This is such a helpful book. I love that it makes it so easy to escape the all or nothing, vegetarian or carnivore, good food or bad food, binary and focuses on making delicious food with quality ingredients that everyone can enjoy.

great book for those looking to cut back on meat. Adaptable recipes, and many quick and easy. Would recommend for public libraries.

I've been a flexitarian for 7-8 years now. I'm flexible. I cook vegetarian on a daily basis. So recipes in this book is good insights. Some are new and some are familiar to me. This book is special because combining flexi and vegetarian. I never read a book like this one before. Good balance, I said.

Following the seasons and the vegetables available in each, this is a wonderful book to take on a journey to becoming vegetarian. I especially enjoyed the Baked Cauliflower Cheese Risotto. A valuable and useful book.

This cookbook has the most unique recipes I've ever seen. There is a wide variety of cuisines with super interesting ingredients and flavors. It's also such a great cookbook for everybody because there are part-time variations for people who aren't completely vegetarian and do want a meat substitute. The photos of the food are beautiful and I loved how the book is broken down into seasons. Personally, I think this book is perfect for me as a vegetarian who lives with a meat-eating family. It gives us the opportunity to be eating the same meal, but we can all enjoy it!

I am not a vegetarian so I liked how these recipes focused on eating like a vegetarian but allowed you to flex and include meat. The book is organized by season which ensures that you are using the freshest ingredients.

The book was bursting with beautiful full color photos. This book is perfect for vegetarians and other foodies who want to up their game, but most of these recipes were a little too fancy for my liking.

The Part-Time Vegetarian’s Year is a cookbook filled with recipes focusing on veggies and fruits that are in season for each of the four seasons. The book was broken into four sections, each of which focused on a season. The recipes were unique and included an amazing variety of ingredients. Some of which might take people out of their food comfort zone. All of the recipes were easy to follow and I’m looking forward to trying a bunch of them out! This would be a great book for people that are looking to add some variety into their veggie diet!

I’m not vegetarian, but I am always looking for healthy recipes to add to my meal planning. The title is what attracted me to the book at first. I’ve never heard of a Flexirarian, but after reviewing this cookbook, I realize that’s exactly what I am!!!

The cookbook is easy to follow, organized by month so that you are always using ingredients that are fresh and in season. There were some photos of the recipes, but I enjoy seeing photos of every recipe, so I wish there would have been more.

It's a great cookbook for people looking to reduce their meat consumption or if you have meat eaters in your household, the recipes do offer meat options to add on. It's the best of both worlds!!

Thank you NetGalley and Nourish for the ARC of this cookbook in exchange for my review.

The Part-Time Vegetarian by Nicola Graimes was the perfect book for Flexitarians, Vegetarians, and Vegans. I found it super user friendly.

The book was broken up by season. Each section listed vegetables that are in their height of productivity, for the best flavour and prices. While it is not hard and set, it is a good start.

I appreciated that the measurements were given in different forms. Grames gave both Celsius and Fahrenheit. She also provided stovetop settings.

I thought each recipe was truly unique. I have not seen other recipes like these. Graimes did a great job of providing different easily altered recipe options for your diet choice. My only complaint is that some recipes I found a little complex or contained ingredients I have never found around where I live.

I am so glad to have found a book geared towards Flexitarians, like myself. It is truly appreciated. I loved all the different options and information provided. It was kind of like a choose your own adventure story but with food.

I received an eARC from Nourish through NetGalley. All opinions are 100% my own.

As a pescetarian, I'm always looking for new plant-based recipes to add my weekly meal rotation. The Part-Time Vegetarian's Year delivered. I've already tried several new recipes, and I look forward to cooking more. I love that the recipes are broken into seasons, making use of seasonal vegetables. The recipes are easy to follow without being too complicated, which I appreciate for average weeknight meals. I'd definitely buy copies to share with friends looking to incorporate a more plant-based diet.

Mmmmm!! This is a feast for the soul, full of hearty, healthy dishes and easy to follow instructions.
As a very occasional meat eater, having spent 9 years a vegetarian, I often lean towards meat free meals, and found plenty of recipes in this book to suit me. There are plenty of plant based meals in the book, and they will even please hardened carnivores. I like the flexibility of the concept, and recipes are easily adaptable.

As part of my 2020 resolution to live more naturally - meaning more fresh cooking from scratch and home grown herbs, as well as eating what is in season to do good for myself and the planet, this little guide will be by my side!

Thank you to Netgalley and the publishers for providing an advance copy of this book in exchange for my honest review.

This recipe book is great for those planning meals for a flexitarian family. With meat options being add ons. Easy to follow tasty recipes. Definitely recommend to anyone who is cooking for both vegetarians and carnivores. Also worth trying the recipes if you are interested in reducing your meat consumption.

Thanks to #Netgalley for gifting me a digital copy of #theparttiimevegetariansyear in exchange for an honest review.

This book is full of such intriguing recipes. I found myself bookmarking tons of recipes and I appreciated the variety of options offered for proteins. Everything I cooked from this book- Baked Halloumi with Mojo, Eggplant and Fresh Tomato Curry, Sesame Empanada Pie, and Corn and tofu fritters with tomato herb relish-were delicious. The meals were full of fresh flavors which treated the ingredients with respect. I have to admit that making every meal took much longer than I expected as there are a lot of steps of prep before the cooking.

