ROSE
ELLIOT’S
New Complete
Vegetarian
HarperCollinsPublishers 1 London Bridge Street London SE1 9GF
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
Contents
Copyright
Cook’s notes
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
Acknowledgements
About the Author
About the Publisher
IMPORTANT NOTE ABOUT OVEN TEMPERATURES Ovens 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.
Butter The type of butter is specified only where it is critical, otherwise use salted or unsalted.
Cheese More 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.
Eggs They 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 concentrate There are some good ones available. Check the label and choose one containing natural ingredients.
Soy sauce Choose 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 wine As 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.
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