Posts under category: Newsletter

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 Peasant Round up for 2013

Posted on January 5th, 2014 · By admin

Welcome to our Vegan Peasant Round up for 2013. 2013 maybe the best vegan year yet so 2014 can only get better with talk of the first vegan supermarket chain Veganz coming to London, mainstream media addressing unsustainable meat consumption and the veggie curious eating more plant-based meals. I can’t wait to see what happens in 2014. Enjoy!

Kimchi Fried Rice

Kimchi Fried Rice

Korean Food

Korean food maybe a trend for some that’s set to take the capital by storm, but for those in the know it is here to stay. While there are no dedicated Korean vegan restaurants in London yet, temple cuisine is an established part of Korean cuisine due to the introduction of Buddhism. A number of dishes are naturally vegan or can be veganised like bibimbop, pajeon and kongjang. And if you’re feeling adventurous you can even make your own kimchi.



Last month the California Department of Public Health shut down the sriracha factory for a period of 30 days. At first the residents of Irwindale, where one of the factories is based, complained about the smell and now regulators say they must comply with some dubious safety regulations, as sriracha is a raw product. Note that this product has been on the market for more than 30 years. Now fans of the red rooster chili sauce are facing an impending #srirachapocalypse. Someone, anyone tell me – have you ever known a hot sauce to go off?


Ms. Cupcake

Ms. Cupcake’s first book Ms. Cupcake: The Naughtiest Vegan Cakes in Town came out in May 2013. The art direction, photograph and bombproof recipes made it the highlight of any cookbook collection. If you didn’t grab yourself a copy then I implore you to do so now. In case you were wondering it’s not all cupcakes. Bakes, cookies and wonderfully inventive slices are all represented too.


Is 2013 the year vegan went mainstream

Or the year of the celebrity vegan? Not that I follow celebrities mind you, but they are pretty hard to ignore when they are posing naked for a PETA campaign. Nevertheless, it was hard not to notice Beyonce and Jay Z’s 22 day vegan diet. Especially when Beyonce walked into a vegan restaurant wearing some other animal’s skin. While witnessing such a scene maybe incongruous and somewhat off putting you have to remember that not everyone has embraced the vegan lifestyle, some people are transitioning and some people are on a cleanse. In all fairness they never said they were going vegan that was the media’s doing. Jay Z’s statement mentioned the words plant-based and spirituality.

Note: Al Gore also went vegan this year to very little fanfare.


Get more fermented foods into your life

I’m sure you already know all about probiotics, the live microorganisms that are similar to the good bacteria that reside in your gut. When your body is overflowing with good bacteria it keeps the bad bacteria at bay and makes it harder for the illness causing bacteria to take root. It’s a good job so many of these friendly bacteria-laced foods are so yummy: kombucha, sauerkraut, pickles, yogurt, miso, tempeh and my person fave kimchi.


We should all be feminists

“I’ve never thought it made sense to leave such a crucial thing, the ability to nourish one’s self, in the hands of others.”

Chimamanda Ngozi Adichie at TEDxEuston

This 30-minute talk by one of my favorite authors is awesome so you should listen to it. The entire speech is quotable. Of course, I had to find the food quote in order to include it in this round up.


Horsemeat Scandal

In the winter of 2013 all hell broke lose when it was discovered that phenylbutazone laced horsemeat was being sold as beef to the unsuspecting UK supermarket consumer. As I couldn’t feign collective outrage with the rest of the cow eaters and mystery flesh eating public I just hoped the ‘crisis’ convinced a few people to go vegan.


Guardian link bait

I usually don’t go in for new year’s resolutions, but I’ve decided that in 2014 I’m going to spend less time surfing news sites. How can this article titled: Relax, it’s no longer weird to be a vegan be anything other than click bait? This article may have been conceived just for the pleasure of trolls, but we know the guardian can do better because last month they ran: Peak meat: is animal consumption falling out of style in the US?


I hope you have enjoyed this 2013 round up. It was a ton of fun to put together. 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.

Stay up to date with our events, recipes & menus.


