We eat twice the amount of meat we need to, and only half the amount of vegetables that we are supposed to. We are all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and also improve our health, but the majority of us do not want to cut it out entirely. Rachel de Thample reveals how you can reverse that statistic and pack your meals full of fresh plant-based ingredients. In MORE VEG, LESS MEAT Rachel shows how to make the most of the meat by buying good quality produce and eating it sparingly, but also how to the most of every bit of meat. This could mean spinning out a roast to last the week, or using lesser known cuts in imaginative ways.
With 150 delicious recipes, such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise, even the most hardened carnivore can be convinced that eating less meat is a good thing. With quick and easy ideas for seasonal vegetable dishes, as well as each recipe meeting recommended protein needs, you’ll be eating a better balance of meat, fruit and veg in no time.