30 July 2014
Top five al fresco favourites
Eating outside can bring its own pleasures. When the sun shines grab a blanket, a cool drink, something tasty and head to the hills, your garden or local park. For lots of irresistible ideas for picnics –salads, tarts, sandwiches or sweet things - visit www.vegsoc.org/recipeapp to download the Vegetarian Society’s free recipe app. Meanwhile Alex Connell, Principal Tutor from the Vegetarian Society’s Cordon Vert cookery school has rustled up his top five al fresco favourites.
- Brilliant butties - Try focaccia with sun blushed tomato, vegetarian brie and rocket or, soft white rolls with vegetarian Lancashire cheese, piccalilli and Italian herb salad. For a non-dairy sandwich try a warm filling of fried garlic mushrooms, vegan pesto and sliced tomatoes.
- Quick quiche - Use a pre-baked pastry case and add vegetarian grated cheese, asparagus and roasted peppers. Pour over beaten free-range eggs, season with salt and pepper and bake for approximately 30 minutes.
- Tasty tart - For a quick vegan pastry treat, roll out readymade, vegan puff pastry and place onto a lined baking tray. Top with artichokes in oil, sun dried tomato paste, olives, whole garlic cloves and sliced cherry tomatoes. Bake for approximately 10 minutes then add pine nuts and continue to cook for another 10 minutes.
- Goodness gracious it’s gazpacho - If the weather is really good try a gazpacho soup. Simply place tomatoes, red pepper, cucumber, garlic, tomato juice, a splash a vinegar and fresh herbs (including basil) into a blender. Give it a quick blitz, season, and then place into the fridge with ice cubes.
- Simply strawberries or chocolate brownies- And for dessert in summer it has to be fresh strawberries or our surprise chocolate brownies.
The Vegetarian Society, founded in 1847, inspires and supports people to be vegetarian. The charity organises National Vegetarian Week, runs the Cordon Vert vegetarian cookery school, and provides services to support those pursuing a vegetarian way of life, including the Vegetarian Society Approved trademark scheme. Find out more at www.vegsoc.org
Notes to editors
• For recipes, more information or food images please contact Su on 0161 925 2012 / firstname.lastname@example.org or John on 0161 925 2016 / email@example.com