May Newsletter 2013

Newsletter May 2013


Dear Vegan Peasant Friends,

What’s in season now?

Photo “Asparagus” is copyright (c) 2013 chilebeans and made available under a Attribution-NoDerivs 2.0 Generic

Photo, “Asparagus” is copyright (c) 2013 chilebeans and made available under a Attribution-NoDerivs 2.0 Generic

Perhaps due to the wacky weather we’ve been having I haven’t seen any asparagus at the Stoke Newington Farmers’ Market. It’s a real shame because the start of spring and therefore the arrival of asparagus is the best reason to eat British, local and organic. Asparagus is best when picked fresh. The faster you can get your bunch of asparagus from the field to your plate, the better it will taste because the sugars in the plant start to turn to starch once it’s picked.

I’d love to say there are 1001 things you can do with asparagus, but that wouldn’t be true and I don’t want to lie to you. Roast it in the oven with a bit of olive oil, garlic and salt. There job done.


Vegan Tart Wins!

Congratulations to Dumisani Nyathi of The Vegan Tart for winning the Best Savoury category as well as Best in Show at the recent Brixton Bake Off, organised by Brixton Market.

And in case you were wondering, Dumisani won the top prize for his sundried tomato cheesecake. Sounds yum, must get my hands on a slice.


Ms. Cupcake’s Book Launch

First Book Launch - Ms. Cupcake

First Book Launch – Ms. Cupcake

Mellissa Morgan, aka Ms Cupcake, launched her first recipe book on May 9th.
Published by Square Peg, part of the Random House Group, the book, entitled Ms Cupcake – The Naughtiest Vegan Cakes in Town!

Vegan Peasant, as well as a number of other caterers, were on hand to feed the Brixton massive with canapés.

The event was held at the Ms. Cupcake Bakery. It was a great turn out with a lovely mix of locals, publishing types and people who call themselves vegans.

The art direction, photography and graphics are amazing.

Buy a copy of this book


FAQ: Venue

Ever so often we get a catering request from a host who is also looking for a venue. At the moment, we don’t have the capacity to provide a venue finding service. So here are a few things to think about when it comes to choosing the perfect venue.

How large is your party? You need to have at least a rough idea of the number of guests who’ll be attending.

Are kitchen facilities available? Refrigerators and stoves can be brought in, but obviously at an additional cost.

Is the venue licensed to provide alcohol service?

Is this a formal sit down dinner or a canapé and champagne reception?
Where will people sit and eat – will they have a solid surface to put plates on or should it be finger food?

Answering these questions will help guide you towards food options that will be tasty and appropriate to the event.


Upcoming Events

VegFest Bristol – May 24-26th 2013

The late May bank holiday weekend is sure to be a stormer if the 25,000 people expected to attend the VegFest have anything to do with it.

We’ll be hanging out with VegFest show sponsor’s Fry’s so if you’re in the area do stop by and say hello.

For more info about VegfestUK visit the website or contact the office by email info@vegfest.co.uk or by phone on 0117 307987


Recipe of the Month

Chestnut Chocolate Biscuits

Chestnut Puree

Chestnut Puree

Roasted chestnuts are great, boiled chestnuts are my favorite, but what to do with this can of chestnut puree (see pic above). Amel, who happens to be French, gave me this can of chestnuts some time ago and it’s been staring back at me ever since. Today, I finally decided to do something about it. Reach into the back of your cupboard and grab your can of chestnut puree. Oh, wait, there isn’t one, it’s ok, you can pick one up from most supermarkets.

I’ve veganise this recipe so instead of butter we have substituted margarine, and instead of eggs – linseed or flax meal. It’s best if you mix the linseed and water in a separate bowl first.

Ingredients

Makes about 15-20 large cookies

125g margarine, softened
250g tin sweetened chestnut purée
125g dark chocolate, melted
75g icing sugar
2 tbls finely ground linseed
6tbls water
225g plain flour

Method

Mix the margarine with an electric mixer or beat with a hand whisk until fairly soft. Then add the chestnut purée, chocolate, icing sugar and linseed mixture. Sift and stir in the flour.

Line a tray with parchment paper. Spoon the mixture on the tray and shape into ovals or rounds.

Heat the oven to 170C. Bake for 35 minutes or until crisp.

Adapted from Dan Lepard.


May Newsletter

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