Celebration Dishes, Desserts, Vegan, Vegan Cheese, Vegan Treats

Cranachan (made with Crowdie – the old-fashioned way)

 

A creamy Scottish dessert; the perfect end to a vegan Burns’ Night supper.

In my brief series of Scottish delights here on the blog, Cranachan is another a simple dish, using thoroughly Scottish ingredients: oatmeal, raspberries and whisky.

In order to veganise it, I’ve diverged from tradition by using coconut cream and maple syrup (instead of double cream and honey).

It comes out just as light and tastes just as good.

Originally, Crowdie (a simple curd cheese) was used in this dessert, and I’ve noticed that a lot of Cranachan recipes bypass this, but it’s so easy to do, I thought I’d go back to the very beginning and make some, because it’s actually very easy.

Crowdie is made by curdling milk and separating the curds from the whey.  Incidentally, you end up with a lovely soft cheese that resembles Ricotta and can be flavoured with salt, pepper and herbs such as chives or basil.

The whey can be used in soups and stews, so there’s no waste!

PS. Cranachan recipe with or without Crowdie follows below!

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CROWDIE

makes between 220 – 275 gms.

Cook’s Note: a jam thermometer is useful here – but not absolutely essential.

Ingredients: Continue reading “Cranachan (made with Crowdie – the old-fashioned way)”

Celebration Dishes, Vegan, Vegan Main Dishes

Neeps, Tatties and Whisky Sauce.

As promised, a quick post on the traditional accompaniments to Haggis on Burns’ Night. (Link to Vegan Haggis recipe below). 

Tatties –  aka. potatoes are boiled until tender, and mashed.

Neeps –  short for Turnips and aka. Swede in England and Rutabaga in the USA…. also boiled until tender and mashed.

Throw in some simple flavours (salt and pepper) and add a little luxury with a few chunks of vegan butter.

It’s that easy!

And whisky sauce gives the whole dish a touch of wonderful decadent warmth. 🙂

Hope you enjoy!

Click image for link to Vegan Haggis Recipe!

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NEEPS, TATTIES AND WHISKY SAUCE

SERVES 4

Ingredients: 
Continue reading “Neeps, Tatties and Whisky Sauce.”

Celebration Dishes, Vegan, Vegan Main Dishes

Vegan Mushroom Haggis

Haggis is a traditional Scottish dish, served on Burns’ Night, 25th January, to celebrate the poet Robert Burns’ birthday.  Now, as a vegan you really don’t want to know what a traditional haggis is made of, and I know a lot of omnivores who aren’t too keen either.

So here is a truly sublime alternative: plant-based and cruelty free, and even though I say it myself … it really is good.

A Burns’ Night Supper is a cause for serious celebration, and I think this recipe definitely lives up to that.

So, if you’re Scottish, or would like to give a Scottish friend of yours a real vegan treat …. or if you would simply like to try a new and interesting recipe that results in a comforting winter-warming special, then look no further.

This is a dish, despite it’s celebratory nature, that uses modest and simple ingredients. My favourite kind of recipe.  I hope I’ve developed a recipe here that has the spirit of everything Scottish.  Herbs that survive cold weather, lots of salt and pepper, oatmeal, and onions.  It can be made in advance, and kept chilled for 24 hours.  I’ve also used a traditional steaming method, which may seem a bit daunting, but really isn’t! (Although I’ve also included a method for baking if you don’t want to steam the haggis 🙂 ) .

Hope you enjoy!

P.S. A blog for ‘all the trimmings’ : ‘Neeps, Tatties and Whisky Sauce is coming very soon!

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VEGAN MUSHROOM HAGGIS

SERVES 4

Cook’s note: you will need a 1 litre traditional deep pudding bowl with a rim, to steam the haggis.

Ingredients: Continue reading “Vegan Mushroom Haggis”