main entrees sayward

8/2/2019 Main Entrees Sayward

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RAW Pesto

Ingredients1 large zucchini1 large bunch of basil about 3 cups packed - 1 Cup walnuts1/3 Cup extra virgin olive oil Cup nutritional yeast (nooch)2-5 cloves garlicS+P to taste

Instructions1) Make the zucchini noodles. First, wash the zucchini, then begin to peel it

(potato peeler works). Be careful to keep each strip as long as possible. Rotatethe zucchini as you peel.

2) Put everything in a FP and blend until smooth-ish. Adjust any flavor totaste, recipe is super forgiving. You can use arugula, spinach, or cilantro in placeof basil, and pine nuts or sunflower seeds in place of the walnuts. These allchange the flavor though. The nooch is important, though!

3) Garnish with fresh Roma tomato or a handful of hemp hearts. Sprinkle witextra nooch for a more of a cheesy/parmesan-y flavor.

RAW Puttanesca

Ingredients1 large zucchini4 Cups chopped tomatoes Cup halved kalamata olives Cup diced white or yellow onion Cup olive oil2 T capers + 1 tablespoon caper brine2 T fresh herbs, like oregano, thyme, marjoram, basil, etc.1 t 1 T red pepper flakes

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2/16

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2-5 cloves garlic, crushedS+P to taste

Instructions1) Make the zucchini noodles. First, wash the zucchini, then begin to peel it

(potato peeler works). Be careful to keep each strip as long as possible. Rotatethe zucchini as you peel.

2) Mix all the ingredients in a large bowl, cover, and refrigerate. Allow tomarinate for at least 1 hour, but ideally 4+ hours. Best made

in the morning and served at night.3) Serve over zucchini noodles and garnish with parsley!

Barbequed Miso Corn

IngredientsCorn on the cob (ORGANIC! No GMO for me ;)White miso paste

Instructions1) Gently feel the husk away from the cob (do not remove).

Remove the silk strands.2) Place a dollop of miso, a t or so, on the corn and rub it into the

kernels with your fingers.3) Fold the husk back, and grill until it is barely charred. And your

done! No need for salt or butter miso is salty enough and all that!

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3/16

Main Entrees

Strawberry Marinara

Ingredients1 lb pasta of choice (I like brown spaghetti)

1.5 lb organic strawberries, stems removed, washed and quartered1 medium onion, diced2-3 cloves garlic, minced1 T olive oil1 T various Italian-type spices (basil, oregano, thyme, marjoram whatever you have Cup cooking wine (white grape/lemon juice blend)Cracked pepper and sea salt, to taste1 T balsamic vinegar

Instructions1) Get your pasta going.2) In a large pan, heat oil over medium heat and add the diced onion. Saut

until glassy, a few minutes, and then add the garlic. Saut another minute or somore, but do not burn the garlic.

3) Add the strawberries and spices, stirring to prevent sticking (add more oil needed). Strawberries will begin to darken and soften. Pour in the cooking wineto deglaze, stir well, then reduce the heat and let simmer for a good 10-15minutes.

4) Stir in the balsamic just before serving.

Barbeque Chile-Lime Corn-on-the-cob

Ingredients4 T Earthbalance, room temperature1 t lime zest1 t chili powder t salt t black pepper t black pepper t granulated garlic, or garlic powder6 ears of corn

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4/16

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Instructions1) Peel back thee husk of the corn, then soak the ears in water for 30-60

minutes. Combine all ingredients (except corn) into a re-sealable zip bag. Drainand pat each cob with a towel. Place each ear of corn in the bag, one at a time,

and cover each cob thoroughly with marinade try not to get it on the husks.Cover the ears with the husk and place on the grill (350-450) for about 15-20minutes.

Barbequed Baby Artichokes

Ingredients12 baby artichokes1 lemonOlive oil for drizzlingSalt to taste

Instructions1) Fill a bowl with water and add a squeeze of the lemon juice. Peel outer

leaves off of the artichoke until you are down to the pale yellowish leaves. Trimthe stem, but leave some of it on.

2) Slice the artichokes in half and remove the fuzzy choke part just above theheart. If they are really small, than this isnt needed. Put the cut artichokes intothe bowl of water, cut part down, right away otherwise they will start todiscolor. Repeat until al the artichokes are cleaned and in the water.

3) Heat the barbeque and lay the artichokes on the grill at a moderate heat.

