Celebrating all things Scottish for Robbie Burns Day on January 25th with a Vegetarian Haggis that's perfect for Meatless Monday!

Vegetarian Haggis served with Neeps & Tatties ~ This meatless version of haggis is so tasty, think of it as a meatless version of our corned beef hash. Neeps = turnips;  Tatties = potatoes.  Check out my original blog post from last year, when I made it for Robbie Burns Day ~ here.  And, this is the site that has the recipe that I used. (it's about 1/2 through the post)

On January 25th, the whole of Scotland will be celebrating the birth of their most famous and beloved poet ~ Robert Burns.  It's a day full of eating and drinking, and the most requested dish on that day has to be that most unique of Scottish dishes ~ haggis.  Robbie Burns even wrote a poem to it called ~ Address to a Haggis.  Here a is an entertaining video rendition of the the poem, so you can enjoy it recited in the beautiful Mother Tongue of Scotland...

There will also be lots of drinking... many glasses of whiskey will be raised and toasts made.  To end the birthday bash, party goers also indulge in all forms of delicious Scottish desserts, washed down with a cuppa tea or a wee small glass of Drambuie.  Ahh, what a way to party!

I love Drambuie!

Last year, I made a vegetarian version of haggis to celebrate that national birthday party.  If you know how real haggis is made, you'll understand why  I searched out a vegetarian version to make!  This year, in honor of the upcoming celebration, I decided to corral some of my favorite Scottish foods that I've posted about last year & turn them into one big Robbie Burns Birthday Bash post for sharing on Meatless Monday.   Enjoy!

Low Fat Tipsy Laird Trifle ~ This is one SUPER easy & SUPER delicious dessert, with just a hint of Drambuie. Excellent! Come see the recipe & post I did on it ~ here.  (there is even a kid friendly version, too)

Scottish Spiced Tea Cake ~ This is a wonderful tea cake/loaf that's easy to make.  Come and check out the recipe and blog post I did on it ~here.

So, let's raise a glass and wish Robbie Burns a very ~ Happy Birthday!  I'll end with one of his famous toasts...

"Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit."
~ Robert Burns

 
    

Eggy Bread ~ homestyle comfort food for kids & adults...

Eggy Bread ~ Homestyle comfort food that is perfect for kids & adults alike.  Similar to French Toast, but with fewer ingredients.

I woke up late this morning & as I was coming down the stairs, I was greeted with the aroma of breakfast being cooked in the kitchen.  Roy was making Eggy Bread!  He learned how to make this simple comfort food ~ long, long ago (way back in the 70's) ~ when he was visiting Scotland.  He was staying with his sister, June, & her family.  She introduced him to this easy-to-make breakfast that she was making for her (then) two young sons.  Simple to cook food, that little ones just love.  Eggs, milk, bread & a touch of syrup/butter ~ can't get much easier than that!

This is real-time cooking in our kitchen today.  I've just finished cleaning the kitchen & the dishes are drying.  I think it's cool that Roy was showing J how to make this tasty breakfast ~ even though it'll be a while before he's allowed to use the stove. In my kitchen, it's never too early to learn how things are made, even if you are only just watching for now.  :)

Eggy Bread                               
serves 2-3

Ingredients

• 4 eggs, well beaten
• splash of milk
• 4 slices of your favorite bread
• Pam cooking spray
• butter/margarine 
• your favorite syrup

Directions

Preheat non-stick pan over medium heat. 

Beat the 4 eggs with a splash of milk.

Dunk the bread in the beaten egg mixture until well coated. If you have any extra egg mixture, just dunk some more bread.  :)  Spray pan with Pam cooking spray.

Transfer egg-soaked bread slices to pan & cook until golden brown on first side, then flip over to finish the other side.  About 1-2 minutes per side, depending on how hot your pan is.  When both sides are golden brown, it's done.

Serve with butter & syrup.  Enjoy!

