title: Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes
author:  Patricia Green 
description: &ldquo;Vegetarian choices are not about limiting your cooking, they&rsquo;re about broadening your horizons in the kitchen. <i>Vegetarian Any Day</i> perfectly shows you how to make vegetables the star of the show!&rdquo; Michael Smith, bestselling author of <i>Real Food, Real Good</i><br> &#160;<br> &ldquo;<i>Vegetarian Any Day</i> proves that meatless meals can be satisfying and delicious. Patricia and Carolyn&rsquo;s vibrant recipes make this book an amazing resource for vegetarian cooking!&rdquo; Jeanine Donofrio, author of <i>The Love and Lemons Cookbook</i><br> &#160;<br> &ldquo;Patricia and Carolyn have done something truly wonderful here: they&rsquo;ve made vegetarian cooking exciting again. The &shy;flavour combinations and meal ideas are both interesting and appealing. Newbies, wannabes and old hands will all find something inspiring in <i>Vegetarian Any Day</i>.&rdquo; Claire Tansey, former food editor of <i>Chatelaine</i> and <i>Cityline</i> guest expert
zlib_text: the
  flexible
  pescatarian
  JO PRATT
  PHOTOGRAPHY BY SUSAN BELL
  
  Contents
  I ntroduction
  Snacks and small plates
  Broths, soups and curries
  M
  ains and sharing
  Salads and sides
  Fish preparation
  I ndex
  Thank yous
  
  I ntroduction
  ‘The what? ’ you might ask, about T he Flex ible Pescatarian. ‘What’s
  all that about? ’ Well, let me explain the idea behind this book and the
  recipes it contains, and all will become clear.
  My previous book, T he Flex ible V egetarian, was a really exciting
  book to write. It’s aimed at anyone who eats a vegetarian diet but
  wants to flex the vegetarian boundaries and be given the option of
  adding meat or fish if they wish. The timing was perfect, as there
  was – and still is – an increasing trend towards eating a plant-based
  diet.
  A totally plant-based diet is good for the environment, good for your
  body, good for your bank account (well, it is for mine)…
   but I found it
  quite hard work.
  I figured that by providing some flexibility in the recipes it would
  soften the blow