Vegan Winter Warmer Supper Club

We are now taking bookings for our Winter Warmer supper club.

leek and cheese tarts on tray

Join us as we collaborate with Vitalife Nutrition and Bamba Bars for a special evening in aid of Fareshare Sussex. The menu will comprise of three seasonal, plant-based courses, each prepared by a different chef.

Choose from booking a table for your party, or booking a place at our friendly shared table. (Scroll down for booking form.)

Date: Thursday 7th December, 2017, 7.30pm

Location: Tom Foolery Coffee Company, High Street, Shoreham-by-Sea

Cost: £29.50 per person for three courses (At least £10 of the cost of each place will be donated to Fareshare Sussex.)

Menu
Beetroot, Butternut Squash and Kale Pesto Wellington, prepared by Jo from Vitalife Nutrition

Baked Tofu with Herb and Mustard Crumb, Leeks in Cream, Carrot and Rosemary Puree, Roasted Roots and Parsnip Crisp, prepared by Jenna from Up Beet Food Company

Chocolate Forest Cheesecake with Coconut Whipped Cream, prepared by Amber from Bamba Bars

A selection of wine, beers and soft drinks will be available to purchase on the evening (cash only), with a proportion of sales being donated to Fareshare Sussex.

About the Chefs
Jo (also known as Vitalife Nutrition) is firm in her belief of the power of food to help you thrive, not just survive. She is a natural at creating dishes that are not only packed full of stuff that’s good for you, but delicious too. Follow her on instagram to find out more.

Jenna established Up Beet Food Company in June 2016. Her aim is to show people that vegan food can be tasty, exciting and enjoyed by anyone. She hosts supper clubs and runs cookery classes across Sussex as well as catering for private events. 2018 will see new venues being added to the list for pop-ups and cookery classes. To stay in the loop, join her mailing list.

Amber is a creative whizz in the kitchen. Through her business, Bamba Bars, she makes plant based vegan protein bars & baked delights, which can be delivered directly to clients in London and Brighton. You will also find them in some of Brighton’s best-loved coffee shops. Follow her on instagram to find out more.

About the charity
Fareshare Sussex are part of a UK-wide network that take in and deliver surplus food to charities that turn it into meals. Whilst their many volunteers help to keep the organisation running, they also rely on donations to cover running costs, like keeping their delivery vehicles on the road.

Booking form

Booking terms and conditions
Bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients and prepare dishes in advance of the event.

New Recipe: Leek & Vegan Cheddar-style Tartlets

leek and cheese tart

 

These were served as a starter at our ‘Best of British’ supper club last Thursday (5th October 2017). Not only are they vegan (obvs!) but they are also free from palm oil. (because, yes, we love those orang-utans too.)

Serves 6

For the pastry:

100g plain flour

100g spelt flour

50g cornflour

pinch of salt

1 tsp dried tarragon

150g coconut oil

For the filling:

2 leeks, chopped into 1 1/2 inch long pieces, then steamed for 5 minutes

150g silken tofu (we used Clearspring)

2 tablespoons of butternut squash, chopped and roasted until soft

1/4 tsp fresh rosemary, chopped finely

1 tbsp Nutritional Yeast

1/2 tsp English mustard

1 small clove garlic

6 sprigs of rosemary

Extra things you’ll need

Muffin tin (to fit at least 6)

Baking beans

Greaseproof paper

How to make it:

  • Preheat the oven to 175 degrees C (fan assisted)
  • Mix all the dry pastry ingredients in a bowl
  • Grate the coconut oil into the bowl, and using your fingertips, bring it together to resemble breadcrumbs.
  • Add a little cold water, just so that the mixture comes together.
  • Divide the mixture into 6 and press it into each muffin tin, about half a cm thick.
  • Take a knife and cut off any loose bits of pastry that are hanging over the top of the muffin tins.
  • Fill each case with baking beans in greaseproof paper and bake for 15 minutes.
  • While the pastry is baking, prepare the filling. Blend together all of the ingredients except the rosemary sprigs and the leeks. If you don’t have a blender, you can mash the ingredients with a fork until well-combined.
  • Remove the pastry after 15 minutes, then take out the baking beans and greaseproof paper and return the pastry to the oven for another 15 minutes.
  • Remove the pastry from the oven, then fill each muffin tin with the mixture so that each one is 2/3 full.
  • Divide the leek pieces equally, placing them in the mixture face-up, so that you can see the circular pattern of each piece.
  • Add a small sprig of Rosemary onto each tartlet.
  • Return tartlets to the oven for 25 minutes.
  • Remove from the oven, then serve warm or cold with a side salad and some caramelised onion chutney.

If you want to prepare these ahead of time, you can reheat them in the oven for 5 minutes at 175 degrees C.

Shoreham Supper Club 5th October

Every two months, we host our ‘Voyage of Discovery’ supper clubs at Tom Foolery Coffee Company in Shoreham-by-Sea, where we celebrate dishes from different parts of the world. This time, however, we’re bringing things home by championing the best of British seasonal food. Check out the menu below (and keep scrolling to book!)