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September Newsletter 2013

Posted on September 10th, 2013 · By admin


Newsletter September 2013


Dear Vegan Peasant Friends,


Figs - September Newsletter 2013

Figs – September Newsletter 2013


Photo, “Figs for lunch” is copyright (c) 2005 Xerones and made available under a Attribution-NonCommercial 2.0 Generic

 What’s in Season Now?


When the ancient Greeks first coined the word ambrosia they were obviously talking about figs. Ok. So, I just made that up. Everyone’s got his or her opinions, but hear me out first. If we want to get technical the etymology of the word goes back a bit further to the 1700 and 1100 BCE Vedic period in India. “Amrita the Sanskrit word is repeatedly referred to as the drink of the gods, which grants them immortality.” Whether you believe in gods or not who can forget the depictions of Adam and Eve using a fig leaf to cover their modesty. Lucky for us here on Earth, we get to enjoy one of the most delicious fruits of the summer, figs.

Figs do grow here in the UK, but mostly what you’ll find in the supermarket are the purple-black variety from Turkey. The problem with most fruit coming from abroad is that it’s picked unripe. Unlike other fruit figs won’t ripen once they are picked and will only last for two to three days when ripe. When shopping for figs make sure they are not bruised, have a deep rich color and a sweet smell.

Once you’ve eaten figs ripened straight from the tree (minus the spiders) you won’t want to go back. If you find yourself in the Mediterranean during fig season, July to October, do set aside some time in your itinerary to taste the ambrosia of the season.

Recipe concepts:

Fig & Olive Tapenade

Roasted Figs

Marinated Fig Salad

Fig & ‘Cheese’ Pasta

Baked Fig Crostini

Grilled Fig Panini

Balsamic Pickled Figs

Fig Jam


 FAQ: Green Wedding Tips – Part 2

 Stag and Hen Parties

If your greening up your wedding you probably wouldn’t be having a party in the style of What Happens in Vegas Stays in Vegas, popularized by a number of Hollywood movies. You wouldn’t fly to Kracow get blind drunk, leave sick and broken glass everywhere and abuse the people who live there. You wouldn’t descend on the streets of an English seaside town wearing a Mankini and or wave fake penises in the faces of passersby. I could go on, but you get the general idea. Once you get past the offensive names or the archaic concept of having a party to celebrate your ‘last night of freedom on Earth’ a pre-wedding party might not be such a bad idea.

Outfitting the wedding party

A complaint you’ll hear from time to time from the bride and members of the wedding party is ‘it’s a nice dress, but I know I’ll never wear that again’. Wedding dresses are traditional white and weddings are one of the most formal events you can attend so the clothing is intentionally made to be of the one-off variety. It doesn’t mean that it’s impossible to choose clothing that can be worn again, it’s just means that it takes a bit more thought. The best bet is to not go too formal and don’t go with white. Other ways to green up your wedding would be to pick fabrics made from hemp, bamboo or organic cotton. Wear someone else’s worn before wedding dress. Choose upcycled or vintage accessories. Use vegetable dyes on shoes. Work with a cruelty-free all natural wedding makeup artist. Donate the clothing to charity after the wedding.

Eat, drink, and be merry

Find a local vegan caterer that does wedding catering. Make selections that will be in season at the time of your wedding. Choose organic vegan wine, beer and spirits and fair trade coffee and tea. Rent real glassware, crockery, cutlery, and linens. Find out if the venue offers composting and recycling facilities. Have your cake decorated with organically grown flowers or other natural materials instead of plastic toppers. You shouldn’t have much left over food if the caterer has done their job right, but if you do, donate the leftover food to a local food bank or homeless shelter.

Help the photographer out

More than likely your photographer will ask you for a shot list. So think about the shots you would like to capture on the day and compile a list so that the photographer can check them off. Unless the photographer is a friend of both families you’ll want to appoint a person from each family to be the photo coordinator. You’ll be left with at least one thing less to worry about while you enjoy the party. Ask friends and family to share their photos with all the guests online in a free Flicker (or other photo sharing site) group that you have set up.


