Meatless isn’t just for Mondays.

‘FLEXITARIANISM’ STRIKES MAYBE THE BEST KIND OF BALANCE

Patricia Green and Carolyn Hemming made their name as the “quinoa sisters.” It may be hard to imagine, now that the seed is readily available in most grocery stores. But in 2010, when the best-selling authors released their first cookbook, Quinoa 365, many Canadians were eating it for the first time.

The sisters have written five cookbooks, all of which encourage the use of non-genetically modified ancient grains and seeds with a focus on nutritious, user-friendly recipes. In their latest, Vegetarian Any Day (Penguin Canada, 2017), Cochrane, Alta.-based Green and London, Ont.-based Hemming put the spotlight solely on meatless dishes.

More than 100 recipes aimed at flexitarians are the cornerstone of the collection. Flexitarianism is about eating less meat rather than restricting it altogether — “you may already be flexitarian, and you don’t even know it,” Green and Hemming write.

Whether you’re new or adept at preparing meatless meals, Green and Hemming set out to inspire home cooks to incorporate new vegetarian options into their repertoire.

As the global Meatless Monday movement has brought to light, eating meat-free just once a week can have positive effects on health and the environment. With meat prices rising, vegetarian cooking is also becoming more and more affordable. As the sisters point out, many vegetarian recipes are straightforward and well-suited to novice cooks.

“We’ve always followed the model of keeping it accessible and uncomplicated. Because complicated recipes weren’t for me and my sister was never going to be able to pull me into this world if it was going to be difficult,” Hemming laughs.

“Patricia explains it as providing solutions. (This is) a different kind of book in that it’s not a platform for how we got healthy or … how we changed our lives by eating differently. It’s not about us. It’s about providing solutions for people who are just looking for ways to cook healthy things easily.”

Neither sister is vegetarian, but Hemming describes herself as a “veteran flexitarian.” She has favoured vegetables over meat since childhood. Today, when she occasionally eats meat, she opts for bison or chicken. As Hemming points out, the departure doesn’t have to be that far. Incorporating ingredients such as mushrooms, and beans and legumes makes for satisfying everyday cooking.

“The message of flexitarianism we want people to know is that it’s easy and that the ingredients are very accessible… These recipes are not frilly little veggies that (leave you) hungry 10 minutes later. These recipes hold their weight,” Hemming says. Charred sweet corn gives this colourful summer salad its smokiness and rich, deep flavour. Buttermilk dressing gives it some zing.

“They’ve got robust flavours. The roasting, the caramelizing, the spices: za’atar, paprika or sumac. These interesting spices and seasonings, and ways of cooking things are still very simple. (You won’t be thinking) ‘It’s Meatless Monday; I’m suffering.’ But ‘It’s Meatless Monday; this is incredible. And maybe I’ll have some of this tomorrow, even though it’s not Meatless Monday.’”

Mix the mayonnaise, ketchup and relish in a small bowl. Season with salt and pepper, to taste. Set aside.

Toast 2 pieces of bread and spread 1 tbsp (15 mL) of sauce on each piece. Place 1 slice of Gruyère cheese on 1 slice of the toasted bread, along with a scoop of sauerkraut and caramelized onion. Top with the remaining piece of toasted bread. Cut in half if desired and serve immediately. Repeat with remaining ingredients.