The Flexitarian Cookbook: Recipes for Both Vegan and Carnivore

Just in time for the holiday shopping season comes a cookbook that I’m proud to promote, and one that I acted as (pro bono) contributing food editor on. The Flexitarian Cookbook was just released in November, and it’s a total labor of foodie love, created by the not-for-profit Yoga Bear, and with proceeds going to Slow Food USA.

What is a Flexitarian? Traditionally, it’s someone who eats a plant-based diet, but is flexible with eating meat as the circumstances show fit. She’s your vegetarian cousin who doesn’t want to offend your great aunt at Christmas when the holiday ham is served, so she has a slice. Or she’s the college vegan who tries to eat only green, but as budget and availability of food permit, might have a cheese pizza here and there. Or he’s the well-informed father living in an underdeveloped urban neighborhood that’s trying to get his family to eat better, but only has the means to do it step-by-step. These are all Flexitarians—and chances are that you might fit the bill, as well.

But in The Flexitarian Cookbook, the term Flexitarian is extended to the cook–the one who works over heat with knife and ladle to get the food to the table, to feed and nourish hungry mouths. When steak-loving husband and kale-loving daughter are at the same table, or when vegan boyfriend is in town to meet southern-raised parents, the cook becomes the Flexitarian, as he or she must now adapt all recipes to meet the needs of everyone waiting with forks. And for this, The Flexitarian Cookbook was born, to give recipes for all eaters, for all occasions, and especially for those in special entertaining situations.

The book’s recipes are enlivening, ranging from easy to difficult in their preparation, and they have been donated from celebrity chefs like Top Chef’s Micah Edelstein, Michael Anthony, Executive Chef at the Gramercy Tavern, food writer and award-winning chef Dawn Viola, and Chef Joe Wittenbrook, owner of The Culinary Salon. Each recipe is marked with the proper signage to indicate whether it will feed a meat eater, vegetarian, or vegan diner, and about half of the recipes include simple substitutions to make a recipe purely vegan. It’s a cinch to follow, and the results are quite tasty.

The Flexitarian Cookbook recently became available for purchase on, and it’s highly encouraged you check it out. But don’t listen to me, the shameless promoter who worked as food editor on the project—discover it for yourself! And learn how to be a well-fed, well-informed Flexitarian for yourself and your loved ones.

Disclosure: I volunteered my time working as food editor on the recipes in this book. I received no compensation for the work I put into the book, nor for the review here.

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