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.
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.
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:
4 tbsp olive oil
3 red onions
2 heads of celery
2 bulbs of garlic
2kg swiss chard
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.