While we were reading our books from the library, we discovered that St. Andrew was the patron saint of Scotland. Coincidentally we also discovered that we began studying Scotland during a week that culminates in the commemoration of St. Andrew. As a unanimous decision, the children declared that we must plan our Scottish meal for St. Andrew’s Day. I believe that this meal will become a tradition for our family on this 30th day of November.
When I knew that we would be studying Scotland during the fast, I asked my Scottish friend Sophia for ideas. Cock-a-Leekie Soup was her suggestion. And while some recipes of this soup call for chicken, I found a vegan recipe here that I modified slightly to fit the ingredients that I had on hand. That link also includes a vegan haggis recipe. Even when it isn’t a fasting season, vegan haggis may be all my family could muster.
Here are a few other links from our Geography Study:
Coloring Celtic Knots – While we could have made kaleidoscopes or terrariums, we opted for a simpler print and color option for this cold holiday week.
2 Tbsp safflower oil
1 bunch leeks, cleaned, trimmed & chopped
3 medium carrots, chopped
2 medium potatoes, quartered & chopped
3 cups vegetable broth
4-5 cups water
1/4 cup long-grain rice, uncooked
6-8 prunes with stones removed, chopped
1/2 tsp thyme
Salt to taste
In a large thick-bottomed soup pot heat the oil; then gently sauté the leeks in the oil for a few minutes.
Add the remaining vegetables to the pan along with the rice. Continue to sauté for another 10 minutes stirring frequently to stop the rice from sticking.
Pour in broth and water. Bring to a boil; then simmer gently for 20 minutes.
Add prunes and thyme to the soup then simmer for another 20 minutes.
Add salt to taste. Serve.