Ears of Corn - Abbey Gardens

Ears of Corn – Abbey Gardens

Abbey Gardens – Harvest Festival

Saturday 25th September, 1pm-4pm

If you also follow us on facebook you may remember the photos from a trip we took to Abbey Gardens in West Ham. Abbey Gardens is an innovative open-access community based harvest garden on the remains of a 12th century abbey. The site came into disuse some time ago so artists Nina Pope and Karen Guthrie of were commissioned to transform the site into a local community growing space.

Lydia Thornley, who runs a design consultancy in Shoreditch and is an active volunteer, asked us to cater this year’s Harvest Festival. We jumped at the opportunity to be involved in this project. The menu has been created to harvest as much produce from the garden as possible. Not only are we providing the catering, but we’ll also be one of the judges at the chutney competition. The event takes place on September 25th from 1pm to 4pm, Abbey Gardens, Bakers Row, Stratford, London E15 3NF.

We hope you’ll join us in supporting this event to mark the beginning of the festive autumn season.


Wedding Show

Saturday 19th October, 10am – 5pm

Coming up in October we’ll be one of a number of vendors participating in the Atelier Tammam bespoke bridal experience. Lucy Tammam has made a reputation as one of the foremost eco fashion labels. If you or a friend have been thinking about wedding catering this is a great opportunity to meet us as well as other wedding providers all in one place. The show takes place on October 19th at 5 Hastings Street, Bloomsbury, WC1H 9PZ


Recipe of the Month

Afghan Bouranie

This month’s recipe comes to us from our friend Sahar Razi. You may have noticed I included Afghan Bouranie at the top of the list of recipe concepts last month. We had the pleasure of eating this dish at Sahar’s place and she’s kindly forwarded me this recipe so I could share it with you. If this is the only aubergine dish you make, it’s fine as it’s the only one you’ll ever need.

This dish is delicious!


I hope you have enjoyed this 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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August Newsletter 2013

Posted on August 7th, 2013 · By admin

Newsletter August 2013


Dear Vegan Peasant Friends,

Aubergine - August Newsletter


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

What’s in Season Now?


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



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.


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


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


ground pepper



  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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July Newsletter 2013

Posted on July 15th, 2013 · By admin

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.

[Click to continue…]


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.

 [Click to continue…]


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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June Newsletter 2013

Posted on June 13th, 2013 · By admin

Newsletter June 2013


Dear Vegan Peasant Friends,

Broad Beans

Broad Beans

Photo, “Broad-beans-after-cooking” is copyright (c) 2006 Richard W.M. Jones and made available under the public domain.

What’s in season now?

If you’re partial to legumes we suggest you give broad beans a try. They’re in season right now and can be found at your local farmers’ market. When choosing your broad beans pick pods that are small and young as they’ll be sweeter. Once you have shelled them. The beans are easier to skin by blanching them in hot water for a few minutes. Broad Bean and Mint Brushchetta, Peas and Broad Beans and Broad Bean Purée are just a few of the tried and true recipes. Our favourite is a Cajun Spiced Tortilla Cone with Broad Bean and Garlic Pâté, which makes a tasty canapé if I do say so myself.



Do you offer gluten-free, soy-free, raw, Kosher or Halal options?

Two days ago, I send out a quote for a wedding. During the phone conversation with the lovely bride, I asked if there was anything that was a strict no-no or must have in regards to the menu. Mushrooms, chocolate, vinegar, alcohol and possibly nuts were strict no-no’s. You might think this would be a herculean challenge, but for us it was easy-peasy. Not to mention a lot of fun.

But it got me thinking about the many times over the past few years we’ve been asked to cater for a number of dietary requirements.

Probably about six months after Vegan Peasant started we were contacted about providing a Halal menu for an Islamic fashion show. Vegan catering tends to be Halal by default, but the main concern the organizer had was alcohol. Alcohol is haram because of it’s intoxicating effects. It is permissible to consume food that contains alcohol as long as it does not intoxicate and as long as the alcohol content is the result of natural fermentation.

We do occasional cook with wine, but none of our menus contain alcohol as an ingredient.

