Posts under category: News

American pancakes

Posted on February 28th, 2017 · By admin

American pancakes

American Pancake Stack

American-style (stacked) pancakes
British (crepe like) pancakes
135g plain flour
1tsp baking powder
1/4 tsp bicarbonate soda
2 tbsp golden caster sugar
1 tsp ground flax
1/2 tsp salt
130 ml almond milk
2 tbsp vegan margarine
Coconut oil for frying / or a light oil of your choice

Sift together the flour, baking powders and salt. Place the almond milk, flax and sugar in a large bowl and using an electric beater or hand whisk, whisk until frothy.

In a small pan or cup, melt the margarine and whisk it into the almond milk mix. Now fold the sifted flour in, turning just until it’s all blended in. Let the batter rest for 10-15 minutes.

For these pancakes the batter will be thicker than with the crepe style mix.

Heat your cast iron, nonstick skillet or fry pan, add a quarter teaspoon of coconut oil and as soon as it melts pour a small ladle of the batter directly on top of the coconut oil.

The coconut oil will add flavour and a delicious crispy shell to the pancake.

Let the pancake cook until it looks dry on top, small holes may also appear.

Use a palette knife to turn and the other side.

Happy Pancake Day!

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Happy Pancake Day!

Posted on February 28th, 2017 · By admin

Happy Pancake Day! Shrove Tuesday

Happy Pancake Day!

Shrove Tuesday might seem like a bit of an oxymoron for vegans as the idea is to get rid of all the fatty foods like eggs, flour and milk before the beginning of Lent. Just because the vegan lifestyle can sometimes generally lend itself to a Lenten diet doesn’t mean we don’t know how to indulge. Feel free to pour on heaps of Vermont maple syrup and or chocolate sauce to your hearts content.

Looking for American style pancakes?

Traditional British pancake
100g plain flour
1 tbsp ground flax
300ml almond milk
Oil for frying

Simply add all the ingredients to a bowl, then for a sweet pancake add two tablespoons of golden caster sugar, or for a savoury pancake add half a teaspoon of salt. Using an electric beater or hand whisk, whisk until the batter is smooth.

For successful pancakes, a cast iron or nonstick skillet should be used. Taking a clean and dry pan, first heat then use a paper towel to quickly wipe the oil evenly over the surface.

Most supermarkets now sell light cooking oils in spray bottles; one quick spray is also a handy way to oil the hot pan.

Lift the pan off the heat and pour a small ladle of batter onto one side, tilt the pan to allow the batter to flow over the surface and to the edges.

Put the pan back on the heat straight away and cook until the top looks dry and the edges are starting to lift away.

By the time the pancake is cooked through from one side it will be easy to turn it over using a palette knife, but as it’s pancake day you really should at least have a go at the flip.

Try to sharply flip the far end of the pan as you hold it in front of you.

Happy Pancake Day!

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Chinese Dumplings

Posted on January 26th, 2017 · By admin

Chinese dumplings

Chinese dumplings

Gyoza, potstickers or dumplings are super easy to make at home. They are perfect as a stand alone snack or as the starter to an asian inspired meal. The gyoza skins can be found in your local asian supermarket in the freezer section. Here is an authentically seasoned gyoza recipe, although you could get creative with the fillings.

Chinese Dumplings, Gyoza or Potstickers

200g finely chopped leek
200g finely chopped chestnut mushrooms
100g grated carrot
3-4 finely chopped spring onions
4-5 crushed garlic cloves
20g fine grated ginger
1 tbsp roasted sesame oil
1 tbsp black sesame seeds
2 tbsp sunflower oil
2 tbsp dark tamari
1 coarse black pepper
1 packet gyoza skins

Chinese new year dumplings

Heat a large wok or skillet with the sesame and sunflower oils, add the seeds followed by all the chopped veg and the garlic and ginger. Stir fry everything together, adding an occasional splash of water until the leeks are soft and the mushrooms just beginning to brown. Season with the tamari and black pepper and set the pan aside to cool.

