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Vegetarian Kitchen

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When the lentil loaf comes out of the oven LEAVE IT TO STAND IN THE TIN for at least 15 minutes. This allows it time to firm up a little and should mean it comes out of the tin intact.

Let the sauce cool slightly, then liquidise until it is smooth. Gently re-heat the sauce in a clean pan. 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. Lentil loaf has been our first choice Sunday roast ever since Mr TS and I got together. My version of Sarah Brown’s Cheese and Lentil Loaf was our children’s favourite roast when they were little and I always served it alongside the nut roast on our Christmas table. It is the recipe they most wanted me to veganise and I’ve been working on it, testing it and adapting it, for the last few months. Now it is ready to share with you! I need a drumroll, maybe a big ribbon to cut, certainly a fanfare…Ladies and Gentlemen, I present for your delectation, Thinly Spread’s Glorious and Delicious Vegan Lentil Loaf! 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. 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.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. Whether you are a vegetarian or you simply enjoy the occasional meal without meat or fish, this is a book which you will turn to again and again for inspiration and advice. 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. 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."

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 potatoes 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! Fancy a chat about all things frugal and the joys of buying second hand? Want some frugal foodie inspiration? Come join my Facebook group! 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 .bottle Sauvignon blanc (it doesn't have to be expensive stuff but its fruity taste really lifts the dish) Load 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. 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! 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.

Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy. I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it… As I keep mentioning Sarah Brown’s Red Dragon Pie in my meal plans, I thought I had better publish the recipe. The book it comes from is Vegetarian Kitchen* , which is out of print now.

Red Dragon Pie

Find sources: "Sarah Brown"cook– news · newspapers · books · scholar · JSTOR ( January 2021) ( Learn how and when to remove this template message) aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained)

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