It’s not long ago that not eating meat meant being the Only Veggie in the Village. Now its ethical and health benefits mean more people are embracing it, as founder of vegetarian and vegan food producer the Fat Carrot, Jane Apps, proves.

Having not eaten meat for more than 20 years, Jane Apps knows all about the difficulty vegetarians and vegans face in finding tasty, wholesome food.

It led her to create the Fat Carrot, an ethical, compassionate food company, in 2011. She started out at a freezing cold farmers’ market with the thermometer dipping to -8C. Five years on she’s still a regular at farmers’ markets across the county and now also runs a monthly market in Cranbrook.

Jane also runs various food events and is a consultant to a number of places looking to understand how to cater for non-meat eaters.

“I wanted to provide better take-home food for vegetarians as supermarket versions are not always good quality,” she said.

“I like that we meet our customers at markets face to face and they can give feedback and ask for special versions of products.

“I also wanted to an be able to provide event catering so vegetarian and vegan clients could be assured that what was prepared was done in a meat and fish-free environment. “

More recently Jane has added pop-up events to her repertoire and the next one is at the Old Fire Station in Tonbridge on Saturday, April 16.

Dishes will include smoky polenta and frizzled leeks with thyme and cranberry sauce date and walnut cheesecake with raspberry sorbet.

“The impression of vegan and vegetarian food is continually changing for the better,” she said .

“A lot more people are reducing or cutting out meat for environmental reasons and this brings another side to it into the media. I did a veggie takeover of a local food radio show where we discussed this last year.”

And it also means what may have seemed unthinkable some years ago: meat eaters can be clients, too.

“Yes some of our really regular customers just like the food” she said. “Others may not be vegetarian or vegan but have dietary restrictions such as egg, dairy or gluten intolerance.”

And if you think vegetarian is boring and bland, she’s here to say “think again”.

“It’s so hard to say what I like cooking the most.

“In the summer I became quite obsessed with vegan meringue – even dreaming about it. But it changes all the time. I just love food!”

THE DETAILS

The pop-up at the Old Fire Station is a three-course meal suitable for vegetarians and vegans. It takes place at 7.30pm on Saturday, April 16. Tickets cost £30.
Go to thefatcarrot.co.uk for the full menu or visit the station’s Facebook page here or Twitter @FireStationTN

This month the Fat Carrot will be at farmers’ markets at Shipbourne on Thursdays April 21 and 28 and at Cranbrook on Saturday, April 23. For more details visit thefatcarrot.co.uk

THE FOOD

Beetroot Hummus to make at home
(Vegan and Gluten free)

(Serves 4-8)
Perfect for a snack, dinner or with friends round. Serve it with carrot sticks or vegetable crisps.
Ingredients:
200g cooked chickpeas
250g cooked beetroot, chopped
1/2 boiled onion
1 tablespoon tahini paste (sesame seed paste)
30ml olive oil
30ml lemon juice
2-3 teaspoons ground cumin

1. It could not be easier! Blend all ingredients in a food professor, stirring occasionally. And serve with optional mint and chopped pine nuts. That’s it!