Place a good teaspoon of the mixture in the centre of the gyoza skin. Wet one side of the skin with water close to the edge and then bring the two side together, pressing firmly around the edges. As you make the gyoza remember to keep them covered with cling film or a slightly damp cloth, as the pastry will dry out too quickly.

The bamboo steamer baskets are the best for steaming, the dumplings will take around 10 minutes to cook. It’s optional, but the gyoza can then be deep fried or pan fried on each side until crispy.

Serve with your favourite tamari sauce.

dumplings in bamboo steamer

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VegFest Brighton

Posted on May 17th, 2015 · By admin

Love food?

Love food?

VegFest Brighton

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.

Record breaking attendance for VegFest Brighton.

Record breaking attendance for VegFest Brighton.

We caught up with Emma from Veganbnb Travel, Henna from Plant Shift, Josh and Sean from Fat Gay Vegan, Mellissa from Ms. Cupcake, Vanessa from Essential Vegan, from Nishma from Shambhus, Amy and Kristian
from Dosa Deli and Andy from Pitfield Brewery . It’s always lovely to have a chat with fellow small business owners, as we don’t often get to see each other.

Vegusto Hot Dogs! VegFest Brighton

Vegusto Hot Dogs! VegFest Brighton

Bounty Cake Essential Vegan  VegFest Brighton

Bounty Cake – finished before I could get some.

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

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.

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The best vegan arancini recipe

Posted on April 22nd, 2015 · By admin

Basil & Sunflower Pesto Arancini Balls - photo credit Mariona Otero

Basil & Sunflower Pesto Arancini Balls – photo credit Mariona Otero

Basil & Sunflower Seed Arancini & Basi Mayo

250g pack of arborio rice
1 medium onion
3 or 4 cloves or more crushed garlic
couple of glasses of white wine
approximately 500ml of veg stock

100ml olive oil
1 good bunch of basil
teaspoon of seasalt

juice of half a lemon
a good hand full of crushed sunflower seeds

1 block of norimu silken tofu

water
cornflour
panko breadcrumbs

Start by fine dicing the onion, take a good sized pan and heat a few tablespoons of olive oil, add the onion and gently sauté until soft and beginning to colour. Add a full glass of white wine and let it boil and reduce slightly, now add the rice, let the rice sauté with the onion and wine on a medium to high heat, when the wine has evaporated and the rice is beginning to fry start to add some stock, just 100ml and a little more wine, turn the heat to a low to medium heat, cover and let the rice absorb the stock, keep a close eye on it, give the rice a stir then add another 100ml of the stock. Cover and let the rice absorb each 100ml of stock before adding the next. When finished the rice should be plump and with no liquid left. Spread the rice out on a tray to cool.

Wash and dry the basil, put it in your blender pot with a good 100ml of olive oil and a pinch of sea salt, the stick blender will reduce this to oil in a minute. If the oil seems really thick add a little more olive oil, we need enough to turn it through the rice and to flavour the mayonnaise.

Place the cooled rice in a large bowl or pan and using a clean hand fold the rest of the basil oil through the rice, add some crushed sunflower seeds, fresh ground sea salt and black pepper.

Optional additions at this point could be grated vegusto cheese, almond parmesan, fine chopped olives, sun dried tomatoes or other fresh chopped herbs.

Take golf ball sized scoops of rice, squash the rice together in your hand and using both palms roll in to a ball, it takes a little practice, use your fingers to help keep the rice together. I’ve seen arancini served nearly the size of tennis balls, it’s up to you.

Place the panko crumbs in a large bowl or plastic box, drizzle over olive oil while stiring in with a fork, just enough to turn the crumbs oily looking, stir through a little salt.

Put the cornflour in a round bottomed bowl and add water making a non see through milky liquid. Place three or four arancini balls at a time in the cornflour water, gently swirl the bowl around coating the arancini, use your left hand to take the arancini from the water and drop them on to the panko, use your right hand to shake the crumbs over the balls, and your right hand to take them out and place them on a tray ready for the oven, got it? a non messy way to panée food.

To finish, bake the arancini on a high heat, 200c for 7-8 minutes till just golden. Alternatively, arancini can also be deep fried and are often served this way.

