The trend toward vegetarianism continues to grow, but there’s also a growing legion of people who may not necessarily want to cut meat away from their diet entirely. For those consumers, the trend to flexitarian eating makes sense. And it’s that segment of the market Nettie Cronish and Pat Crocker are appealing to with the publication of their new cookbook, Everyday Flexitarian.
The book appeals to the estimated 30 to 40 per cent of the population who enjoy smaller portions of meat but who also occasionally want to follow a vegetarian diet. “What we see evolving is a flexible way of thinking about food, cooking it and serving it to family and friends,” said the authors.The book’s recipes can be tailored for 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.
The recipes include wild and brown rice soup with three kinds of mushroom and braised cod; penne with chicken, chickpeas, spinach and roasted asparagus; bacon-wrapped mushroom buckwheat burgers with cashew butter and quinoa pecan fudge cupcakes.