Flexitarian. I could be a flexitarian – it seems less committal than being a vegetarian. I could have my cake – or steak in this case – and eat it, too.

DK’s Modern Flexitarian ($39) cookbook offers a variety of “plant-inspired recipes you can flex to add fish, meat or dairy.”

The full-colour, matte-finished 251-page book offers a variety of categories including breakfast; snacks, dips and light bites; burgers, tacos and wraps; salads; curries and stir fries; and dessert (although too much fruit and not enough chocolate as far as I am concerned), among other categories. There is also an information section, which I am always a fan of, which includes everything from what is a flexitarian diet to simple swaps.

I am looking forward to making Quinoa Falafel with Mint Yogurt Sauce and Cranberry, Orange and Chocolate Quinoa Bars.

Each recipe is spread out over two pages with a full-page photo (very important to a cookbook) and the recipe laid out with lots of white space. There is often a Why not Try… suggestion such as “Why not try…for added texture and crunch use Savoy cabbage instead of the lettuce” in Chickpea Tikka Masala in Lettuce Cups. Depending on the recipe, like this one for example, there are tips on how you can make it vegan or with meat.

I also like that there is some information about the recipe under the title. In Curried Black Lentil Stuffed Onions we learn “The nuttiness of black lentils and quinoa mixed with creamy goat cheese makes these onions a unique main course.”

If you want want to try to enjoy more vegetarian cooking, but without the commitment, Modern Flexibility may be for you.

A copy of this Modern Flexibility was provided by DK
for an honest review. The opinions are my own.