Spicy Wada, Chilli Pickled Mango & Lime on Pepper Papads
Canapés & Bowl Foods: Vegan Party Food Pop-up
On Thursday 23rd February we’ll host our first event of the year!
If you’re v-curious, vegan, vegetarian, flexitarian or continuing your veganuary journey this event is for you. We’ll be serving delicious and elegant vegan party food that you can’t find any where else. You can meet new people and catch up with old friends in an inviting and friendly space. If you love food as much as we do we invite you to join us.
Flexitarians, vegetarians, vegans and, the veggie curious descended on Brighton Centre for what was the biggest and best ever VegFest Brighton, yet. We arrived to find a queue around the block. The high-speed winds, rain and grey could not keep the attendees away; if anything it was the perfect excuse to spend the entire day in the cosy environs of the Brighton Centre.
Another great excuse for attending VegFest is, of course, the FOOD! Looking at the food on offer you might get the impression that we vegans sit around all day eating cake, hotdogs, and copious amounts of craft beer. Yes, this is what we’d like you to believe but VegFest is, really, the event where we allow ourselves to indulge. Thank goodness they only occur three times a year, as vegan junk food is not what makes a vegan diet. Ultimately, VegFest is all about celebrating the vegan lifestyle.
Chef Adrian at VegFest Brighton 2015
Once again, the lovely folk at VegFest invited Vegan Peasant Catering’s head chef Adrian to conduct a demo. This year it was a packed house. And everyone got to see as well as taste Adrian’s Basil Sunflower Arancini’s. If you missed it you can find the recipe here.
VegFest Brighton was an engaging and fun experience, I’d recommend it to anyone who loves food, animals and the planet.
You are invited to attend a Warrior Weekend class at Sabor Vegan Academy, Palma, Mallorca with professional chef, Adrian G. Smith and Diana Pinkett. The class, on Saturday February 28 from 10am – 4pm, cost 35 euros online and includes all ingredients. The deadline to sign up for the class is Friday February 27th for more information please click here.
The class promises to teach easy gourmet and vegan cooking using accessible ingredients. Attendees will learn how to make dishes including:
Beetroot Falafel with Horseradish Cream, Micro Mizuna & Dill
Truffled Parsnip Puree on a Rösti Potato with English Parsley
Broadbean & Mint Hummus, Carrot, Rocket & Coriander Vinaigrette on Rye
Participants will enjoy all creations during the session.
The vegan cooking class is approximately 6 hours in length.
Space is limited so reserve your spot as soon as possible.
These classes are designed for participants of all cooking levels.
Come and meet like-minded new friends or bring along a partner to share your experience!
Above is a lovely photo of the frutti di bosco our Saporous Suppers attendees enjoyed last month. The dessert was the most decadent item of the evening. It was so sinful you’d swear there was butter and cream in it. Next month’s dinner is sure to be a crowd pleaser too. Join us on Saturday March 22nd, meet some interesting people and eat some of the best contemporary food in London.
March 29th – 30th Vegan Peasant Catering will be attending VegFest Brighton, taking place at the Hove Centre. We’ll be sharing a booth with the lovely guys of Fry’s Vegetarian. If you’re planning to attend or live in the area do stop by and say hi.
Head Chef Adrian will also be conducting a demo; you can read more about it here.
See you there!
Around the World with FGV
Thanks to everyone who came out for the Caribbean night hosted by FGV on Friday.
Judging by the clean plates that came back I’d say that a good time was had by all.
Pics coming soon!
…Next Friday is Brazilian night with Vanessa of Essential Vegan.
Food Blogger Connect (#FBC14)
6th – 8th of June 2014 is the world’s leading international food blogging conference in London.
Vegan Peasant Catering will be attending the #FBC14 StrEAT Party on Friday & Saturday. It’s an opportunity for us to showcase our food to travel, food, lifestyle and tech bloggers coming from across the UK and the world. Other traders returning this year will be African Volcano, Terra Rossa, Coconut Chilli and Grand Luchito.
On 24May 2013 with a sense of foreboding we cycled across London to Paddington Station to board the 11.30am train to Bristol Temple Meads Station. A temperature of 11C and lashing wind and rain brought murkiness to what should have been a beautiful spring day. “Ugh! This weather is going to ruin VegFest”, I thought.
Seated in the cosy confines of our First Great Western booth we tried to forget about the weather. To the left and to the right we passed field upon field of shocking yellow oilseed rape. Is rape the only thing that will grow well in this weather?
As we stopped at each station I couldn’t help noticing the passengers wearing puffa jackets, a lady wearing sheepskin gloves and men with hats pulled down so low as to almost cover their eyes. But I needn’t have worried because by the time we got down to Bristol the storm had passed.
Vegfest is Europe’s and perhaps the world’s biggest vegan lifestyle event of the year. On the second bank holiday weekend in May the veggie and the veggie curious descend on Bristol’s Harbourside for a weekend of music, speakers, comedy, demos, food stalls workshops and films.
