Programme contains all info on talks, cookery demos, performances, kids activities and workshops
Those looking to visit Vegfest Scotland on Dec 3rd 4th 2016 at the SECC in Glasgow are advised to buy tickets in advance to avoid disappointment.
80 page programme with floor plan, stalls list, caterers, info on talks, cookery demos and performances
2017 event taking place on May 20th 21st; space available for 180 stalls and 15 caterers
BOGOF and BOGOHP offers on advance tickets running for limited periods only #BringAFriendToVegfest #VegfestScotland2016
- RT @BishopWeston: #ThursdayThoughts So you gave money to @CR_UK Cancer research, studies say eat more #plantbased #foods but still haven't…
- RT @NutritionistW1: The latest on #healthy sandwich & wrap choices t.co/NSfrecL8sX via @VegfestUK's @VegfestExpress Helping us on o…
- After their first stint of cycling to raise funds for Veganuary ending at VegfestUK London 2016, team VeganVelo... t.co/3m7kYrui4P
Appearing Sunday 2pm in the Cookery Demos
Nives Arosio was born and grown up in Italy. There, meals are the most important part of the day, with the family sitting around the table enjoying food and stories, she's always considered cooking as an act of love, sharing and giving. Nives became vegetarian at 15 and then vegan at 23, to be coherent with this idea of eating as a pleasure which doesn't from exploitation. When her first daughter was born she moved to a community in India to share with other people her ideas and lifestyle and this is where her passion for cooking started to grow, exploring all the new flavours: spices, tropical fruits, food combinations. Working in this community kitchen she learned recipes and cooking tricks from people of different nationalities.
On her return to Italy, she decided to synthesise her experiences and write down a recipe book, to show people that eating vegan doesn't mean sacrificing taste. Her desire to learn and explore brought her to Edinburgh four years ago, where she started working as a chef in Hendersons. Nives says, "As a Head of Pastry I'm not only trying to introduce always vegan alternatives to the typical desserts, but I'm constantly studying about new products and healthier choices. Cooking and more specifically baking doesn't necessarily mean white flour, white sugar, eggs and chocolate. To me it means organic and unrefined products, a variety of cereals and grains, healthy natural sweetener, and the interesting ways of combining dried fruit and nuts to make delicious raw desserts. For me, eating is a pleasure, cooking is a passion, and finding the best, healthiest and most ethical way to do it for people, animals and environment is my constant work".