Hot Plum Compote with Cinnamon Can be vegan* Serves 4 1. Cut the plums into quarters, discarding the stones. 2. Put the plums into a saucepan with the cinnamon stick and lemon zest. Remove 3–4 tbsp of the apple juice and set aside. Pour the rest into the pan with the plums and bring to the boil. Let the plums simmer until tender – may be as little as 3 minutes because they cook quickly, don’t let them get soggy! Remove from the heat. Taste, and add a little of the honey or syrup if necessary. Ingredients: 500g red plums ½ cinnamon stick Piece of pared lemon zest 400ml apple juice A little honey, rice* or maple syrup* (optional) 2 tbsp cornflour 50g blanched almonds (optional)
Trick or Treat?
3. Tip the plums out of the pan into a colander set over a bowl. Pour the plum liquid back into the pan and bring to the boil. 4. In a small bowl mix the cornflour to a paste with the reserved apple juice, then pour some of the hot plum liquid into the bowl, mix and tip it all into the pan. As soon as the liquid thickens to a clear glossy sauce remove the pan from the heat. 5. Transfer the plums to serving or individual bowls, pour the sauce over and add almonds if using them. This is beautiful hot or cold — the sauce becomes slightly jellied as the mixture cools.
Recipe courtesy of 30-Minute Vegetarian by Rose Elliot (Collins, £20). Images by Myles New
We hope these ideas have given you some inspiration. If you would like more, why not check out the following websites? www.vegetarianforlife.org.uk
www.ivu.org
www.vegetarianrecipeclub.org.uk
www.vegsoc.org
Also don’t forget VfL’s subsidised caterer training for UK-List members. For further details, please contact us or look on our website.
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Halloween was originally called Samhain (pronounced sow wain) and was the start of the Celtic new year when all the seeds were lying in the dark ready to begin again. It later became All Hallow’s Eve, when the veil between the dark and light is very thin. Modern Halloween developed from this. It also has links with bonfire night: Samhain is one of the four major fire festivals in the Celtic calendar. Today’s traditions of dressing up come mainly from the USA, where it is a major festival.
Will you choose to trick or to treat your residents?
Trick?
Tomato and Pesto Tart with a Walnut Crust Can be vegan* Serves 4
Why not fool your residents with a vegetarian or vegan BLT ('bacon', lettuce and tomato)? Vegetarian bacon (Quorn) is readily available in most supermarkets these days and Redwoods do a vegan bacon, which is available in health stores. You could also try shepherd’s pie, moussaka, curry, spaghetti bolognese or lasagne, using vegetarian mince. This is widely available from the freezers of most supermarkets, and many of the brands are vegan. Or even simple bangers and mash using Linda McCartney sausages (suitable for vegetarians and vegans). See if they can tell the difference!
Treat? Why not try our seasonal recipes below? Ingredients:
Roast Pumpkin Risotto Can be vegan* Serves 4 1. Preheat the oven to 190°C/375°F/gas mark 5. 2. Cut the pumpkin into quarters, peel and (approx 12–15cm) and place in a roasting pan. Mix together 2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin. Roast for 25–30 minutes until tender, take out of the oven and cut into large dice. 3. In a small frying pan heat 1 tsp oil and lightly toast the almonds until golden. Set aside. 4. Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed. Ingredients: 600g pumpkin 4 tbsp olive oil 1 tbsp maple syrup A pinch of cinnamon powder 50g blanched almonds, chopped 225g trimmed leek, finely chopped 250g rice 100ml vegetarian dry white wine 900ml to 1 litre light vegetable stock 150g green leaves (such as Swiss chard, kale, pak choi or Chinese cabbage), roughly shredded 1½ tbsp single cream or soya cream* Seasoning to taste To serve: A squeeze of lemon juice to taste
For the walnut pastry: 200g flour ½ tsp salt 8 tbsp vegetable oil 2 tbsp water 50g walnuts, roughly chopped For the filling: 2–3 tbsp olive oil 2 large onions, finely sliced 3 tbsp vegetarian or vegan* pesto 600g ripe tomatoes, thinly sliced Salt and black pepper A few basil leaves to garnish
Adapted from Roast Pumpkin and Swiss Chard Risotto © The Vegetarian Society (recipe created by the Cordon Vert Cookery School)
Adapted from a recipe in 30-Minute Vegetarian by Rose Elliot (Collins, £20). Images by Myles New
Susan’s Apple Crisp Can be vegan* Serves 6–8
5. Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper. 6. Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes. When ready to serve sprinkle over the roasted almonds and a squeeze of lemon juice.
1. Preheat the oven to 200°C/400°F/gas mark 6. 2. Make the pastry: put the flour and salt into a bowl, pour in the oil and water, mix gently with a fork until it holds together, then stir in walnuts. Using your fingers press the mixture into a flan dish, covering the base as evenly as you can, and pushing up the sides a bit (high crust not needed). Put into the oven – no need to weigh down – and bake for 6–8 minutes. Remove from oven. 3. Meanwhile heat 1 tbsp of the olive oil in a pan, add the onions, cover and cook gently for 10–15 minutes until tender. 4. Drizzle the pesto over the pastry, then put the onions in an even layer. Arrange the sliced tomatoes on top, slightly overlapping, to cover the tart completely. Sprinkle with some salt, grind some black pepper over and drizzle with the remaining olive oil. 5. Put the tart back in the oven and bake for 8–10 minutes to cook the tomatoes a little. Scatter with torn basil leaves and serve.
This delicious hot pudding from America is a cross between a flapjack and apple crumble.
Ingredients: For the apple base: 5 medium cooking apples, peeled, cored and finely sliced 45g sugar ½ tsp cinnamon ½ tsp nutmeg For the topping: 170g butter or vegan margarine*, melted 75g wholemeal flour 200g dark brown sugar 200g oats
Stage one: 1. Preheat the oven to 190°C/375°F/gas mark 5. 2. Evenly spread the apples around the ovenproof dish. 3. Sprinkle with sugar, cinnamon and nutmeg. Stage two: 1. Melt the butter or vegan margarine. 2. Add the flour, brown sugar, and oats and stir with a wooden spoon until well mixed. Stage three: 1. Evenly spread the oat mixture on top of the apples so that it completely covers them, then gently press down the oats with the back of a spoon. 2. Bake for 30 minutes or until the apples have turned soft and mushy – you can test this with a knife. © The Vegetarian Society 2009