The Part-Time Vegetarian's Year: Four Seasons of Flexitarian Recipes by Nicola Graimes

  • Rejuvenating coconut and spinach broth (page 20)

    from The Part-Time Vegetarian's Year: Four Seasons of Flexitarian Recipes The Part-Time Vegetarian's Year by Nicola Graimes

    • Categories: Soups; Cooking ahead; Spring; Vegetarian; Vegan
    • Ingredients: vegetable stock; fresh ginger; kaffir lime leaves; lemongrass; light soy sauce; bird's eye chillies; udon noodles; asparagus; coconut milk; turmeric; baby spinach; limes; spring onions; coriander leaves; black sesame seeds
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  • ISBN 10 1848993811
  • ISBN 13 9781848993815
  • Published Sep 08 2020
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Nourish

Publishers Text

More than 100 seasonal, everyday meals for friends and family from The Part-Time Vegetarian's kitchen.

Since The Part-Time Vegetarian was published in 2015 the food landscape has changed. Proving itself more than a passing fad, the term "flexitarian" was added to the OED in 2015 and this way of eating has been highlighted by nutritionists and environmentalists as a necessity for the long-term health of both ourselves and our planet. Beyond eating less meat and more veg, awareness of the importance of eating sustainable, seasonal food is also on the increase. The moment a plant is harvested its nutrients start to deplete, so the sooner it is on the plate, the tastier and more nutritious it is.

The Part-Time Vegetarian's Year includes over 100 flexible recipes ordered by season, making it easy to work with the calendar to produce delicious food all year round. In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta and Goat's Cheese Salad or Avocado, Pea and Mint Pasta. In autumn, cuddle up with a warming Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. Finally, winter gives us comforting Winter Green Noodles and Celeriac, Ginger and Sesame Bhajis. From summer barbecues to festive feasts, each chapter also contains at least one full feature menu for easy entertaining. All of the recipes are vegetarian, but most feature a Part-Time Variation, showing you how to include an element of meat or fish, or even how to make the dish fully vegan, if you would like.

This is the perfect book to support your food journey whether you are fully vegetarian, just dipping a toe in the water, or someone looking to cut down on their meat intake a few days a week.



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