Posts tagged under: vegetarian

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 .


Leave a Comment · No comments

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

Leave a Comment · No comments

Merry Xmas & Happy New Year!

Posted on December 21st, 2013 · By admin

merry xmas & happy new year

merry xmas & happy new year

Leave a Comment · No comments

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

Leave a Comment · No comments

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




Leave a Comment · No comments

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.



Leave a Comment · No comments

Afghan Bouranie

Posted on September 9th, 2013 · By admin

Afghan Bouranie
By Sahar Razi
Twitter @SaharRazi
For two people – total cooking time – over an hour.


3 aubergines
1 red or green pepper
2-3 large onions if you are making a larger portion – add more onion
400g tin of tomatoes
50g tomato paste
250g Greek style soy yogurt
Lebanese bread (thin and round pockets) (I cut these up into quarter triangles)
3 cloves of garlic
1 fresh chilli
1 teaspoon of salt
1 teaspoon of pepper
Sunflower oil
Olive oil
Dried mint


Sauce (cooking time 25 minutes)
1. Chop the onions and then fry them with olive oil on low heat until golden and soft. Add a tin of plum tomatoes and then mash them up. Add a quarter of a tube of tomato paste and half a cup of water. Add salt, pepper and chilli.
2. Then simmer on the lowest heat for at least 20 minutes. Taste for flavour, add more salt and pepper where necessary.

Aubergine (cooking time 20 minutes)
3. Chop the washed aubergines and pepper into rounds about 2-3cm thick. Discard ends.
4. Prepare a plate with paper towels to absorb the oil.
5. Heat about one tablespoon of sunflower oil in a large frying pan over medium-high heat. Then add a sprinkling of salt (this stops the oil splattering everywhere).
6. Add one layer of aubergine. Lower the temperature. The oil will immediately absorb the aubergine. This is ok, but keep frying the aubergine until it is golden on one side. Then flip the aubergine and fry on the other side. Again add a sprinkling of salt to the aubergine. You will notice that the skin of the aubergines changes colour and also shrinks. I usually flip one more time until both sides are golden.
7. Repeat this frying process until you have fried all the aubergine. Now fry the pepper in the same way.

Casserole dish (baking time 30 minutes)
8. Use a rectangle casserole dish. Spoon some sauce on the bottom of the dish until you have covered the surface. Add a layer of aubergine. Add a layer of sauce. Repeat until you have used all the aubergine.
9. Then decoratively put the pepper on the top. Cover with foil and bake at 180 degrees Celsius for about 30 minutes. Take it out at 15 minutes and check. The sauce should be simmering. Let rest about 10 minutes before serving.

10. Mix the yogurt with the crushed garlic. Then add a sprinkle of salt. Put 3/4 of the yogurt on a platter and smooth it out all over the platter.
11. Then add all of the aubergine and sauce in sections over the platter. Put the pepper on the top again in a decorative manner. Put the remaining yogurt/garlic mix on dollops over the platter.
12. Sprinkle dried mint all over the platter.


Leave a Comment · No comments

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.



Leave a Comment · No comments

< Older Entries • Newer Entries >



Contact Us

Fields marked (*) are compulsory

Follow Us:

Facebook & Twitter