Grill, turning one or twice, for 5 minutes. Put the artichokes on a serving platterand squeeze lemon juice over top, and more olive oil, if desired. Sprinkle with sesalt, if desired. Done!

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5/16

Main Entrees

Grilled Eggplant (With walnut-cilantro pesto)

Ingredients t dried red pepper flakes 1 t paprika2 t minced garlic, divided 3 T chopped cilantro1 c olive oil, divided 2 T lemon juice1 Cup walnut pieces 1 lbs long, thin eggplant teaspoon salt, plus up to t additional

Instructions1) In a bowl, combine red pepper flakes, half the garlic, and cup of olive oil

let stand until ready to grill the eggplant.2) With a mortar and pestle, crush the remaining garlic, the walnuts, and t

salt to a paste. Add the paprika, and then slowly add cup olive oil, stirring it inwith the pestle. The sauce should have a consistency of loose, coarsely groundpeanut butter.

3) Stir in the cilantro, grinding it with the pestle to release the oils. Stir in thelemon juice. Taste, and add the seasoning. Be careful with the salt not too saltMakes 1 cup of sauce. Set aside until ready to use.

4) Slice the eggplant about inch think, leaving the slices attached to thestem end. Brush the cut surfaces with the flavored olive oil and grill them over

medium heat, Turn the eggplant frequently so that is cooks through withoutscorching. Before each turn, brush lightly with the olive oil. Youll know it iscooked when it flops lazily when you turn it, about 8-12 minutes.

5) Arrange the eggplants on a platter spreading the cut slices slightly. Spoonover half of the walnut sauce and pass the remainder around the table.

Grilled baby Eggplant (Serve with Korean BBQ sauce)

Instructions1) Cut the baby eggplant in half. You can leave the stem on, but most prefer

to remove it. They are prettier with them on. :D2) Spray the eggplant lightly with olive or canola oil. I also like to spray the

grill to prevent sticking. I advise using a vegetable grill, so that the eggplant doenot fall through. Watch the eggplant carefully; turning them over long before yothink they are done because they burn FAST.

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3) When they are done, arrange them on a plate, drizzle them with Koreanbarbeque sauce, and serve topped with Spicy Onion Garnish (see below).

Spicy Onion GarnishIngredients4 green onions, bulb removed1 clove of garlic, minced2 T minced red bell pepper1-2 2 minced hot Chile pepper

(or jalapeno)1 t toasted sesame seeds teaspoon soy sauce1/8 t sesame oil

Instructions

1) Finely chop the green onion. Mix them with the remaining ingredients.

Note: Serve with Mung-Bean Salad.

Grilled Sweet Potatoes(with lime cilantro vinaigrette)

Ingredients

4 lbs sweet potatoes t black pepper Cup fresh lime juice 1/2 Cup olive oil1 t kosher salt 1/4 Cup chopped cilantro

Instructions1) Cover potatoes with cold, salted water in a large pot, then bring to a boil.

Simmer until slightly resistant in the center when pierced with a small, sharpknife (25-30 minutes). Transfer to a large bowl of cold water to stop cooking.Drain well. When cool enough, peel them with a sharp knife and quarterlengthwise.

2) Prepare grill for hot indirect heat.

3) Whisk together the lime juice, salt, pepper, and add oil in a slow stream,whisking. Whish in the cilantro.

4) Grill potatoes in 2 or 3 batches in lightly oiled grill rack ( over coals if usinga charcoal grill), uncovered, turning, until grill marks appear and potatoes aretender (3-6 minutes).

5) Serve potatoes warm at room temperature, drizzled with vinaigrette.

Note: Potatoes can be boiled and peeled a day ahead and chilled, covered.

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7/16

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Vinaigrette can be made 2 hours ahead and kept at room temperature.If you cannot grill, potatoes can be cooked in a well-seasoned ridged grill pan over

moderately high heat, turning, until grill marks appear (3-6 minutes)

MacnCheeze (from fat-free vegan)

Ingredients1 lb pasta t dry mustard1 Cups water t smoked paprika1 Cup plain, alt milk t turmeric Cup nooch pinch cayenne pepper3 T corn/potato starch 2 T tahini1 T lemon juice 1 t mellow white miso (or more salt)

1 t salt+ black pepper to taste t garlic powder 1 t onion powder

Instructions1) Put pasta on to boil. Meanwhile, blend remaining ingredients together in a

blender. When the pasta is al dente, drain it (reserve about cups of the cookinwater, and return pasta to pan. Add the sauce and cook, stirring, until it boils anthickens. Add a little pasta water if more moisture is needed.