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Menu

Chips with Everything!
Sharing bowls of home-baked vegetable crisps sprinkled with sea salt

Use your Crust
Leek and Mature Cheddar-style shortcrust tartlets, served warm, with Caramelised Onion Chutney

Top of the Crops
A celebration of seasonal comfort food! Wild Mushroom & Chestnut stew, Herbed Dumplings, Creamed Root Vegetables and Garlic Kale

Autumn Mess
Our take on the classic British dessert. Seasonal Poached Fruits, egg-free Meringue and dairy-free Yoghurt

Date: Thursday 5th October, 2017, 7.30pm
Location: Tom Foolery Coffee Company
Cost: £27 per person (includes 3 courses, plus a little something to graze on to start)

A specially-created menu of vegan cocktails, wine and soft drinks will be available to purchase on the night.

Booking Form

Booking terms and conditions
Bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients and prepare dishes in advance of the event.

Easy Chocolate Recipe

Smooth Chocolate Pots with Orange & Roasted Hazelnuts

This recipe is super-quick and easy if you keep it simple. The core ingredients are dark chocolate and silken tofu. In essence, you just melt the chocolate, then blend up the tofu and mix them together. Simple as that.

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But you can also really go to town if you want to make something a bit more impressive and adapt it to make it your own. Plus, it’s a handy way to use up half empty bits and pieces that you’ve discovered in the back of the cupboard. You can follow our recipe if you like, or have a look further down the page for some alternative ideas.

Recipe
Serves 3

Core Ingredients
1 300g pack of silken tofu (we used Clearspring)
100g Pitch Dark chocolate from the Raw Chocolate Company
3 ramekins

In our version we added:
Grated rind of half an unwaxed orange
Tablespoon of agave nectar
¼ teaspoon of almond extract
½ teaspoon vanilla extract

And we topped with:
Handful of crushed, roasted hazelnuts
A few pieces of home-made candied orange peel

Method:
Break the chocolate into pieces and put in a glass bowl over simmering water in a pan. Make sure the hot water and the bowl do not make contact, or the chocolate will get too hot. Stir frequently until the chocolate has melted.

Take off the heat and add the orange rind, agave and flavour extracts and stir well to combine, then set aside to cool a little.

Blend the silken tofu until smooth. We used a stick blender for this, but use whatever you prefer.

Lastly, add the chocolate mixture to the tofu and blend well until all ingredients are combined.

Pour into ramekins then refrigerate for at least an hour to set.

Before serving, top with candied orange and roasted, chopped hazelnuts.

How to create your own alternative version

First, add your choice of flavours to the chocolate. Think liqueur or flavour extract (e.g. vanilla or almond). Don’t use vanilla essence – it is synthetic and won’t taste half as good! Add sweetener such as agave nectar to taste.
Then, think about texture. Topping this dish with some crunch will really bring the dish to life. Chopped nuts or dried fruit work well here.
Lastly, think about colour. You may already achieve this with the crunchy topping, but otherwise, add fruit or herbs such as fresh mint to brighten up the dish

Flavour combinations we like:

1 tbsp rum, topped with a handful of banana chips and Raw Chocolate Company Raw Chocolate Raisins.
1 tbsp Besos de Oro (a vegan alternative to Baileys!) topped with toasted, flaked almonds.
1 tbsp espresso coffee topped with chopped pistachios and freeze-dried raspberries.

Supper club in Shoreham this October

We are returning to Tom Foolery Coffee Company on Thursday 5th October for our next supper club and we are taking bookings now.

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Every two months, we take over the venue (thank you Tom Foolery team!), transforming it into a plant-based haven for our ‘Voyage of Discovery’ supper clubs. Each time, we celebrate dishes from different parts of the world. This time, however, we’re bringing things home by championing the best of British seasonal dishes. Expect a meat-free take on classic, comfort food.

We’ll be revealing the menu soon, but if you’re feeling adventurous, you can book now. (We always get booked up, so early booking is advisable.) Just complete the form below.

Date: Thursday 5th October, 2017, 7.30pm

Location: Tom Foolery Coffee Company

Cost: £27 per person (includes 3 courses, plus a little something to graze on on arrival)

Booking terms and conditions
Bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients and prepare dishes in advance of the event.

BRIGHTON: WE ARE BACK!

It has been a good few months since we last hosted a supper club in Brighton. So we thought it was time we made a return. Join us for a four-course feast packed full of Mexican flavours. Plus, the entire menu is vegan and free of gluten.

When: Saturday 2nd September 2017, 7.30pm

Where: Café Trafe, Trafalgar Street, Brighton (5 minutes from Brighton train station in the North Laine.)

Cost: £28 per person

Bring your own booze (or soft drinks if that’s more your thing)

Dinner will be served at shared tables in the venue’s cosy basement dining room.