Like Islamic dietary law Jewish dietary law tends to be vegan by default. There are many similarities between Halal and Kosher, but for every similarity there is an equal if not greater number of differences. And they are not applicable for the purpose of this FAQ.

Another request that pops up from time to time is gluten-free. Again this one is a no brainer for us as many of the foods we tend to prepare are wheat-free by default.  When we were organising supper club events a guest requested a gluten-free meal.  All we had to do was substitute out one of the starters and make a gluten-free pastry for the dessert. Everything else on the five-course menu was gluten-free.




The Arctic Sunrise - Greenpeace UK fundraiser - The Arctic Sunrise, West India Millwall Docks

The Arctic Sunrise – Greenpeace UK fundraiser – The Arctic Sunrise, West India Millwall Docks

Greenpeace UK

Last Friday, as part of the Greenpeace UK open weekend event aboard the Arctic Sunrise, we served canapés for a fundraising event. The Arctic Sunrise, Greenpeace’s icebreaker, was in the UK for the last leg of the European Tour. The end of the tour marked the culmination of a successful campaign


“working with fishermen to demand a new European Common Fisheries Policy that gives greater fishing rights to sustainable fishermen, ends destructive fishing practices and puts the health of our seas and fish stocks at its heart.”


As the ship didn’t arrive at West India Millwall Docks until two hours before the event we didn’t realize that we’d actually be on deck until we turned up. I’d say it was our most inspiring location yet.


This is Bristol

This is Bristol


VegFest 2013 behind the scenes roundup

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.


Recipe of the Month




My Kimchi (Kimchee) Story

“Do you have any kimchi that doesn’t have MSG (Monosodium glutamate), anchovy or shrimp?” I asked.

“No” Centre Point staff answered.

“You use to stock it, why don’t you sell it anymore?” I asked.

“Make your own” Centre Point staff answered.

Well, I just might do that. I thought.

It took me another year and a day to finally make some kimchi.


I hope you have enjoyed this newsletter. 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




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May Newsletter 2013

Posted on May 17th, 2013 · By admin

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 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.


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


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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Happy New Year 2013!

Posted on January 7th, 2013 · By admin

Happy New Year 2013

Hi Vegan Peasant Friends,

Starting the year off on a high?

The beginning of the year started on a high for me, literally, but all natural of course. I broke out the excel sheet and started working on my plan for 2013 including: categorises, actions, deadlines and reviews. In the following areas of health, travel, friends & family, reading, writing, money, business, etc. Due to all the excitement generated coming up with my plan, I couldn’t get to sleep. Ideas kept running through my brain until 2am and even 4am in the morning. As someone who usually gets to sleep in 5 minutes after hitting the pillow, this was very alarming. A continuous high like that is not sustainable. A productive week past and the high faded, I’m so glad that I can now get to sleep with a little less running through my mind.

Putting the excel sheet aside, I do hope your year has gotten off to a running start.

If travel is on the horizon for 2013, you will not go wrong to put Berlin on your list. And if you are keen, our friend Patrick, who has moved back to Berlin for good, is giving tours. So, do get in touch.

More Berlin

At the end of last year, Dan and Rosemary Howe visited Berlin. Not only did they have an amazing time; they wrote this guest post too, including pictures – Vegan Berlin Part 3.

Top 10 things you will love in 2013

We came up with a list of items, some kitchen tools and some delicious foods, you might like. Perhaps you have loved these items all your life, or you loved them last year, but I guarantee you will love them even more in 2013.

Vegan Peasant Supper Club returns February 2013

We would like to start the supper clubs up again in the New Year with the first on being in February. We are looking for a central London location. More updates coming soon!

Wishing you a happy, healthy and prosperous New Year!

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November Newsletter

Posted on November 11th, 2012 · By admin

Hello Vegan Peasant Friends,

Animal Aid Christmas Fayre 2012

Christmas is around the corner and so is the Animal Aid Christmas Fayre. Vegan Peasant will be making an appearance in conjunction with Fry’s Vegetarian. Fry’s have commissioned us to create a number of exciting holiday party canapés using some of their most popular products. On the day, we’ll be handing out samples along with recipe cards. We’d love to see you!

