Clarissa Johal: #MeatlessMonday - Vegetarian Haggis

Monday, April 13, 2015

#MeatlessMonday - Vegetarian Haggis

This week's posts are inspired by The Legacy of Buchanan's Crossing by Rhea Rhodan. If you haven't picked up a copy of her book, please do! The Legacy of Buchanan's Crossing just won the EPIC ebook Award 2015 for Fantasy Romance.

Breaking denial’s spell takes more than magic 

Cayden Sinclair: BBW—big, beautiful witch—struggling to control her power and become worthy of her legacy.
Clint MacAllen: Blinded by ambition and desperate to save his failing construction company; he’s not expecting to find redemption wrapped in goth and toting a truckload of crazy.
J Milton: Mega-developer with plans for the Crossing.
Buchanan’s Crossing: One of the last magical strongholds on earth.

Each has everything to lose. All will stop at nothing to win.


Available as an e-book from these and other major etailers. Coming soon in print! 

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I left this week's #MeatlessMonday recipe up to Rhea who wanted to pick something Scottish. And what's more Scottish than haggis?  Traditionally served with "neeps" and "tatties" (turnips and potatoes), Rhea graciously offered up a vegetarian version of the recipe—because you don’t need magic to make a good Scottish Haggis vegetarian. But don’t tell Cayden’s Gran, okay?
Enjoy!


Photo  courtesy of Donald Macleod via Flickr
Vegetarian Haggis

Ingredients:

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 portobello mushrooms, finely chopped
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
5 tablespoons chopped nuts or seeds of choice (peanuts, hazelnuts, walnuts, almonds and/or pumpkin seeds are a few to try)
1/2 tablespoon marmite
1 tablespoon lemon juice

1-1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons pepper
1 egg, beaten
1 1/3 cups steel cut oats

Directions:

Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, nuts/seeds, marmite and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil and reduce heat to low. Simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

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Tomorrow, Rhea Rhodan will guest on Tangled Tuesday and (shhh...) there may even be a contest to enter.


1 comment:

Rhea Rhodan said...

Many thanks to Clarissa for hosting me this week! I'd love to hear people's experiences with this recipe.