Time to share a veggie feast!
National Vegetarian Week 18-24 May 2015, sponsored by ‘Nothing But’.
03 March 2015
Dust off your apron, grab your utensils and start choosing your recipes! It’s time to share your favourite veggie dishes with friends, family, work colleagues, community groups and the big wide world. National Vegetarian Week 18-24 May 2015, sponsored by ‘Nothing But’, is all about sharing. So whether you’ve a favourite cake, curry or coleslaw get preparing, get making and get sharing. Visit www.nationalvegetarianweek.org for ideas, tips and recipes to try, add your veggie share event and find out what’s happening in the UK.
Lynne Elliot, Chief Executive of the Vegetarian Society, said: “Sharing food brings people together, feasts and meals mark special occasions while festivals offer a variety of tastes to try. National Vegetarian Week is all about delicious veggie food and sharing - getting people to come together to cook and share. Whether you decide to make veggie dishes for a community group, work colleagues or friends - sharing food can make a moment. There’s no better way to celebrate veggie food and discover how you can be kinder to animals, the planet and yourself.”
There are plenty of reasons to join in National Vegetarian Week 2015, sponsored by ‘Nothing But’, and we’ve lots of great recipe ideas to get you sharing - lemon and lime dal, pasta salad, quick kidney bean burgers, Thai mushroom soup with wontons, artichoke and asparagus paella, gorgeous gumbo stew, a chocolatey chilli, pizza, sharing salad and surprise brownies.
The Vegetarian Society organises National Vegetarian Week (18 - 24 May 2015), runs its own vegetarian cookery school and provides services to support those pursuing a veggie way of life, including the Vegetarian Society approved trademark scheme. Find out more at www.vegsoc.org
Ends Notes for editors
- For more media information – on sharing, brand new recipes, going veggie and our NVW tour - please contact Su on 0161 925 2012 email firstname.lastname@example.org mobile 07973 108 165, visit www.vegsoc.org/press
- The ‘Nothing But’ range includes - Beetroot and Parsnip; Pea and Sweetcorn; Mange Tout and Red Pepper; Apple and Fig; Strawberry and Banana and Grape and Pineapple
5 facts on freeze drying:
- Most people already consume freeze dried goods - the largest freeze dried product in the world is instant coffee but many food products like cereals now include freeze dried fruit.
- In the USA freeze dried fruit and vegetable snacks are very popular and are already in every supermarket.
- Freeze dried fruit maintains its taste and essential nutrients - all that’s been removed is about 85-90% of its weight which was water. Nothing else is added.
- Freeze dried fruit and vegetables have a great fresh taste and have a much longer shelf life so reduce wastage.
- Freeze drying works by freezing and then reducing the surrounding pressure to allow the water in the product to change directly into water vapour - the result is great, fresh-tasting fruit and vegetables which make the perfect healthy snack.
- For images to illustrate the Week please contact Su.
- National Vegetarian Week (NVW) is now in its twenty-third year.
- The Vegetarian Society is a registered charity.
- For more info and images on ‘Nothing But’ please contact email@example.com