The Flexitarian Table
A co-worker alerted me to the cookbook The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between, which was published in June. I haven’t had a chance to check it out yet, but it sounds as if it would be extremely handy for “sometimes” vegetarians or for cooks in households made up of vegetarians and carnivores. It contains a series of “convertible” recipes that can be made either with or without meat. For instance, the same marinade recipe can be used for both chicken and tofu, so everyone at the table can eat basically the same dish.
You can read a review of the cookbook from The Boston Globe here. There are also some tips from the author for being flexible with protein at the Philadelphia Daily News.
Do you have any tips for satisfying both carnivores and vegetarians at the same meal?
Labels: cookbook
