More and more people are choosing to eat less meat. It is estimated that 30 to 40 percent of the population of the United States and Canada is flexitarian. But what is a flexitarian? Is it a vegetaria
More and more people are choosing to eat less meat. It is estimated that 30 to 40 percent of the population of the United States and Canada is flexitarian. But what is a flexitarian? Is it a vegetarian who occasionally eats meat, or is it a mindful meat eater" who occasionally seeks out vegetarian meals? The answer is they're both flexitarians. So, how do you cook for one?
And then there are those households that include unwavering meat lovers and committed vegetarians: your son has decided to become vegetarian, and you're learning to cook for the whole family. Or perhaps you're entertaining both meat-eating and vegetarian dinner guests and you don't want to make two completely separate meals. Or you've been thinking about reducing your meat intake, but never at the expense of a delicious, satisfying meal.
With Everyday Flexitarian, Nettie and Pat will give you recipes that can be easily adjusted to please every person at your table. The main dishes can be tailored for both the vegetarian and meat eater, with instructions on when to separate the vegetarian portions, when to add the meat or fish, or what to add instead of meat to retain healthy protein levels. This is the perfect guide for creating a tolerant kitchen and embracing responsible consumption.
Recipes include (with the optional meat in italics)
- Wild and Brown Rice Soup with Three Kinds of Mushroom and Braised Cod
- Buddha Dragon Bowl with Lemongrass and Bacon-Broiled Scallops
- Penne with Chicken, Chickpeas, Spinach, and Roasted Asparagus
- and plenty of recipes for beverages, desserts, marinades, and sauces too!
View Biographical note
is a food writer, recipe developer, and instructor of health and wellness seminars focusing on natural foods. She has been teaching vegetarian cooking classes for the past 20 years and is chair of the Women's Culinary Network in Toronto and a board member of Cuisine Canada. She is the author of three vegetarian cookbooks.
is a radio host, food writer, culinary herbalist, professional home economist, naturalfood expert, and bestselling author of nine cookbooks, including The Vegetarian Cook's Bible. She has been photographing and speaking and writing about healthy food for more than a decade.
View Excerpt from book
The ancients did it, Einstein recommended it, and David Suzuki supports it. The trend of eating less meat is centuries old, but for many North Americans it is a new trend and way of life. Every year more and more people move toward a healthier, plant-based diet. There is no doubt that the earth and its inhabitants fare better when meat is not a priority at dinner (or at lunch or breakfast, for that matter). And yet for some body types, it is not medically advisable to eliminate meat completely; responsible consumption of small amounts of organic beef, lamb, chicken, and fish may be beneficial for them. What we see evolving is a flexible way of thinking about food, cooking it, and serving it to family and friends.