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More Veg, Less Meat: The eco-friendly way to eat, with 150 inspiring recipes: The eco-friendly way to eat, with 150 inspiring flexitarian recipes
£9.50£16.10 (-41%)
We eat twice the amount of meat we need to, and only half the amount of vegetables that we are supposed to. We re all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and also improve our health, but the majority of us do not want to cut it out entirely. Rachel de Thample reveals how you can reverse that statistic and pack your meals full of fresh plant-based ingredients. In More Veg Less Meat Rachel shows how to make the most of the meat by buying good quality produce and eating it sparingly, but also how to the most of every bit of meat. This could mean spinning out a roast to last the week, or using lesser known cuts in imaginative ways. With 150 delicious recipes, such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise, even the most hardened carnivore can be convinced that eating less meat is a good thing. With quick and easy ideas for seasonal vegetable dishes, as well as each recipe meeting recommended protein needs, you ll be eating a better balance of meat, fruit and veg in no time.
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Additional information
| Publisher | Kyle Books (8 Mar. 2018) |
|---|---|
| Language | English |
| Paperback | 224 pages |
| ISBN-10 | 0857834649 |
| ISBN-13 | 978-0857834645 |
| Dimensions | 20.32 x 1.27 x 24.13 cm |
by Robbing
very few recipes – unless you consider
“put in oven and roast until cooked” a recipe
full of irksome statements like
“contains 2.5 portions of your five a day. Provided you serve with two portions of vegetables” – no really !
OK – I had an agenda – I was looking for something that showed you how to get the best and most out of meat
whilst incorporating a large amount of vegetables in your diet
but this is not it
the chicken section involves
1. roasting a chicken ontop of a squash and serving them together ( see comment about veg content above)
2. making gravy (from the juices youve already used with your roast chicken – )
3. boiling the carcass to make stock
4. making a pate – (from one chicken liver mind you) – oh and dont forget a lump of butter the size of the liver – oh and another two tablespoons of butter…yuk
not healthy…..dont expect healthy – oh and this supposedly serves six!
4. tagliatelle made with the remaining chicken gibblets shredded on top
5. soup from the stock
oh and cold chicken salad – maybe the stock and soup were one thing ? or perhaps gravy from none existant juices is a meal ?
and thats your amazing five meals from a chicken
its inspired me as a book
I’m going to shred it an use it as a mulch on my vegetables – I cannot bare to pass this travesty of a cookbook on even for nothing
please note ethical meat eaters – there is also a sectio on veal – well ok the whole section is actually only one recipe….and so on..
by Vicki
I bought this book recently and i absolutely love it, i really wanted to change my eating habits, although i have always eaten a lot of fruit and veg i have also always eaten alot of meat and carbs. Ive decided to cut down on meat, eat more veg, have smaller portions and buy organic as much as i can.
The recipes in this book are great, i have been having the alternative breakfasts in the mornings which make me feel less bloated, i bought a food processor and have been getting to grips with using lots of different ingredients I didn’t use before, I love the recipes like the blueberry pancakes which don’t have any added sugar or milk and still taste amazing.
Like the title says, for me personally this book is like a breath of fresh air, I feel like I’m taking control of what I put into my body and it feels so much better not having processed food and using natural ingredients.
Big thumbs up for this one!
by Imogen Howson
This recipe book is fantastic.
I’ve so far cooked 36 of the recipes from it, many of them several times, and all but one have been entirely successful – and many have become family favourites.
The only one that didn’t really work for us so far was the Egyptian salad with poached eggs, but I think that was just our taste rather than anything wrong with the recipe itself. And although I love coconut milk in cooking, I can’t get on with it as a dairy-free alternative in my coffee, so I gave up on that idea.
Top top favourites, aside from the delicious roasts which are always a success, are the dairy-free choc-chip and banana loaf and carrot cupcakes, the beefy Yorkshire puddings, the chorizo and chickpea stew, the bacon and butterbean soup, and the wholesome chicken pie. Oh, and my husband and I really like having homemade almond milk on our homemade granola. There are a lot of other meals I cook regularly, too, and that everyone enjoys, but these are the particular successes!
The thing I like best about the book is how delicious – and in general, easy and practical – the recipes are. But obviously the benefits to our health and the environment come a very close second. I’m happy to be able to invest in higher quality meat, and we’re all eating a lot more fruit and veg than we used to. And it’s not a great dull effort like so many recipe books and magazine articles make it seem.
by Nessa M
I read a review of this book last week and was so impressed I ordered a copy, then another for a friend and her young family. The book offers so much to the reader in that it is not just a recipe book, but also a dicussion on meat, dairy and fish. How it is farmed, sourced and how our understanding, purchasing and cooking can make a difference outside and inside of our home. It is a very helpful and inspiring book. It is beautifully presentated with its food styling, photography and the many delightful drawings. The recipes are clearly written and well laid out. There are little tips & suggestions at the bottom of the recipe which are very useful. There is a strong emphasis on getting 5 + a day fruit and veg, including a comprehensive list of fruit and veg with their respective portion size. The recipes also state what portions are contained within the recipe. What I find particularly helpful and brilliant is how the author has laid out the book. For example a menu plan for a rib of Beef, including recipes for sides dishes and a pudding. Then there are suggestions how to cook the various cuts of leftover meat for meals through the week with recipes. The book is full of recipes ranging from the sophisticated, simple, comforting, economical for meat/game, fish, dairy, vegetables and desserts. She has very thoughtfully included some recipes that will help those with intolerances and allergies. Many desserts are sweetened naturally which makes me so happy as my GP has advised me to avoid sugar where possible for health reasons and they are satisfying my sweet tooth! Inspired and with a willing and hungry husband I have made many recipes including coco cocoa, bakers breakfast, chilli (twice for friends), tahini dip, and baba ganoush, asian beefburgers and slaw – DELICIOUS. On Sunday with friends I will be cooking Roast Pork and all the trimmings she includes. I now feel more equipped to manage leftovers in a creative way and buy bigger pieces of quality meat, and as a result saving money, which helps with our current limited budget without loosing flavour or quality of produce. I am an avid collector and user of cookery books but this is one of my absolute favourites to be treasured.