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…
The first vegan book is Fat Gay Vegan: Eat, Drink and Live Like You Give a Sh!t by Sean O’Callaghan of the well known Fat Gay Vegan blog.
We LOVE this book. It’s political but it’s also deeply personal, containing many stories from the lives of Sean and other contributors. The book is about how to be vegan, but it’s more about how to be a better vegan, and really it’s about how to be a better person. And we can all work on that.
It’s refreshing to read a vegan book that tackles how minorities and traditionally oppressed voices are treated, even within the vegan community. We have experienced and witnessed shocking able-ism and racism in our 21 years as vegans, and yes, sadly, sometimes from vegans. It weakens the movement. It weakens the world. It needs to end.
And we can all check our privilege. We can all watch our language. Some in this house have, upon occasion, described various unfortunate things as ‘crazy’. Not good, Vegan Family House, not good.
So it’s a challenging book, a personally challenging book, but it’s in no way downbeat or depressing. Although forthright, it’s written with a compassionate sense of humour. It’s empowering. Why should we shut up and put up about our veganism to please or appease non-vegan friends and relatives? At the end of each chapter there are little refuelling stops with delicious and simple recipes and food suggestions. And in the final chapter Sean predicts a world that continues to become more vegan, and perhaps more importantly, more kind.
For those who don’t know, Veganuary is a charity that encourages people to go vegan for January and the rest of the year. And this is their compelling guide. It’s so persuasive that apparently the proof-reader went vegan!
The book has sections on why you should be vegan, with warnings of graphic content that you can choose to read or not, and then being vegan at home, when out, visiting friends, answering questions, and everyday foods you maybe didn’t know were vegan. It’s a very good starting point for anyone who is thinking of going vegan and wondering how to go about it and how hard/easy it will be.
We’ve reached that Christmas frazzle time when, regardless of how simple your planned festivities are, everything becomes really hectic. So: frazzle style crisps on a plate. It is a festive plate though. And people are happily gobbling up their Tesco salt and vinegar twists as happily as they gobbled down the fancier snacks 🙂 Moral of the crisps on a plate? Don’t try too hard, don’t tire yourself out: enjoy Christmas.
Take a little walk on the beach. Breathe. Eat some crisps.
Eating: a simple trifle made of bananas in vegan jelly, topped with thick custard and this rather nice provamel cream (we were lucky enough to find a few of these cheaply on Approved Food recently). There’s a more detailed trifle recipe on the Vegan Christmas page.
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 🙂
A very nice chestnut roast, the sweet spiciness of the nuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.
Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.
Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.
Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for chestnut roast sandwiches or salads too.
This lentil walnut roast is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:
a cupful of lentils. For some reason organic ones cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones. 4 sticks of celery, finely diced 1 red and 1 green pepper, also diced a 200g bag of walnuts, blitzed in blender or food processor half a pack of Orgran Rice Crumbs (so 150g) a tablespoon of fresh chopped herbs, I used rosemary and sage 2 tablespoons of gluten-free flour small handful of sunflower seeds and some for sprinkling on top seasalt to taste
Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.
There’s nothing quite like a vegan roast dinner, is there? Pictured above is a very delicious Mheat fillet from Sgaia’s Vegan Meats, stuffed with mushroom risotto and wrapped in puff pastry. Everybody loved it. Everybody wanted more. Served with baby broad beans, asparagus and a garlic and rosemary roast tomato, it made a very good meal and would be a good festive choice.
The fillet itself is really meaty, being made with wheat gluten, though less dense and solid than some seitan products we’ve tried, making it simple to stuff and wrap. Unlike tofu, mheat is flavoursome to begin with, savoury and salty. It’s also a good size, easily feeding four people. If you need a mushroom risotto recipe there’s one on the Yule page in the midst of Cat’s ‘Now that’s what I call a Christmas dinner’ mushroom parcel.