Part-Time Vegetarian's Year: Four Seasons of Flexitarian Recipes

A cookbook with over 100 recipes for eating with the seasons, featuring vegetarian and flexitarian options. Each chapter includes a complete menu for easy entertaining, such as Rejuvenating Coconut and Spinach Broth, Spring Vegetable Fritto Misto, Watermelon, Pitta, and Goats Cheese Salad, Avocado, Pea, and Mint Pasta, Baked Cauliflower Cheese Risotto, Smoky Aubergine Chilli, Winter Green Noodles, and Celeriac, Ginger, and Sesame Bhajis.

\n Format: Hardback
\n Length: 224 pages
\n Publication date: 08 September 2020
\n Publisher: Watkins Media
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Delicious and inspiring flexitarian food for every season

This is your essential cookbook for eating with the seasons, with a feast of over 100 recipes that make the most of fresh produce at its peak of flavor and availability – and when it's most economical to buy. The flavor-packed recipes are all vegetarian, and most come with a flexitarian option showing how to include meat or seafood in sustainable amounts, or how to make the dish fully vegan.

In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta, and Goats Cheese Salad and Avocado, Pea, and Mint Pasta; autumn a comforting Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. The year closes with warming Winter Green Noodles and Celeriac, Ginger, and Sesame Bhajis. From barbecues and picnics to festive feasts, each chapter also features a complete menu for easy entertaining. This creative collection of nutritious dishes harnesses the tastes and types of food we like to eat in each wonderful season.

\n Weight: 920g\n
Dimension: 197 x 254 x 27 (mm)\n
ISBN-13: 9781848993815\n
Edition number: New ed\n