Rose Elliot's Vegetarian Kitchen

by Rose Elliot

Rose Elliot’s Vegetarian Kitchen is an indispensible culinary companion with over 500 recipes to fit any occasion, season or celebration. Packed with colour photographs, the book is a lively, colourful, eclectic mix of recipes designed to be used every day of the year.
A compilation of over 500 of Rose’s most popular recipes, drawn from her best-selling backlist and featured together in one book. The recipes featured combine quick and easy everyday cooking with entertaining, seasonal and festive cooking. The scope of the dishes is designed to fit any occasion, while the recipes themselves are clear, uncomplicated and easy to follow.
Rose Elliot’s Vegetarian Kitchen reflects Rose’s imaginative approach to cooking and is an invaluable book to keep handy in the kitchen.

Hardcover

Published October 19, 1999

About the author

Rose Elliot is a British vegetarian cookery writer. She has written 55 books on vegetarian cookery, which have sold three million copies all around the world. Her first book, Simply Delicious, was published in 1967. Her latest cookery book, The Best Of Rose Elliot: The Ultimate Vegetarian Collection was published by Mitchell Beazley in 2014. She is patron of the Vegetarian Society, VIVA (Vegetarian International Voice for Animals) and The Vegetarian and Vegan Foundation. She also supports Compassion In World Farming, and OXFAM for whom she has written three best-selling books to raise funds. In 1999 she was awarded the MBE for services to vegetarian cookery. She lives in Hampshire and in London, and is a member of MENSA.

Reviews

[Mary-lou · Rating 2 out of 5]

I was quick to judge this book. It had sections for quick recipes, different seasons and then a whole lot of Christmas recipes and I hate recipe books which are set up like this particularly the ones with seasonal sections. The recipes also seemed quite dated. When I read the fine print it turns out this book was published in 1994 originally and was a compilation of three books. This explains my criticisms. Even so I never seem to find much in English recipe books that I like and I don't like using tins of stuff in my cooking but I guess those recipes come from her vegetarian fast book. This would be a good book for non vegetarians who don't have a clue and can't be bothered with vegetarian. That said I made a nice recipe based on her 'broccoli with cashew sauce'. Basically you lightly steam broccoli. I also had carrot and corn and you mix it with the following sauce and serve with rice.
CASHEW SAUCE: fry one chopped onion with a cinnamon stick for 5 minutes in a covered fry pan, add a bit of ginger and garlic cover and fry 2 more minutes, add 6 or so crushed cardamom pods ( discard shells) a teaspoon of turmeric - she suggested half a teaspoon but I like more and cook for a minute or so more.
Discard cinnamon stick but keep it to put back in later and process the onion mix with about 100 g cashew nuts ( I roasted raw ones first) and 300 ML water until creamy.
Reheat, season add the reserved cinnamon stick and either mix veggies in or pour over veges.
THANK YOU ROSE ELLIOT!