2) Add a little mustard/onion powder if it needs more flavor. 8 servings

Notes: Serve with a bean dish, such as barbequed beans, and with a steamed veggie, like abroccoli/cauliflower blend.

Throw some EarthBalance in for a creamier macncheeze.

Additional uses: Heat the sauce alone until it thickens and use to pour over baked potatoes or totop pizzas. Or stir in some salsa and make a yummy dip for tortilla chips.

Alfredo Sauce

Ingredients1 lb pasta of your choice C EarthBalance

2 C alt milkSmall head of garlic 1 T lemon juice

1 T cooking wine (white grape/lemon juice blend)Small-medium white onion 1 heaping T nooch1 T cooking oil 1 t sea salt

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8/16

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1 T cooking wine (white grape/lemon juice blend) t black pepper, plus more to taste5-6 T cornstarch

1 cup frozen peas 1 12-oz pack firm Silken tofu (or 1 C cashewssoaked for 2 hours

Instructions1. Preheat oven to 450. Wrap the garlic in tin foil and place them on the center rac

to roast 30 minutes or so. You should smell em when they are ready ;)2. Meanwhile, dice your onion. Place a pan over medium heat and add the oil. Saut

the onion until glassy, then reduce the heat to low and add 1 T of the wine. Continue tocook until the wine reduces and the onion has browned (NOT burnt! Be careful!)

3. Meanwhile, put all the other ingredients (minus corn starch and peas) into a FP.When the garlic is done, remove and unwrap it. Carefully squeeze the clove into the mixAdd the onions. BLEND!

4. Put on a pot of water for the pasta. Put the ^saucepan over medium-low heat.Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarcinto a small bowl and then add enough of the sauce mix to create a thick paste. Slowlystir this into the sauce to thicken it up. Allow it to continue to heat, while stirring. Drainthe pasta and return to cooking pot. Pour in the peas and sauce, mix well, and serve!

YAY~!

Stuffed Acorn SquashFrom CompassionateCooks

Ingredients4 acorn squash, halved lengthwise {seeds (save to roast!) and membrane removed}1 C organic brown rice C pecans(etc), coarsely chopped4 C wild rice 1/2 C dried apricots, dices4 C veggie broth/water C cranberries t sea salt t sea salt1 T olive oil 2 t ground black pepper1 med onion, chopped 1/8 t ground cardamom cups diced celery 1/8 t ground cloves

1 t ground cinnamon

Instructions

1) Preheat oven 375. Cook both rice types together in broth/water with t osalt (omit if already salted)2) Meanwhile, place squash halves, cut side down, into a large shallow bakin

dish or cookie sheet (may need two). Bake for 30 minutes.3) In a skillet, saut onions in olive oil until it becomes transparent. Add celer

and saut a couple minutes. Remove from heat. Using a large mixing bowl, blenthis mixture together with the cooked rice, cranberries, nuts, apricots, andremaining seasonings.

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4) When done, remove the partially baked squash from the oven, Spoon outsome of the cooked squash and mix it with the rest of the ingredients.

5) Press the rice mix into each squash cavity, mounding rice as much aspossible. (Leftover rice mixture serves as a great side dish.)

6) Cover with foil and bake 30 minutes or until squash flesh is thoroughly

tender.

Stuffed Acorn Squash (Moroccan-Style)(From allrecipies.com)

Ingredients2 T brown sugar 1 C garbanzo beans, soaked/drained1 T margarine, melted 1/2 C raisins

2 large acorn squash, halved and seeded 1 T ground cumin2 T olive oil S+P to taste2 cloves garlic, chopped 14-oz veggie broth2 stalks celery, chopped 1 C uncooked couscous2 carrots, chopped

Instructions1) Preheat oven 350.2) Arrange squash halves cut side down on a baking sheet. Bake 30 minutes,

or until tender.3) Dissolve the sugar in the melted margarine. Brush squash with the butter

mix, and keep the squash warm while preparing the stuffing.4) Heat olive oil in a skillet over medium heat. Stir in the garlic, celery, and

carrots, and cook 5 minutes. Mix the garbanzo beans and raisins. Season withcumin and S+P, and continue to cook and stir until the vegetables are tender.

