Vegetarian Kitchen

Product Information

After this sauce is liquidised it is so smooth and creamy and you can’t believe that there is no dairy in it. Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television.

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. 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) aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained) Sarah Brown's Vegetarian Microwave Cookbook. (1987) Dorling Kindersley Publishers Ltd. ISBN 978-0863181993 [4]

Red Dragon Pie

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. 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. 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. 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).

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. Green Lentil Burgers with Sweet Pepper Sauce (that pepper sauce goes really well with lentil loaf too!) 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.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).