National Vegetarian Week 2010
Paul Freestone
Date: 2010-06-28
OxVeg had a busy National vegetarian Week this year, with cookery demos, picnics, tastings and radio interviews.
On Monday 24th May I gave a cookery demo at the Leys Children’s Centre, Blackbird Leys, Oxford. With the enthusiastic help of the attendees we produced two separate dishes. Before starting we had a brief discussion about what we would be making and to answer any questions. As I outlined the basic ingredients for leek and potato soup I gave out the Veg Soc Meat Free Made Easy recipe booklet. This contains a “simple veg soup†which, by using different ingredients, is the basis for any delicious soup. Personally, the importance of using a good oil is crucial and for frying I recommend a cold pressed rape seed oil. Firstly, for health reasons (lots of Omega 3) and secondly for flavour. As an example of shop bought soup I handed round a packet of Tesco’s Leek & Potato Cup-a-Soup. This contains 18 ingredients, most of which are unpronounceable. Apart from the 2 main ingredients our soup is produced with oil, garlic (2 medium to large cloves) and a heaped dessertspoon of bouillon stock powder. Seasoned with some salt and freshly ground black pepper with a dash of vegetarian Worcester sauce. The stock powder is added to the water used for boiling the potatoes and poured over the fried leeks and garlic. All of the leeks are used (including all of the green leaves) making sure that any grit is washed out. The potatoes are mashed with oil and added to the leeks and stock. Finally a blender (stick or jug) is used to produce the final result. Extra liquid can be added if required. Also, I recommend making a big stock pot quantity of soup as the extra can be frozen. While the soup is being prepared I demonstrate scrambled tofu, a one pot dish that can be made in 10 minutes. As the soup and tofu is being tasted there is a general consensus of “hmm, really deliciousâ€. On Thursday May 27th I went to Radio Oxford to do a live interview on the Louisa Hannan programme. We have met before as this item is now a regular feature for the OxVeg promotion of National Vegetarian Week. We have a continuous chat for 10 minutes and this covers a wide range of issues. Also, I take in some of the samples supplied by Frys (‘chicken nuggets’) and Redwoods (Lincolnshire style sausages). Lou samples these ‘on air’ and gives them a very enthusiastic thumbs up. On Sunday 30th OxVeg has a NVW picnic in Hinksey Park. Everyone brings food to share and the weather is perfect. At Radio Oxford I mentioned the OxVeg street stall in Oxford’s Cornmarket on Saturday 29th. Unfortunately, it is pouring with rain and we reschedule for the bank holiday Monday. Technically, NVW is over but the street stall must go on. Heather Shepherd and myself hand out food samples and leaflets for a very busy 3 hours.
Story by: Paul Freestone
% 
Comments
Add your comment
Also see
Read more stories about General
Knobbly Veg Campaign
Delicious magazine supported by the National Trust is running a campaign called We Love Knobbly Veg, asking the European Parliament to ditch the grading system and allow the sale of all fruit and veg, regardless of shape.
Titbits Vegan Catering has arrived!
We are a new revolutionary vegan catering company just landed in Oxford.We are both trained chefs with many years experience.
National Vegetarian Week 2010
OxVeg had a busy National vegetarian Week this year, with cookery demos, picnics, tastings and radio interviews.
Vegan diet is way ahead
Our local stalls co-ordinator, Pam Hopcraft, comments on a recent article in the Oxford Mail about the link between environmentalism and veganism.
New OxVeg website
New Website now up and running!
More General stories.