5) Pour the veggie broth into the skillet, and mix in the couscous. Coverskillet, and turn off the heat. Allow couscous to absorb liquid for 5 minutes. Stuffthe squash halves with the skillet mixture to serve.

Bubble and Squeak Cakes (from vegan yum*yum)Bubble and Squeak was developed in England to use up leftover veggies usually mashed potatoes and cabbage fried up. Since this is designed for leftovers, pretty much anyth

goes carrots, Brussels sprouts, Seitan, tofu, squash, kale, collards. Anything would work, especially if you chop it up pretty small. This recipe is simple potatoand Brussels' sprouts, and makes 8 cakes.

Ingredients2+ lbs potatoes (around 10 potatoes, any kind will work)4 T EarthBalance

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10/16

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15 oz Brussels sprouts C all purpose flour t old bay seasoningOil for frying

Instructions1) Bring a large pot of well-salted water to boil. Peel and chop potatoes into bite sized pieces. Add

potatoes and boil for 12-15 minutes or until tender.2) Meanwhile, chop the ends off the Brussels sprouts and remove any bad looking leaves. When there

is five minutes of the potatoes, add the sprouts and cook for 4 minutes. After 4 minutes, remove them withslotted spoon to a bowl filled with ice water to stop the cooking.

3) Drain the potatoes and return back to the hot (empty) pot you boiled them in. Turn the heat down low and let the potatoes dry for 1-2 minutes.

4) While the potatoes are drying out, drain the sprouts and pat them dry. Shred them finely with achefs knife.

5) Add the EarthBalance to the potatoes and mash well. Mix in the sprouts and t old bay seasoning(or salt) and taste for flavor, adding more seasoning if desired. Set aside until cool enough to handle.

6) Mix the C flour with t old bay (or salt). Heat a large, cast-iron skillet over medium heat with in the bottom.

7) Break up the potato mixture into 8 rough patties. Gently form each one into a smooth, hockey puck

like shape. Dip the cake in the seasoned flour mixture. Be gentle, and do this for each patty.8) Fry 3-4 patties at a time for 2-3 minutes a side, until they are golden brown. You may need to re-di

them in flour right before putting them in oil, so keep it handy. Use two spatulas (or a spatula and a flatwooden spoon) to turn the cakes; you do not want to splash hot oil on yourself.

9) Place the fried cakes on a baking sheet with wax paper.Now, you can put them in the fridge for up to 3 days (or a month in the freezer), and then heat them below:

10) Preheat oven to 375 F.11) Once the cakes are all fried, you can place the whole sheet of them in the oven for 15 minutes to re

heat and re-crisp them in time for your meal. Serve with lingonberry preserves, or cranberry sauce andgravy.

Shepherds PieIngredients2 large russet potatoes 1 C veggie broth2 cloves garlic, crushed 1 t thyme2 tablespoons nooch 1 t oregano1/2 cup alt milk t marjoram

t garlic salt1 tablespoon cooking oil 1 T soy sauce

2 cloves garlic, minced 2 T whole wheat flour1 large carrot, diced 2 T nooch1/2 onion, diced1/2 cup peas paprika to top1/2 cup spinach

Instructions

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11/16

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1) Cube potatoes and place in large pot covered with water. Boiluntil tender and drain. Mash the potatoes with the garlic, nooch,and alt milk. Set aside.

2) Heat a large skillet to medium and add the cooking oil. Saut thegarlic, onions, and carrots, until tender. Add peas and spinach,

and continue to saut. Before the veggies brown up too much,add the broth, spices, and soy sauce. Add the nooch and flour,stirring well, and then reduce over heat until it thickens upnicely. Remove from heat.

3) In an oiled glass or Pyrex dish (or bread pan), spread a layer ofmashed potatoes on the bottom. Cover with the veggie/saucemixture, and top with the remaining taters sprinkle withpaprika.

4) Cook uncovered for 20-30 minutes at 350, until the potatoesbegin to brown. Remove from the oven and serve HOT, eithersolo or covered in gravy!

