Vegetarian Haggis Lassie!

Today is the most adventurous recipe I've tried to date.

Not because it's super difficult (which it isn't), but because of the terror of eating something with the name haggis. When I was in Scotland in September, I could have tried the haggis free, as part of the breakfast in our B&B. All I had to do was order it. But I wasn't brave enough--I didn't want to order it and hate it, and then offend the chef because I didn't eat it. It's part of what it means to be Canadian I suppose--we inherently don't want to piss anyone off!

But I thought that this vegetarian version might be a good way to be introduced to the concept. I have no problem with the ingredients in regular haggis, even the sheep's stomach. After all, sausages are made in entrails most of the time! I think it's maybe the name that inspired dread...

I'd read the recipe (from Green Gourmet Giraffe--who else?) a number of times, making sure I had everything. Well, I didn't have everything! I'd forgotten to find rolled oats, I had no idea what yeast extract was, I had no whiskey. Well, whatever. This is an adventure, yes?

I thought I'd replace the whiskey with molasses. OK, so it's not the same flavour, but it might bring a similar flavour level. I opened up my pantry, and lo and hehold I had no molasses. The container was there, with a scant tsp at the very bottom. Curses! Foiled again!! So what now?

Well, I thought maybe ketjap manis (Indonesian soy sauce), because it was flavourful and had a molasses undertone, and I also added a bit of blue agave nectar, because the ketjap manis is salty.

In place of the oats, I used whole wheat couscous. OK, yes, I know that's not really close to rolled oats. But I had nothing close to rolled oats in flavour, so I tried something that was at least a bit chewy for the texture. You follow? I don't know if it will work out or not. We'll see!

The yeast extract I ended up looking up online. I definitely had nothing that resembled it, so I just left it out. I have nutritional yeast, but that might completely change the flavour.

The recipe called for 3 tsp of dried herbs. I thought I'd use the Herbs de Provence I've been experimenting with. I also find that sometimes Green Gourmet Giraffe's tastes run a bit more bland than I like most of my food, so I added a bit more of the herbs, as well as some garlic. I don't mean bland in a bad way, she just seems to prefer her meals to be a bit more simple-tasting than I like, but I am able to easily make adjustments for my palate.

I also didn't measure most of the ingredients, apart from the nuts. It's just my style of cooking--pinch of this, handful of that type of thing.

So I started to cook and combine ingredients, and found that my misadventure was continuing: I couldn't find my big chopping knife, and ended up having to use a steak knife. I'm having rutabaga with it, and when trying to cut the rutabaga, the knife got stuck hilt-deep. Like stuck. I couldn't get it back out, no matter how hard I tugged. BAH! I eventually got it out, but I swore. A lot.

Then I got to the point where it says to combine ingredients, and that it was much easier to use a food processor. OK, great, I have a food processor. But I can't remember how to attach the blade (it's been a while since I used it). I just stood there stupidly, trying to figure out how to make it work. I have no idea. Brother.

Then I broke the glass lid on one of my old Mason jars. You know, the kind from the 1920's to 1040's? That really irked me. I can't replace it, at least not authentically. :(

BUT, everything went together well, so far as I know. The vegetarian haggis is sitting on the stove, waiting for the rutabaga to finish cooking. It's supposed to be served with tomato sauce, which naturally I haven't made. I have canned tomato sauce with no spices or anything, hopefully that's OK.

Wow...rutabagas take a long time to cook! Good thing I like them!

Later...

Mmmmm! I really like it! It kind of reminds me of a really nutty stuffing, and I love stuffing! Now I can have stuffing as a meal and not feel guilty! FWOAR!!

The recipe said that it feeds 4, but I cut it into 5, and it still is a full meal. It's quite filling with the oats. I'm having it with a Mexican sauce I had in the fridge, instead of the tomato sauce, because I didn't want to open a can just to use a few Tbsp. At least the Mexican sauce has a lid.

I'll definitely make it again. I know of course that I'll change it a bit each time, with whatever is on hand. Not that I have a choice...my track record seems to be that I always change any new recipe!