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

by Nicola Graimes

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 flavour and availability – and when it’s most economical to buy. The flavour-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 Goat’s 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.

• ISBN10: 1848993811
• ISBN13: 9781848993815
• Publish Date: 8 September 2020
• Publish Status: Active
• Publish Country: GB
• Publisher: Watkins Media
• Imprint: Nourish Books
• Edition: New edition
• Format: Hardcover
• Pages: 224
• Language: English
• URL: https://penguinrandomhouse.com/books/isbn/9781848993815

Reviews

[annieb123]

Originally published on my blog: Nonstop Reader.

The Part-Time Vegetarian's Year is a book of lifestyle philosophy with recipes by Nicola Graimes. Due out 8th Sept 2020 from Nourish Books, it's 224 pages and will be available in hardcover and ebook formats.

I found the book easy to understand and persuasively written. Chapter 1 covers the background and concepts/vocabulary for the concept of the flexitarian/localivore lifestyle along with carbon footprints, and living seasonally with available foods. The diet and lifestyle make use of preserving by freezing and other methods as well as emphasizing a diet based on fruits/veg/beans/nuts/seeds & grains, with moderate consumption of eggs and dairy, and rare (if ever) consumption of meat, shellfish, fish, and poultry.

The bulk of the book contains the recipes arranged by season,

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in metric measures with US standard in parentheses. Special tools and ingredients are also listed, along with yields and cooking directions. The ingredients are all easily sourced at any moderately well stocked grocery store or preferably sourced locally (it's one of the main points the author makes in the book).

The photography is sufficient; roughly 20% of the recipes are pictured. The photos which are included in the cookbook are well done, clear, appealing, and (for tutorial photos) easy to follow. There is also an index included.

Well done. This book would make a great gift/housewarming for someone looking for more Earth-friendly recipes as well as fans of food prep planning and local cuisine. Self-sufficiency seekers will find a lot to love here as well.

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.