Pineapple Curry Bake

Ingredients4 C leftover brown rice (cooked and then refrigerated for at least 24hours)

medium eggplant, cubed a pineapple, cubed (or onecan)

white onion, slivered 2 C veggie stockpoblano pepper, sliced 2 T red curry paste (myfavorite!)other veggies (like bell peppers, green beans, etc.) 2 T soy sauce4 cloves of garlic, crushed 1 T agaveinch of fresh ginger, finely diced. C raw cashews (opt)

Instructions Preheat oven to 4001) Oil a large pan over medium0high heat, and add the garlic and

ginger. Saut until brown. Add the eggplant, onion, and poblano,and saut until onion gets glassy. Add the remaining veggies and

cook for a few minutes, then remove from heat.2) Put the rice in a giant mixing bowl and dump everything else on

top. Stir it around so it mixes together real good. Dump it into alarge, lightly oiled casserole dish, and spread it evenly. Coverwith foil and bake for 40 minutes, then uncover and bakeanother 15-20 minutes, or until the liquid isjust gone.

3) Stir to fluff before serving. Drizzle with hot chili oil and soysauce to taste. NOM!

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12/16

Main Entrees

Polenta Lasagna

Ingredients1 25 oz/ jar of vegan marinara1 18 oz. tube of polenta or 1 C dry polenta C diced onion4 cloves garlic, minced handful (4 oz-ish) vegan shreddedcheese2 C spinach handful black olives, sliced1 C vegan cream cheese medium tomato, sliced

2 T noochSmall handful fresh basil, roughly sliced.1 t oregano t marjoramS+P to taste (about 1/2 t each)

Instructions Preheat oven to 400.1) In an oiled skillet, saut the onion over medium-low heat, until translucent.

Add the spinach and garlic, continue to saut until the flavors come out.Remove from heat.

2) In a mixing bowl, combine the cream cheese, spinach-onion mixture, nooch,basic, and spices.

3) Tube polenta slice it into thin discs (27 slices). Dry polenta prepare as it ison the package, making vegan subs as needed. When it has cooked andcooled, slice into 25 flat squares, or 9 strips.

4) Spread half of the marinara sauce in the bottom of an 8x8-inch pan. Place alayer of polenta over the sauce, followed by half of the spinach filling.

5) Cover with another polenta layer, then spread more mix over them. Top witha final layer of polenta, and pour on the remaining sauce. Sprinkle a thin layerof extra nooch, and then add the shredded vegan cheese.

6) Cover with foil, bake 30-45 minutes. Remove foil and spread sliced tomatoesand olives across the top, baking uncovered for another 10-20 minutes.Remove and garnish with fresh basil.

RAW Walnut Pesto

Ingredients2 C basil 3 cloves garlic

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13/16

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C walnuts squeeze of lemon juice C OO 1 T nooch

1 bag kelp noodles soaked in lemon water

Instructions1) Combine all ingredients in FP and thoroughly blend. Toss noodles tocoat, adding cherry tomatoes or the veggies of your choice.

RAW Spicy Peanut Sauce

Ingredients1 T cashew butter 2 t rice vinegar1 T almond butter jalapeno, diced2 t miso paste 1 clove garlic, crushed 1 t Tamari

water to desired dilution.1 t agave

1 bag kelp noodles, soaked in lemon water

Instructions1) Combine all ingredients in a mixing bowl and whisk thoroughly toblend. Toss noodles to coat, adding cherry tomatoes, cilantro, andgreen onion.

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14/16

Main Entrees

Winter Squash (two ways)

Ingredients1 large or 2 small Winter Squash C maple oragave syrup C OO sprinkle of cinnamon2-8 cloves sprinkle of nutmegYour choice of herbs (oregano, basil, thyme, etc.) opt: t ofEarthBalance, melted

Instruction1) Preheat oven 324. Cut your squash, lengthwise, and scoop out

the seeds and guts. Save to roast!2) In a small bowl, mix the OO and herbs. Using a pastry brush,

brush the mixture over one half of the squash. If you do not havea pastry brush that is okay just drizzle it. Peel the garlic andplace them, whole, into the little bowl made by the squashsbelly (where the seeds were). S+P to taste.

3) On the other half of the squash, drizzle the syrup and then give alight sprinkling of cinnamon and nutmeg. If you want, drizzle withthe melted EarthBalance as well.

4) Place both halves on a cookie sheet lined with foil/wax and bake.Bake until the tops are a bit crispy and a knife slides easilythrough them (about an hour). I find It better to cook for lower,longer but in a pinch, you can cook them pretty high and quick.

