I have a great fondness for Scotland. It was home for over 10 years. I went to University there, got married there, I began my gardening and cooking blogging journey there and so much more, so celebrating Burns Night in our home has become a bit of a tradition,just take a gander at some of these vegan and vegetarian meals that I created at home with vegan haggis: both home-made and shop bought.
I also have an affinity with Wales. It was where I was born and raised and its my home once again. Today, the 25 January not only marks Burns Night, in Wales its St Dwynwen's Day -Welsh Day of Love . Follow this link to read more about Wales Patron Saint of Love.
So what Celtic tradition to celebrate? well both of course!
A simple Burns Supper for the evening that will look something like this Vegan Tower of Haggis, Neep and Tatties served with some greens, followed later with some home-made Welsh Cakes.
With Veganuary in full swing, I thought why not make a vegan version for St Dwynwen's Day. I've made Vegan Welsh cakes many many times, but surprisingly it has never featured on my blog, the only version has been the one made with butter - the vegetarian version. I know there is no shortage of vegan welsh cake recipes on blogosphere. Search and ye will find, but this is my offering. My husband has had the vegan version many times and has never complained. There is a small variation in taste, the vegan version is not as 'melt in the mouth' as the traditional ones made with butter, but these are still very good. And if your wondering what I love you is in Welsh it's Dwi'n dy garu di '.
Dydd Santes Dwynwen Haput!
Vegan Welsh Cakes for St Dwynwen Day
Ingredients (can easily be doubled)
280g plain flour, plus extra for dusting
1 teaspoon baking powder
100g caster sugar, plus extra to dusting
Pinch of salt
1 teaspoon ground mixed spice
1/2 teaspoon cinnamon
110g Vegan margarine
90g - 100g dried fruit (raisins or sultanas)*
2 - 3 tablespoons non dairy milk
*Other additional options
100g dessicated coconut
40g toasted and chopped nuts
50g non dairy chocolate chips
or cherries, blueberries, etc
Sieve flour into a large bowl, stir in the baking powder, sugar, salt, mixed spice and cinnamon. Add the margarine and rub together with your fingers to make fine breadcrumbs. Stir in the mixed fruit. (or optional extras).
Then little by little, stir in the milk until the mixture comes together as a dough.
Cover with cling film and leave in fridge to chill for 30 minutes or so.
Roll out onto floured surface to a thickness of 3/4 cm and cut out with round cookie cutter (or whatever shape your heart desires).
You will need to gather the dough and re-roll the dough.
Heat up your un-oiled griddle pan or non-stick frying pan and cook the cakes over medium heat for about 3 minutes on each side until golden - brown, be careful not to over do them.
Cool on a wire rack and sprinkle liberally with caster sugar. These are best eaten warm.