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Category Archives: leeks

Fourth Week of the Nativity Fast: Vegan Colcannon

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After John left to sleep at the hotel Sunday night, I realized that we forgot to light our fourth advent candle this week.  We decided to wait until he got home to do the readings.  He got home too late last night, so tonight we caught up with the weekly readings and cooked together for some events coming up at the end of this week.

This week’s Advent candle is white and represents peace.  While we could do some sort of dove craft this week, we may just simply work together to create a peaceful atmosphere in our house.  That may be a bigger task than originally imagined after all this icy weather kept us cooped up together.

Fourth Week of Advent

You’d think with being iced in that I’d have had more time to blog, but with John gone for over 48 hours I had more than enough to keep my hands away from the keyboard.  This week has kept me on my toes making meals with what was already in the house.  I am glad that we got our Bountiful Basket Saturday morning despite the weather, so that I didn’t have to venture to the empty shelves at the grocery store.

Here’s the rundown of this week’s meals so far:

Black Rice Salad

Bok Choy Miso – This time I left out the beans and added softened rice noodles.

– This simple mung bean soup:

Mung Bean Soup
Saute some carrots, onion, and celery with ground rosemary.  Then add the cooked mung beans and salt to taste.  I served it alongside stir fried napa cabbage with shitake mushrooms over brown basmati rice.

Vegan Colcannon – This was a new recipe that I’ve had bookmarked for months.  I omitted the pepper and used russet potatoes; regular cabbage and mustard greens from our CSA took the place of the savoy and kale in this recipe.  The results were great!  Everyone asked for seconds.  It was a simple meal, but very satisfying.  This would also be a great fasting meal for studying Ireland.

Colcannon

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St. Andrew the First Called – Geography Studies: Scotland

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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:

National Anthem

Coulter’s Candy

The Bonnie Banks O’ Loch Lomand

Edinburgh Military Tattoo

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.

Cock-a-Leekie Soup

Cock-A-Leekie Soup

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.