We have a new kitchen at Wyndham Diner in Riverside & have been busy cooking for Cardiff Anarchist Bookfair!

Last week we moved into our new kitchen at the Wyndham Diner in Riverside, and are so excited to have such a great kitchen available to use!  Although our previous kitchen The Huggard were very accommodating and wonderful to us, due to opening times and the amount of volunteers we have, we decided we had to find a more suitable venue! MASSIVE thank you to The Huggard for having us, and supporting our work – it was really great!!

This week, as well as our weekly serve, we are also hosting a Food Not Bombs Cafe at the Cardiff Anarchist Bookfair this Saturday (21st of February). The event is at Cathays Community Centre from 10am-5pm and will host a wide range of stalls. We will be providing a range of different foods, for free and affordable prices! All the money we raise will go to Food Not Bombs Cardiff and to anti-militarist activists legal fees!

We will be serving:
* SOUP – free / donation
* HOMEMADE BEAN BURGER, SERVED IN A BUN WITH CARAMALISED ONIONS, LETTUCE & TOMATOS with a side of BULGAR WHEAT SALAD – suggested donation £3
* CAKES & HIPO HYFRYD CHOCOLATES – suggested donation £1

Drinks will include various teas, Zapatista coffees (including soya cappuccinos), juice and squash.

All food will be vegan, we will also have gluten free options. If you have any other dietary requirements please let us know ASAP so we can ensure there is an option for you.

Here are some photos from today’s cook at the Wyndham Diner, taken by our friend Louiza from Food Not Bombs Southampton! A group from Southampton are here to help us over the weekend with our busy schedule of feeding!! They will also be doing a Food Not Bombs talk at the Anarchist Bookfair on Saturday afternoon!

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Vegan Goulash Recipie and Thanks for the Donations

Last week we made Goulash and shared 50 servings on the street. We used a recipie from ‘Feeding The Masses – A Guide to Mass Vegan Catering’ by the Anarchist Teapot Mobile Kitchen. Their recipie is for 100 servings so we halved the ingredients.  The total cost was less than £20 to make this meal possible. Last week we were given a very kind donation of £30 from Shaun Featherstone.  As part of his Red Shoes project he organised a benefit gig at G39 in Cardiff last year to raise funds for Cardiff and South Wales Against the Bedroom Tax and for Food Not Bombs Cardiff. We were also given food donations of potatoes, carrots, parsnips and bread from Medina stores on Neville Street, Riverside.

Goulash

Ingredients: onion, oil, carrots, parsnips, soya chunks, paprika, chopped tomatoes, tomato puree, cummin seeds, stock, salt and pepper, soya cream, parsley.

For 50: Sauté 2.5kg chopped onion, then add 3kg of carrot chunks, and 2.5kg peeled and cubed parsnips until they start to brown.

Add 3Kg of veg soya chunks. Also add a large handful paprika, 2 tins of chopped tomatoes, 1 large tin of tomato puree and a handfull of cumin seeds.

Heat gently, then add 5 litres of stock and 2.5kg of diced potatoes. Bring to the boil, then simmer on a low heat for about half an hour or until the veg chunks are done.

Season with salt and pepper, then stir in up to 1 litre of soya cream and a bunch of chopped parsley.

We served the Goulash with salad and chunky bread and it went down a storm.

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This week’s recipe: Butternut Squash, Lentil & Ginger Soup.

There’s nothing better than a bit of ginger in the middle of winter, as it provides a number of health benefits. This week we decided to make a Butternut Squash & Ginger Soup, as we had been donated some Butternut Squash and found some more for very cheap (3 for £1) in a local veg shop in Canton. This was a very cheap recipe to make, and we made 40 servings for under £10. The recipe was taken from Sarah Kramer’s La Dolce Vegan recipe book, which is a great resource of amazing vegan recipes.

The soup was well received on the streets, and it’s great to see new faces coming to Food Not Bombs and talking to us about current issues. We are inviting people who come to our weekly street serves, to attend the Cardiff Anarchist Bookfair which takes places Saturday February 21st in Cathays Community Centre. Food Not Bombs Cardiff will be providing food at this event, and we’re excited about the first anarchist bookfair in 5 years!

Anyway, here’s the recipe for this week’s delicious soup…
10 Small Onions
10 Tbsp Oil
20 inches fresh ginger, grated.
20 Cups Butternut Squash
20 Cups (5 Litres) Vegetable Stock
10 Cans of Chopped Tomatos
5 Cups Red Lentils
5 tsp Salt
5 tsp Black Pepper

In a big saucepan, on medium heat, saute the onion in oil until translucent. Add the ginger and squash and saute for 10 minutes, or until a bit soft. Add the stock, tomatoes, lentils, salt and pepper. Bring to boil, then reduce heat. Simmer until vegetables are soft. With a hand blender, blend the soup until smooth (be careful when blending hot liquids). Reheat and serve. Makes around 40 servings.

