tag:blogger.com,1999:blog-8947277095635982390.post1851729759747444062..comments2023-12-20T16:44:26.780-05:00Comments on Vegan Planet: Yuba-Wrapped Vegan HaggisRobin at Vegan Planethttp://www.blogger.com/profile/07271853050931365455noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8947277095635982390.post-64398756580106479452011-11-07T23:04:30.764-05:002011-11-07T23:04:30.764-05:00Thank you, Robin. I wound up doubling the recipe--...Thank you, Robin. I wound up doubling the recipe--our Chinatown market sells HUGE sheets of yuba, several in a package--and cooking one in the slow-cooker for 5 hours and one in a Corningware crock in the oven. For the slow cooker, the sliced potatoes were a lifesaver (and a delicious breakfast treat), and I feel the version in the slow-cooker turned out best. I couldn't get the bean curd skin crisp to my satisfaction in the oven version. One thing I did that wasn't mentioned in your blog (until now) was that I turned the haggis so that the part where the yuba gathers is on the bottom and the top skin is relatively clear (and easier for cutting). It looked somewhat more true to the photos of haggis I saw online, but not as disturbing. This version of the haggis is a great improvement over the cookbook recipe, and I've written notes in the book to amend. All my swap attendees really enjoyed it. Thanks again!Belindanoreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-68964401144415684282011-11-07T09:58:57.673-05:002011-11-07T09:58:57.673-05:00Belinda, The best way to make this recipe for a cr...Belinda, The best way to make this recipe for a crowd may be to double the recipe and make it in a large oval slow cooker. Another alternative is to treat it as a "loaf" and bake it in a couple loaf pans in the oven. You can then more easily slice it into your 12 portions needed.Robin at Vegan Planethttps://www.blogger.com/profile/07271853050931365455noreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-90215436652467328132011-11-05T20:23:31.080-04:002011-11-05T20:23:31.080-04:00Ooops! Just realized that this IS RR's site! T...Ooops! Just realized that this IS RR's site! Thanks once more for keeping my love of adventurous vegan cooking alive. (For that very same Valentine's meal, my husband made vegan flan.) Anyway, I belong to a food swap, and I need to recreate the haggis for 12 individual servings. Other than doubling or tripling the recipe, are there ingredients you think that should be otherwise modified? I don't know what haggis actually looks like--if it's served as a pie or as crispy sausages or individual balls--and any help in this regard would be tremendously appreciated. Same goes for freezing and reheating portions.Belindanoreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-75141219459963719942011-11-05T20:13:39.146-04:002011-11-05T20:13:39.146-04:00Just to offer credit where credit is due, Robin Ro...Just to offer credit where credit is due, Robin Robertson has had this very recipe for years in her vegan crockpot cookbook. I made this for my husband on Valentine's Day in 2007, and it marked the beginning of a long and still wonderful romance. There is a tendency for the yuba to burn and stick to the pot--a liner isn't a bad idea, though I shudder to add plastic to a heated surface.Belindanoreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-44824015271761528302011-02-13T21:44:07.711-05:002011-02-13T21:44:07.711-05:00I don't mean to be a total pedant, but as a Sc...I don't mean to be a total pedant, but as a Scot I felt compelled to let you know that we call "rutabaga" turnip, or neep. Hence "Haggis, neeps & tatties" (haggis, turnip and potatoes). I was always confused by the differing usage of turnip/swede in Scotland and England (when travelling as a child), so I understand why a non-native would be as well :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-59317428778732978252011-02-01T12:49:55.959-05:002011-02-01T12:49:55.959-05:00Thanks, Mark. The original is UNTHINKABLE. (Yikes...Thanks, Mark. The original is UNTHINKABLE. (Yikes!)Robin at Vegan Planethttps://www.blogger.com/profile/07271853050931365455noreply@blogger.comtag:blogger.com,1999:blog-8947277095635982390.post-9269498142649034492011-01-25T11:12:31.083-05:002011-01-25T11:12:31.083-05:00I think your version has much more to offer than t...I think your version has much more to offer than the "original." <br /><br />From wikipedia… "Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.")<br /><br />Using Yuba AND a crockpot are both very clever ideas.<br /><br />Best, MarkAnonymousnoreply@blogger.com