- File Size: 1204 KB
- Print Length: 128 pages
- Page Numbers Source ISBN: 1494765195
- Publication Date: December 20, 2013
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B00DUONUXM
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #1,030,535 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Vegetarian Recipes for Meat Eaters: Flexitarian Diet Recipes for People Who Can’t Give Up Meat, Volume Three Kindle Edition
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Ericka Smits explains the different vegetarian subgroups: lacto-vegetarian, lacto-ovo-vegetarian, ovo-vegetarian, pesco-vegetarian, vegan, and "flexitarian."
A flexitarian (from the words "flexible" and "vegetarian") is a person who eats mostly vegetarian meals, but occasionally enjoys meat.
Some of my favorite recipes:
Under "Soups & Snacks," Buckwheat Crepes with Blue Cheese and Basil.
Under "Grains," Saffron Couscous with Raisins & Almonds.
Under "Pasta," Pasta with Currants & Pine Nuts.
Under "Pulses," Lima Bean, Egg & Potato Salad.
Under "Vegetables," Nutty Bubble & Squeak with Herb Tomatoes.
What are pulses, you ask? Ericka describes them: "Peas, beans and lentils are all pulses, or seeds from the pods of certain leguminous plants. They are unobtrusive stars, easy to use, a source of protein and fiber, wonderfully filling and economical, too. The pulses in these recipes show their style in hearty main meals, pretty salads, dinner party fare, casual lunches and snacks, all with lots of color and great taste. Often, various grains and pulses are blended together for its (sic) variety and texture. If using dried beans, split peas and chick peas, etc..., you generally need to soak them overnight, so allow for this in your planning.
Ericka recommends a julienne peeler and explains how to use one.
It is well organized into chapters with the chapters having a second table of contents to the recipes within them. The recipes (generally) use easy to find ingredients. All recipes are made from scratch. While you might choose to use canned variations, you will receive complete cooking instructions, including soaking of beans prior to cooking them. It even includes food values at the end of each recipe.
It is also important to note that each recipe offers a non vegetarian addition if you want to incorporate meat into it.
I found a number of recipes that are worth trying, including "Shepherd's Bean Pie" and "Lima Bean, Egg, and Potato Salad." What a perfect way to add protein to potato salad!
While I do disagree a bit with the author about the statistics related to irradiating meat - which is uncommon in the United States, in fact imported fruits and vegetables are much more likely to be irradiated - my five stars are based on the recipe sections themselves.
I was very happy to have got the first book and I am still glad that there are additional recipes to choose from, but in volume two I found less of them that I want to try.
Just a note: most recipes demand quite some time to prepare. I am hoping that the author writes her third volume with something that could be done quickly during the week when we are short of time.
If you'd LOVE to add some variety to your meals that will add a lot of flavor, and healthiness, as well, Volume 2 is a WONDERFUL place to start. However, make sure that you get Volume 1 at the same time since they're meant to be a set.
The author gives a really helpful section at the beginning on the benefits of becoming a vegetarian and tips on how to do so. But what I really loved about this book is that the author provides a meat variation, which allows for some flexibility should you want to add a little meat or dairy to the recipes.
Very well done and one that I am happy to add to my kindle recipe book collection!