A Burns Night Supper For Vegans
#veganuary #BurnsSupper 25th January 20203
It’s Traditional!
The meal – the starter is served, the haggis is piped in, the host performs the famous Burns Night haggis poem Address to a Haggis, everyone toasts the haggis and the main meal is served, followed by dessert
PIPING - The Hagess!
Nae Cock!
away wi’ ye, ya cock-a-leekie
a soup o’ which I canna speakie
I’ll mak wi’ leekie, nae nae cock
nae filthy bones or salty hock
Leek and Potato Soup
Make it on the thin side because with main and pudding the meal will be too heavy otherwise. To Make
Fry off 2 medium-sized chopped leeks with a little oil and garlic. When the leeks are softened and slightly browned add boiled water and some peeled chopped potatoes,. Add too little water rather than too much as you can adjust the consistency after blitzing by adding more liquid.
Season with black pepper and salt. You could add half of a vegetable stock cube too but I prefer it without. Boil then simmer until the potatoes are soft. While the soup is cooking fry the bread rounds. Finally, blitz the soup with the hand processor until smooth. Decorate with two strips of uncooked green leek tops and a drizzle of soya cream (optional). Serve.
The Selkirk Grace
(To honour the Veggie Haggis)
Some hae meat they wouldna eat,
and some love meat and want it,
but Haggis, Veggie we can eat,
sae veggies, Gawd be thankit.
Haggis Neeps & Tatties with Whisky Gravy
This Haggis is listed as vegan. Follow instructions on the wrapping and serve with mashed potatoes and Swede with a whisky gravy. I use cornflour for the base of the gravy so it looks like a white sauce with a tinge of whisky color. Season with a little veggie stock for a deeper flavor.
VEGAN TIPSY LAIRD
Vegan sponge raspberries vegan jelly whisky custard & oat cream - it was delicious
https://www.bbcgoodfood.com/recipes/vegan-trifle
For dessert, I’m making Tipsy Laird this year.
A trifle using vegan sponge cake - some whisky - Some raspberries - some vegan raspberry jelly - some custard made with oat milk and Birds Custard Powder. Serve with a jug of oat cream or Aqua Faba Vanilla cream and scatter with almond flakes
Don’t forget the music -