For the mayonnaise dip

In another measuring jug or blender pot place the drained silken tofu, lemon juice and 1/3 of the basil oil. Blitz this using the stick blender, adding salt and pepper to taste.

I’m sure this is the nicest non deep fried vegan arancini recipe you’ll find anywhere on the net.

Enjoy!

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Join us in Mallorca for a vegan cooking class

Posted on February 1st, 2015 · By admin

Pumpkin Toffee Cheesecake - photo credit Mariona Otero

Pumpkin Toffee Cheesecake – photo credit Mariona Otero

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!

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London Vegan Caterer to Demo at VegFest Bristol

Posted on April 27th, 2014 · By admin

PRESS RELEASE

For immediate release: April 28th, 2014

Contact: Diana Pinkett, 07981325531

London Vegan Caterer to Demo at VegFest Bristol

You are invited to attend a Vegan Peasant Catering demonstration hosted by VegFest UK, with professional chef Adrian G. Smith. The demo on Saturday May 24th from 1pm will take place in the Cookery Demos Room.

During the session, Adrian will demonstrate how to wow your guests with visually stunning canapés that will make anyone think you’re a natural. It’s all in the clever construction, colour and flavour combinations. Make sure to stay until the end, to taste the samples!

A bit about the food

Vegan food is an under-served niche dinning experience that’s set to rise. Here’s a sampling of our most popular canapés from our most recent menu.

Spicy Wada, Chilli Pickled Mango & Lime on Pepper Papads
Artichoke, Slow Roasted Garlic & Halkidiki Olive on Focaccini
Roasted Cherry Tomato & Red Onion Marmalade Tatin
Farinata Crostini, Roasted Sweet Pepper, Avocado Aioli, Micro Basil
Roasted Aubergine Caviar with Sweet Lemon Zest & Sage Crisp Crostini
Cream Cheese, Pink Grapefruit & Chive on Buckwheat Blini
Medjool Dates with Cashew Cream
Chocolate Brownie & Pink Sea Salt
Pumpkin Toffee Cheesecake

Adrian’s experience spans 25 years working in some of the best restaurants and hotels in Brighton such as the award winning Terre á Terre restaurant.

VegfestUK organise Europe’s BIGGEST vegetarian and vegan festivals. A celebration of all things vegan! Music, food, bodycare, stalls, campaigns, entertainment, excitement, passion and bouncing with plant based positive energy!

Cookery Demo Location: The Amphitheatre and Waterfront Square, Harbourside, Bristol, BS1 5LL

(ENDS)

For further information please contact diana@veganpeasantcatering .com
http://veganpeasantcatering.com

NOTES TO EDITORS

About Vegan Peasant Catering
Vegan Peasant Catering is a London based event catering company based. Whenever possible, Vegan Peasant Catering sources organic, fair trade, seasonal and local ingredients. We pride ourselves on being able to delight your veg and non-veg guests a like. We specialise in creating the most beautiful and delicious canapés and bowl foods that are 100% plant-based, sustainable, ethical and inclusive.

http://brighton.vegfest.co.uk/adrian-smith

http://hackneycitizen.co.uk/2011/06/13/clapton-caterer-vegan-peasant-brings-glamour-and-style-to-veggie-cuisine/

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London Vegan March News

Posted on March 9th, 2014 · By admin

frutti di bosco - Saporous Suppers

frutti di bosco – Saporous Suppers

London Vegan March News

Saporous Suppers

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.

You don’t want to miss it.

Limited places. To find out more and to book please visit Saporous Suppers.

 

 

VegFest Brighton

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.

Upcoming events…

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.

For more info visit Food Blogger Connect.

I hope you have enjoyed our March news round up. Please consider forwarding it to a friend who might enjoy it. If it was forwarded to you, you can sign up right here.

And of course, if you want to talk to us about any of your catering needs just ask us .

