or as we say @ Greencity:
"Huomenta! Kippis!" - Jenni
"Dla chcacego nic trudnego!" -Iwona
“Là math bhuainn uile aig Baile Uaine!“ - Babs
”Lasst es euch schmecken!” - Frauke...
"Tóg go bog é!" - Catherine

Wishing all of our friends and customers a happy Burns night wherever you may be.
And if you're looking for a Burns Night supper with a vegan twist then look no further as Glasgow's very own celebrity chef
Vic, Head Chef of Glasgow's multi-award winning restaurant Mono has shared her classic Burn's supper recipe with us for you to enjoy...
Vic's recipe:
At mono this year we will probably go for the classic vegan haggis dinner. Haggis, neeps ‘n’ tatties with sautéed kale and a... whisky cream sauce.
I always think if something works and is really simple don’t mess with it.
It's super easy to make your own haggis but if you want to save a wee bit of time the ready available ones from local whole food stores are great. We use Macsween from Green City and they have got the veggie one down.
Means you just have to throw it in the oven and spend more time drinking whisky…I mean making all that lovely veg to go with your dinner.
Ingredients
Serves 4
500g Haggis
400g Maris piper potatoes peeled and quartered
400g Turnip or Swedes peeled and cut into chunks
150g sunflower spread
2 heaped spoonfuls of wholegrain mustard
5 cloves of garlic crushed
3 250ml cartons of vegan cream
500g kale
Half a lemon
Salt
Black pepper
White pepper
Method
1 Follow the instructions for the haggis
2 You should have a pot of boiling salted water on for the potatoes and neeps. Add these to it and cook for about 30 min or until nice and soft.
3 Now your kale, destock and cut into nice chunks. Throw them in a baking tray and rub olive oil, garlic and a little bit of seasoning on them, I like to squeeze a bit of lemon juice on them also.
4 Gently roast them covered with foil in the oven for about 10 to 15 min. The lemon should keep the nice green colour to them also.
Back to the neeps and tatties.
1 Drain and let these dry a touch then whilst its still hot mash them till no lumps are left, then add your butter 100g and a splash of cream.
2 Taste and add a pinch of black pepper and if needed and little bit of salt.
Now for the whisky cream sauce.
1 In a nice big pan throw in your remaining butter, the garlic and the mustard and gently fry that off for about 5 minutes. Add the cream and stir whilst doing so.
2 Cook this off for a further 10 minutes; you can now add the whisky so it still has a bit of a kick when serving; remembering to stir and not boil then sit aside.
I like to use white pepper for the whisky sauce so throw in a pinch of that.
Now everything should be ready to serve up and still nice and warm.
To serve
Go for quenelles if you can or big-heaped spoons will do, you can also serve this in a stack if you're feeling fancy.
Doesn't matter really as once it's on the plate it's going to get eaten right up.
#vegan #vegetarian #veganfoodporn #monocafebar #veganburnsnight #burnsnight #healthyfood #freedom