Dairy free and delicious

Recipes and cookery workshops

Dairy Free and Delicious is a fascinating workshop from the Cordon Vert cookery school. It’s ideal for anyone following, or needing to cook for a dairy and egg free diet. Dates for this popular course in 2008 are 12 October and 29 November, and next year 7 February and 15 March. Recipes from the course are a mixture of both simple and gourmet which show how to use alternative ingredients to cheese, cream and butter in your diet - from Crème Patisserie Tarts with Fresh Fruit to Almond Burritos with an Avocado Salsa to Tofu Mayonnaise. Find out more about the course by calling 0161 925 2000 or by visiting www.cordonvert.co.uk

To give you a taster why not try a couple of recipes created by Cordon Vert? Both are dairy free and delicious - Ale and Mushroom Puff Pastry Pie with Champ and Mediterranean Cous Cous Terrine.

Dairy Free and Delicious is just one of the many exciting, informative and delicious leisure courses that the Cordon Vert school has throughout the year. Coming up shortly are Light and Easy, New Indian and European Festive Feast Workshops.

To find out more about the Cordon Vert cookery school visit www.cordonvert.co.uk for information on courses, diary dates and gift vouchers.

NOTES TO EDITORS

· For free Cordon Vert recipes and full colour images or for more information please contact Su in the Press Office on 0161 925 2012 or email su@vegsoc.org

· Outside office hours The Vegetarian Society Press Office can be contacted on 07973 108 165/ 7. Alternatively visit the website for lots more information at www.vegsoc.org

· World Vegan Day is 1 November 2008.

· The Vegetarian Society’s Christmas collection for 2009 –Novice and Nouvelle is dairy free, recipes and high quality images are available now by contacting Su.

 

Mediterranean Cous Cous Terrine

Serves 6

Ingredients

For the cous cous

To garnish fresh coriander leaves

Equipment
2 x (long shaped) 500g loaf tins

Method
1. Pour stock over cous cous and leave to stand for 10 minutes, covered.

2. In a large pan, gently sauté onion for 5 minutes. Add pepper, courgette, aubergine and chopped garlic and continue to sauté until the vegetables have softened, stirring occasionally. Set aside.

3. In a large bowl mix the cous cous with the coriander, mustard, crushed garlic, chilli, and chopped tomatoes. In a separate bowl mix the lemon zest with the vinegar, extra virgin olive oil and a pinch of sugar. Add this to the cous cous. Season well with salt and pepper.

4. Line the loaf tin with cling film with plenty of overhang. Put half the vegetable mixture in the base and cover with half the cous cous, pressing down firmly. Repeat.

© Copyright The Vegetarian Society 2004, recipe from the Cordon Vert cookery school’s Dairy Free & Delicious day workshop. Visit www.cordonvert.co.uk to find out more.