" You've been scarce. "
" September 27, 2010 -- VegetarianStar.com
Mary McCartney Writes Vegetarian Cookbook
Following in the footsteps of her mother Linda, who penned books like Linda's Kitchen: Simple and Inspiring Recipes for Meals without Meat and Linda McCartney on Tour: Over 200 Meat-Free Dishes from Around the World, photographer Mary McCartney has compiled a book of her favorite vegetarian recipes, complete with photographs of the dishes she took herself.
According to Booktrade, Chatto & Windus, an imprint of Random House, have acquired the rights to the collection of meat-free dishes, schedule for publication in 2012.
"I am excited to be working with Chatto & Windus on a contemporary vegetarian cook book," said Mary, in a press release that comes just days after the late Linda's birthday. "My mother, Linda, became the focal point for vegetarians and meat reducers in the past and helped inspire many, through her books and actions, to realise that there was a viable and tasty alternative. I am so proud to be able to carry on what she started. Vegetarian cuisine has come a long way and with the addition of my other love, photography, we are going to try and show just how sophisticated and varied the vegetarian palate has become."
Mary has said in the past although her children follow a vegetarian diet, she would never impose it on them. Similarly, Booktrade says the cookbook is meant to "tempt both vegetarians and meat-eaters alike, enthusing readers to bring more meat-free cooking into their repertoires," meaning recipes will more than likely contain many common ingredients that can easily be incorporated into a dish without much vegetarian cooking expertise.
Mary may entice meat eaters to recipes mimicking comfort foods like her Sunday Roast Terrine, providing not only a tasty vegetarian version of a traditionally animal-based dish, but encourage more people to embrace the McCartney family Meat-Free Monday themea Holiday from meat at least once a week meant to lessen the impact of the industry on the environment.
Mary McCartney's Sunday Roast Terrine (Meatless Meatloaf)
The photographer was brought up with vegetarian values by her late mum, Linda, and also works on her eponymous food brand (lindamccartneyfoods.co.uk). This dish means that a festive meal for a vegetarian isn t just about "the trimmings" any more, she says.
Serves 6
1 medium onion, finely chopped
12 button mushrooms, finely chopped
2 tbsp olive oil
6 soya-mince burgers (I use Linda McCartney Vegetarian Burgers), cooked as per pack instructions
1 tin chopped tomatoes (7 oz/about 200g)
1 small handful of unsalted almonds, finely chopped
1 small handful of pine nuts, finely chopped
1 pinch of dried mixed herbs
1 tbsp tamari (or soy sauce)
3 tbsp grated mature cheddar 3 eggs, beaten
For the red onion and mushroom gravy
1 medium red onion, finely chopped
200g (7 oz) button mushrooms, finely chopped
1 tbsp olive oil
2 tbsp cornflour
1 pints hot vegetable stock
1 tbsp soy sauce (or tamari)
Heat the oven to 170C/325F/Gas Mark 3. In a large pan, saute the chopped onion and mushrooms in the olive oil for about 5 minutes until they are soft and golden. Break the veggie burgers into pieces with a fork and add to the pan, stirring as you do so, then transfer to a large bowl immediately. Stir in the tomatoes, almonds, pine nuts, herbs, tamari, grated cheese and the eggs.
Line a 25cm (10 inch) loaf tin with greaseproof paper and spoon in the mixture. Bake for 45 minutes, then turn out of the tin onto a baking tray and cook for another 10 minutes until the sides are golden.
To make the gravy, saute the onion and mushrooms in the olive oil in a large saucepan for about 5 minutes until soft and golden. Meanwhile, put the cornflour into a jug and slowly stir in the stock. Slowly pour the stock mix into the mushroom and onions, add the soy sauce, and stir constantly for a couple of minutes. Simmer gently, stirring occasionally, for 10 minutes more.
The terrine and gravy are great with roast potatoes and steamed green vegetables. "
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