5) Cut them into portions to serve. For the savory,, mash the garlicinto the squash. For the sweet, serve with EarthBalance. And asalways, please experiment, and enjoy!

Haggis with Bashed Neeps and Tatties

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Wait, seriously? Seriously??! Why, in the name of all that is good, would you ever have want or need for a veganized version ofthatcrazyconcoction?Well celebration, of course! Regional and ritualistic foods are critical to our cultural traditions, our religious ceremonies, and our mostimportant festivals.They are often where we turn first for nostalgic comfort foods, and unfortunately, they usually contain animals. So itspretty safe to assume, if ever theres a peculiar cultural staple, a veganized version exists. After all, the children of immigrants do want tocarry on their familys heritage albeit in their own modified and modernized way. And thus I present: a vegan Haggis. This traditional Scottish dish (I doubt even the Scots would dare call it a delicacy) is made from a mixtureof oatmeal and organ meats, spiced with ginger, cloves, and nutmeg.Haggis has many functions in Scottish culture, including the starring role of the Burns Night celebration. A Burns Supper is held in honor ofScotlands greatest poet, Robert Burns, most often on the night of his birthday January 25th. However, a Burns Supper is not restricted tothis date, and parties are held at random (blame the Whiskey) throughout the year. So get to celebrating!

The supper itself is a long and intricate ritual involving multiple incantations and recitations, an official Entrance of the Haggis (accompaniedby bagpipes), a formal Addressing of the Haggis (an 8-stanza poem that is read to the dish itself), and absolutely ridiculous amounts ofwhiskey. Hereis a more thorough account of a customary Burns Supper.This was my first attempt at a vegan Haggis, which I adapted from this recipe. Haggis is most frequently served with bashed neeps and tatties(thats mashed turnips and mashed potatoes, served separately) and a generous dram (thats Scotch whiskey, of course). Here, I plated thesestacked high, Haggis over tatties over neeps, finished with a sweet creamy whiskey reduction, and skirted with wilted kale. This meal cameout wonderfully better than I remember authentic Haggis tasting and it makes me look forward to hosting a large and proper Burns Nightcelebration next year.

Ingredients:1/4 teaspoon ginger 1 large onion, finely chopped1/8 teaspoon cloves 3 carrots, grated and then chopped1/4 teaspoon nutmeg 2 stalks celery, finely diced1/4 teaspoon cayenne 1 T canola oil1/8 teaspoon cardamon1 tablespoon soy sauce

One can of Cannellini beans, drained and rinsed C steelcut oatmeal

2 cloves of garlic, finely mincedSalt and pepper to taste 2/3 C lentils (any colour)

1. Instructions:Well before you are ready to begin cooking, place the oatmeal in a bowl and cover it with boilingwater. Let it soak for at least an hour, (it can go much longer if you need). Drain all the waterlater, when you use the oatmeal.

2. When you are ready to begin cooking, boil 4 cups of water in a saucepan. Add the lentils andcontinue to boil, 20 minutes or so, stirring occasionally (watch the water level!). While the lentilsare boiling, chop all those veggies. When the lentils are soft, rinse them and set aside.

3. Preheat the oven to 375 F. In a large pan, saut the onion, celery, and carrots in canola oil, untilthey are soft. Add the spices, the soy sauce, the cooked lentils and about a quarter of theCanellinis. Stir to mix thoroughly and turn of the heat.

4. Either by machine (food processor or blender) or by hand (potato smasher) pure the rest of theCanellinis to form a thick paste (you may need to add some liquid). Then, fold this into the lentil

and vegetable mixture, along with the soaked oats and the garlic. Mix well and add salt andpepper to taste.5. Scoop your Haggis into a casserole dish and bake it, uncovered, for 30 to 40 minutes.

Bashed Neeps and Tatties:

Bashed Neeps and Tatties are just mashed potatoes, which Im sure you know how to prepare (boil andthen mash with vegan butter and vegan milk), and mashed turnips (which are made the exact same way).Keep them separate, and serve them side by side or underneath your vegan Haggis.

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http://en.wikipedia.org/wiki/Burns_supperhttp://en.wikipedia.org/wiki/Burns_supperhttp://www.veg-world.com/recipes/haggis.htmhttp://www.veg-world.com/recipes/haggis.htmhttp://en.wikipedia.org/wiki/Burns_supperhttp://www.veg-world.com/recipes/haggis.htm


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