Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy. Green Lentil Burgers with Sweet Pepper Sauce (that pepper sauce goes really well with lentil loaf too!)

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. 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.Sarah Brown opened a whole food shop in Scarborough in 1978. Two years later this evolved into a vegetarian restaurant. [1] She appeared several times on Yorkshire Television's Farmhouse Kitchen. In 1984 her successful series Vegetarian Kitchen was broadcast on BBC Two. [2] [3] Her book of the same name was reprinted eight times. After this sauce is liquidised it is so smooth and creamy and you can’t believe that there is no dairy in it. 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. 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! 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.

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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) 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 Sarah Brown is a vegetarian chef, who hosted a television series called "Vegetarian Kitchen" for the BBC. She has her own wholefood vegetarian shop, restaurant and bakery, and at the time was the National Coordinator of Cookery for the Vegetarian Society of the United Kingdom. This book is a follow-up to her television series. 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 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. Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television. 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. Sarah Brown's Vegetarian Microwave Cookbook. (1987) Dorling Kindersley Publishers Ltd. ISBN 978-0863181993 [4] 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.

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 . Soften the leeks and onion in a good glug of olive oil on a low-medium heat until they are a tangled mass but not brown (about 10 minutes).

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. 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. 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.

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