August Newsletter 2013

Newsletter August 2013

 

Dear Vegan Peasant Friends,

Aubergine - August Newsletter

Aubergine

By rdesai (Flickr) [CC-BY-2.0], via Wikimedia Commons

What’s in Season Now?

Aubergine/Eggplant/Brinjal

Who doesn’t love aubergines? Well, I guess there must be someone who doesn’t like them, but that’s not me. I love aubergines and you should too. Even though I’m showcasing them in August aubergines are in season from May and will continue to be in season until October. But as with just about every type of vegetable you can get them all year round. Pick the ones that are on the smaller side, which you’ll find at your local farmers’ market. Not the ones that are approaching the size of an American football, as they will taste bitter. Medium size ones that are smooth, shiny and heavy are best. My favorite way to prepare them is to cube them, lightly salt and toss them in some olive oil and then roast them in the oven. My least favorite way is to cook them is to fry them in a pan with lots, and lots and lots of olive oil. The more oil you give them the more they soak up. As you are spending lots of time outdoors you can grill them until they blister and turn black. Nothing beats that smoky flavor. Do rotate them periodically. And once they are cooked allow them to cool down before handling.

Recipe concepts:

Bouranie Banjan (Sahar made this dish for us recently – delish)

Eggplant Parmesan

Ziti and Aubergine

Ratatouille

Moussaka

BBQ Aubergine

Baba ganoush

Aubergine in Garlic Sauce

Spicy Szechuan Aubergine

Torshi Shoor

Mirza Ghasemi

Khoresht-e Bademjan

Baingan Bharta

 

FAQ: Green Wedding Tips – Part I

We are in the middle of wedding season. Just this past weekend we provided canapés for a wedding garden party reception in Hertfordshire. Which got me thinking about all of the different ways you can green up your wedding including hiring an awesome vegan caterer.

We request the honour of your presence…

A wedding website and online wedding invitations are the easiest way to go. Unbelievable as it might seem, it’s 2013 and there are still people carrying out their daily lives without an email address. So you’ll probably have to send them a printed invitation in the mail (horror) and in that case recycled and papers that are easy to recycle, tree-free, and plantable papers with vegetable or soy-based inks are all good options.

Green Wedding Rings

The diamond ring issue is literally a minefield. So an easier option might be vintage rings either past down or an antique find. Diamonds created in a lab. Lab-created items seem to be a theme recently. Australian or Canadian mined diamonds. Or forgo the precious metals and diamonds altogether and opt for wooden bands or tattoos!

For more information visit: Fairtrade Foundation.

Location, location, location

So the guests don’t have to drive between venues and to economise and minimise on travel. Have the wedding ceremony and reception at the same venue. If this is not feasible charter a bus to chaperone the guests to each venue. This is really great for the less mobile relatives and less able-bodied guests. Last summer, we catered for the vegan, vegetarian and guests eating a gluten-free diet of a wedding party taking place on a boat at Albert Embankment. They arrived via a double-decker wedding bus just as we finished setting up.

Stage Decorations

Holding your event outdoors will necessitate the need for lots of decorations. You will probably want to make place settings for the tables so if the favors can also be part of or do double duty that’s great. Decorate with live plants, branches, fruits or berries. Make sure that the non-food plants are placed in an area that will not contaminate the food (health & safety). Opt for organic, local, and seasonal flowers if possible. Donate the flowers to a hospice charity at the end of the day.

It is more blessed to give…

As more couples are getting married later and later and have sometimes lived together for many years before the big event signing up to a registry would be a bit redundant, as they have already acquired everything they need for the home. Instead they will ask attendees to make a donation to a charity of your or their choosing. Sometimes you are not given any direction. I don’t think you can go wrong with a gift certificate to a vegan restaurant or a subscription to a green publication. And outdoor gear is always a hit with outdoorsy types.

 Events

Art direction - London Vegan Beer Festival

Art direction – London Vegan Beer Festival

London Vegan Beer Festival

On one of the hottest days of the year we drank beer. Thanks to Fat Gay Vegan and Messy Vegetarian Cook who organised the first ever London Vegan Beer Festival. The event took place on the beautiful grounds of St. Margarets House Settlement – The Gallery Café – and drew beer drinkers from all corners of London and the UK. You maybe a card-carrying member of CAMRA or you may just reach for the nearest lager every now and then. But when was the last time you attended a festival where you didn’t have to ask what’s in the beer or if the food is suitable for vegans.

Full post and more pics here

Spicy Plantain with Red Pepper Salsa - August Newsletter

Spicy Plantain with Red Pepper Salsa

Recipe of the Month

Spicy Plantain with Red Pepper Salsa

Ingredients

4 plantain cut into 1/4 inch slices

1 sweet red bell peppers diced fine

10g cilantro chopped

1 jalapeno chile minced

40ml sunflower oil

40ml seasoned rice vinegar

salt

ground pepper

 

Method

  1. Peel the plantain and cut into ¼ slices.
  2. Add to a bowl and coat with a tablespoon of sunflower oil.
  3. Place the plantain in a single layer onto a lined baking tray and into a hot oven 180C until slightly crisp.
  4. Once you take the plantain out of the oven salt to taste.
  5. To plate, place a small amount of the mixture on each plantain round and serve.

 

I hope you have enjoyed this August 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 events, recipes & menus.

 

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