July Newsletter 2013

Newsletter July 2013


Dear Vegan Peasant Friends,

Courgette/zuchinni - July Newsletter


Photo, “Maturating courgette/zuchinni”, is copyright (c) 2006 Meanos and made available under the public domain.

What’s in season now?

Courgette (Zucchini)

You probably hate courgettes, but you don’t have to. Perhaps, a very long time ago, a well-meaning person served you a plate of bland tasting, over boiled, thick wedged, woody and over grown courgette with no seasoning. Ok. I get you. But it’s time to give courgettes another try and besides your veg box or allotment is probably overflowing. Once you get over the initial state of shock or paralysis one might experience when one comes into a cache of courgette. Check out these ideas, as you’ll see there is no end to what you can do with courgettes.

Pickled Courgette

Baked Courgette Sticks

Courgette Fritters

Courgette Chocolate Cake


Courgette Lasagne

Grilled Courgette

Spiral Sliced Courgette

Courgette & Strawberry Crumble (personal fave)

Courgette Flower Tempura



What are the best food presentation options: canapés, buffet or seated meals?

Passed canapés work well for any size group either as a champagne reception or as a starter. They are easy to hold in your hand, don’t require utensils, offer variety and are easy to serve. Keep in mind that you will need at least two to three wait staff per number of guests to pass the canapés, which may increase your staff estimate.

Buffet style allows your guests a variety of menu choices, which they get to pick or choose or try them all. Servers are required at each station. This is a great choice for the budget conscious.

Seated Meal There are a number of options for seated meals: family style or plated. For family style, your guests are presented with smaller platters of food, which are shared among groups of 4-8. At a plated meal, our wait staff serve plated courses to individual diners. Plated dinners require the most staff (ratio of servers to guests is 1:8).




Umeshu - July Newsletter


Underground Japanese Osaka Festival Dinner

Vegan Ronin presents:

Vegan Ronin Underground Supper Club

Before we arrived I knew we were in for a treat. I’d been trying to get to the Vegan Ronin Japanese Supper Club for ages. If it wasn’t one thing, it was something else and before you knew it all the places would have sold out. But not this time, even before the event had gone live, I was on the case. Pestering Jhenn aka The Vegan Ronin via twitter to get the 411.

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Maitreya Social – Restaurant Review

Is a restaurant and arts space from chef Barney McGrath, who has taken over from former chef/proprietor Mark Evans. Maitreya Social or the former Café Maitreya has always been placed in the top 5 or 10 must visit veggie restaurants in the UK. Since we were in Bristol for the VegFest anyway we decided to check it out.

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Recipe of the Month

Garden Burger

As we are now in the middle of the picnic/bbq season here’s an oldie, but a goodie from VegNews. You really can’t go wrong with the Garden Burger. This recipe even includes the humble ingredient millet and I’m sure you’ve been wondering what to do with the rest of the bag you have stashed at the back of the cupboard. If it hasn’t gone off yet put it in here.


1-1/2 cups filtered water

1/3 cup each millet and quinoa, rinsed and drained

1/2 teaspoon sea salt

1/2 teaspoon each dried basil, oregano and thyme

1/4 teaspoon freshly ground black pepper

2/3 cup red onion, finely diced

1 tablespoon olive oil, plus additional for oiling cookie sheet

1/3 cup each carrot, celery and red pepper, finely diced

1 tablespoon garlic, minced

1 cup spinach, triple washed, patted dry, and roughly chopped

1/2 cup each raw almonds, pumpkin seeds and sunflower seeds, roughly chopped

3 tablespoons brown rice flour

2 tablespoons tamari

2 tablespoons freshly chopped parsley

1 tablespoon balsamic vinegar

1 teaspoon hot pepper sauce

Cornmeal, for dusting



  1. Bring water to a boil in a medium saucepan. Add the millet, quinoa and seasonings, cover, reduce heat to low and simmer for 15 to 20 minutes or until all of the water has been absorbed. Remove from the heat and set aside to cool.
  2. In a large skillet, sauté the onion in olive oil for 2 minutes. Add the carrot, celery and red pepper, and sauté an additional 5 minutes. Add the garlic and sauté an additional 1 minute. Remove the skillet from heat.
  3. Place the grains in a medium bowl. Add the sautéed vegetable mixture and all of the remaining ingredients (except the cornmeal), and stir well to combine.
  4. Place some cornmeal on a small plate. Portion mixture into patties and dust all sides with cornmeal. Pan fry for 20 to 25 minutes or until lightly browned.


I hope you have enjoyed this July newsletter as much as I have enjoyed writing it. Please consider forwarding it to a friend who might enjoy it. If you were forwarded it, you can sign up right here.

And of course, if you want to talk to us about how we can help you just ask us
Stay up to date with our events, recipes & menus.









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