Cover image for Mostly plants : 101 delicious flexitarian recipes from the Pollan family / Tracy, Dana, Lori & Corky Pollan ; foreword by Michael Pollan ; photographs by Nicole Franzen.
Mostly plants : 101 delicious flexitarian recipes from the Pollan family / Tracy, Dana, Lori & Corky Pollan ; foreword by Michael Pollan ; photographs by Nicole Franzen.
Title Variants:
101 delicious flexitarian recipes from the Pollan family

Flexitarian recipes from the Pollan family
First edition.
Publication Information:
New York, NY : Harper Wave, an imprint of HarperCollinsPublishers, [2019]

Physical Description:
xi, 272 pages : illustrations (chiefly color) ; 27 cm
General Note:
Includes index.
How to use this book -- Meze and bites -- Salads -- Soups and chilis -- Burgers, patties, and sandwiches -- Vegetable mains -- Seafood mains -- Meat mains -- Sides -- DIY -- Sweets.
Following the advice of family member Michael Pollan --"eat food, not too much, mostly plants"--this book offers an approach to eating which doesn't give up meat entirely but builds a diet that shifts the ratio from animals to plants, creating delicious and nutritious meals sure to appeal to everyone.


Call Number
Material Type
Home Location
641.563 POL Book Adult General Collection

On Order



New York Times and USA Today Bestseller

"Eat food, not too much, mostly plants." With these seven words, Michael Pollan--brother of Lori, Dana, and Tracy Pollan, and son of Corky--started a national conversation about how 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 of animal to plants to create delicious--and nutritious--meals sure to appeal to everyone.

There has never been a better time to cook with vegetables--and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness.

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--dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.

In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 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.

Reviews 1

Library Journal Review

Designed for people who are mostly vegetarian but who enjoy meat or fish occasionally, the flexitarian dietary approach is gaining in popularity. This collection by the Pollan family-Lori, Dana, and Tracy are food writer Michael Pollan's sisters and Corky is his mom-is a creative introduction to the concept, intended to encourage healthy, home-cooked meals for all types of eaters, including vegans and those wanting gluten-free options. With clear instructions on how to use the book and recommendations on kitchen and pantry supplies, this will appeal to those who seek an all-in-one resource. The recipes also include lists for market supplies; cooks can shop accordingly and not be without vital ingredients. The foreword by Michael Pollan explains why his comments on eating "mostly plants" caused controversy but also how the quality and variety of vegetables in American supermarkets means that more people can enjoy the benefits of a plant-based diet. VERDICT Tempting illustrations accompanied by realistic, sensible recipes will delight all manner of cooks.-Penelope J.M. Klein, Glasgow, Scotland © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.