Winter Mixed Berry Smoothie

Winter Mixed Berry Smoothie made with frozen berries (raspberries, strawberries, blackberries and blueberries), teamed with clementimes and winter spices.

I got into a bit of a bad habit of only making green smoothies. I love them so much. They are always so delicious and such a beautiful colour, but I sensed my boys were perhaps getting a bit fed up with all the green. So it was time for a change.


Meat Free Mondays - 7 Recipes for the Week Ahead (25 January 2016)

Happy Burns Night and welcome to another round of Meat Free Mondays, where I help you to plan your week ahead with some really tasty and exciting veggie dishes from bloggers around the world.

Every week is different, droolworthy and worth tuning in for. There's not much in the way of Scottish recipes for Burns Night, so I've added a few at the bottom in keeping with the occasion.

Thanks again to everyone who contributes recipes every week. You inspire me!


Winter Salad with Garlic Beans

Rough Measures


Smoky Chickpea Loaded Sweet Potato Skins

Feeding Finn


Avocado Jalapeno Omelette
Wheat-Free Meat-Free


Vegan Leek, Mushroom and Spinach Tart

Planet Veggie


Slow Cooker Vegetable & Cider Cassoulet

Tales from the Kitchen Shed


Creamy Cauliflower Macaroni Cheese

Tinned Tomatoes


Veggie Hummus Flatbread

Toaster Oven Love

Celery, Apple & Blue Cheese Soup

Veggie Scottish Recipes for Burns Night
Vegan Haggis, Red Lentil Nut Loaf

Thanks to everyone who created a recipe for us this week.

If you're a blogger and would like to be featured next week. Link up your veggie or vegan (main course) recipe to this post and add your post to the linky below (one per blog)

If you're a reader, tune in next Monday for another seven delicious veggie and vegan recipes to help you plan your week.


Vegan Haggis & Red Lentil Nut Loaf for Burns Night

A wonderful nut loaf made with veggie haggis, red lentils, spinach, cashew nuts and spices. It tastes fabulous with a vegan whisky cream sauce, but it's also good with a creamy mushroom sauce or a fresh tomato and basil sauce. Perfect for Burns Night.

Tomorrow we celebrate Burns Night here in Scotland and in honour of the great poet I made a vegan haggis and red lentil nut loaf with whisky cream sauce.

The haggis is usually served plain with neeps (mashed turnip/swede) and tatties (mashed potato). with a creamy whisky sauce, but I decided to turn mine into a nut loaf for extra flavour and texture.

There are so many dishes you can make with veggie haggis for Burns Night.  It's such a versatile ingredient. You can use it to make Scotch Eggs, Veggie Burgers, Pasties, Pies and Clangers. This is nut loaf is more of a traditional take on Burns Night, but you can play about at lunchtime too.

Who is Robert Burns?

Robert Burns (or Rabbie Burns as we refer to him) was a Scottish poet who lived in a wee village called Alloway, just outside Ayr in Scotland from 1759 to 1796. He created many of Scotland's great poems including Auld Lang Syne.

After his death a group of his friends got together on his birthday (25 January) each year to pay tribute to him and the evening grew in popularity and it's now celebrated across the world as well as in Scotland.

A wonderful nut loaf made with veggie haggis, red lentils, spinach, cashew nuts and spices. It tastes fabulous with a vegan whisky cream sauce, but it's also good with a creamy mushroom sauce or a fresh tomato and basil sauce. Perfect for Burns Night.

What happens on Burns Night?

On a traditional Burns Night the guests are piped in and welcomed by the Chairman who sits at the head of the table. He reads a Scots poem called the Selkirk Grace and then the bagpipes are played once more to pipe the haggis in. The guests stand while it's brought in and the Chairman reads the Address to a Haggis which starts with "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!". When the address is finished the haggis is cut into and served to the guests, usually with neeps (turnip) and tatties (potatoes).

Children in Scottish schools have spent the last couple of months learning about Robert Burns and his poems and will recite them tomorrow as well as enjoying the traditional meal minus the whisky of course.

Inspired by a meal I enjoyed at the Atholl Arms Hotel in Dunkeld (who serve fabulous veggie and vegan meals), I decided to make a nut loaf with haggis instead of serving it plain.

Lentil Loaf - a nut loaf made with vegetarian haggis and lentils served with vegetables and whisky sauce at the Atholl Arms Hotel in Dunkeld

At the Atholl Arms they serve it as a Lentil Loaf, but it also has veggie haggis in it. I added spinach and cashew nuts to mine and served it with neeps, tatties and a vegan whisky cream sauce.

To make it vegan I used red lentils as a binder instead of egg. Even more flavour and still lots of protein. What you have to remember when using red lentils as a binder is they work better as a binder if they're blended, which might be worth remembering for future recipes like burgers.