 
 

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Vegan London Suppers

Posted on February 20th, 2014 · By admin

caribbean dinner

caribbean dinner


Vegan London Suppers

You may have heard about our collaboration, Around the World with FGV. It’s a dinner hosted by Fat Gay Vegan showcasing four vegan chefs in the month of March. The first dinner takes place on the 7th March. Head Chef Adrian Smith of Vegan Peasant Catering will be preparing one of our most popular dinners, a Caribbean inspired supper. On the 14th Vanessa of Essential Vegan will cook a Brazilian dinner, on the 21st Jhenn of Vegan Ronin will cook a Japanese dinner and on the 28th Kip of Messy Vegetarian Cook will cook a Thai meal. I envy the dinners who brought season tickets and will be dinning at all four events. It’s got to be the tastiest bargain around.

Back in 2010 we ran a successful monthly dinner series for about two years. It came to an end when Greens & Beans, a veggie restaurant and Dru yoga studio based in Euston decided to convert the space downstairs into a flat. We ran the Caribbean inspired supper at least two or three times, as it was our most popular. If you were able to snatch a ticket to Around the World with FGV before it sold out you are in for a treat.

If you missed out on this opportunity to book this dinner we have started a new dinner series, Saporous Suppers. You can join our twitter page or sign up for our newsletter to hear about upcoming events. Our next dinner takes place on the 22nd March.

Eventbrite - Saporous Suppers

To buy tickets and for more details:

Saporous Suppers Menu

Saporous Suppers Menu for 22nd March 2014

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London Vegan Caterer to demo at VegFest Brighton

Posted on February 12th, 2014 · By admin

PRESS RELEASE

For immediate release: February 12, 2014

Contact: Diana Pinkett, 07981325531

Leading London Vegan Catering Company to conduct Creative Canapés demo at VegFest Brighton

You are invited to attend a Vegan Peasant Catering demonstration hosted by VegFest UK, with professional chef Adrian G. Smith. The demo on Sunday March 30th from 5pm will take place in the Cookery Demos Room.

During the session, Adrian will demonstrate how to wow your guests with visually stunning canapés that will make anyone think you’re a natural. It’s all in the clever construction, colour and flavour combinations. Make sure to stay until the end, as recipe cards will be handed out.

A bit about the food

Vegan food is an under-served niche dinning experience that’s set to rise. Here’s a sampling of our most popular canapés from our most recent menu.

Spicy Wada, Chilli Pickled Mango & Lime on Pepper Papads
Artichoke, Slow Roasted Garlic & Halkidiki Olive on Focaccini
Roasted Cherry Tomato & Red Onion Marmalade Tatin
Farinata Crostini, Roasted Sweet Pepper, Avocado Aioli, Micro Basil
Roasted Aubergine Caviar with Sweet Lemon Zest & Sage Crisp Crostini
Cream Cheese, Pink Grapefruit & Chive on Buckwheat Blini
Medjool Dates with Cashew Cream
Chocolate Brownie & Pink Sea Salt
Pumpkin Toffee Cheesecake

Adrian’s experience spans 25 years working in some of the best restaurants and hotels in Brighton such as the award winning Terre á Terre restaurant.

VegfestUK organise Europe’s BIGGEST vegetarian and vegan festivals. A celebration of all things vegan! Music, food, bodycare, stalls, campaigns, entertainment, excitement, passion and bouncing with plant based positive energy!

Cookery Demo Location: The Hove Centre, Hove Town Hall, Norton Road, Hove BN3 4AH

(ENDS)

For further information please contact diana@veganpeasantcatering .com
http://veganpeasantcatering.com

NOTES TO EDITORS

About Vegan Peasant Catering
Vegan Peasant Catering is a vegan event catering company based in London. Whenever possible, Vegan Peasant Catering sources organic, fair trade, seasonal and local ingredients. We pride ourselves on being able to delight your veg and non-veg guests a like. We specialize in creating the most beautiful and delicious canapés and bowl foods that are 100% plant-based, sustainable, ethical and inclusive.

http://brighton.vegfest.co.uk/adrian-smith

http://hackneycitizen.co.uk/2011/06/13/clapton-caterer-vegan-peasant-brings-glamour-and-style-to-veggie-cuisine/

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