The WI, Vegan Macaroni & Learning a trick or two......

If I asked you what you thought of the WI you would probably have images of cute little old farmers wife’s huddled round knitting, singing cheering renditions of Jerusalem while eating big chunks of homemade cake served with a strong cup of tea. Lovely – but would it make you want to be part of the WI? You would maybe presume younger women would never want to be seen there or that it offered nothing to the women of today? That it was out of touch with what was happening in the world outside of the villages these women live in perhaps? But what if I told you that you were wrong? (Except for the amazing homemade cakes and tea – you will definitely learn a baking trick or two!)

The Women's Institute (WI) was formed in 1915 to revitalise rural communities and encourage women to become more involved in producing food during the First World War. Since then the organisation's aims have broadened and the WI is now the largest voluntary women's organisation in the UK. The WI celebrated its centenary in 2015 and currently has almost 220,000 members in approximately 6,300 WIs. The WI plays a unique role in providing women with educational opportunities and the chance to build new skills, to take part in a wide variety of activities and to campaign on issues that matter to them and their communities.

The WI has succeeded for so long and continues to do so because they have moved with the times. Pop into any WI nowadays and you will find young women who are wives and mothers, who bake and love a good natter but also women who are strong, independent and career driven. Topics covered in meetings range from supporting local domestic violence projects, decorating local bus stops that had been vandalised and veganism (yep you read that right!)  As well as many other local, important issues.

Speaking of veganism - it was at this month’s WI meeting that our guest speaker was Katy Beskow – author of ’15 minute vegan’ . She came and shared some of her amazing recipes with us and this was without a doubt my favourite. Enjoy!

Butternut Squash and Sage Macaroni  (Serves 2 generously)

3 tbsp olive oil

1 medium butternut squash, peeled and chopped into chunks (I used Waitrose frozen chunks)

1 onion, chopped finely

2 tsp dried sage

600ml vegetable stock

300g dried macaroni ( I used gluten free)

Pinch of black pepper

1 slice of day old crusty bread, grated finely into breadcrumbs ( I used gluten free)

How To -

1. Preheat the oven to 200C/ Gas Mark 6

2. Arrange the butternut squash and onion on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes. The butternut squash should be soft and the onion tender

3. Remove the butternut squash and onion from the oven and spoon into a high powered blender. Sprinkle in the sage and add the stock. Blend on high until smooth.

4. Scatter the pasta into an oven-proof dish. Pour over the butternut squash sauce evenly and bake in the oven for 20 minutes. Add a top layer of breadcrumbs and return to the oven and cook for an extra 10 minutes until the edges are bubbling and the topping is slightly browned and crisp. Serve immediately.