Here is a recipe for Empanadas – using Fry’s Vegetarian Mince

Makes 20
For the filling
Fry’s Vegetarian Mince (380g)
Olive oil: 2 tbsp
Onion: One, finely chopped
Green pepper: one seeds removed, finely chopped
Paprika: 1 tsp
Chilli Power: 1 tsp
Raisins: 30g/1oz
Green Olives: 12, pitted, roughly chopped
Dried Cumin: 1 tsp
Pinch of Salt

For the pastry
Plain flour: 2 cups
Salt: 1 tsp
Sunflower oil: ½ cup
Chilled apple juice: 1/3 cup

Recipe method

Mix the flour and salt, and stir in the oil with a fork. Add the apple juice and mix well. At first, it may seem very wet, but it will dry out almost immediately. Form into a ball and roll out between sheets of waxed paper.

Heat the olive oil in a frying pan, add the onion and cook on a low heat until transparent and softened. Add the green pepper, mince, and sauté over a medium heat for about 5 minutes, and then add the paprika chili powder and cumin. Remove the pan from the heat and add the raisins and olives, Season to taste with salt and freshly ground black pepper.

To assemble the empanadas, remove the pastry from the fridge, and roll out to pound coin thickness (3mm). Cut circles from the pastry, using a saucer as a guide, or else use a 12cm/4½in pastry cutter.
Put two teaspoons of filling onto one half of each pastry circle. Wet the edges of the pastry with a little water, fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.

Heat the oven to 180 and serve warm.

For more recipes check out the Fry’s Vegetarian website.

Testimonials Page

We thought you might like to find out what our party hosts, event planners and clients have been saying about us so we created a testimonials post.

Vegan Berlin Part 2

Last month, I promised that I’d finish the remainder of the Berlin post and here it is. If you want to read more check out Berlin Part 2, where you will find lots of pictures of half eaten cake. Vegan Berlin Part 1 kicked off a heated debate on twitter, when I posted the title ‘Berlin Vegan Paradise?’ Whether you agree or not do leave a comment because we’d like to know what you think.

Paris Bound

Towards the end of this month, the Vegan Peasants will be making a trip to Paris via Eurostar. Unfortunately, we’ll be returning on Saturday so we’ll miss the Marché Raspail, which I hear has many vegan delights.
If there is a restaurant, market, café or shop that we should not miss vegan or vegan-friendly do let us know.

Diana and the Vegan Peasant Team

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October Newsletter

Posted on September 29th, 2011 · By admin

Hi there,

September is almost done and with it, the rest of what was our summer. If today’s downpour was any indication, we are in for a soggy autumn. In homage to the end of the summer, we are continuing our inspired Caribbean menu for the 8th October. This will be the last weekend that we will make this meal until the spring so you don’t want to miss it. Some of you had a chance to make it to this supper back in March and might remember the menu. I’m sure that you’ll agree that it was a fun time had by all. If you missed it the first time you can check out the menu here:

The highlight of our month was our First Ever Pie Making Workshop.

“Ohhhh yeahhh the pie was so delish’ – even my flat mate was over the moon, when I let him try a big piece! It was such a great evening and everyone was having a fab time!!! I think you and Adrian have been an excellent host/chef.” said Micha.

I’m going to have to agree what could be more fun than a hands on mushroom & black sheep ale pie making session, talking about pie, sitting down and eating pie and then talking a pie home. I’ll share the link to the write up for the evening with photos…coming soon.

Our next workshop will be Wednesday 26th October.

Coming up, later in the month we are going to change the format a bit in order to bring you an installation/tapas night event…more info to come soon. We will continue with our pie making workshop on the 26th, but we’d also like to host a pizza making party, Mexican food night, West Indian and West African food.

We are now taking bookings for xmas parties.

For weekly news of what we are up to check out our blog

Join us on Facebook share recipes, photos and tips &.Twitter follow @veganpeasant

Kind regards,


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