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

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.

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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. 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. Carolyn Comments “I can just picture Emma clutching her cookbook at a conference. And I have to tell you that she is a lot less creased than her much loved veggie tome! On a more serious note, her enthusiasm has persuaded me to try this out with a pork chop or a steak. ”

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. Excitingly, I met Sarah Brown on Friday 8th March 1991 when she came and gave a lecture at an International Women’s Day event , entitled “Is Our Food Fit for the 90’s?” organised by the National Council of Women. Knowing she was to be there I took my book with me and she signed it “With best wishes, Sarah,”... aaahhh my heroine then and now! 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!)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.

Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty, and delicious with vegetables and vegetarian gravy. 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. 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. Fancy a chat about all things frugal and the joys of buying second hand? Want some frugal foodie inspiration? Come join my Facebook group!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. 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. You could easily make this Red Dragon Pie vegan by using non-dairy spread and vegan cheese. Red Dragon Pie 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.