We have always cooked vegetarian food, however since our eldest son returned from university as a very vocal vegan we have become more vegetarian than meat eaters. Eating a plant based diet during the week. Whether it is a range of in season vegetables, using Ottolehngi as an influence particularly his latest book Flavour or southern Indian curries and dahls, we have had the time during lockdown to cook plant based meals from scratch and only occasionally buying in processed vegan ready foods for the freezer to use when time is short.
Many of Ottolenghi’s / middle eastern recipes are plant based and can easily be adapted to be vegan. We have catered at many vegetarian and vegan events.
We are increasingly being asked to supply mainly vegan food and are currently working with a vegan couple on a menu for their wedding next year to try to influence some of their committed meat eating family to change their ways see the menu from a recent event below. All are home made on site, on the day
- Baba Ganoush
- Flat breads with your fathers Zaa’atar (will contain nuts)
- Falafel made with just fava beans ( sesame seeds)
- Marinated olives
- Iman Biyaldi
- Puy lentil and quinoa with baby tomatoes and herbs
- Char grilled broccoli with almonds garlic and chilli
- Local Sweetcorn blanched then carved from the cob with a cider vinegar, roasted red pepper, chili and basil dressing
- Marinated aubergine with tahini sauce
- Baklava Provided by the client ( not Vegan)
- CFS to provide Strawberrys and vegan creme fraiche and Oatly cream