Mince & Tatties ~ a favorite Scottish meal

Mince & Tatties ~ a classic Scottish dish that is super easy to make & budget friendly.  A dinner that is perfect for the whole family to enjoy!

My sister-in-law, June, who lives up in Scotland, sent me a package recently.  It had a new cookbook in it, as well as one of her old cookbooks that she has had for years.  I am so thrilled to get them, I just love reading cookbooks!  I read them like other people read novels.  I especially love reading cookbooks from other countries, their cuisines can be so exotic ~ or simple, yet familiar.  It's one of my favorite ways to armchair/kitchen travel ~ I do so love my culinary travels.  :)

June & Ian ~ my sister-in-law & her husband ~ on their honeymoon. :)

What I like best about getting old cookbooks is seeing if there are any notations or comments in them ~ it's so cool to momentarily step back into someone else's kitchen & see what they thought or did, from days gone by.  It's a bit like being a Nosey Parker, without worrying about getting caught.  heehee   After reading through my new cookbooks, I decided to make a favorite of Roy's ~ Mince & Tatties.  It's a simple dish that's a favorite in both Scotland & England.  It's a budget friendly meal, that's super easy to prepare & it lets us enjoy a comforting, family favorite in no time at all.

Mince & Tatties                                                

You fry up the mince (hamburger), then add ~ diced, sauteed onion & carrots ~ to the cooked mince.  Add your favorite beef gravy, a few spices ~ (if you like)  & then you simmer it all together for about 20 minutes.  Serve it with tatties (mashed potatoes) & tinned (canned) peas.  (Roy LOVES his tinned peas :) 

When I make this dish, I use extra lean hamburger & Bisto Beef Gravy.  I make the tatties while the mince is simmering & serve the peas on the side.  ((but you could add the peas to the cooked mince just before serving if you like))  If you don't have Bisto gravy, you could make your own beef gravy or use your favorite jarred gravy.  I like my tatties (mashed potatoes) with the skins on, but you can peel them before cooking/mashing if you prefer.

If you want a traditional Scottish recipe for Mince & Tatties, check out this recipe here.

Or, if you like, here is a cool clip from a Scottish cooking show, showing how easy it is to make  Mince & Tatties.

Thank you ever so much for my new cookbooks, June!!   I just love them!  We will have a grand time making more Scottish recipes in the months to come.  We might not all be able to be in the same kitchen, at the same time ~ but sharing your recipes with me is the next best thing!  You're awesome!  xoxo

Blueberry Oat Muffin-Top Scones ~ a perfect low-fat teatime treat!

I needed to finish up the rest of my fresh blueberries today, they were really on their last legs.  So, I decided to bake them in a sorta muffin-top/sorta scone ~ I'm calling them my Blueberry Oat Muffin-Top Scones.  They're perfect with a cup of tea or coffee & they're even low fat ~ Yes!  When I was making these, all I kept thinking about was the classic Seinfeld episode ~ The Muffin Tops.  It's the one with Elaine's brainy muffin-top idea, a whole lotta 'muffin stumps' & that memorable exclamation mark! phrase... 'Top of the Muffin to YOU!'  Absolute classic!  Check out some of the hilarious scenes, below...

I came up with this recipe while I was looking through the cookbook ~ Vive Le Vegan! ~ by Dreena Burton.  I was inspired to take parts from her recipe ~ Blueberry Bounty Buns ~ and combined it with some other ingredients that sounded good to me.  I came up with this really tasty hybrid of a muffin & a scone.  My recipe has egg & honey in it, so it's no longer vegan, but I think adding those ingredients really add to the overall texture & flavor of the muffin-top scones.  I also replaced part of the oil with applesauce, so it's even low fat ~ yes!    Baking them on a parchment paper lined baking sheet, instead of in a muffin pan, gives them that muffin-top look ~ while also giving them the rustic appearance of a free-form scone ~ a perfect cross between the two.  I can see me tinkering with this recipe ~ a lot ~ and coming up with many other flavors.   Yummm...  My mind is brimming with ideas, I feel the beginnings of another baking tangent coming on.   :)     Enjoy!

