Next week (March 13-19) is Nutrition & Hydration Week and hospital caterers all around the UK will be taking part in celebratory events to raise awareness around the importance of both nutrition and hydration for patients as part of their recovery.
One of the biggest events of the week is the Global Tea Party, which will take place on the afternoon of Wednesday, March 15, and Vegetarian for Life aims to help caterers to host a truly inclusive event with its new publication, ‘Vegan Texture-Modified’.
This guide has been developed by two chefs from Vegetarian for Life, Alex Connell and Justina Bajorinaitè to support vegans who may also have swallowing difficulties. The new guide is a collection of vegan and vegetarian recipes, and is also suitable for those with egg or milk allergies, who need a texture-modified (TM) diet. Recipes meet the requirements of the IDDSI framework and include familiar favourites, such as English breakfast, cheesecake and chocolate mousse.
“This guide is a starting point for chefs and carers to be able to create delicious and nutritious meals,” says Alex Connell. The guide will also be useful for chefs to gain a better understanding of how to prepare TM vegetables correctly, maximising the colour and presentation of each dish.
And what about afternoon tea? “Depending on the IDDSI level needed, some cake can be puréed and piped back into an attractive shape with a contrast of colours,” Alex advises. “Other cakes, such as cheesecake (pictured), may need very little modification, other than the base. Depending on the IDDSI level, even bread can be puréed and piped with a filling as sandwiches. As with any food preparation this should be done to meet the needs of the individual.”
Download your free copy of Vegan Texture-Modified from Vegetarian for Life’s website.
