City Pulse

By Stef Schwalb

Ah…new year, new resolutions. But really, why bother with it? Instead of trying to keep empty promises or make drastic compromises, start small – because oftentimes that’s how the biggest results come about. Case in point? Start by enjoying dishes that combine healthy ingredients. The Flexitarian Table, by award-winning author (and former chef of the renowned vegetarian restaurant, Angelica Kitchen) Peter Berley, can help you get there. At a recent event, he showcased some of that talent with the help of Solae, a global leader in developing innovative soy technologies and ingredients for food, meat, and nutritional products.

The Flexitarian Table (Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between) is a cookbook crafted to provide a happy hybrid of meals for every household. By Berley’s definition, a “flexitarian” is 1) a person who is mainly a vegetarian but who occasionally eats fish or meat, or 2) someone who is not vegetarian but enjoys meatless meals. Offering a wealth of healthy options that work with and without meat, many of Berley’s recipes include high-protein, low-fat soy foods including tofu, tempeh, and seitan.

At the event we attended, the delectable dishes included Lemon Tofu Ricotta with Parmesan and Mint (made with Morinaga Silken Tofu – Extra Firm); Romaine Hearts with Creamy Soy Caesar Dressing (created with Morinaga Silken Tofu – Firm); Three Bean and Bell Pepper Chili served with Chipotle Soy Sour Cream (made with MorningStar Farms Meal Starters Grillers Recipe Crumblers and Morinaga Silken Tofu – Firm; and a Maple Sweet Potato Tart with Ginger Soy Ice Cream (our personal fave, created with 8th Continent Original Soymilk).

For more information on Peter Berley, his books and recipes, check out

For additional info on Solae and its available resources, head to

Originally published January 2013
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