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Vegetarian Recipes for Meat Eaters: Flexitarian Diet Recipes for People Who Can't Give Up Meat, Volume Three (English Edition) [Format Kindle]

Ericka Smits

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  • Longueur : 156 pages (estimation)
  • Langue : Anglais
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Présentation de l'éditeur

Outstanding and innovative recipes make this the best vegetarian food you have ever tasted. But it is also for everyone because you can quickly add a little meat, seafood or poultry if you prefer. In volume one of Vegetarian Recipes for Meat Eaters: Simply the Best Vegetarian Entrées and Main Course Meals with Easy Carnivore Variations, you will find a delicious variety or recipes, including soups, snacks, entrées, meals, accompaniments and salads for the family and for entertaining guests. And all the recipes are deftly surprising with their intriguing tastes and textures. These are lovely dishes for all seasons, with economical grains, pulses, vegetables, pastry and eggs enhanced with lots of fresh herbs, spices, nuts, seeds and sauces.

Here is what you find inside:

Chapter One – Soups & Snacks:

Lots of flavor surprises from around the world will delight you in this section. The soups, for instance, include a Cauliflower, Ginger and Barley Soup that is partnered with Caraway Seed Damper. Even more inventive are the snacks, some of which could double as a tempting entrée, such as the Beetroot Timbales with Butter Sauce. These recipes are all simple to put together.

Chapter Two – Pastry and Eggs:

With eggs and pastry, you have the basis of limitless recipes for the family or entertaining. As a light meal or entrée, consider the Leek and Yellow Pepper Flan or Pepper and Sweet Onion Pastries with Pesto. Eggs, of course, are great in sauces, fillings and pastry, or star in their own right in an onion, cabbage and sage frittata.

Chapter Three – Grains:

Start exploring the fabulous range of grains and see how readily they blend with other ingredients in a great variety of enticing dishes. Grains are also very filling and an economical way to serve a lot of people. The grains used in these recipes offer earthy colors and different shapes and are fascinating little packages of high nutrition, with protein, fiber, and complex carbohydrates. If you can't obtain some of the rice used in these recipes, simply use brown or white rice, although the flavors will be slightly different.

Chapter Four – Pasta:

Easy and satisfying meals with pasta are enjoyable to cook, and always very popular. There are many shapes, strips and tubes to buy; use what you prefer, provided it suits the recipe. These recipes are scrumptiously different, with temptations such as the dainty Open Herb Lasagna with Beetroot and Spinach, Cheesy Gnocchi with Tomato Sauce and Olives, or the Linguine with Creamy Asparagus.

Chapter Five – Pulses:

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 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.

Chapter Six – Vegetables:

In a triumph of tastes and textures, I have used a fabulous range of vegetables for recipes with an international touch. They are innovative without being difficult, giving you new ways with favorites, plus the chance to try something you might not have thought of using. Vegetables are fantastic to work with because they are easy to handle, and mix and match brilliantly with all kinds of tantalizing ingredients.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 1145 KB
  • Nombre de pages de l'édition imprimée : 156 pages
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00DUONUXM
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé

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Amazon.com: 3.8 étoiles sur 5  72 commentaires
7 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great resource 18 juillet 2013
Par Windstorm - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
This book contains more than just recipes. It also contains good information about the different types of vegetarian diets and what benefits and drawbacks there might be to choosing to be a flexitarian (someone who eats mostly vegetarian but also eats meat occasionally).

I followed a flexitarian diet and it helped me to lose 120 lbs. This book has some delicious looking recipes that I would like to try out as well.
6 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Flexitarian Eating - Gave Me Some Great Meal Ideas 21 juillet 2013
Par Wendy - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I am a natural health therapist so know the value of a vegetarian diet, however I could never totally be a vegetarian due to my enjoyment of meat and chicken and also because of the need for stringent meal planning. Flexitarian eating seems like the perfect answer as it gives many tasty recipes together with a nutritional break down of each one.

Also provided is "non" vegetarian version of each recipe. Very useful when you have a dedicated meat eater for a partner as it avoids the necessity of preparing separate meals.

I shall definitely be trying a couple of these this week and I'm sure my husband will enjoy them too!
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Flex your diet 4 juillet 2014
Par deha - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Vegetarian Recipes for Meat Eaters: Flex your diet - meat is requered for people that were raised on meat because of the required uric acid the body requires,, but not all that much . Recipes for people who want to slow down on meat consumption. Thats me. Very helpful.
5 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Some great advice and recipes 18 juillet 2013
Par Sam Walker - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I loved going through this book. I'm a meat eater and always will be but this book gave me ideas for some really delicious sounding alternatives. I learned that I can get out of the mind set of feeling like I have to eat meat every single day.
4.0 étoiles sur 5 "Flexitarian" Vegetarian 6 septembre 2014
Par J. A. Bell - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
A ton of tasty, imaginative vegetarian recipes with easy "carnivore variation" suggestions for many of them.

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.
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