May 2004
Don’t
forget:
National Vegetarian Week 24th - 30th May 2004
Give your readers exclusive gourmet recipes or a tasty
store-cupboard supper idea to mark
National Vegetarian Week
Vegetarian cuisine is on the
up! With 3 million vegetarians in the UK and 50% of the population ‘meat-reducing’, vegetarian food
is more inventive, more delicious and more exciting than ever. What better
way to help your readers mark National Vegetarian Week than by giving
them a sensational seasonal menu specially created by chefs from The
Vegetarian Society’s Cordon Vert School?
The recipes and photography are free to use and include a gourmet dinner
party menu of:
Artichoke and Sunblush Tomato Tart. Served on a bed of minted rocket - the
perfect dish to arouse the senses before taking things to the next level.
Mediterranean Tian of Asparagus and Aromatic Almond Quinoa with Piquant Pomegranate
and Orange Dressing. An innovative dish bursting with flavours and textures
to tingle the tastebuds.
Caramel Banana and Berry Brioche with Zested Mascapone will round off the meal
with its soft and indulgent flavours.
This special meal is truly manna from vegetarian heaven.
If your readers are more interested in inspiration for a tasty family
tea, The Vegetarian Society has a fantastic store cupboard dish for you:
Tortilla Beany Bake is quick to assemble and will be loved by the whole
family. Luscious layers of crème fraiche, spinach and flageolet
beans, flour tortillas and tomato sauce, topped off with grated cheese
make this a substantial
yet healthy meal that looks as good as it tastes.
The Vegetarian Society is
also launching ‘Food for Thought’ – the
essential guide to going vegetarian just in time for National Vegetarian
Week. Readers can order a free copy by calling the Society on 0161 925
2000.
Notes for editors
• The National Vegetarian
Week recipes have been created for exclusive use by the press. The
recipes and food photography can be downloaded
from the National Vegetarian Week press resource pack at www.vegsoc.org/nvw
- alternatively contact the Press Office for a hard copy press pack with
images on CD.
Kerry: 0161 925 2012, 07973 108 165, kerry@vegsoc.org
Liz: 0161 925 2013, 07973 108 167, liz@vegsoc.org
• The Vegetarian Society defines a vegetarian as a person who eats no meat,
poultry, game, fish, shellfish or crustacea. Vegetarians also avoid the by-products
of slaughter such as gelatine or animal rennet in cheese. The Society only approves
products containing eggs when they are free range.
• National Vegetarian Week 2004 is supported by official partners the Mushroom
Bureau and Cauldron Foods.
• For more information about the Mushroom Bureau please contact Victoria
Lloyd Davies on 020 7261 1086, or visit www.mushroom-uk.com
• For more information about Cauldron Foods please contact Julia Laflin
on 020 7736 3665, or visit www.cauldronfoods.co.uk
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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