Blueberry Oat Muffin-Top Scones

makes 12  

• 1 cup ground quick oats -->  ((grind your quick oats into an 'oat flour' using your food processor or blender))  ** if your batter is too thin to hold its shape on the parchment paper, add an additional 1 Tbsp+ of ground 'oat flour'
• 1 cup whole wheat pastry flour
• 1/4 cup sugar
• 1 tsp cinnamon (or more, to taste)
• 1/4 tsp ground nutmeg (grated fresh ~ if you've got it :)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup plus 1 Tbsp vanilla soy milk ~ light or regular
• 1 egg, beaten
• 3 Tbsp honey
• 2 Tbsp oil
• 2 Tbsp applesauce
• 1 tsp vanilla extract
• 1  1/2 Tbsp lemon juice
• 1/2 tsp lemon zest
• 1 cup fresh blueberries (or frozen)
• oats for sprinkling on top of muffin-top scones before baking ~ optional
• sugar for sprinkling on top of muffin-top scones before baking ~ optional

Preheat oven to 350 degrees.

In a large bowl, sift together all dry ingredients. (first 8 ingredients)  Stir until well combined.

In another bowl, combine vanilla soy milk, beaten egg, honey, vanilla extract, oil & applesauce until well combined ~ then stir in the lemon juice, lemon zest.  Finally, add the blueberries & immediately add the wet mixture to the dry mixture.

Stir wet & dry ingredients together until just well combined.  Spoon batter onto parchment lined cookie sheet, into 12 gently shaped round mounds.  (try & say that fast 3 times! :)  If desired ~ sprinkle some extra oats and/or sugar on top of muffin-top scones, before popping in the oven.

Bake for approx. 20-25 minutes ~ or until muffin-top scones are just turning golden brown & are set in the middle.  Remove from oven & cool on cookie sheet for a minute, then transfer to a cooling rack.  Store in a covered container.

 

Scottish Spiced Tea Cake ~ made with a 'Cuppa Tea'

I was in the mood for a tea cake one day & wanted to make something with a bit of Scottish flair, so I hit the Internet to search for some inspiration.  Happy to say, I found it on a really cool website that has a lot of interesting stories on Scotland & the Kingdom of Fife ~ along with travel info, history, customs & traditions, golf, photos, current events & most importantly for me...recipes!  They not only have authentic, traditional recipes (e.g., haggis, scotch broth & tipsy laird), but also have a page devoted to recipes contributed by home cooks (e.g., cup of tea cake, scones & malt loaf ).  I love this site ~ armchair travel & food inspirations, all in one place!

Fresh out of the oven...

I adapted my recipe for the Scottish Spiced Tea Cake from this recipe for the ~ Cup of Tea Cake ~ a recipe that a reader contributed to the site.  It's a wonderful tea cake (that is actually made with, as they say on the other side of the pond, ~ a cuppa tea) & it's become a favorite around here.   I make two versions of this tea cake recipe ~ sometimes I make it with grated carrot, so then I call it my Scottish Spiced Carrot Tea Cake & sometimes I make it with just the raisins, that one is my basic Scottish Spiced Tea Cake.  I'm sure you could tweak this recipe many ways just by using different dried fruits or with what you have available in your pantry.

Scottish Spiced Carrot Tea Cake

I changed the original Scottish recipe a bit ~ cutting down on the margarine, including some applesauce & upping the spices.  The flavor is rich with the scent of spices, the cake is moist & sweet with the hint of apples & raisins (& maybe carrots).  Since I used applesauce to replace some of the margarine/butter, it cuts down of the fat, too ~ Yes!  :)   Try eating a slice warm, fresh out of the oven (I just love it when it first comes out of the oven & the edges are just a little crisp) or maybe try a piece toasted the next day.   Hmm...I'm feeling a bit peckish & thirsty for a cuppa tea.   I think I know what I'll be baking later today.  Now I only have to decided if will it be with or without the carrots...   :)

The end slice is my favorite...