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Recipe for Minestrone Soup

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This week Benoît from France came to help us cook and serve. We cooked a ministrone, a hearty Italian soup, using a recipe from a the brilliant ‘Another Dinner Is Possible’ vegan cookbook. We adapted the recipe slightly and used white cabbage instead of swiss chard. Served with rolls of bread, we made enough to feed around 50 people. This is the recipe for 10:

Minestone

Ingredients:
4 tbsp olive oil
3 red onions
5 carrots
2 heads of celery
2 bulbs of garlic
2kg swiss chard
2kg kale
1 bunch of parsley
2 x 400g tins chopped tomatoes
250g cooked or tinned cannelloni or borlotti beans
1 litre vegetable stok
Thyme or sage

Peel and chop the onions and carrots and chop the celery. Peel and crush the garlic and roughly chop the chard, kale and parsley, placing the chopped chard stalks to one side.

In a heavy bottomed pan gently fry the onions, carrots and celery in the olive oil for 10 minutes until they are very soft without browning.

Add the garlic, chard stalks and half the parsley and cook for a futher 3 minutes.

Add the tomatoes and simmer quickly for 10 minutes until the liquid has reduced down.

Add half the chard and half the kale, half of the beans and the stock. Bring to the boil and simmer for 30 minutes.

Add the rest of the kale and chard and the rest of the beans mashed or puréed and cook for another couple of minutes.

Serve with olive oil drizzled over the top and chopped sage or thyme leaves to garnish.

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23-24 Jan: Chelsea Manning Truthfest in Pembrokeshire

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A dozen Irish musicians, actors and activists will be visiting Wales to show their solidarity with imprisoned whistleblower Chelsea Manning and her Welsh-Irish family.

On Friday 23 Jan at the Shamrock Bar, The Square, Fishguard and Saturday 24 Jan at the Labour Club, Dew St, Haverfordwest. There will be performances by Irish musicians Joe Black, RoJ Whelan, Brian Fleming, Robbie Sinnott, Paul O’Toole & more. Both nights start at 8pm. Entrance by donation on the door.

Donations to help offset the costs of organising this weekend would be very much appreciated.

To donate, see http://manningfamilyfund.org/donate-to-the-family-fund/

Mark any such donation ‘solidarity’ or email contact@wiseupaction.info to let them know that’s what it’s for.

the events are organised by Afri (Action from Ireland) and the Manning Family Fund.

New kitchen at The Huggard Centre & this week’s Spicy Creamy Tomato Soup Recipe

This week, we are proud to announce we’ve moved to a new kitchen at The Huggard Centre, who are very supportive of our work.

We cooked this Spicy Creamy Tomato Soup which came from the excellent How It All Vegan cookbook. If you would like to make this easy and very delicious soup the recipe is below. This makes 4-6 servings. We multiplied the ingredients by 8 for our serve.

tomato soup

Ingredients:

1 medium onion, finely chopped
6 cloves garlic, crushed
half a teaspoon of salt
1 teaspoon dried dill
1 teaspoon cayenne pepper1 tablespoon olive oil
400g can chopped tomatoes or 2-4 fresh tomatoes, diced plus 4 tablespoons water
475ml vegetable stock or water
1 tablespoon sweetener
125ml soy or almond milk
2 medium fresh tomatoes, diced (garnish)

In a large saucepan, sauté the onions, garlic, salt, dill and pepper in oil on medium heat until onions are translucent. Add the tomatoes, stock and sweetener. Cover and simmer over low heat for 20 minutes. In a blender or food processor, blend milk and 350ml of broth until smooth. Add to soup pot and stir in fresh diced tomatoes.

queue for the food running out of bowls Karen, food not bombs' weekly visitor yummy

Food Not Bombs at Cardiff Magistrates Court, supporting anti-war activists – CASE DROPPED! NOW PROSECUTE THE ARMS DEALERS!

In October 2014 Cardiff Motorpoint Arena hosted an arms fair, which had been driven out of Bristol. Two activists today stood in court, accused of criminal damage, or as Radical Wales’ excellent article described; “accused of damaging the luxury goods of DPRTE arms dealers -including a £400 suit and a £200 pair of designer shoes – with childrens play paint.”

Food Not Bombs served a delicious vegan breakfast on the day of the Arms Fair, and were there today to show support for the activists in court.

All charges were dropped, after the Crown Prosecution Service failed to produce any relevant evidence, and no witnesses. Once again plenty of public money and time wasted, but a small victory for the Stop the Arms Trade Campaign.

Unfortunately, DPRTE Arms Dealers are now hosting their event annually in Cardiff Motorpoint Arena, so the campaign is far from over.

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