Thursday, 31 October 2013

Vegan Vox Reviews...West Midlands Vegan Festival 2013 - Wolverhampton


Happy Halloween everyone! If you missed my Halloween Roasted Pumpkin Seed Pesto Recipe this week you can view it here.

Last Saturday I visited the West Midlands Vegan Festival in Wolverhampton. This year it was bigger and better than ever, with four floors of stalls, music, poetry, awards, talks, cookery demos, workshops and even a marquee of stalls outside the venue!

I had a good look around all of the stalls, met up with the lovely TeenVGN, Orzo Coffee, Tall Poppy Foods, Ms Cupcake and Razzle Dazzle Ices. I met a few of my online vegan friends at the event which was lovely and had some delicious food. I also went to a baking talk by Ms Cupcake and made some new vegan friends at the event. I came away with a few treats including this Halloween themed tote bag from The Vegan Society stall. All in all it was a fab day! Here is my day in pictures...

Sea Shepherd's Stall inside the red marquee
Coconutty stall
Animal Aid Stall


Change Kitchen Stall
Women for Conservation Stall
MKS Food Stall


My Cupcakes Stall



The Vegan Society Stand

One Earth Shop Stall
Oyasin Skincare Stall
TeenVGN Ladies - Laura and Kylie
TeenVGN Stall

Orzo Coffee at the TeenVGN Stall
Ms Cupcake Stall

Tall Poppy Foods Stall



CherryTree Cola from the Tall Poppy Foods Stall

Tyrrell's Crisps from the Tall Poppy Foods Stall

New York Panini from Tall Poppy Foods

The Ms Cupcake Bakery talk

Fry's Food Samples

Beond Stall

Vegan Organic Network Stall

Goody Good Stuff Stall

Ms Cupcake stand

Razzle Dazzle Ices giving out samples
And here's my haul of items from the show:







All in all I had a lovely day at the show and I'm looking forward to next year as each time I come to the Wolverhampton show it gets better and better.

Were you at the festival? If so, share a link to your pictures below and tell me what your favourite part of the day was.

Big Vegan Love,

VVx

Tuesday, 29 October 2013

Vegan Recipe of the Week - Roasted Pumpkin Seed Pesto


This week it is Halloween and you may be carving a pumpkin or two in your house. If so, keep all of those seeds you scoop out of the middle and make this gorgeous Roasted Pumpkin Seed Pesto. Above I have tossed it through some spaghetti with vegan chorizo and Vegusto cheese, served with fresh basil and a side salad.

Here's what you will need (serves 4):


70g pumpkin seeds - shelled
2 Tbsp of grated vegan parmesan
2 tsp olive oil for roasting
2 cloves of garlic
20g basil leaves
30g parsley leaves
2 Tbsp lemon juice
80g olive oil for the pesto
salt to taste

Method:

Preheat the oven to 140C/Gas mark 1. Line a baking tray with tin foil.



Place the pumpkin seeds in a bowl, stir in the olive oil and salt to coat and spread out on the baking tray. Bake for around 15 minutes until they begin to pop. Remove from oven and leave to cool on the baking tray.


Combine the cooled pumpkin seeds, parmesan and garlic in a food processor for around 20 second until ground. Add the basil leaves, parsley, lemon juice and olive oil and pulse for another 30-40 seconds and combine to a coarse paste. 











Transfer to a bowl, taste and season with salt as required. Serve over hot pasta and grate fresh vegan cheese over the top.

Eat and Enjoy!

This keeps in the fridge for 48 hours.

Big Vegan Love,

VVx