This enticing cookbook offers new options for those who eat plant-based meals, but still occasionally integrate meat or fish. Keeping in line with a Flexitarian diet, the recipes are primarily vegetarian and include tips for making the dishes vegan as well as suggestions for possible meat additions. Basic recipes such as vegetable stock, yogurt, fresh pasta dough, and nut milks (from almonds, hazelnuts, or cashews) give cooks a solid foundation to build upon. Breakfast options such as lentil cream cheese tartines, spinach and artichoke quiche, and black bean breakfast tostadas are familiar and comforting. Burgers and tacos are somewhat nontraditional but nonetheless appealing, including black-eyed pea sliders with pico de gallo, and Greek white bean tacos (to which shrimp or chicken can be added). Appetizing salads and soups abound, but the volume really shines with its baked dishes and casseroles, which include braised chickpeas with preserved lemon; zucchini, herb, and lemon tagine; creamy fontina and truffle lasagna; and baked lentil–spaghetti squash. Readers looking to incorporate more plant-based foods into their diet will find plenty of tasty options. (Jan.)
Reviewed on : 11/12/2019 Release date: 01/01/2020 Genre: Lifestyle
During the Covid-19 crisis, Publishers Weekly is providing free digital access to our magazine, archive, and website. To receive the access to the latest issue delivered to your inbox free each week, enter your email below.