Catering Vegetable paella


Paella: Packed full of tasty vegetables and Mediterranean warmth. Serves: 4 Time to prepare: 10 minutes; Time to cook: 20 minutes


200g/7oz easy cook rice ½ tsp turmeric


1 tbsp oil (use the oil from the artichokes if using)


1 onion, sliced 2 garlic cloves, sliced 150g/5oz asparagus or green beans, trimmed and sliced 1 red pepper, sliced 1 small jar artichokes, drained (the ones in oil) (approx 280g) 75g/2½oz sundried tomatoes, sliced 30g/1oz gherkins, finely chopped 50g/1¾oz olives, sliced


viewed ahead of any stay. There has been thorough nutritional analysis of menus. And vegan snacks and drinks are available at all times, with consideration to finger foods for those who have problems using cutlery.


Empowering care providers: guidance for good practice We are thrilled to have worked with the Care Inspectorate to distil good practice. We have produced for the first time guidance on Good care for vegetarians and vegans – based on Health and Social Care standards to give you the chance to benchmark practice in your own care settings. The guidance in Good care for vegetarians


and vegans will be useful for inspectors to inform an inspection and for care services looking for best practice points. Heather Edwards, Allied Health Professions consultant at the Care Inspectorate, explained: “[We] have been delighted to work with Vegetarian for Life on this resource. The quality illustration gives a clear guide to service providers and their staff on what good care looks like for people who are vegan and vegetarian experiencing care to meet their dietary and lifestyle needs. This tool is a great way to help a service self-evaluate their care and support for vegans and vegetarians and make any identified improvements.” Dr Kim Stringer, Vegetarian for Life’s


director (Scotland) added: “Veganism or vegetarianism can be a large part of


July 2024 www.thecarehomeenvironment.com


100g/3½oz sundried tomato paste 75g/2½oz frozen peas ½ tsp paprika


1 tbsp fresh dill. Use parsley, thyme, or oregano if you prefer


100g/3½oz cherry tomatoes, cut in half 30g/1oz toasted almond flakes 1 lemon, cut into wedges


Place the rice and turmeric into a large pan with lots of cold water. Bring to the boil and simmer for 10 minutes or until cooked. When cooked, drain thoroughly. While the rice is cooking, prepare the base. In a large frying pan, gently fry the onions for 5 minutes then add the garlic and asparagus. Continue to cook for another 5 minutes.


Add the peppers, artichokes, sundried tomatoes, gherkins, olives, half the sundried


someone’s identity and more than just their diet. A vegan or vegetarian may have lived this way for decades of their life and their right to follow dietary practice in line with religious or philosophical beliefs is fundamental and enshrined in law. “Sometimes people are unclear what


vegans or vegetarians do or don’t eat, or how best to ensure that their nutritional needs are met. This tool and guidance is intended to enable care services to provide good care for vegans and vegetarians and to provide inspectors with information that will help during their inspections.” Key areas covered by the resource include


the extent to which people experience: n Care and support based on relevant evidence, guidance, best practice and standards; in particular, the Health and Social Care Standards.


n Food and drink that meets their needs and individual preferences.


n A positive attitude from others towards their vegetarian or vegan identity.


If, after benchmarking your own practice, you find that improvements are needed, we have listed a whole raft of useful resources at the end of the guidance. These include menu plans, VfL’s British Dietetic Association-endorsed nutrition guide, texture-modified guidance, food fortification, vegetarian/vegan Talking Mats, and bespoke training via our cookery school. We have developed some quite


Amanda Woodvine


Amanda brings around two decades’ experience of NGO governance and operations, including community engagement, advocacy, campaigns, publishing, and marketing. She joined Vegetarian for Life’s board as a trustee in 2009, and is currently also vice chair of a charity supporting people living with dementia.


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paste, peas, paprika, and half the fresh herbs. Continue to cook for 5 minutes, stirring from time to time. Fold in the cooked rice to the vegetables and add the cherry tomatoes. Garnish your dish with the remaining sundried tomato paste, herbs, almond flakes, and lemon wedges.


specialist resources. As a care home chef, carer, or manager,


your choices have the power to enhance the quality of life for older vegans and vegetarians and set a standard of excellence in person-centred care for the entire industry. Do join us in shaping a future where every individual’s needs are respected and celebrated.


n


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