Posts tagged under: Central London

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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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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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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Animal Aid Christmas Fayre 2012

Posted on November 11th, 2012 · By admin

Vegan Peasant Logo

For immediate release: November 9, 2012

Contact: Diana Pinkett, 07981325531

Fry’s and Vegan Peasant Catering have teamed up

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:

Event Details

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


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.

Fry’s Vegetarian

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.

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Posted on October 20th, 2012 · By admin


Searching for a vegan wedding caterer, we were impressed by the menu on Vegan Peasant’s website. Their dishes sounded so damn tasty we just had to make contact.

We didn’t have particular food in mind for our wedding but simply wanted to impress our guests, many of whom were determinedly and resolutely underwhelmed by any description beginning in ‘veg’ and ending in ‘an.’

Diana put together a menu to budget, which included a satisfying mixture of filling, flavoursome dishes, inventive salads and a nice simple dessert. She changed the two items we were less keen on without fuss.

As the day drew closer, we started to question our choice. Was it really wise to book a caterer without having tasted their food? Had we been led astray by the promise of exotic words like ‘concasse?’ What if it was awful? Or worse – bland? Time was short and we had no choice but to trust their credentials.

As it turned out, we had no need to worry. The food was everything we hoped for. Every guest complimented the food and it would be fair to say that a few of them raved about it (in a good way). Northerners who had joked about rabbit food for weeks were asking if it would be OK to go for seconds. Die-hard carnivores who refuse vegetables as a matter of honour were wolfing down tagine. The vegans were saying it was the best vegan food they’d tasted and one poor bloke who had been put off vegan food for life by a childhood surfeit of nut cutlets was sure he could happily go vegan if it tasted like this.

This alone would have been enough but I have to add that the staff have consistently shown patience, professionalism, good humour and grace under pressure. Not to lay it on too thick, I would whole-heartedly recommend Vegan Peasant.

Athen Ayren, Wedding at Chaucer Barn, 29th September 2012

Thanks so much for the fabulous food you prepared for my birthday at the weekend. The food was totally delicious and made for a super evening!!

Everyone was commenting on how great the food was and thank you for brining me my own plate with each course, meant I got to sample everything!!

Stephanie xx

Dr. Stephanie Coughlin, Birthday Party, 6th August 2012

Thank you for the fabulos catering at ECO-BAZAAR yesterday, you have done a brilliant job and the food was heavenly (and it comes from a meat eater:-) BEST EVER CINNAMON SWIRLS!!!

Yvette Obertelli, Eco-Bazaar, Founder,, 9th July, 2012

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Arancini di Riso

Posted on September 4th, 2012 · By admin

Risotto usually calls for eggs, cheese, more cheese, butter and sometimes cream. I’m not sure why the classic recipe calls for eggs in the first place because if you cook the rice correctly you don’t need the egg to bind it together. What’s great about this recipe is you get to taste the flavor instead of coating your palate with fat.

Arancini di Riso

To make 50 golf ball size arancini.


1L veg stock
500g risotto rice
2 medium onions
1 bulb garlic

white wine (optional)
black pepper to taste

Cornflour mixture

4 tbsp cornflour
300ml cold water

To make the risotto

Sweat fine diced onion in olive oil till soft and translucent but not browned in a large shallow pan. Add gloves of peeled and crushed garlic. Grind and add black pepper. Add the rice and sauté for 5 minutes or until the outer rice kernel changes colour while constantly stirring. As the rice starts to cook add an optional glass of white wine. Start to add the stock half a cup at a time. Keep the heat low and let each addition of stock absorb into the rice before adding the next half cup. The rice should be just cooked or “al dente” and sticky enough to form into balls.

Making the risotto will take at least 25 minutes. Lay the rice out on a tray and cool in the refrigerator.

Once cooled make golf size balls and roll into the cornflour liquid then dredge in bread crumbs or panko to fry.

Turn on the fryer and let it heat until the temperature gauge indicates 170 – 190 C. Fry the arancini 4 or 5 at a time depending on the size of the fryer. Cook to a golden brown.


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Sea Shepherd Anniversary

Posted on September 4th, 2012 · By admin

This Friday Vegan Peasant are set to serve over 300+ guests canapés for the Sea Shepherd 35th Anniversary Fundraiser. Here’s a sneak peak at the menu with traditional offering such as Roasted Cherry Tomato & Red Onion Marmalade Tatin and Basil & Sunflower Pesto Arancini Balls and the not so traditional sweet bites Pink Sea Salt Brownie and Pumpkin Toffee Cheesecake. If you haven’t got your tickets yet don’t’ delay as they will soon be gone.

Sea Shepherd Anniversary

Sea Shepherd 35 Anniversary Fundraiser

Sea Shepherd 35 Anniversary Fundraiser

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Chocolate Festival 2011

Posted on December 10th, 2011 · By admin

I wandered over to the Chocolate Festival at Southbank on Friday and had a chat with some of the chocolatiers. The The Chocolate Festival continues on Saturday and Sunday and includes lots of cooking demonstrations in addition to wonderful stalls.

Jaz and Jule and Niko B Chocolates, who are fellow traders at Chatsworth Road Market were there.

Jaz and Jule Handmade Organic Hot Chocolate

Jaz & Jules stall at Chocolate Festival Southbank Centre

Hot Chocolate

Hot Chocolate

As soon as I arrived I wrapped my hands around a ginger infused hot chocolate with a good dosage of marshmallows, all vegan all very good.

Niko B Chocolates
Handcrafted organic chocolate confections

Handcrafted organic chocolate confections

On the terrace I found Black River Chocolates, a Jamaican single origin chocolate. Jamaica is one of only eight exclusive producers around the world of fine fermented cocoa, which is mostly used to improve the flavour of other varieties.

Black River Chocolates

Jamaican single origin luxury chocolate
Jamaican single origin luxury chocolate

I’m sure you’ve had kale chips, but not like this.
Artisan Raw Chocolates

inSpiral Chocolate Cinnamon – raw dehydrated kale chips

Chocolate Cinnamon raw kale chips

Other exhibitor photos are up on the facebook page.

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