Description
Hardcover
New York TimesandUSA TodayBestseller
Eat food, not too much, mostly plants. With these seven words, Michael Pollanbrother of Lori, Dana, and Tracy Pollan, and son of Corkystarted a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely acceptedand yet for many people, easier said than done.
So what does choosing mostly plants look like in real life? In families where not everyone is on the same vegetarian page the word mostly is key. The point isnt necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create deliciousand nutritiousmeals sure to appeal to everyone.
There has never been a better time to cook with vegetablesand to move plants to the center of the American plate. Even if plants werent the better choice for your health, they make the case for themselves purely on the basis of deliciousness.
This approach to eatingalso known as a flexitarian dietstrikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. InMostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetablesdishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea Croutons. Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.
InMostly Plantsreaders will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the tablein 35 minutesor less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectableand mostly plants.
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