This is a really useful cookbook for people trying to add more vegetarian dishes to their lives. It is set out by season and each recipe uses products available in that particular season, which allows for eating local or homegrown produce. As well as the recipes are flexitarian if has a real advantage for people wanting to make a small change to their diet too.

The forward is really interesting, with lots of tips about storing and freezing foods, to save on waste. Each season starts with a list of seasonal vegetables available at that time of year and whether they are available or at their peak then. The recipes and well written and easy to follow, with a short description at the beginning of each, with hints and tips. They also contain part-time variations for those wanting to add fish or meat to a dish, or just use a different assortment of ingredients which will work well.

This is a very versatile recipe book, which I think anyone wanting to grow their own, use local, seasonal products would find a useful addition to their kitchen bookshelf.

I enjoyed this book. I like that it included photos as well. We all know that sometimes it's hard to get excited to eat veggies, especially when you prepare them the same way all the time so I felt like this book gives you a lot of different recipes to try when you want to switch it up.

I haven't tried any of the recipes yet but know that I will soon.

Thank you for my arc copy!

As a full-time vegetarian, I'm always curious when I see a flexitarian cookbook show up at one of my favorite book review sites. What precisely makes the book flexitarian and not just a book that focuses mostly on plant-based foods with a little that doesn't? This book exemplifies what the best of a flexitarian book should be. All the main recipes are, in fact, plant based; they may or may not be vegan. But what makes this book flexitarian is that the author has a section of each recipe called “part-time vegetarian” where she tells the reader how to make the recipe using a meat “garnish” as well; sometimes, too, in that section, she describes how to make a vegetarian recipe vegan. This section makes this book truly flexible, giving options for vegetarians, vegans, and omnivores. The book uses some strange plant-based ingredients at times, like wild garlic leaves, which may be hard to source, but she often gives options for these as well. The author is British, so Americans will see some unusual words, the most can be figured out rather easily. Both imperial and metric measures are given, though sometimes the imperial measures seem to be a little fussy. I wish the part-time vegetarian section in each recipe specifically listed right at the beginning of the line whether it is a vegan or meaty variation. Also, the author included general tips in this section sometimes as well. I think the general tips would have been better in their own section or as a part of the headnote, keeping the part-time vegetarian section strictly about flexibility on the omnivore- vegan spectrum. The recipe portion of the book is organized by season, with a handy chart of in-season and peak-season vegetables and fruits at the beginning. The author also had a nice introductory section about flexitarian staples as well as how to make the most out of your freezer and leftovers, including bits and bobs of food (though, seriously, does anyone truly have leftover remnants of wine??). All in all, I found this to be a delightful book suitable for anyone who wants to add more plant-based meals to their repertoire—especially for those who appreciate cooking seasonally.

Lots of really great, easy to cook meat free recipes in this book. The recipes are really clear and easy to follow, all are very flavoursome. It’s my new favourite.

A great resource of inventive seasonal eating for anyone looking to add more vegetables to their diet or cut back a bit on meat. Each recipe is vegetarian but there’s a section underneath with recommended meat or vegan variations.

The book is divided into four sections by season with a list of what’s in season during that time and a dinner plan for social events. The recipes are very approachable but look presentable. More for dining than everyday dinner time.

*review will be posted to blog www.elainehowlin.com on release date

The Part-Time Vegetarian's Year is a book of lifestyle philosophy with recipes by Nicola Graimes. Due out 8th Sept 2020 from Nourish Books, it's 224 pages and will be available in hardcover and ebook formats.

I found the book easy to understand and persuasively written. Chapter 1 covers the background and concepts/vocabulary for the concept of the flexitarian/localivore lifestyle along with carbon footprints, and living seasonally with available foods. The diet and lifestyle make use of preserving by freezing and other methods as well as emphasizing a diet based on fruits/veg/beans/nuts/seeds & grains, with moderate consumption of eggs and dairy, and rare (if ever) consumption of meat, shellfish, fish, and poultry.

The bulk of the book contains the recipes arranged by season,

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in metric measures with US standard in parentheses. Special tools and ingredients are also listed, along with yields and cooking directions. The ingredients are all easily sourced at any moderately well stocked grocery store or preferably sourced locally (it's one of the main points the author makes in the book).

The photography is sufficient; roughly 20% of the recipes are pictured. The photos which are included in the cookbook are well done, clear, appealing, and (for tutorial photos) easy to follow. There is also an index included.

Well done. This book would make a great gift/housewarming for someone looking for more Earth-friendly recipes as well as fans of food prep planning and local cuisine. Self-sufficiency seekers will find a lot to love here as well.

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This is a beautiful book with the kind of recipes you will enjoy if you enjoy gourmet recipes with exotic and possibly difficult to find ingredients. It is not for your casual everyday cooking unless cooking is your passion. The number of ingredients needed for each dish was a little daunting for me.

I do like how the cookbook is set up by season. For people who rely on farmer's markets for the bulk of their veggies, this is really ideal.