Menu:

Totopos with fresh guacamole & pico de gallo

Black beans, avocado and charred courgette, lime dressing & corn tortilla croutons

Soft corn tacos loaded with roasted butternut squash and pulled aubergine in smoked paprika. Served with crunchy slaw, cashew soured cream, red pepper salsa & toasted pumpkin seeds.

Smooth chocolate pots with candied orange and roasted hazelnut. Made with Fairtrade Amazonian dark chocolate from the Raw Chocolate Company.

Booking terms and conditions
Bookings are not confirmed until payment is received. Payment is due within 5 days of completing your booking form. If payment is not received, your booking will no longer be held. If you need to cancel, you will be entitled to a full refund if cancelling 10 or more days before the event. We are sorry but we are unable to refund any bookings if cancelling less than 10 days before the event. This is due to the need to order ingredients and prepare dishes in advance of the event.

New recipe: Pea & Tofu Risotto Cakes with Pea & Dill Puree

These cakes will be appearing on the menu at the next supper club on 3rd August. We will be serving it as a starter, but these cakes can be served as a main course if accompanied by a few side salads, or as canapes if you make them into smaller bite-size shapes. This recipe contains peas and dill to make the most of fresh, vibrant, seasonal flavours. At other times of year, you can adapt the ingredients, you could use porcini mushrooms or butternut squash and dried oregano and serve with a vegan aioli. This does take a little time to prepare, so you may want to make a double batch and use the other half for a risotto, using the rest of the mixture for the risotto cakes the following day.

Makes 8-10 cakes – serves 4-5 people if serving 2 each as a substantial starter.

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INGREDIENTS
For the risotto cakes:
Half an onion, chopped finely
Vegetable oil
Two cloves of garlic, minced
½ tsp dried thyme
glug of white wine
150g Arborio rice
Half an unwaxed lemon
Handful of chopped dill
2 tbsp Nutritional Yeast (available from health food shops)
40g cooked peas (fresh are best but frozen are fine)
40g tofu (make sure it’s a firm one, not silken, such as Cauldron – found in the fridge section)
400 ml vegetable stock
Optional: 1 chia or flax ‘egg’ (1tbsp chia or flax seeds in 3 tbsp water and left to stand for 10 minutes, then blended to make a thick liquid)
2 tbsp cornflour

For cashew parmesan (optional):
2 tbsp chopped cashews
2 tbsp Nutritional Yeast
1/2 tsp salt
1/4 tsp garlic powder

For the puree:
80g peas, cooked and drained
Salt and Pepper
Two tablespoons of extra virgin olive oil
Handful of dill
Garnish:
Salad leaves or pea shoots

 

To make the cakes:
Put the stock on the hob and keep at a simmer.
In a separate pan, heat the oil, then on a medium heat add the onion. After a couple of minutes, add the rice, coating it in the oil and allowing it to toast a little, but not burn. Add the garlic, again making sure it doesn’t burn – it only needs 30 seconds or so. Add the wine, then the thyme, salt and pepper, lemon zest and juice and stir well. Continue to add the stock a ladle at a time and continue to stir. When each addition of stock has been almost fully absorbed by the risotto, add the next. This process should take around 15 minutes, but keep checking to make sure the risotto is cooked through but still has a little bite to it.

Remove from the heat and spread the risotto out in a large dish, then put the dish somewhere cool. The aim here is to allow the heat to escape as quickly as possible until it is cool enough to handle. (30-45 minutes).

While the rice is cooling, prepare the puree:
Boil the peas, then drain. Add the dill – you can chop it first but you don’t need to – and the salt, pepper and oil. Blend all the ingredients together until smooth. Adjust seasoning to taste.

If you want to serve this with cashew parmesan, now is the time to do it too. (Though it is a good idea to keep a jar of this on the go as it will last months.) Put all the ingredients in a pestle and mortar and grind together until them make a coarse crumb.

Once the rice has cooled, blot the tofu well with kitchen paper to remove as much moisture as possible. Then, place it in a bowl and mash it with a fork so that it crumbles into small bite-size pieces.

Put the risotto in a bowl, then add the tofu, nutritional yeast and peas (not the puree) and stir the mixture together.

Shape the mixture into 10 disc shapes. If the mixture doesn’t hold its shape, you can add a chia or flax ‘egg’ to the mixture to help bind it.

Heat 1tbsp of vegetable oil in a frying pan. Put the cornflour in a shallow dish, then coat each cake in the flour and place it in the pan when hot. Fry for 2-3 minutes on each side, or when golden. It is easiest to do this in batches, with 3-4 in the pan at each time. Once they are golden on both sides, place on some kitchen paper to blot excess oil.

To serve, place two risotto cakes on a plate, then add the puree on the side, or in ramekins, with some green leaves or pea shoots. If serving with cashew parmesan, sprinkle on the top. Job done! Enjoy.