Rose Elliot - Rose Elliot’s New Complete Vegetarian

HarperCollins Publishers 1 London Bridge Street London SE1 9GF

www.harpercollins.co.uk

First published in 2010 by Collins

Some of the recipes in this book first appeared in Fontana paperback and in Rose Elliot’s Complete Vegetarian Cookbook .

Text © Rose Elliot, 1985 and 2010 Photographs © Kate Whitaker, 2010 Vana Haggerty and Ken Lewis

Commissioning editor: Lizzy Gray

Photography: Kate Whitaker

Food and prop styling: Joss Herd and Penny Markham

Rose Elliot asserts her moral right to be identified as the author of this work.

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Source ISBN: 9780007325610

Ebook Edition © MARCH 2012 ISBN: 9780007372003

Version: 2016-03-21

Cover

Title Page

Copyright

Cook’s notes

Introduction Introduction When I wrote my Complete Vegetarian Cookbook, back in 1985, vegetarian and vegan food was not as popular or as mainstream as it is today. Nowadays, I look around my local supermarket and there is a wealth of fabulous fresh produce available. I can enjoy ingredients from around the world and if I am cooking for someone with a dietary requirement, there are loads of alternatives to pick from. In fact, following a healthy, nutritious and varied diet has never been easier. So, I hope my New Complete Vegetarian recipe book will help you make the most of the glorious range of ingredients we can all enjoy. In this book you’ll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here you’ll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. You’ll also find information on cooking and preparing vegetables, fruits, pulses and nuts, plus symbols for those recipes that are vegan v and those that can be frozen . Many dishes include variations, so if you don’t like a particular ingredient, you can often replace it with something else. In fact, I would always encourage you to try out new dishes and have fun making the recipes your own. So, if you’re one of my dear loyal readers from the past, I hope you will love this new edition as much as you did the first one; and if this is your first encounter with my Complete Vegetarian Cookbook, it’s so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether you’re an old friend or a new one, I wish you many wonderful meals and health and happiness in your life and on your vegetarian journey.

Soups

First courses, snacks and drinks

Sauces and relishes

Salads and salad dressings

Side dishes

Vegetables and nuts

Pulses

Pasta

Grains and rice

Flans and pies

Cheese and eggs

Puddings

Baking

Bread and yeast cookery

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Acknowledgements

About the Author

About the Publisher

IMPORTANT NOTE ABOUT OVEN TEMPERATURESOvens need to be preheated to the specified temperature. All the temperatures in this book are based on a conventional oven. If you’re using a fan-assisted oven, follow the manufacturer’s instructions for adjusting the temperature – this usually means reducing it by 20°C (65°F), gas mark 1.

ButterThe type of butter is specified only where it is critical, otherwise use salted or unsalted.

CheeseMore and more cheeses are vegetarian, but there are some important ones that are not as they contain rennet (an animal product). When buying cheese always check that it’s vegetarian or choose a vegetarian alternative – try pecorino instead of Parmesan, Emmental instead of Gruyère, Danish Blue (or other blue cheeses marked ‘vegetarian’) instead of Roquefort.

EggsThey are medium size unless specified otherwise. I always use free-range organic eggs. Pregnant women, the elderly or frail, and very young children need to avoid eating recipes containing raw eggs.

Stock powder, cubes and concentrateThere are some good ones available. Check the label and choose one containing natural ingredients.

Soy sauceChoose the most natural type you can find; traditionally brewed, without additives such as colouring or caramel. Dark Kikkoman (with the red top) is a reliable brand that’s widely available but try shoyu and wheat-free tamari; both are available from large supermarkets and health shops.

Wine and fortified wineAs with cheese, wine is often not vegetarian or vegan so check the label (or ask the wine merchant for advice) when buying. When choosing sherry, pick the ‘fino’ variety, as this is vegetarian, and with port, buy the ‘crusted’ variety, named because of the sediment or ‘crust’ that forms in the bottle.

The Vegetarian Society, the Vegan Society and VIVA! (Vegetarian International Voice for Animals) are all excellent sources for information on products and ethical issues.

www.roseelliot.com

When I wrote my Complete Vegetarian Cookbook, back in 1985, vegetarian and vegan food was not as popular or as mainstream as it is today. Nowadays, I look around my local supermarket and there is a wealth of fabulous fresh produce available. I can enjoy ingredients from around the world and if I am cooking for someone with a dietary requirement, there are loads of alternatives to pick from. In fact, following a healthy, nutritious and varied diet has never been easier. So, I hope my New Complete Vegetarian recipe book will help you make the most of the glorious range of ingredients we can all enjoy.