Elliot - Rose Elliots New Complete Vegetarian

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 youre using a fan-assisted oven, follow the manufacturers instructions for adjusting the temperature this usually means reducing it by 20C (65F), 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 its vegetarian or choose a vegetarian alternative try pecorino instead of Parmesan, Emmental instead of Gruyre, 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 thats 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.

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.

In this book youll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here youll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. Youll 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 dont 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 youre 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, its so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether youre 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.