Vegetarian Kitchen

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Don’t add too much water to your lentils or you will end up with soup rather than loaf. Start with 750ml and add more as needed.

Line your tin with baking parchment and allow it to hang over the sides. When the loaf is cooked and has rested you can use the overhang to lift it from the tin. Find sources: "Sarah Brown"cook– news · newspapers · books · scholar · JSTOR ( January 2021) ( Learn how and when to remove this template message) In spring, early rhubarb is just delicious (although the term "forced" rhubarb is not very pleasant sounding). I love this crumble with the heat of the ginger in the crumble, leaving the rhubarb with its own flavour. It is also great at this time of year served with a scoop of vanilla ice cream or frozen yoghurt rather than the traditional custard. Serves four. There are lots of reasons to eat more vegetarian food. We are hearing constantly about how we should all help to avert the climate crisis by eating less meat and dairy .

Dating originally from 1984, Sarah Brown's Vegetarian Cookbook tries to capture the mainstream audience of meat-eaters, who at the time were beginning to be interested in either a vegetarian lifestyle, or perhaps eating the occasional vegetarian meal. In her introduction, Sarah Brown feels the need to explain, Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy.

After this sauce is liquidised it is so smooth and creamy and you can’t believe that there is no dairy in it.This delicious vegetarian cashew and mushroom roast features in my meal plans from time to time and is always a hit. It is from Sarah Brown’s classic veggie cookery book, Vegetarian Kitchen , which features loads of timeless and reliable dishes. Excitingly, I met Sarah Brown on Friday 8th March 1991 when she came and gave a lecture at an International Women’s Day event , entitled “Is Our Food Fit for the 90’s?” organised by the National Council of Women. Knowing she was to be there I took my book with me and she signed it “With best wishes, Sarah,”... aaahhh my heroine then and now! bottle Sauvignon blanc (it doesn't have to be expensive stuff but its fruity taste really lifts the dish)

Add the flour, margarine and butter to a big mixing bowl and rub together through your fingers until it looks like breadcrumbs (half margarine/half butter combines good health with best taste, but you can adjust the proportions to all one or the other). Stir in the 50g sugar and ½ teaspoon of ginger into the crumble topping. She then goes on to explain the health benefits of a vegetarian lifestyle, confirming that whole and unrefined foods, rather than processed ones, are largely used in her recipes. Sarah Brown advises a gradual change or adapting of a conventional meat-eater's diet, and advises on where to go for further information. From this, it is clear that the book itself is directed at meat-eaters who have an interest in cookery, and vegetarian options, rather than those who are already following a vegetarian diet. You could make your cashew and mushroom roast gluten free very easily by whizzing up the ends of a gluten free loaf for the breadcrumbs. Leave out the egg and fry your mushrooms in oil to make it vegan. I am sure it will bind pretty well without it.Let the sauce cool slightly, then liquidise until it is smooth. Gently re-heat the sauce in a clean pan. Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television. Take the tomatoes out of the oven and remove the skins with a fork. Put everything into the food processor – tomatoes, garlic, sugar and potato water – and blend until smooth.

I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it…Heat the oven to 180C. Cook and mash your parsnips. Fry the onion and garlic in the oil gently until soft. Grind the cashew nuts (I just whizz them in my food processor), then mix with the breadcrumbs. Add the beaten egg, then stir in the mashed parsnips, herbs and onion. Mix well and then add the yeast extract dissolved in the hot water. Season with some salt and pepper. Melt the butter or oil and sauté the chopped mushrooms. Grease and line a 2lb (900g) loaf tin and press in half of the nut mixture. Cover with the mushrooms and then top with the rest of the nut mix. Press down, cover with foil and bake for 1 hour. I like to remove the foil for the last 10 minutes to slightly brown the top. Leave it in the tin for another 10 minutes to cool before turning it out and slicing.