I cooked the lentils in vegetable stock with thyme for extra flavour and once they were soft, I whizzed them in my power blender until smooth. It took just over a minute. I do love my blender. Such a great piece of kit.

You may baulk at the thought of cleaning out a blender after whizzing lentils, but it was no problem. I have a long thin rubber spatula from OXO that's perfect for getting in between the blades. It's for jars, but is great for using in a blender.

As you can see I got most of it out. The rest cleaned up a treat. Just some boiling water from the kettle, a few drops of washing up liquid and then a quick blend and it''s clean.

If you don't have a blender, you can mash with a potato masher until smooth, it will just take a bit longer.

For the cream sauce, I mixed crushed garlic and wholegrain mustard into Alpro Soya Single Cream (if you are vegetarian you can use single cream for this). Then I added a splosh or whisky and seasoned with salt and pepper. A wee whisk and it's ready to serve.

Yield: 1 nut loaf

Vegan Haggis & Red Lentil Nut Loaf

A wonderful nut loaf made with veggie haggis, red lentils, spinach, cashew nuts and spices. It tastes fabulous with a vegan whisky cream sauce, but it's also good with a creamy mushroom sauce or a fresh tomato and basil sauce.
prep time: 25 MINScook time: 45 MINStotal time: 70 mins


  • 150g red lentils, rinsed well
  • 300ml vegetable stock (2
    stock cubes)
  • a few sprigs fresh thyme
  • 454g veggie haggis
  • 100g wilted spinach (wilt by placing the spinach in a colander in the sink and pour over boiling water from the kettle, followed by cold to cool it down, then squeeze all the water out), chopped
  • 50g porridge oats
  • 1 tbsp flax seeds (optional)
  • 100g salted cashew nuts, roughly chopped
  • 3 tsp cumin
  • 1 tsp ground coriander
  • a good grinding of salt and pepper


  1. Gently cook the lentils in the vegetable stock
    with the thyme (run your fingers down either side of the sprigs to remove the leaves and add them to the stock, discarding the stalks) for about 20 minutes until soft.
  2. Heat the oven to 200c/180c fan/400f/gas mark 6.
  3. Remove the haggis from the wrapper and break up in a bowl with your fingers. Add the spinach, oats, chopped nuts, seeds and spices.
  4. Whizz up the red lentils until smooth and pour over the haggis mixture, then mix well and season with salt and pepper.
  5. Press the mixture into a lined (2 lb) loaf tin and bake for 45-50 minutes until golden and crisp on the outside.
  6. Leave to cool in the pan for a little while, before carefully removing and slicing. Serve with neeps and tatties.
  7. Enjoy!


If you want to re-heat the loaf, bake slices instead of the whole remaining loaf, covered in tin foil. it will cook quicker and be hot all the way through.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

Traditional Scottish Recipes

Traditional Scottish Minestrone Soup

Modern Scottish Recipes

beer battered veggie haggis served as a starter.

Scottish Baking

Treacle Gingerbread just like yer granny used teh make

Scottish Sweet Treats

Scottish Cranachan - a traditional dessert with oats, cream, whisky and raspberries

Scottish Cold and Flu Relief

Scottish Ginger Hot Toddy for colds

Happy Burns Night! 

Disclosure: I mentioned a few products in this post. These are the products I personally use and happily endorse. This recipe was created for my family to enjoy.

Beer Battered Garlic Mushrooms

An easy recipe for beer battered garlic mushrooms. These are made in minutes and utterly delicious. Suitable for vegetarians and vegans.

I've been eager to beer batter again after my success with the beer battered haggis balls I made as a starter at Christmas. This time I decided to beer batter some garlic mushrooms. I adore mushrooms! What could be better?

The batter is glorious. Puffed up, golden and crunchy with the subtle flavour of spices. The mushrooms are juicy with the flavour of garlic and a good seasoning of black pepper brings out the earthy flavour.

Beer Battered Garlic Mushrooms. A fabulous starter made in minutes with a foolproof crunchy batter. Made in minutes. 

This is such a fabulous batter. It's super easy to make and it never goes wrong. It puffs up while it's cooking and has a wonderful golden colour.. It's very light but it also has a great crunch.

You must try it. It's made in seconds.  All you do is season your flour, pour in the beer and whisk. There. That's it. Ready to use.

Mushrooms are a great choice too as there's need to cook them. Just season them with black pepper and toss in some crushed garlic. As simple as that. If you aren't keen on garlic, then just leave it out. I've made these without garlic and the mushrooms are still succulent and tasty in this crisp batter.

