Scotch Broth

One consolation as the temperature drops here on the west coast of Scotland is the excuse to make huge pots of heart warming soup. I think making soup is one of my favourite things to do. It's dead therapeutic. Here is a vegan version of an old favourite:

Ingredients:

2 leeks

1 large onion

2 large carrots

Equivalent amount of chopped swede

1lb potatoes

1 generous handful of mixed cereal (broth mix)

2 cloves garlic

2 tsp mixed herbs

2 tbs freshly chopped parsley

1 bay leaf

1 tbs Marigold Vegan Bouillon Powder (maroon tin)

Olive oil

Salt & Pepper

Chop onions, leeks and garlic and fry in olive oil and mixed herbs until soft and golden. Add chopped carrots, potatoes and swede, sweat gently for a couple of minutes then add about 2 pints of water. (more water can be added during the cooking process if the soup is to thick). Bring to the boil and add broth mix, chopped parsley, bay leaf, bouillon powder, salt and pepper to taste. Simmer slowly for an hour. Serve with crusty bread and fresh salad.

Eileen o Cheo

Had the pleasure of visiting the Isle of Skye at the tail end of August. Stayed in a croft house that catered for vegans and was well looked after. Breakfasts were excellent and really set us up for the day. Menus, and other details such as tariff and location can be found at http://www.vegetarianskye.co.uk/Joomla/

Visited Neist Point light house. If you ever go across the sea to Skye it is well worth a visit, on a good day you may be lucky enough to catch sight of dolphins, seals and killer whales. Vegans are reasonably well catered for on Skye particularly the Cafe Arriba in Portree. Some vegan choices and most of the veggie dishes can be adapted. A world of a difference from the first time I visited Skye with Lou and the kids as a veggie many years ago. The weather was horrendous and the tent was blown away in a gale. We were all soaked to the skin, hungry and feeling sorry for ourselves and decided to go the Anchor Inn in Uig for a bar meal. Nothing veggie on the menu in those days. However, as the menu had jumbo sausage, chips and beans I thought I was in luck as this could be made veggie by omitting the sausages. When the waiter came to take the order Lou and the kids-who were not veggie at the time ordered various meals of a carnivorous kind. I ordered chips and beans and couldn't believe my ears when I was told I couldn't have chips and beans as it was not on the menu. After a heated discussion I eventually told the waiter he could charge me for the sausages as long as he left them off the plate. He wasn’t for bending and my chips & beans duly arrived complete with jumbo sausages which ended up in the ash tray. Glad to say that things have improved greatly since then and vegans/vegetarians need have no qualms about visiting the Misty Isle. Its an amazing place at any time of the year.

Potato & Spinach Curry

Just finished having left over potato and spinach curry for lunch and thought it might be good to share the moment with you. Its dead easy to make and tastes delicious.

Ingredients:

New Potatoes; spinach; 2 large onions; 2 cloves garlic; 1 tin chopped tomatoes; 1tbs ground coriander; 1tsp ground cumin; 1tsp turmeric; 1/4tsp ground ginger; 1 tsp chilli powder ; chopped coriander leaves.

Grate onions and cook in oil with crushed garlic for about 5 minutes. Add curry spices and cook for a few minutes. Add tomatoes, potatoes, chopped spinach and coriander leaves. Season with salt and cook slowly until potatoes are cooked through. Serve with basmati rice.

Enjoy.