The Flexitarian Table: Inspired,
Flexible Meals for Vegetarians, Meat
Lovers, and Everyone inBetween by
Peter Berley
Helped Me Understand How To Make A Vegetarian Main Course
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, youll no longer treat
vegetarians as afterthoughts by offering them a couple of scanty side

dishes, and youll be able to indulge meat eaters at the same time with
abundant, satisfying dishes.
Youll 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.
Youll 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.
Youll 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.
Personal Review: The Flexitarian Table: Inspired, Flexible Meals
for Vegetarians, Meat Lovers, and Everyone inBetween by Peter
Berley
From quick dinners to company showpieces, award-winner Berley cooks
for a mixed crowd - vegetarians and meat eaters together. Many of his
dishes offer meat and vegetarian versions. Seafood/Tofu Ceviche with
Quick-Pickled Red Onion simply requires the ingredients be divided into
two bowls - the seafood or tofu tossed in once everything else is mixed.
This plan works for many dishes - Giant Lamb/Seitan Turnovers (phyllo
and spicy potato-spinach filling); Charmoula Lamb/Tempeh Kebabs - while
others, like Pan-Seared Rosemary Duck Breasts/Tofu or Portobello
Mushrooms/Steak with Bread Crumb Salsa simply require separation in
cooking.

There are also lots of mouth-watering vegetarian dishes designed for
everyone to enjoy - Falafel; Lasagna with Fall Vegetables, Gruyere and
Sage Béchamel; roasted Winter Vegetable Salad with Red Onion
Vinaigrette; Spicy Roasted Pepper Soup with Goat Cheese and Chives.
The book is arranged by season and the recipes are grouped in menus. A
comforting winter menu, for instance, includes Winter Tomato Soup with
Goat Cheese Crostini; Spanish Style Eggs with Kimchi/Chorizo over Farro,
and Fennel with Lemon and Fennel Salt. Luscious color photos
accompany each menu.
Berley's ("The Modern Vegetarian Kitchen") eclectic tastes feature
something for just about anyone and his flavorful approach to traditionally
vegetarian foods like tempeh or millet or unfamiliar foods like hiziki or
burdock may tempt even steadfast meat eaters. Side boxes explain some
ingredients - different salts, or smoked foods - and Berley's instructions are
clear and well organized.
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