One of the most interesting aspects of or Green and Vegan pop up dinners is that each evening the menu is different. (Have a look at our FB page here). We do sometimes do things backwards! Decide on an appetising menu first and then make up or test the recipes. Starters and desserts are usually …
We have made several nut roasts before, but I have never been entirely happy with them. We have also done some vegan cooking courses, the most recent being the Demuth’s 2 week diploma course in Bath. While there we had an excellent meal at Acorn, which was originally Rachel Demuth’s but is now run by …
These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy. Basil Pistou – Ingredients: 2 C fresh basil, loosely packed 4 cloves garlic, minced (use only 2 if they are the very large cloves) 2 t lemon juice …
We are back in the thick of doing vegan pop-up dining events at our house – every second Saturday. Haviving to make and serve up a four course meal for up to 12 people, we have found doing a chilled soup is a great starter – easy to prepare well before hand and can be …
