The Part-Time Vegetarian's Year
Four Seasons of Flexitarian Recipes
by Nicola Graimes
This title was previously available on NetGalley and is now archived.
Pub Date 8 Sep 2020 | Archive Date 1 Sep 2020
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.
Available on NetGalley
Average rating from 48 members
We don't often see a cookbook written that are for both vegetarians and flextarians. The authors is all about choosing meal ingredients by what is in season, then choosing what to do with it. This book offers a wide variety of dishes including many international influences, comfort foods (dishes with cheese!), dishes to serve with drinks or as appetizers, etc. I love that all recipes are given with multiple audiences in mind with measurements given in both grams and ounces and appliance settings for different types of stove/oven settings. Most recipes are vegetarian but a good number offer alternative options for those wishing to add meat, and sometimes a few vegan options. I bookmarked a number of recipes to tweak to make vegan because I liked the combination of core ingredients, spices and treatment. No matter what your cooking comfort level is (expert, adventurous, novice, casual), you will like at least a third of the recipes if you like fresh produce. If you have a garden, you'll definitely love some of these more atypical choices. Some of the recipes do have a great number of steps (multiple pans, pots, and blender) but at least half are simple enough to be attainable after a long work day; others are the kind you'd prefer to save for the weekend or a gathering. Either way you choose to cook, if you prefer to eat by choosing your ingredients by freshness and being in-season versus strict meal planning, this book is for you.
As someone who is trying to cut back on meat in their diet this is a great cookbook. Most of the recipes are vegetarian options, but as a variation for some of them they include meat as an option. I’ve tried 3 recipes which all turned out amazing, I am sure this book will help me cut back on meat even more.
I've got the first Part-Time Vegetarians cookbook and was super intrigued for this one - I love cookbooks that separate recipes into seasonal stuff. I also loved the seasonal vegetables section for each season and 'menu ideas'. Some fabulous recipes in here - can't wait for lockdown to ease more and try them!
Nicola Graimes's seasonal vegetable-based cookbook provides plenty of inspiration for those looking to change up their cooking with the seasons. I appreciate chefs and author's who think about the seasonality of recipes and how they fit into a home cooks meal planning. Nicola has a good sense of what is a whole meal and has given me lots of ideas for cooking in the future. This review is based on NetGalley ARC provided in exchange for an honest, unbiased opinion.