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!
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.)