Sarah Browns Vegetarian Cook Book

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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) 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. Green Lentil Burgers with Sweet Pepper Sauce (that pepper sauce goes really well with lentil loaf too!) bottle Sauvignon blanc (it doesn't have to be expensive stuff but its fruity taste really lifts the dish)

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." 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. While the tomatoes are roasting, boil the potato in 300ml of water. When it is cooked, use a fork to take the potato out and keep the water to one side.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. I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it… I have a number of great winter stew and lamb dishes collected from various places and adapted over time. But for spring lamb my favourite recipe is one I got from Maggie Darling (the chancellor's wife, my neighbour at No 11 and a famously fantastic cook) which I love unchanged by me. She has let me share it with OFM readers/ Serves four.

You could easily make this Red Dragon Pie vegan by using non-dairy spread and vegan cheese. Red Dragon Pie Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television. Sarah Brown opened a whole food shop in Scarborough in 1978. Two years later this evolved into a vegetarian restaurant. She appeared several times on Yorkshire Television's Farmhouse Kitchen. In 1984 her successful series Vegetarian Kitchen was broadcast on BBC Two. Her book of the same name was reprinted eight times.She served as the national coordinator of cookery for the Vegetarian Society. (en) Turn on the oven to 190C/gas mark 5. Add half the oil to a roasting tin and cover the base of the tin. Cut all the tomatoes in half and spread out in the roasting tin. Add the garlic cloves and pour the rest of the oil over the tomatoes. Sprinkle with salt and pepper. Put in the oven for 30 minutes. 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. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.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.