Monthly Foodie Friday events are running this summer and autumn in Calderdale. “A feast for the senses on the last Friday of each month.” 3 Valley Vegans are hosting a stall on Todmorden open air market on Friday, 26 July 2019.
Our information stall will be a celebration of veganism and will promote all things vegan. We will provide information about how and why to go vegan and where to buy and eat vegan food in the area. There will be vegan recipes demonstrated and written down for people to take away and free samples of vegan food for people to try. If anyone would like to help out either by baking or creating some food samples to give away or by helping out on the stall then please contact Hilary on firstname.lastname@example.org. Even a few hours would be wonderful.
3 Valley Vegans vegan food and information stall
Friday, 26 July 2019
Start: 9am (time TBC)
Finish: 7pm or earlier (time TBC)
Even if you could come for an hour or two, that would be great
The information stall will be a celebration of veganism and will promote all things vegan. We will provide information about how and why to go vegan and where to buy and eat vegan food in the area. There will be vegan recipes demonstrated and written down for people to take away and free samples of vegan food for people to try. If anyone would like to help out either by baking or creating some food samples to give away or by helping out on the stall then please contact Hilary on email@example.com. Even a few hours would be wonderful.
Hilary demonstrated how to make Vietnamese spring rolls at the Incredible Festival of Ideas future of food event. They are very easy to make, healthy and tasty. You can experiment with different fillings as you wish.
Thin batons of carrot, cucumber and peppers
Beansprouts or cooked thin rice noodles.
Thin strips of tofu
Soy sauce / chilli sauce etc
Rice wrappers can be small or large, square or round and can be bought from Asian / Chinese shops or the lady selling Chinese food on Todmorden market.
Tofu should be marinated in soy sauce beforehand or cooked ’til crisp.
Soak wrappers, one at a time, in a shallow bowl of water until just soft enough to roll.
Put wrapper on a dry surface and place strips of tufu, veg, herbs and noodles etc in a small pile in the centre, lower half, of the wrapper.
Roll wrapper from the bottom, folding sides in as you go and press firmly to seal at the top.
Chill in fridge for at least 30 minutes.
Serve with a dip of choice … soy sauce, chili sauce, tahini sauce etc.
Experiment with different fillings and sauces. Better still, watch this video!!
Meet new people, learn some things and get free food; what more could you ask for from an evening out?
Healthy Eating on a Budget was the first 3 Vally Vegans event I have attended and I’m happy to say I’m sure to come back again.
The cookery demo had a variety of interesting dishes being prepared by Hillary, Kim, Rob and Sandy with each of them sharing their own insights into how to eat healthy while not spending a fortune.
The hosts presented great tasting vegan dishes such as mushroom risotto, vegetable stir fry and lentil dahl with plenty of useful hints and tips, even for those meat-eaters present who were looking to start ditching the dairy as well as helpful dietary guidance for the recently converted like myself. Even the vegan veterans in the audience got a few “I never knew that!” moments of culinary inspiration. Personally I was most tempted to try the homemade oat mylk (astonishingly easy) and frozen banana-based “nIce cream”, while other audience members were keen to start wild foraging for dandelions and lovage for their next salad. Free recipe cards and leaflets to take made it even easier to try out these new ideas at home.
With a welcoming and inclusive vibe, audience participation through sharing recipe tips and a great debate on how exactly do you pronounce “tabbouleh”, this evening was fun and informative and I look forward to the next event.
On 2 October 2015 we showed the film Cowspiracy. In the interval, a selection of soups were offered to the audience, made by some of the volunteers in the group.
Soup is one of the easiest vegan dishes to make, and it can go a very long way with very money. This broad selection covered various cuisines, such as Mexican, French and a raw dish (kept under 40°C to preserve the most nutrition).
The other night I did my first ever cookery demo, and I loved it. Probably mainly because I managed to crowbar in some cheese jokes.
When I became vegan, I accepted the ‘truth’ that I would never enjoy mac n cheese again, never again make cheese jokes… How wrong I was. This is my favourite comfort food which also doubles as a carb-loading meal the night before a race, but isn’t as stodgy as a non-vegan version, plus you get one of your five-a-day!
This recipe is completely flexible; you can use pumpkin or potatoes and carrots instead of the squash, or miss out literally any of the ingredients (although not all!) and it’ll still work – you can even substitute the mylk for water. So don’t worry if you’re missing an item or two from the list…