Veggie Blog

Book Description
Not so long ago, vegetarian choices were an afterthought on restaurant menus or were relegated to side dishes at home. But times—and eating habits—have changed, and vegetarianism is being touted not just for health reasons but for environmental ones, too

Using fresh produce and combining seasonal ingredients have always been key to Simon Hopkinson’s cooking. Now, in The Vegetarian Option, the celebrated British chef focuses entirely on mouthwatering dishes without meat or fish. By pairing ingredients that naturally go together—eggplants with red peppers, tomatoes with olives, and peaches with plums, for example—he brings out the fullest flavor in foods. Vegetables take center stage in the book’s 125 original recipes, but there are also plenty of creative ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy, and even cocktails. The Vegetarian Option is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.

Who is it for?

The Amazon description says the book is “not written exclusively for vegetarians” but as inspiration for all food lovers.

What is inside the book?

It says the 125 recipes pair ingredients that naturally go together, such as eggplants with red peppers, tomatoes with olives and peaches with plums, and that vegetables take center stage. There are also ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy and even cocktails.

What is The Vegetarian Option about?

The Amazon description says the book focuses entirely on dishes without meat or fish, by a chef it calls celebrated and British, Simon Hopkinson.

Who is behind The Vegetarian Option?

According to the title, the book is by Simon Hopkinson.

Everything above comes from the book description on its Amazon page.

How do chefs think about vegetables and seasonal flavours?

Seasonal ingredients taste better and are usually cheaper, and the description says the author’s cooking combines fresh produce and seasonal ingredients.

Eating a range of plants is also good for you. The Harvard page on vegetables and fruits says to eat a variety of types and colours of produce because each has different beneficial plant compounds.

The description mentions that vegetarianism is promoted for environmental as well as health reasons. We make no claims about the environmental side here; that is the book’s view. On the nutrition side, the MedlinePlus on vegetarian diets reminds readers of the nutrients that need attention on a diet without meat or fish.

Dishes with eggs and dairy need correct storage and prompt refrigeration. If you are pregnant or have a health condition, ask your doctor about alcohol and dietary changes.

Related reading on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Antioxidant Foods: Why Colorful Plants Beat Supplements

Book: The Vegetarian Option by Simon Hopkinson
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