vegetarian cooking
November 7th, 2018
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menu for vegetarian weekend in Shropshire –     Spring 2018

Friday Supper  –  Dinner to be delivered late afternoon so that your guests can cater for themselves at times that suit them. The hot dishes will be in foil oven dishes with salads and breads to accompany the meal. Instructions for reheating together with details of the ingredients will be supplied. The emphasis will be on dishes that are nutritionally balanced, sourced from local, seasonal produce with no additives, preservatives or unnecessary extras. All dishes will be dairy and wheat free unless otherwise described.

Sweet root and celariac gratin with tahini and salsa verdi

Green bean, asparagus and hazelnut salad with orange and tarragon

Persian supergrain and toasted seed salad

Home made breads (some g/f)

Rhubarb, almond and polenta cake with lemon ice-cream ( or soya ice-cream)

Optional Extra – Shropshire and Borders artisan cheeseboard –  £36.00

 

Saturday Lunch    Shropshire potatoes ready for baking with sour cream and chives

Minestrone soup with pesto

Celery, pear and walnut salad

 

Saturday Night Dinner – delivered Saturday late afternoon together with lunch for Sunday

African Peanut and Aubergine stew with Brown Rice

Super greens salad

Cornbread muffins

Vegan chocolate and ginger tart with marmalade ice-cream (or soya ice-cream)

 

Sunday Lunch                                 Roast carrot, cumin and lentil soup

Baked potatoes, crunchy Spring coleslaw

 

 

Cost –  £65.00 per head (Cheeseboard is optional extra)


Categorized vegetarian

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