Of course they need a bowl of ketchup for dunking!

print recipe

Beer Battered Garlic Mushrooms
Succulent garlic mushrooms in crispy, golden beer batter which is lightly spiced. A really quick starter your family will love.
  • 4 portobello mushrooms (or other large flat mushrooms)
  • 2-3 cloves garlic, crushed
  • 125 g self-raising flour
  • 2 tsp smoked paprika
  • a good grinding of salt and pepper
  • 330ml beer
  • enough rapeseed or vegetable oil to cover the mushrooms
1. Heat the oil in a wok or other deep sided pan.2. Slice the mushrooms. 3. Toss the mushrooms in the garlic and season with salt and pepper.4. Add the flour to a bowl and season it with paprika, salt and pepper, then pour in the beer and whisk. You'll have a batter the pouring consistency of double cream.5. Test the oil is hot enough by dripping a little batter in. If it sizzles, puffs up a little and starts to turn golden, then it's ready.6. Dip the mushrooms in the batter and gently drop into the oil. Do a few slices at once. Once you can just see the underside turning golden, flip them over for a few more seconds, then lift them out and dry them on kitchen paper.7. Serve with salad and mayonnaise for a starter or with ketchup for dunking as a snack.
Total time:
Yield: Serves 4 as a starter with salad

Pumpkin Cauliflower Fritters
Here are a few more savoury recipes using batter for you to enjoy: 

Veggie Toad in the Hole - Knead Whine
Pumpkin Cauliflower Fritters - Sunny Little Kitchen
Vegan Tofush & Chips - Planet Veggie
Spiced Aubergine Bhaji - Anne's Kitchen
Beer Battered Veggie Haggis Bites - Tinned Tomatoes
Vegetarian Toad in the Hole - Coffee and Vanilla
Welsh Pancakes - Tin and Thyme

Creamy Cauliflower Macaroni Cheese - Vegetarian and Vegan Recipes

Creamy Cauliflower Macaroni Cheese - Vegetarian and Vegan Recipes

I like to bulk out dishes with extra vegetables as often as I can. It's pretty essential when you have a fussy child. I decided to add cauliflower to this creamy macaroni cheese and it was excellent. A good thick sauce with a really cheesey flavour.

Cooper likes cauliflower, but only if it's in a cheese sauce, so adding cauliflower seemed the perfect option. Why not add cauliflower florets to the macaroni cheese you may ask? Why make it into a smooth sauce?

Adding florets would change the texture and sometimes you have to choose your battles, especially when you're already spending time making one dairy cheese sauce and one vegan one. We do mostly eat a vegan diet but Cooper and I still occasionally eat cheese.

Mac and Cheese with a creamy cauliflower cheese sauce. Veggie and vegan options. A quick family recipe that tastes wonderful.

I don't make macaroni cheese very often as I'm aware of how calorific it is, but when I do make it we really enjoy it. The next day we like to eat our leftover macaroni cheese with spicy bean burgers and vegetables. You should try it, it's tasty!

If you're making my vegan version of the sauce, you'll find the alternative ingredients in brackets. I do hope you try this dish and enjoy it as much as we do.

print recipe

Creamy Cauliflower Macaroni Cheese
A comforting macaroni dish with a smooth cauliflower and cheese sauce, along with the alternative ingredients for a vegan version.
  • 500g macaroni
  • 1 medium head cauliflower
  • 650 ml milk (soya or nut milk)
  • ½ onion
  • 2 bay leaves
  • 40 g butter (dairy free spread)
  • 45 g plain flour
  • 150 g mature cheddar (or 6 tbsp nutritional yeast, 1 tsp onion granules & 1 tsp garlic powder)
  • 1 tsp wholegrain mustard (or English mustard powder)
  • a pinch of salt
  • a good grinding of black pepper
1. Cook the macaroni in plenty of boiling water according to the packet instructions. Don't overcook, it should be al dente.2. Break your cauliflower into florets and steam or boil until tender. 3. Heat the milk with the onion and bay leaves. Drain into a jug to remove the onion and bay leaves. 4. Melt the butter in a small pan, then add the flour and whisk in. Gradually add the milk, whisking as you go. Add a little more milk each time it thickens up. 5. Season with salt, pepper, onion granules and garlic powder, then add the cheese or vegan alternatives and whisk in until melted. Taste to check the seasoning.6. Drain the cauliflower and whizz with the cheese sauce either in a blender or with a hand blender until you have a smooth sauce.7. Once the pasta is cooked to perfection, drain and mix with the sauce. 8. Serve and enjoy!
Total time:
Yield: Serves 4-6

Macaroni Salad - Kalyn's Kitchen
Here are a few more macaroni recipes for you to try:


    Meat Free Mondays - 7 Recipes for the Week Ahead (11 January 2016)

    Extended to 24 January 2016 (after a quiet week)
    We're back to our normal routine here now. Christmas seems like so long ago. We lost a few things in the last week. I lost a key, Cooper had a haircut  (so he lost hair) and I lost 4lbs in weight. Yes, I'm trying to cut down with the help of a fitbit. A good start!