Scottish Spiced Tea Cake ~ aka Cup of Tea Cake     
makes a one pound loaf

((** you can turn this into a Scottish Spiced Carrot Tea Cake by adding 1/3 cup grated carrot along with the raisins**))

• 1 cup of strong black tea
• 1/4 cup margarine or butter
• 1/4 cup applesauce
• 1/2 cup raisins (or also adding 1/3 cup grated carrots if making this the carrot version)
• 2 1/3 cups flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 egg, beaten

Preheat oven to 350 degrees & grease a one pound loaf pan & set aside.
(you can use either a glass, metal or aluminum loaf pan ~ depending on the type of loaf pan you choose, the baking time may vary slightly)

Melting the butter with tea, applesauce, raisins & carrots for the Scottish Spiced Carrot Tea Cake version.

Melt the margarine in a large pot.  At the same time you are melting the margarine, add the tea, applesauce and raisins ((& grated carrots if you are making the Scottish Spiced Carrot Tea Cake)).  Once the margarine/fruit mixture is melted, continue to simmer for 1 minute, then allow the mixture to cool completely.
 

Sifting all the dry ingredients together...

While the margarine mixture is melting/doing its thing, sift together all the dry ingredients.

When the margarine mixture has completely cooled, add the remaining ingredients to the pan & mix by hand until the batter is thoroughly combined. (if you mix it all in the one pan you can save washing an extra bowl, but if you like using a mixing bowl instead, have at it :)

Pour batter into the greased loaf pan & cook for approx. one hour or until tester comes out clean & the tea cake is done.

Scottish Spiced Tea Cake with butter

Serve with a pot of your favorite tea, we drink the English teas ~ PG Tips or Typhoo Decaf.  You can enjoy the tea cake many ways ~ it's perfect served plain, with butter, with cream cheese, or maybe even a little bit of marmalade or jam...but for me, I think it's perfect with just a little bit of butter.   Enjoy!

Scottish Spiced Carrot Tea Cake with cream cheese

Low Fat Tipsy Laird ~ an easy, updated version of the classic Scottish trifle dessert

Low Fat Tipsy Laird ~ An updated, low-fat version of the classic Scottish dessert, spiked with Drambuie & Cream Sherry.  The trifle is full of fresh raspberries & cool custard-like vanilla pudding.

The market had a great sale on fresh raspberries the other day ~ $1 a carton.  At that price I just couldn't pass it up, so I bought A LOT.  I knew I could always figure out what to do with them once I got home.  I searched around the Internet & decided the classic Scottish dessert ~ Tipsy Laird ~ was what I was going to make.  If you haven't yet heard of this treat, it's a famous Scottish trifle, that's a spin on the traditional English trifle.  It's a perfect dessert to showcase all the fresh raspberries I now had sitting in my fridge.  It's also the perfect dessert for summer ~ light & fruity, but with a little kick from the liqueur you drizzle over it.  My kinda dessert!  (for a kid-friendly, non-alcoholic version use fruit juice)

Most of the traditional recipes I found were heavy on the fat & calories, so I lightened my recipe up substantially.  The changes made for a decadent, easy to prepare, low fat dessert treat that didn't come across low fat or low cal ~ at all.  I also made mine as individual dessert trifles ~ that way I was able to make one for J that was a non-alcoholic version.  Happy to say, both ways turned out delicious.

I read that Tipsy Laird is a traditional dessert for celebrating Robert Burns Night, a supper event held every January 25th, in Scotland, to celebrate the birthday of their most famous poet. ((you can see my post on celebrating a Robbie Burns Night Supper with a Vegetarian Haggis here))   Now, I know it's a long way until that party night comes around again, but when the fruit is so fresh & so cheap ~ you just gotta create with what nature (& the markets) are offering you right now, almost free of charge.   Enjoy!

