, which for me were a little complicated for breakfast – I am a fan of porridge oats, although I do occasionally make pancakes, but my teenagers wouldn’t go for the healthier alternatives – I know, I have tried doing chickpea flour pancakes before.
The next section is snacks, including energy bars. The section after is the one I had been looking forward to – burgers. This is where I was really disappointed not to be able to find mung beans, as I really wanted to make the Mung Bean Burger with Red Curry Aioli. The salad section contained a number of ideas I have seen before in recipe books, but I was surprised to see that there was a chicken one in there, although the idea of flexitarian is that you can have meat.
My daughter liked the ramen recipes at the start of soups and stews. In terms of the curries – I already make a good selection of veggie curries for my daughter; but there are some interesting ideas. But I was really disappointed the book constantly referred to curry paste. Curry paste? Why not your own spices? I have never used a curry paste. It just felt that after all the ‘make your own’ ethos earlier on, that this was a bit of a cop out.
The book then takes you through baked goods, pastas and finally, desserts. Although both my Mum and I, who specialise in our own versions of an apple crumble, were a bit disappointed with this version. And I think that demonstrates our whole view of the book – there were very few recipes which included nuts, and yet nuts are such a good source of nutrition. For example, I would but walnuts through an apple crumble – or hazelnuts. I make a great cashew nut korma with green peas and asparagus. I just felt they were wholly sidelined, appearing once or twice as a bit of a token. Is this part of a rejection of the perception of vegetarian / veganism as being all nut roast? Possibly, but it did feel truly relegated, and that was a shame.
On the whole, this is an interesting book – and worth looking at if you want to use far more beans and pulses in your cooking. But for those who are less committed, or not keen on beans, this may not be the recipe book for you.
by RJP Book Boy
Modern Flexitarian: Veg-based Recipes you can Flex to add Fish, Meat, or Dairy Hardcover – 5 Dec 2019
The book.
This is a hard-back book consisting of recipes that can be adapted for meat or vegetarian tastes.
Content.
The recipes are very varied and interesting. Many common ingredients can be transformed using simple techniques and I have enjoyed using the book. I am trying to cut down on meat and this book has shown me the way, even an average cook like me can make the included recipes. There is something here for every taste!
The book is copiously illustrated throughout and the text is easy to follow.
Overall.
A very good book with lots of food ideas to help you cut down on meat consumption. It offers tasty recipes that are a good compromise for someone like me who is experimenting with my diet.