    Now to plan the week. Here are seven of the most amazing veggie and vegan recipes for us to trythis week and a few bonus recipes too. My featured photo this week is a gorgeous close-up of a twirl of spaghetti from Johanna over at Green Gourmet Giraffe.


    Veggie Desserts


    Lisa's Kitchen


    The Veg Space 


    Tin and Thyme


    Jam and Clotted Cream


    How to Cook Good Food


    Green Gourmet Giraffe 


    Cauliflower Chowder - Wheat-Free Meat-Free
    Low-Carb Hearty Kidney Bean Soup - Be Healthy Now
    Paprika Spice Cauliflower with Four Cheese Dip - Tinned Tomatoes Lemon and Courgette Spaghetti - Searching for Spice
    Mighty Migas Tacos - The Taste Space
     French Onion Soup - Cook Style
    Creamy Leek and Potato Soup - A Virtual Vegan
    Sweet Potato Chilli with Brown Rice and Avocado Salad - Easy Peasy Foodie  

    Thanks to everyone who created a recipe for us this week.

    If you're a blogger and would like to be featured next week. Link up your veggie or vegan (main course) recipe to this post and add your post to the linky below (one per blog).  

    If you're a reader, tune in next Monday for another seven delicious veggie and vegan recipes to help you plan your week.


    Pear and Mincemeat Strudel

    Pear and Mincemeat Strudel. The perfect way to use up leftover mincemeat.

    It's time to use up those Christmas leftovers and many of us have jars of mincemeat leftover from baking Christmas mince pies, or in my case not getting round to making mince pies and buying them from Tesco.

    Christmas Dessert

    I decided to use mine to make a rather sophisticated dessert. Pear and mincemeat strudel and I have to tell you that pear and mincemeat taste wonderful together.

    Graham didn't have to miss out either as Jus-Rol do a dairy free filo and then it's just a case of brushing the layers with melted dairy free spread instead of butter.

    I would serve this warm with ice cream, but it would be equally good with pouring cream, be that dairy or vegan. Just make sure it's a generous slice.

    Christmas Recipes

    For more vegetarian or vegan Christmas recipes checking out my Veggie Christmas page which is full of Christmas recipes.. 

    For sweet recipes check out:

    Vegetarian Sweet Treats


    Cheesecake Brownies
    Maltesers Fudge Brownies
    Rich Chocolate Brownies
    Toffee Pecan Brownies


    Cranberry & White Chocolate Cookies
    White Chocolate & Macadamia Nut Cookies


    Caramel Apple Coopers


    Mars Bar Slice
    Peanut Butter Blondies with White Chocolate


    White Chocolate Peppermint Truffles

    Vegan Sweet Treats

    Vegan Banana Bread

    Dark Treacle Gingerbread
    Easy Choc Chip Banana Bread
    Peanut Butter Choc Chip Banana Bread 

    Vegan Brownies

    Prune and Chocolate Fudge Brownies

    Vegan Cookies

    Peanut Butter & Coconut Cookies
    Pumpkin Spice Shortbread Cookies
    Sweet Basil & Lemon Shortbread

    Vegan Cupcakes & Muffins

    Gingerbread Cupcakes with Pineapple Frosting

    Vegan Traybake

    Oreo Chocolate Tiffin
    3 Ingredient Chocolate Fudge

    Vegan Truffles

    Sneaky Chocolate Maple Truffles

    print recipe

    Pear and Mincemeat Strudel
    A rather special dessert. Flaky layers of pastry wrapped around juicy pears and spicy mincemeat.
    • 1 packet (12 sheets) filo pastry
    • 100g butter (or dairy free spread)
    • 3 tbsp brown sugar
    • 1 jar Christmas mincemeat
    • 3 ripe pears, peeled and sliced
    • finely grated peel from 1 lemon
    • a dusting of icing sugar
    1. Preheat the oven to 200c/180c fan/400f/gas mark 6.2. Cover a large baking sheet in baking paper.3. Melt the butter (or dairy free spread). 4. Place one sheet of filo pastry on the baking try and brush with the melted butter or spread, then sprinkle over a little sugar.5. Add the next sheet and do the same. Repeat until you have layered up all the sheets.6. Spoon the mincemeat down the centre of the pastry, leaving a space at either end.7. Top the mincemeat with the sliced pear and sprinkle the lemon peel over it.8. Fold the ends over (about an inch) and then fold each side of the pastry over the mincemeat in the middle. Turn over so the seal is underneath and brush with a little butter or spread.9. Bake for 15-20 minutes until golden and crisp.10. Dust with icing sugar and serve warm with cream or ice cream.11. Enjoy!
    Total time:
    Yield: Serves 4-6

    Here are a couple of filo desserts from The Botanical Kitchen, I think you might enjoy.

    Apple Cobnut and Honey Tart

    Chilli Honey Baklava

    Back to Top