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) Sarah Brown's Vegetarian Microwave Cookbook. (1987) Dorling Kindersley Publishers Ltd. ISBN 978-0863181993 [4]

Find sources: "Sarah Brown"cook– news · newspapers · books · scholar · JSTOR ( January 2021) ( Learn how and when to remove this template message) 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! 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 . Let the sauce cool slightly, then liquidise until it is smooth. Gently re-heat the sauce in a clean pan. 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.

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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.

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! Line your tin with baking parchment and allow it to hang over the sides. When the loaf is cooked and has rested you can use the overhang to lift it from the tin. 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, Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy. 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.

aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained) Bake in the oven for about 25 minutes until the crumble top is golden and you can just see the fruit bubbling and sugar caramelising at the edges.I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it… You could easily make this Red Dragon Pie vegan by using non-dairy spread and vegan cheese. Red Dragon Pie

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. 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. bottle Sauvignon blanc (it doesn't have to be expensive stuff but its fruity taste really lifts the dish) 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. 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 potatoesSarah 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. Serve it straight at the table. Slice lamb and dole out vegetables as you go. If I'm serving it for supper I put a crusty loaf on the table. If it's for Sunday lunch there will be a bowl of crisp mixed salad leaves. Ginger oat rhubarb crumble Fancy a chat about all things frugal and the joys of buying second hand? Want some frugal foodie inspiration? Come join my Facebook group! 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.