We first attended VegFest when it was known as The Vegan Fayre. So it was great to be back for the 10th year anniversary and to be on the other side of the stall at the Fry’s stand. Some of you might remember that we attended Animal Aid’s Xmas Fayre withFay Gay Veganand Josh as Pat and Lisa Drummy had to make a trip to South Africa during this time and couldn’t attend. Prior to working at the fayre we were asked to do a bit of recipe development to illustrate how you could prepare Fry’s products in fun and festive ways in the run up to the holiday party season. It was lovely to hang out with the Fry’s team and get the full-on experience of cooking up and handing out samples for an entire weekend. It was fun, but it sure was thirsty work.
Before the show kicked off and it started to get really busy, I took the opportunity to take some photos of some of the people behind the brands you know and love.
As I was making the rounds I bumped into the Happy Cow, yes the purple Happy Cow of internet fame. Well, a very tall person dressed in a purple cow costume, very hard to miss. Happy Cows are also one of the most helpful cows you’ll ever hope to meet. When you have a trip planned to say Bratislava, Happy Cow is the first port of call to find out where all the good veggie and vegan cafés, restaurants and health food stores are.
Huge surges of attendees were now crowding the isles and by the time I thought about getting a photo the Happy Cow had moved on. And I had to get back to the stall. So I missed my photo opportunity.
The exhibition floor was buzzing and when I did a quick whiz around the demo, talk, and workshop areas they were well attended too. The energy from the day’s program couldn’t help, but carry over into the evening’s entertainment. And what an impressive music lineup it was. The musical talent included The Happy Mondays, Caravan Palace, The Farm, 808 State, Peter Hook, club Yeyo, The Abyssinians, Macka B, Kitten and the Hip and the Boxettes.
The VegFest team clearly demonstrated that they have a talent for organizing multifaceted events.
Here are the stats from the VegFest Bristol homepage. I’d be surprised if this wasn’t the best-attended event yet.
Massive thank you to all our visitors to this years event – once gain we were blessed by the weather for the weekend, although Friday was little challenging.
Here’s the approx breakdown for your info
Friday evening 2,800
Saturday Daytime 5,100
Saturday evening 3,600
Sunday Daytime 7,400
Big thanks to all our stallholders and sponsors, speakers and entertainers, all our contractors and all our volunteers and supporters, as well as the authorities – you have been sublime.”
If you have never attended a VegFest before I hope this post intrigued you enough to want to attend the next one. If it’s been a while since you last attended, it’s a great time to return as the festival gets bigger and better every year. The first ever London show will take place in October so you don’t want to miss it.
Next month, you are invited to the Animal Aid Christmas Fayre where Fry’s and Vegan Peasant Catering have teamed up to bring you the perfect party canapés just in time for the holiday season. Vegan Peasant Catering produced a number of canapés using some of Fry’s best know products.
Lisa and Pat at FRY’S Distribution are absolutely delighted to be working with Vegan Peasant Catering… “We are so thrilled that Vegan Peasant are using our FRY’S products as ingredients in their amazing canapés,” says Lisa. “Diana and Adrian have taken FRY’S to a whole new level with their delicious recipes and we are so grateful for all their help promoting the brand at Christmas without Cruelty.”
On the day you’ll get to try:
Sesame and Soy Glazed ‘Beef’ Skewers
Chic’n and Zucchini Satay Skewers
Polony, Olive and Basil Pinxtos
Peking Quack Pancake Rolls
Maple & Sesame Glazed ‘Sausage’
In addition to samples we’ll also be giving away recipe cards to make your party planning easier.
In the meantime, you can check out the recipes in the starter section of the Fry’s webslte: http://www.frysvegetarian.co.za/category/vegetarian-vegan-recipes/starters/
Who: Animal Aid’s Christmas Fayre
What: Ethical living and cruelty-free show
Where: Kensington Town Hall, Hornton Street, London, W8
When: Sunday 2nd December 2012, 10am until 5pm.
Entry £2, under 11s free
See you there!
For further information please contact diana@veganpeasantcatering .com
NOTES TO EDITORS
About Vegan Peasant Catering
We specialize in creating the most beautiful and delicious canapés and bowl foods that are 100% plant-based, sustainable, ethical and inclusive. We are experts in catering to many diets so if you are kosher, halal, vegan, vegetarian or you just like great food you will be well catered for. Quality is important to us so whenever possible, Vegan Peasant Catering sources organic, fair trade, seasonal and local ingredients.
Our clients love that we are able to impress their guests, vegetarian and non-vegetarian alike. We have a passion for world travel, which inspires our global cuisine. But most of all, we are happy to provide bespoke solutions and we are great to work with.
From small innovative beginnings in the Fry’s Family kitchen, Fry’s has become an international success. In an effort to seek vegetarian varieties Wally and Debbie Fry, both committed vegetarians, began making protein alternatives or meat analogues for their own consumption.
The business is driven by the family’s passion to create delicious and cruelty-free food that has as little impact on the natural environment as possible with emphasis on putting principles over profits.