Media release 

Happy, healthy and delicious!

New recipe book launched to celebrate

 National Vegetarian Week 16 -22 May 2016

 

 10 May 2016

 

 #nvw16 cookbook launch

 

 

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. 

 

#nvw16 logo

 

nvw sponsors

 

Ends

Notes to editors

For more media information, recipes or images please contact Su on 0161 925 2012 / su@vegsoc.org

 

Black Bean and Avocado Salad

 

#nvw16 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.

Serves: 2

Preparation: 8 mins

Cooking: 3 mins

Energy: 441 kcals

Ingredients

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

Method

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

#nvw16 Potato and cauliflower 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. 

Serves: 2

Preparation: 15 mins

Cooking: 45 mins

Energy: 533 kcals

Ingredients

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 

90g spinach

10g fresh coriander, roughly chopped

2 large wholemeal chapati

Method

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  

 

 

 

 

 
 
 

Online Community
Forums
E-newsletters
Sign-up to the site
E-cards
Quick polls

Join and Support Us
Join or renew online
Members' Area
Donate
Fundraising
Shop
Leave a legacy

 

The Vegetarian Society of the United Kingdom Limited, Parkdale, Dunham Road, Altrincham WA14 4QG
Registered Charity No. 259358, Registered Company No. 959115 (England and Wales)

Google+ 



Privacy | | Contact | Press | Advertising | Jobs

The Vegetarian Society of the United Kingdom Limited, Parkdale, Dunham Road, Altrincham WA14 4QG
Registered Charity No. 259358, Registered Company No. 959115 (England and Wales)