Happy, healthy and delicious!
New recipe book launched to celebrate
National Vegetarian Week 16 -22 May 2016
10 May 2016
To celebrate National Vegetarian Week 2016, the Vegetarian Society is publishing a new cook book: “Happy, Healthy and Delicious” – full of tasty, nutritious and health-conscious dishes. This collection of over 80 creative vegetarian recipes has stunning full-colour photography throughout.
Ranging from hearty one-pot meals to lighter bites (and even a few healthier dessert ideas), you’re sure to find something to fuel your body and excite your taste buds in equal measure. Order your copy from: www.vegsoc.org/happyhealthydeliciousbook
The book includes a variety of tasty dishes such as shakshuka, Moroccan baked aubergine or Thai green vegetable curry, and lighter bites such as black bean and avocado salad. Happy, Healthy and Delicious is priced £9.99 + P&P, available to order now from the Vegetarian Society online shop. To order your copy, call 0161 925 2000, or go to www.vegsoc.org
National Vegetarian Week 2016 (#NVW16) is from Monday 16 to Sunday 22 May. Now in its twenty-fourth year this celebration of all things veggie is a great time to talk about food, traditions and those special dishes.
National Vegetarian Week 2016 is all about your food, stories and traditions, and we want you to tell others all about them. Simply pull up a chair and visit our online ‘Kitchen Table’ at www.nationalvegetarianweek.org to submit your story.
Go online to share your favourite veggie dishes, discover new recipes and make connections with traditions old and new.
The Vegetarian Society is a charity that influences, inspires and supports people to embrace and maintain a vegetarian lifestyle. Being a vegetarian is a choice that is kinder to animals, to people and to our living planet. Established in 1847, we are the oldest vegetarian organisation in the world. Visit www.vegsoc.org for more information.
Notes to editors
For more media information, recipes or images please contact Su on 0161 925 2012 / firstname.lastname@example.org
Black Bean and Avocado Salad
This dish provides one-third of your recommended daily intake of magnesium. This mineral is involved in many reactions in the body and is essential for healthy bones and the conversion of food into energy.
Preparation: 8 mins
Cooking: 3 mins
Energy: 441 kcals
100g green beans, topped and tailed and cut into 1cm pieces
2 tbsp pumpkin seeds
1 x 400g can black beans, drained and washed
1 small onion, finely diced
2 tsp olive oil
1 tbsp lime juice
½ tsp ground cumin
2 large spring onion, finely sliced
1 stick celery, finely sliced
10g fresh coriander
Pinch of salt
Pinch of ground black pepper
1 large avocado, peeled, stoned and sliced
Bring a small saucepan of water to the boil and blanch the green beans for 1 minute.
Drain the beans and run under cold water so they retain their colour.
Heat a small frying pan and add the pumpkin seeds.
Move the seeds around the pan to evenly toast them for a couple of minutes then remove from the heat and set aside to cool.
Place the black beans in a medium mixing bowl with the green beans and all remaining ingredients, except the avocado, and combine well and season.
Serve the bean mixture in small bowls and top with the slices of avocado.
Cauliflower, Potato and Spinach Curry
Including plenty of dried spices in food is a good way to add iron to your diet. This essential mineral helps to maintain healthy red blood cells.
Preparation: 15 mins
Cooking: 45 mins
Energy: 533 kcals
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tsp ground ginger
½ tsp turmeric
1 tbsp medium curry powder
1 x 227g can chopped tomatoes
1 small cauliflower, cut into small florets
1 large potato, peeled and cut into medium chunks
½ medium lemon, zest only
Pinch of salt
Pinch of ground black pepper
10g fresh coriander, roughly chopped
2 large wholemeal chapati
Heat the oil in deep-sided frying pan over a medium heat.
Add the onion and garlic, cooking for 10 minutes until soft.
Add the ginger, turmeric and curry powder.
Cook for 1 minute until the spices become darker and fragrant.Stir in the tomatoes and then add the cauliflower, potato and lemon zest.
Cover the pan and leave to cook for 30 minutes, adding a little water as necessary, although this curry should be fairly dry.
Take the curry off the heat and season to taste with a little salt and pepper. (Please note: many curry powders already contain salt.)
Stir through the spinach until it wilts, then add the coriander.Serve with wholemeal chapati.
Copyright © 2016 by the Vegetarian Society of the United Kingdom Ltd