Sarah Browns Vegetarian Cook Book

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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. 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 . Meanwhile, boil the potatoes until cooked and mash with the butter. Season well and top your bean mixture. Bake in the oven for around 40 minutes until the top has browned.

The Vegetarian Kitchen by Sarah Brown was the first vegetarian cookery book I ever bought. From the cover you can see how well used my copy is, and I’ve been using Sarah’s mushroom and sherry sauce recipe for more years than I care to count. In my opinion, this is the best veggie gravy recipe ever! The soup is now ready and just needs to be heated up in a saucepan. A drop of fromage frais and a sprinkling of chopped parsley or basil adds to the flavour and makes it look more attractive to serve to guests. Maggie's new season roast lamb on leeks and potatoesMelt 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. 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.

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. 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. A vegetarian does not eat fish, meat or poultry, and may or may not eat milk, dairy products and eggs. People adopt this way of life for various reasons, of which the main ones are usually humanitarian or to do with ecology or health." 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! Start with the lamb. Make knife point incisions in the fatty side of the lamb. Rub over a palmful of olive oil. Rub in lemon rind and thyme leaves. Sprinkle with sea salt. Set aside for as long as you can. You could do this the night before and leave it in the fridge or if it's a last-minute thing just do it as you go.Let the sauce cool slightly, then liquidise until it is smooth. Gently re-heat the sauce in a clean pan. Bake in the oven for about 25 minutes until the crumble top is golden and you can just see the fruit bubbling and sugar caramelising at the edges. aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained) Cook in preheated oven at 160C/gas mark 3 for about 90 minutes. If the lamb leg is small, 60 minutes will do it.

You could easily make this Red Dragon Pie vegan by using non-dairy spread and vegan cheese. Red Dragon PieLoad the rhubarb and apple into a pie dish. Sprinkle 3 tablespoons of brown sugar over the fruit and a tiny dash of water. Pile the crumble mixture over the fruit, smoothing over to make a flat surface without pressing down too hard. Sprinkle a few extra oats on the top. flour and oats (a mixture of brown and white flour with a handful of oats is best – and keep a few oats to one side to sprinkle on top for added crunch)

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.

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.