Posts tagged under: Canapés

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

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.


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Are you planning a vegan wedding?

Posted on March 29th, 2015 · By admin

Tatin of Slow Roasted Santorini Tomato, Caramelized Red Onion, Basil Pesto Oil & Kalamata Tapenade_vegan_peasant _catering

Tatin of Slow Roasted Santorini Tomato, Caramelized Red Onion, Basil Pesto Oil & Kalamata Tapenade_vegan_peasant_catering

Are you planning a vegan wedding?

If you’re looking for more than just berries and leaves. If you want a real meal that even your most discerning non-vegetarian guests will love. You have arrived at the right place. Vegan Peasant Catering have catered a number of vegan weddings, tipi weddings and marquee weddings in London and all over the UK. Most of the weddings we’ve had the pleasure of catering were attended by up to 120 guests. We understand that wedding planning can be stressful so in order to make your planning a little easier we’ve come up with this handy guide.

Save the date

It’s a good idea to make sure we’re available as early as possible. June to September is a pretty busy time of year for caterers. Even though most of the actually planning in the run up to your special day can be done in a few weeks. Once you have a date, it’s very important to find out if the caterer you’d like is available on that day. Ideally, you’ll have a run up of a year to six months, but once you know the date give us a call so you can get the date you want.


After we’ve had a chat about your vision for the day. We’ll send through a number of menus to get you started. Should you have a favorite dish or ingredients you’d like us to showcase don’t hesitate to let us know. Also, don’t forget to mention allergies, intolerances or foods you don’t like. We come up with bespoke menus all the time and we are happy to custom design a menu for your day.

Catering Equipment Supplier

Once the menu has been confirmed the next step is to contact equipment suppliers. We have a good relationship with an equipment supplier based in London with many years of experience in event catering. Once we’ve agreed on the style of catering and the number of guests attending we’ll send the kit list onto our equipment supplier.

If you’re wedding is taking place further a field, it’s best to source a local supplier as travel costs will be prohibitive. You should contact equipment suppliers fairly soon as you want to make sure they have everything and if not they have enough time to source equipment from other suppliers if needed. Questions will arise so we are happy to liaise with any of your suppliers to make sure that all your requirements are met.


We work with well-trained wait staff/bar staff from a London agency. We usually suggest one server per table and depending on the size of your event, wait staff will include a supervising coordinator.

If you’re getting married at a venue outside of London, we suggest contacting a local staffing agency. We do have suppliers we work with in London, but the travel costs will end up being cost prohibitive. We can liaise directly with the any suppliers recommended by you.

Place settings at Chaucer Barn, Norwich, UK_vegan_peasant_catering

Place settings at Chaucer Barn, Norwich, UK_vegan_peasant_catering

Table settings/seating arrangement

Again, we are happy to liaise with the venue when it comes to seating planning. Most venues will already have floor plans they can modify to work well with your guest list. As a general rule you won’t want to have more than 10 guests per round table. The diameter of the table can determine what will be placed on the table, the size of the plates and the number of journeys the wait staff will have to make. Seating arrangements can be worked out closer to the date, but we’d like to avoid last minute seating changes on the day.

Running schedule

About 2 weeks before the wedding we’ll send through a call sheet with all the information We’ve correlated to date. The call sheet will include the contact information of everyone who will be involved on the day, especially phone numbers, the itinerary, furniture with additional floor plans, staffing info, tableware, glassware, beverage notes and a detailed breakdown of the menu. As we’ll be pulling a lot of this information from emails, we’ll send this sheet through to make sure all the information is up to date and current.
We understand that the itinerary is subject to change so this is the last section to get filled out.

We hope this guide has taken some of the mystery out of wedding catering.

Don’t be afraid to ask us for advice. We have 25 years experience in the hospitality industry.

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London Vegan Caterer to Demo at VegFest Bristol

Posted on April 27th, 2014 · By admin


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


For further information please contact diana@veganpeasantcatering .com


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.

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Merry Xmas & Happy New Year!

Posted on December 21st, 2013 · By admin

merry xmas & happy new year

merry xmas & happy new year

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Party Celebration – Testimonial

Posted on December 17th, 2013 · By admin


Party Celebration

Vegan Peasant Catering supplied me with the most delicious dinner for 30 people over the weekend.  The food not only looked very appetising but also tasted delicious. It was a well-balanced meal and was full of all the best nutrients. If you were a meat eater, you definitely would not have missed the meat. I would love to repeat the evening and I look forward to having you back in our home for another occasion.

Viscountess Cowdray, Party Celebration, December 2013

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Posted on November 21st, 2013 · By admin


Nisha & Kayras’ Wedding

Diana and Adrian prepared and served delicious canapés for our wedding party in August. They were very open to creating a bespoke menu for us since the guest list included a number of varying food preferences. We talked about quite a few options over the weeks leading up to the event, but when I heard they make their own homemade kimchi, there was no going back.

One of my favourite aspects of Vegan Peasant Catering is that they do not attempt to mimic the ‘usual suspects’ in their menu. VPC does not retrofit dishes to make them vegan, Diana and Adrian can apply an incredibly creative hand to coming up with unique and tasty concoctions that just happen to be animal product-free and often gluten-free as well.

Although, I come from a mostly vegetarian culture, even vegan food is a stretch for some members of my family. However, they were all extremely impressed with the quality, flavours and presentation of the canapés. My mom even asked me to get the recipes so she could try them out next time she hosts a party! There is no doubt in my mind. I would recommend Vegan Peasant Catering to friends, family and colleagues for their special events.

Nisha Kapadia Bhesania, Wedding Hertfordshire,  4th August 2013

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Lion Ark Movie premiere reception

Posted on October 3rd, 2013 · By admin


Lion Ark Movie premiere reception


Hi Diana,

Thank you for your email and for catering for our reception yesterday.

It all seemed to go very well and I have received nothing but good reports about the food, with a few commenting too that they were delighted that it was vegan. We would not have anything less!

We would certainly be very happy to use Vegan Peasant Catering for any future events and I very much appreciate that the facilities provided by the venue were less than ideal. Hopefully if we work together in the future we will have more control over this!

With very best wishes,



Angie Greenaway, Lion Ark, ADI Films,, 3rd October 2013




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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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