Cooking for the Vegetarian (or Vegan) in Your Life Just Got Easier

I grew up in a household not unlike millions of others: one of a mixed-diet family. My mother cooked well-balanced meals with meat and vegetables nearly every evening, and my parents, sister, and I all ate together at the dinner table. However, by the time we were in our teens, my sister developed a dairy allergy and made the choice to be a vegetarian. This required my mother to prepare a larger portion of a main meat dish for three of us to eat while making an individual portion of more vegetables, tofu, or grains to feed my sister. It was a difficult transition-my mother had to entirely rethink how she approached the evening meal. The biggest headache was trying to time everything so the two meals were ready at the roughly same time, allowing us to continue eating as a family. Unfortunately there weren’t any cookbooks available that offered a selection of recipes starting with the same base ingredients and prepared all at once to accommodate both the omnivores and the vegetarian at the table.
I face the same challenge when my sister comes to visit for dinner every week or two, because even though I don’t need to have meat with every meal to feel satisfied, my husband does. I often adapt common vegetarian recipes and add grilled chicken or shrimp for him, or prepare a separate dish that tastes just as good with a pile of vegetables to offer my sister. But now I have a great resource at my fingertips that allows me to do double duty in the kitchen: Ivy Manning’s new release The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table.
Over the course of several years cooking for and with her vegetarian spouse, Ivy-an omnivore-compiled an impressive number of main dishes, sides, and staples that can be served in portions to satisfy all the vegetarians, vegans, and/or omnivores in your home.