Tuesday, October 21, 2008

VeganMoFo: Stay On The Road. Keep Clear of the Moors.

That's the only U.K. pop culture reference I could conjure. This, my friends, has nothing to do with the crazy characters from An American Werewolf in London. Today I went all international and made some Scottish and Irish fare.

Haggis and Champ. I know, I know. Haggis?


Most people think "blech" when vegan haggis is mentioned. I was at the top of that list. In fact there were at least two things I would have rather done than eat vegan haggis: go feet first through a meat grinder and swim in a pool of natto. Alas, I decided to open my mind. JCD from the PPK gave me a recipe. She said she loved it with potatoes. So I read the recipe and it sounded fantastic. Oats, vegetables, nuts, beans and spices. It's stuffing! What the hell? If I knew that, I would have made it ages ago. I have the American measurements if you are interested in making this.

So to accompany my haggis, I remembered my love of champ. The first time I had it was at Kieran's Irish Pub in Minneapolis. It was bombtastic. I found and veganized a recipe. Top this sucka with a little melted Earth Balance and it's on!


Champ
Ingredients:
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup soy creamer
1/4 cup Earth Balance
1 bunch green onions, sliced

Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
Meanwhile, bring soy creamer and Earth Balance to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.

Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

10 comments:

Bethany said...

vegan haggis is good stuff. I've only had it from a can, though. I'm a sucker for trying out canned vegan stuff that sounds scary.

are you on a roll with veganizing the most horrifying non vegan recipes?

PS. your blog is funny, I really enjoy it.

kmouse said...

Delicious!!!! Love your blog. :)

Chelsea said...

Haggis is just stuffing? I had no idea! I've seen the canned stuff from Food Fight, so I thought it was some weird faux meat! Your version looks delicious.

P.S. great blog! Happy veganmofo!!!

theliberalvegan said...

Okay, where is this haggis recipe thou speaks of? Oh and you scored points from the omni husband with the champ. He was looking over my shoulder and said, "So you're making that soon?" Hahaha. He's going to end up vegan by default.

Monique a.k.a. Mo said...

Bethany-Yes. It has been fantastic making stuff this week. I can't wait until tomorrow's entry.

Kmouse-Thanks!

Chelsea-Yep. Apparently the main element in omni haggis is the stuffing and it's just encased inside the meat. The vegan stuff is pretty stinking good.

Heather-I linked the original recipe in the post just now. But here's the one with American measurements.

VEGETARIAN HAGGIS
• 1 large onion, peeled & finely chopped
• 1tbsp sunflower oil
• 1/3 cup carrots, very finely chopped
• 4-6 mushrooms, finely chopped
• 1/3 red lentils
• 2 cups vegetable stock
• 2 tbsp + 2 tsp mashed, tinned red kidney beans
• 1/4 cup ground peanuts
• 2 tbsp + 2 tsp ground hazelnuts
• 2 tbsp shoyu ( soy sauce)
• 1 tbsp lemon juice
• 1 1/2tsp dried thyme
• 1 tsp dried rosemary
• generous pinch cayenne pepper
• 1 1/2 tsp mixed spice (cumin, turmeric, paprika, nutmeg)
• 1 1/3 cups fine oatmeal
• Freshly ground black pepper

1. Pre-heat the oven to 375°F.
2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3. Now add the lentils and 1 1/2 cups of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
Cook everything, well mixed together, for a further 10 to 15 minutes.
5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.

theveganfoodie said...

Looks awesome! I tagged you to show your freezer!

Destiny's Vegan Kitchen said...

Thank you for the haggis recipe! I can't wait to make it.

Bex said...

haggis of course sounds terrifying but this is decidedly un-terrifying.

Ricki said...

Just found your blog by way of Vegan About Town. Wow! That haggis looks incredible! I am going to make this for sure! Thanks for a terrific recipe. I'm off to explore the rest of your blog now. :)

Jeni Treehugger said...

The Liberal Vegan gave me the heads up about this - can't believe I haven't seen it before!
I'm so making this! It looks and sounds YUM!!
The only vegan haggis I've had before is out of a packet - and whilst it's blinking yum it also costs the earth!
Thanks for the recipe.
:)