"Eat food, not too much, mostly plants."
With these seven words, Michael Pollan--brother of Tracy, Dana, and Lori Pollan--started a national conversation about how best to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted and 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 isn't necessarily to give up meat entirely but to build a diet that shifts the ratio from animals to plants, creating delicious and nutritious meals sure to appeal to everyone.
This approach to eating, also known as a flexitarian diet, strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables. Every recipe can be adapted to almost any dietary need: vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in thirty-five minutes or 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, delectable--and mostly plants.