A new and inspiring Easter recipe guide is being released by the charity Vegetarian for Life (VfL).
From a delicious Sweet Potato Soup to an enticing Pink Rhubarb and Mascarpone Pudding and from a warming Pine Nut and Carrot Loaf to a refreshing Hot Citrus Pudding there is something in the guide for everyone.
And not forgetting that Easter is a time of treats, there is also a simply wonderful Black Cherry and Kirsch Truffle Dessert!
Offering support, advice and information it works directly with individuals and also with those establishments that cater for older adults, such as care homes.
The Easter Treats guide is the latest in a series of themed publications from this young charity.
Not surprisingly, the imaginative recipes and encouraging tone of these guides means that they are proving popular with people regardless of their age or dietary choice.
VfL Director, Amanda Woodvine, who compiled the guide emphasised how important it is to older people to mark special events throughout the year:
“Celebrating Easter can give older adults something to look forward to, create greater variety in their diet and also bring to mind happy childhood memories!
I’m also confident that these delicious recipes will appeal more widely to people looking to broaden or improve their diet at a time of year associated with new beginnings.”
You can order by calling Vegetarian for Life on 0161 4458064 or by emailing firstname.lastname@example.org.
Otherwise the guide will soon be published HERE.
2 tsp vegetable oil
1 onion, diced
1 tbsp finely chopped fresh ginger
1 tbsp vegan Thai red curry paste
1 tsp salt
660g/1lb 7oz sweet potatoes, diced
400ml/14fl oz canned
reduced-fat coconut milk
1 litre/1¾ pints vegan stock
Juice of 1 lime
30g/1oz finely chopped fresh coriander, to garnish
1. In a large, heavy-based saucepan, heat the oil over a medium–high heat.
2. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft.
3. Add the curry paste and salt and cook, stirring, for a further minute or so.
4. Add the sweet potatoes, coconut milk and stock and bring to the boil.
5. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.
6. Purée the soup, either in batches in a blender or food processor or using a hand-held blender. Return the soup
to the heat and bring back up to a simmer. Just before serving, stir in the lime juice.
7. Serve hot, garnished with coriander.
Recipe from Vegan:100 Everyday Recipes, part of Parragon’s range of Love Food Cookbooks. For more information visit www.parragon.com/lovefood The Vegan Society sells this book in its shop for just £2 plus p&p. Visit www.vegansociety.com/shop