🥦 Fry off an onion and some garlic. Chop and add: a head of broccoli, a potato, a stick of celery, a little fresh sage, parsley and lovage. Cover with water, bring to boil, turn down to simmer. Add several young nettle tops and a handful of cashew nuts. Once potatoes are soft, season with salt and pepper and blend just enough to leave some texture.
Ingredients for the cream of tomato soup: 2 tins of plum tomatoes about a cup of water (rinse out tins with it) 1 onion 5 cloves of garlic 2 medium sweet potatoes, peeled and chopped 1 or 2 handfuls of cashew nuts a few fresh sage leaves seasalt to taste
Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato, sage and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft. Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.
We had the cream of tomato soup with a cheese and onion pasty made in a similar manner to the basic pasties on frugal but using Kamut flour in the pastry and filled with chopped red onion, cubed potatoes and vegan cheese all cooked in a little soya milk first, also very good 🙂
Cranachan This is often served at Burn’s Suppers in Scotland. Ingredients: half a cup of porridge oats; 1 small box of soya cream; 1 tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
Whatever you do, have an honest, sonsie time this Burns Night 😀
Experience a perfect Scottish escape with THE MERMAID AND THE BEAR! Exchange 21st century lockdowns for 16th century witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…
This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!
Ingredients (for four): a little olive oil 8 carrots, scraped and chopped 1 large onion, chopped a stick of celery, chopped 1 small potato, diced small 2 inch square of fresh ginger, peeled and cut up 1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour) 6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole) a handful of cashew nuts water as needed seasalt to taste
In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂
We absolutely loved this gorgeous Facon Relish from Janda Food. It’s smokey. It’s bacon-y. It’s delicious in burgers, sandwiches and even as a condiment to dip crudities or chips in. It was sent to us by the equally wonderful Mettalife, an E-commerce Ethical and Vegan Marketplace and a fantastic place to do your festive shopping this year.
Janda Food make other lovely vegan things such as burger relish, mayo and salt caramel spread. See the range here at Mettalife where you can use code FAMILY10 to get a 10% discount on any purchases.
We paired the relished up burger with one of our favourite soups, rice and tomato (recipe here) and a gluten free bun. Yum.
But back to the ethical shopping! And onto the straws 🙂
These reusable bamboo straws from Panda Packaging come in a pack of 5 with a coconut fibre straw cleaner & cotton straw bag included and would make a great gift or stocking filler. See all the bamboo products here at Mettalife, some of which can be personalised, from bowls and combs to brushes and lunch boxes, and, again, don’t forget your 10% discount code FAMILY10!
We like how Instagram made the straw look like a painting.
Beautiful apple, kale and bramble (blackberry) juice above.
The wonderful summer has produced SO many apples, so many that a branch snapped under the weight! They’re perfectly ripe now so we’re busy juicing and making pies and chutney. And just eating them… that’s probably the best. Badger and deer are clearing up the windfalls.
We’ve also been enjoying semi-blended soups just now consisting of ingredients such as tatties from garden, carrots, leek, garlic, broccoli, parsnips and peppercorns. Similar to this root soup recipe over on frugal.
A rich and nutritious golden soup for the start of Autumn!
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Yes. Frozen vegan pizza from GoodFella’s. It’ll be on supermarket shelves in April, retailing at £2.50, Vegan Society trademarked, and we can verify that it is delicious!
It was perfect on a day like this, when there had been some trudging through snowdrifts.
Then the courier made it through with our pizzas!
The crumbled falafel topping makes the pizza dense and satisfying and goes so well with the spinach, always a sturdy inclusion to Italian food. The hummus drizzle is garlic-y and cheese-y and perfect too.
We paired it with leek and potato soup, and with each pizza serving two, that made a big and filling meal.
This will be a great dish to have on standby in the freezer for busy (or lazy!) days.