Sarah Browns Vegetarian Cook Book

Product Information

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. 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. 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. 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. Also, nuts are really good for you, containing a plethora of heart healthy fatty acids, vitamins and minerals (see this post from Nutrition and You for more detail).

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.

Red Dragon Pie

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. Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy.

Cook in preheated oven at 160C/gas mark 3 for about 90 minutes. If the lamb leg is small, 60 minutes will do it. 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. 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. 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.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! 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.