Vegetarians International Voice for Animals

On the first day of Christmas I helped save the planet

Release date: 
Thursday, November 20, 2008

WANT to have a healthy, delicious and affordable Christmas, while doing your bit to help the environment at the same time'

Then go veggie, or cut down on the amount of meat you eat this year, say Bristol-based veggie campaigning group Viva!.

Want to find out more' Viva!'s Christmas Veggie Roadshow, on Saturday, November 29, promises to have all the answers. The free event is being held at Broadmead Baptist Church, from 10.30am until 4.30pm.

Viva! deputy director, Justin Kerswell, says: "Meat and dairy animals produce more greenhouse gases than all the world's transport combined! This includes 10 million turkeys and countless other farmed animals who will be killed this Christmas, resulting in millions of tonnes more damaging gases being released into the atmosphere. Even just cutting down on meat and dairy makes a difference. The Christmas Veggie Roadshow is the perfect place to find out how.'

So why not do the "green thing' and opt for a meat-free feast this year with great veggie Christmas recipes from Viva!' They are cheap, easy to make and very eco-friendly. See a selection cooked live at the Christmas Veggie Roadshow, including this tasty Luxury Festive Roast, or visit www.viva.org.uk/christmas

Viva!'s Luxury Festive Roast

Probably the tastiest Christmas Roast you will ever eat! Teeming with juicy nuts, pulses, porcini mushrooms and other surprises. Picture and recipe by Viva! assistant editor, Helen Rossiter.

Serves 6-8

230g/8oz mixed nuts
113/4oz red lentils
l large carrot
2 celery sticks
1 large onion
' large courgette
1 aubergine
100g mushrooms
25g/3"Oz porcini mushrooms
4tbsp vegan margarine
2tbsp mild curry powder
2tbsp tomato ketchup
2tbsp Veggie Worcestershire sauce
4tbsp chopped parsley
10g/⅓oz chopped dried apricots
2tbsp soya flour
' pint water
Vegan pesto
2tbsp toasted pine nuts
Preheat oven to 375'F/190'C

1 Gently boil the lentils for around 20 mins and soak the porcini mushrooms in boiled water for the same time.
2 Cut the aubergine in half, then chop into small chunks, along with the courgette. Lay out on a plate and sprinkle with salt (this is to reduce their bitterness). Leave for 20 mins also.
3 Crop the carrot, celery, onion and mushrooms into small chunks, then pass them through a food processor or blender until they are quite finely chopped.
4 Then melt the margarine in a wok and fry the vegetables for 5 mins, stirring in the curry powder.
5 Drain and chop the porcini mushrooms, then add into a bowl with the lentils, ketchup, Worcestershire sauce, parsley, apricots and water. Mix well.
6 Add in mixture from wok and mix everything together, adding soya flour.
5 Grease a large bread tin with vegan margarine, then line with grease-proof paper.
6 Press 4 tbsp of the mixture into the tin, then spread over a layer of pesto. Spoon in the rest of the mixture and smooth over.
7 Bake for about 1 hour until just firm, covering the top with a piece of greaseproof paper if it starts to burn.
8 Sprinkle with pine nuts to finish, then holding the sides of the greaseproof paper, gently pull the loaf out onto a plate or serving tray. Trim down the paper along the edges, allow to cool for 15 mins, then cut into slices and serve with veggie gravy. See picture for serving suggestion.

The Christmas Veggie Roadshow also includes talks, veggie stalls, free food tasting, competitions, cruelty-free fashion, beauty products, vegan food products, ethical gift ideas, books, information and campaign news. Free nutritional advice will also be available. Visit www.viva.org.uk/bristol for more information.

The Christmas Veggie Roadshow is organised by Viva!, and sponsored by Beanie's Health Foods, Bute Island Foods Ltd, Plamil Foods, Essential Trading Co-operative, Hempish and The Redwood Wholefood Company.

ENDS
To receive this release electronically, to request a picture of Viva!'s Luxury Festive Roast, or for any other recipes, interviews, features ideas or competition opportunities contact press officer Helen Rossiter, Justin Kerswell, or Justin Kerswell on 0117 944 1000. For nutritional information, contact Justine Butler or Amanda Woodvine on 0117 970 5190. Email press@viva.org.uk