The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between

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Houghton Mifflin Harcourt, 2007 - Cooking - 342 pages
Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?

In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.

You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.

The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.

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The flexitarian table: inspired, flexible meals for vegetarians, meat lovers, and everyone in between

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Berley (The Modern Vegetarian Kitchen ), a contributor to such magazines asHealth andFood & Wine , lives in a family that has both vegetarians and carnivores, an increasing trend as more people choose ... Read full review

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About the author (2007)

Peter Berley is the author of The Modern Vegetarian Kitchen , which won a James Beard and an IACP Award. Known for his healthful vegetarian food, he has written for Food & Wine, Bon Appetit, Natural Health, Fine Cooking, and Cooking Light .

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