Easy Individual Tipsy Laird ~ a Low Fat & Low Cal  Scottish Trifle

serves 4
** for a non-alcoholic version, substitute orange or pineapple juice for the Drambuie & Cream Sherry

Ingredients

• one small box French Vanilla Sugar-Free Instant Pudding Mix
• 2 cups plus 2 Tbsp  Fat Free Milk (plus a little more if needed to thin a bit)
• 2 Tbsp Drambuie** (double if you want a really tipsy dessert)
• 2 Tbsp Cream Sherry** (double if you want a really tipsy dessert)
• 4 sponge cake dessert cups, split in half horizontally (aka ~ strawberry shortcake dessert cups)
• 1/3 cup seedless raspberry jam, or more to taste (substitute with strawberry jam if necessary)
• 1/4 cup fat free plain Greek yogurt (double if you like a lot of whip cream topping)
• 1/4 cup Fat Free Cool Whip (double if you like a lot of whip cream topping)
• 2 packets Equal, or to taste (or your favorite sweetener)
• 1 pint fresh raspberries, rinsed & ready to go
• 1/4 cup toasted slivered almonds
• fresh raspberries for garnish
• mint leaves for garnish, optional

Directions

Mix the Drambuie & Cream Sherry together ~ set aside until ready to assemble the dessert.

Prepare pudding ~ mix all the milk with the instant pudding, per the box instructions & set aside until ready to assemble the dessert. (add a little more milk if a bit too thick)

Prepare the Cool Whip mixture ~ mix together the Cool Whip, Greek yogurt & 2 packets Equal until smooth & creamy.  Set aside until ready to assemble the dessert.

Take the split sponge cakes & spread a layer of seedless raspberry jam on the cut sides. (it's fine to use strawberry jam if that's all you have)  Place the bottom half of each jam covered split cake, jam side up, on it's own plate & drizzle with 1/2 tablespoon of the Drambuie/Cream Sherry liqueur mixture.

Next place some fresh raspberries on the jam covered cake slice, then spoon some of the thinned pudding over all.

Place the remaining tops of the split sponge cakes, jam side down/indented top up, on the assembled first layer.  Spoon a little of the jam in the indent & then repeat the layering again, starting with the remaining liqueur.

After you spoon the thinned pudding over all, place a dollop of the Cool Whip mixture on the top of each dessert & then garnish with slivered almonds & the additional fresh raspberries and/or fresh mint, if desired.

Vegetarian Haggis~ A twist on a traditional Scottish dish ~ Happy Robbie Burns Day!

Vegetarian Haggis with Neeps & Tatties ~ This was such an enjoyable meal.  I will definitely make it again, the 'meat' mixture would be very versatile in other dishes. Neeps are mashed turnips, usually with carrots & Tatties are mashed potatoes.  This recipe is a tasty one & is the one I made.  The recipe is about 1/2 way down the post.

Today is January 25th.  In Scotland, everyone is enjoying the sounds of bagpipes, eating haggis, drinking whiskey & general merry making.  Why you ask?  Well, they are celebrating the birthday of their famous poet, Robert Burns (1759-1796)  Happy Robbie Burns Day!

I have found that looking for celebrations to inspire my cooking has been pretty easy so far, January has had a lot to offer.  J is enjoying all the different things I have been making, some more than others, but that's OK.  He tries it all & that is the important thing.   :)

Since trying to find haggis in the Midwest is almost impossible, I thought I would cook a vegetarian haggis version so we could party with the rest of the Scots. It seems many people are now enjoying celebrating with a veggie version & why not - it tastes good & is easy to do.  I have eaten the real deal before and it is a very tasty dish.  If you can get past what is in it, then you will be in for a treat.  If you think about it, haggis is really no different than many other sausages or meat mixtures.  Just read the labels of some of them & you will see what I mean. 

I know a vegetarian haggis is not quite the same thing as a regular haggis, but my thoughts & heart are in the right place... and the right place is on my plate!

Eat Haggis & Ceilidh On!