Tag Archive | Scotland

60. Coconut and green veg soup


Bonnie Edinburgh

Me and the bestie (aka @lalabrownie if you’re on Twitter) enjoyed a vegan pilgrimage to Scotland last week. Using her hometown, Livingstone, as a base we had a couple of days out in Edinburgh and a day in Glasgow. I can’t believe that the birthplace of the deep fried Mars bar and haggis have such amazing vegan joints! Seriously, just look on www.happycow.net!

So, the highlights in Edinburgh:The Baked Potato Shop on Cockburn St where I had the most amazing tattie of my life. It was filled with vegan haggis and topped with a sweetcorn curry. Thank goodness Lala knew to only order a small. I practically rolled around the landmarks of the city after nomming down this beast!:


I was also super happy after a visit to Real Foods where I finally found the little squashy-pumpkin thing that I have been scouring the streets of Cheshire for after I sampled one in Croatia.


And last but not least, we visited Jordan Valley Wholefoods where I filled a carrier bag with treats for the train ride home. Tres impressed with the selection available!


Carrot cake, chickpea and onion pie, artichoke and quinoa dip, spicy veggie haggis roll and a bottle of “living tea”


Check out www.equinoxkombucha.com

In Glasgow, we had a fantastic (and ridiculously good value for money) meal at Mono. I had a salami, red onion, pepper and cheeze pizza with a side of beer battered onion rings. Lala had moussaka which had a creamy nut based topping and looked very tasty. We both had the BIGGEST portion of sticky toffee pudding and vanilla ice-cream that I have ever seen! Aww man, it was soooo good!(We met Lala’s wee Auntie as well and she had a seitan burger… but I didn’t get a piccie, boo).





We also enjoyed a couple of yummy “Scottish” breakfasts (tongue firmly planted in cheek!) – Redwood Cheatin Bacon on “Plain bread” and tatty scones on a Scotch roll (Tattie scone recipe here if you’re interested!)


When I got home to Cheshire-land, the fella decided he had missed me so much that he wanted to take me out for tea at the vegetarian restaurant, Sanskruti. It was my 3rd visit to this amazing restaurant and I was so happy that omni hubby wanted to revisit. We both had the veggie kebabs for starter, then for main he had a massive dosa and I had the kaju karela with a side of onion rice. We both had vegan ice-cream for pud. Yet another fabulous belly-full!


Meat eaters beware… a sneaky veggie could EASY trick you with these tasty bad boys 😉


My curry and rice and the edge of the Hubby’s massive dosa


Vegan ice-cream! Neapolitan at the front and mango and raspberry at the back.

So, after 4 full days of uber-scoffing, I decided that tonight I needed a light tea. Since I had some veg to use up and well as a can of coconut milk, I decided to go for a Thai themed soup.

Coconut and green veg soup recipe:


1 x tbsp. coconut oil (or any other oil really)400 ml can coconut milk

200 ml of water

½ x leek (sliced)

½ x cup green beans (chopped)

1 x cup pak choi (chopped)

½ x cup courgette (chopped)

1 x cup potato (chopped)

2 x cloves garlic (finely sliced)

3 x kaffir lime leaves (dried)

2 x tsp minced ginger (I used frozen)

2 x tsp coriander leaves (chopped)

1 x tsp Thai basil leaves (chopped)

2 x tsp white miso

1 x tsp white pepper

1 x tsp ground coriander

¼ – ½ x finely sliced chilli (depending on how hot you like it)

Lime of 1 lime



Heat the oil in a large saucepan.

Add the leeks and potato and fry until the leeks go translucent.

Add the green beans and garlic and stir.

Add the ginger, ground coriander, miso, pepper and chili. Stir constantly to avoid the spices from catching on the bottom of the pan.

When things start to get a bit aromatic, add the coconut milk. Add the water to the empty can and swizzle to get all of the milk out and add to the soup.

Add the lime leaves, basil, coriander leaves, courgette and lime juice.

Bring to a simmer and cook with a lid on until the potato goes tender (10 – 15 mins).

Take off the heat and leave for at least 2 hours to cool. I find that this helps the soup to infuse without evaporating off too much of the coconut milk.

Heat when ready.

Remove any lime leaves and serve in bowls.


I poured mine over a bit of sticky rice and topped with some fried tofu. Deeeelicious!


I’ll be sad to go back to work tomorrow after an epic few days off, but at least I’ll have some leftover soup to take with me 🙂





45. Tattie scones – vegan style!

It was mine and the hubby’s 1 year wedding anniversary the other weekend and we went to Dundee to celebrate.

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The hotel did a fabulous job of catering for me, however I couldn’t help but feeling a little sad that I couldn’t have the tatty scones with my breakfast as they’re normally made with butter.

Sooooo, I whipped up a batch of vegan friendly ones once I got back home. And it would be rude of me not to share the tastiness!

(For those of you who are unfamiliar with the tattie scone, they are a Scottish delicacy and very delicious: http://en.wikipedia.org/wiki/Potato_scone).


Tattie scone recipe (makes 8 triangles):


300 g potatoes (the more floury the variety the better)

25 g vegan friendly marg plus extra for frying (I used vitalite)

75 g white flour

Salt and pepper to taste



Boil the potatoes in the skins until soft all the way through.

Drain and leave until cook enough to handle. Peel the skins (the rats enjoyed these!)

Mash in a bowl with the marg. Add salt and pepper to taste.

When smooth stir in the flour until a dough is formed (you might need to use your hands towards the end).

Roll the dough out until about half a centimeter thick. If you’re cooking to impress you can neaten things up by placing a plate on top of the dough and cutting around the perimeter.


Add some marg to a frying pan and when melted and bubbling caaaaaaarefully add the raw tattie scone.


Fry both sides until golden brown.

Cut into triangles and serve with lots more marg, or as a side or even with jam if you fancy it.


Easy peasey and ridiculously delish!