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    Home » This and That » Windsor Castle Goes Vegan! …for a Day.

    by Kathy Patalsky · updated: Mar 19, 2020 · published: Nov 3, 2009 · About 4 minutes to read this article. 3 Comments

    Windsor Castle Goes Vegan! …for a Day.

    I can see the British tabloid headlines now:
    “The Royals Have Gone Vegan!”
    “Royal Castle Gets Veganized!”

    Then in small print it will say,
    “…for one day.”
    Find out more, read the menu (and my one annoyance with it) and wait, what’s a cobnut?…

    I love reading menus. Special event or gourmet tasting menus are my favorite. So much thought goes into planning them. So when I found out that Windsor Castle’s special event menu “went 100% vegan” for a day, I was giddy with a royal glow. Meat-free royal dining! Love it. Goodbye wild boar and plum pudding, hello wild mushrooms and fresh fruit reductions! Who says tradition can’t be turned upside-down for a day?

    Long Live the Vegans! Well, for a day anyways. It took an ‘act of God’ to convince Windsor to go vegan for a day – literally! The veganized menu was for the ARC Event: Many Heavens, One Earth: Faith Commitments for a Living Planet. What do you do when you gather a wide variety of faiths and religion-based diets all at one dinner table? You can’t serve meat. And in fact onions and alcohol were off the list too. Solution: go vegan! Everyone is happy, no one gets offended and everyone eats deliciously. I drooled over the menu. I tip my hat (or crown?) to the chef! Hazelnut oil, mushroom pearl-barley risotto, roasted cobnuts and red grape reduction anyone? Yum. Wait, what’s a cobnut?

    Vegan banquet menu for Windsor Castle

    STARTER
    Salad of roasted English pear steamed celeriac and oven roasted cobnuts
    Frizee leaves tossed with a hazelnut oil and lemon oil dressing
    Served with a red grape reduction
    Ciabata bread served with olive oil

    MAIN COURSE
    Portabello mushroom stuffed with artichoke, red onion and thyme
    Set on pearl barley and butternut squash risotto with Gremolata oil
    Roasted root vegetables to include carrots, parsnips and beetroot turned with baby chard

    DRINKS
    Cranberry & fresh orange cocktail
    Jugs of iced tap water and lemon on the tables
    (No dessert due to extremely tight schedule)

    Royal Vegan Terms. FYI, Here are a few items on the menu that you may need terminology for:
    Cobnut – The large edible nut of a cultivated variety of hazel.
    Celeriac – also known as ‘celery root,’ ‘turnip-rooted celery’ or ‘knob celery’. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves.
    Gremolata – a chopped herb condiment typically made of garlic, parsley, and lemon zest.
    Pearl Barley – is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the nutritious bran layer.*Kathy says: Hmm..why didn’t they just leave the nutritious bran on the barley? Boo that!

    My Annoyance: No Dessert???
    The no-dessert thing makes me weep. Just imagine these regal religious leaders all biting into a glorious chocolate-frosted Babycakes vegan cupcake. Or perhaps a scoop of some Pecan Salted Caramel vegan STOGO ice cream or maybe a vegan milkshake from Lulu’s Sweet Apothecary. Or maybe a raw vegan One Lucky Duck Mallomar! I say, skip the starter, just give them a dessert! It’s vegan – no guilt!

    Bravo Windsor Castle!
    Very pleased with this news story. What’s more traditional that royalty? And the fact that they figured out to serve a vegan meal makes me want to hail to the Queen and salute the guards! …or something like that.

    You can read all about it at these links:

    Telegraph UK – Meat Off the Menu as Windsor Castle Goes Vegan
    PDF Menu – Vegan at Windsor Castle
    Windsor Castle.org ARC Event info and photos

    And good job on choosing a mushroom-based entree! Vegan eats are so mushroom-friendly. The mushrooms salute you! –>


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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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