Portsmouth Incredible Vegan Roadshow

The Incredible Vegan Roadshow. Portsmouth 5 September 2015!

Come along to Viva!'s Incredible Vegan Show! You can:

  • Taste a whole range of vegan foods from international dishes you can whiz up at home to ready-to-go convenience foods
  • Receive one-to-one nutritional advice
  • Pick up free recipes and helpful factsheets
  • Sit in on cookery demos and informative talks
  • Browse and buy lots of vegan goodies – from chocolate to cruelty-free cosmetics, bags to books, convenience foods to clothing, wallets to wallcharts and cuddly toys to T-shirts and more!
  • Find out how you can get active
  • Take a break with a cuppa and vegan snack
  • Make a day of it. In the park next door to the event (in Victoria Park) will be Portsmouth Summer Fair (organised by Portsmouth Climate Action Network). Make sure to also visit this all veggie event!

So if you've ever given the idea of going vegan a go - or want to start in that direction - but need a helping hand, come along, and find out how!

Stalls 

Ananda Foods
Badger's Dairy & Egg Free
Brent Lodge Bird and Wildlife Trust
​Bute Island Foods (Sheese)
Cocoafeliz
Hawaiian Pancakes
Hempish
Holistix Herbal Products
i am natural
Mr Nice Pie
Raw Passion
Rice Up Wholefoods
Shambhu's Vegan Caterers
Southampton Animal Concern
Vegan Heart Cakes
Vegan Organic Network
VegfestUK
Wild Thyme Wholefoods

Sponsors

              

 

Cold food tastings suppliers: Where to buy

Coming soon...

Fancy volunteering on the day?

We need a team of volunteers to help Viva! staff at the show so if you can spare a morning, afternoon or even the whole day, we'd love to hear from you.

Tasks include welcoming (and counting) visitors, assisting with food tastings, washing up, leafleting, getting dressed up in an animal costume and getting visitors to complete our questionnaire.

So if you want to get involved please contact Claire on 0117 944 1000 or email claire@viva.org.uk.

Talks

Noon-12.50pm: Saving the World with Your Knife and Fork, Tony Wardle, Associate Director, Editor of Viva!life and Author of Diet of Disaster

Almost every one of the world’s exploding environmental catastrophes has its roots on the dinner plate! Tony explores how grazing for meat and dairy animals and growing vast areas of soya and other animal feed are inexorably destroying planet Earth. And he offers the solution: change your diet – change the world!    

2pm-2.45pm: Why You Don’t Need Dairy, Veronika Powell MSc, Health Campaigner, Viva!Health

Is it natural to consume milk after weaning? Indeed, is it safe to consume cow’s milk at all? Veronika explores the many health issues and new research showing why dairy is linked to cancers; how natural growth hormones in milk affect us and what are the dangers of milk protein and saturated fats? Also, if we don’t consume dairy where should we get calcium?

Cookery Demos

11am-11.50am: Delicious Dinners from the Viva! Cookbook, Jane Easton, Food & Cookery Coordinator, Viva!

Lovely suppers – cooked from scratch – and with quick fix supermarket suggestions!  

  • Spanish Chickpea & Potato Stew with Spicy Seitan Sausage
  • Smoky Black Bean Cakes with Garlic Greens and Sour Cream  

1pm-1.45pm: Delightful Desserts from the Viva! Cookbook, Jane Easton, Food & Cookery Coordinator, Viva!

Ditching Dairy? It’s easy with our sweet alternatives!

  • Fruit Compote with Almond Shortbread and Cashew Cream
  • Chocolate Brownies

3pm-3.40pm: 30 Day Vegan, Justin Kerswell, Deputy Director, Viva! & Jane Easton, Viva! Food & Cookery Coordinator and author of the Viva! Cookbook

A fun, inspiring and informative talk about why and how to go vegan. With free materials to help you on your way. Your chance to answer any niggling questions!

Food donors

Hot food tastings: Recipes

Portsmouth Hot Food Tasting dishes, home-made

Moroccan Chickpea Stew

180ml extra-virgin olive oil, plus more for garnish

6 large onions, medium diced

3 large bulbs garlic, peeled and blended

45g/3 tbsp ground cinnamon

45g/3 tbsp ground cumin

12.5g/2½ tsp cayenne pepper

75g/12 heaping tsp (sweet) paprika

6 x 400g tins OR 2.4L can of chopped tomatoes

15 x 400g tins chickpeas drained OR 3.6K cooked chickpeas, drained and rinsed well

2.85L/ 6 pints vegetable stock

45g/3 tbsp brown sugar

Salt to taste (adjust if stock is salty)

Freshly ground black pepper

1K pre-washed spinach, chopped OR the equivalent frozen spinach. If using frozen, reduce stock a little

500g/2 jars sun dried tomatoes, chopped in blender (if in oil, you can use this to replace some of the olive oil)

Olives - black, green or mixed – chopped

 

1. Heat olive oil/sun-dried tomato oil in a large pot over medium-high heat. Add the onion and sauté until they begin to turn translucent. Add the garlic to the onions and cook in, lowering the heat if browning starts to occur.

2. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, stock and sugar. Season with salt and plenty of black pepper.

3. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.

4. Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, and sprinkle the sun dried tomato pieces on the top with a drizzle of their oil if desired.
 

Tony’s Sundried Tomato and Asparagus Pasta with Pesto

Serves 32

2 K fusilli pasta

4 pack sundried tomatoes, chopped with scissors into bite sized pieces OR 4-6 jars, depending on size

5-6 packs fresh asparagus, chopped into 2cm pieces and lightly steamed OR 6-7 tins asparagus chopped and drained (don’t cook)

4-5 bulbs garlic (48-64 cloves!!!) separated, soaked in hot water, rinsed, peeled then finely chopped in blender bit of little food processor

360ml extra virgin olive oil

4-5 small jar vegan pesto

2 large bunches fresh coriander, chopped fine

salt & black pepper (freshly ground)

2 big pans

Plastic containers

labels & marker pen
 

  1. Cook pasta in 2 batches – ie two pans boiling water for 10 minutes or according to taste.
     
  2. Rinse in cold water and drain.
     
  3. Add sundried tomatoes, pesto and herbs, mixing in well.
     
  4. Add asparagus and add, mixing in well but gently so it doesn’t get too mushy
     
  5. In a saucepan, heat olive oil, add chopped garlic and fry gently until lightly browned.
     
  6. Add oil and garlic mix to pasta and stir in carefully but thoroughly.
     
  7. Add salt and lots of freshly ground black pepper.