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Haggis?? Really??

I'm exploring the recipes in Robin Robertson's "Fresh From the Vegan Slow Cooker." Imagine my surprise when I found a stuffed squash inspired by haggis, that notorious Scottish "pudding" made from the internal organs of sheep, wrapped in the sheep's stomach! I assure you, the plant-based version is really tasty . I'll never know first-hand how it measures up to the original, but it does satisfy the description in Larousse Gastronomique :" excellent nutty texture and delicious savoury flavour".

Our worldwide community, and a tempeh question

We have two more joining our email circle, including our second Mystery Cook, Kathleen. The mystery is----where she is in the world! I wonder why people are getting shy about this. We have a little community going here and I think knowing where we all are helps us visualize our group. And it's fun to know if someone is chiming in from Singapore or West Virginia, Colorado or Germany. I keep a map of the world with stickers showing where we all are. Most of the time it is only those of us who gather for potlucks in Portland who get to see the map and sense the scope of our project.

Bright Beans in Germany, VegFest in Portland

This week's new recipe comes from our creative correspondent Christel in Germany, along with a photo in dazzling color. Her own original bean salad is not only beautiful to look at but makes a complete meal in itself. And, typical for Christel, it's very easy. Thanks, Christel!
Christel's Spectacular Bean Salad

From apple muffins to rooftop gardens

To our website visitors----what follows is the most recent email sent out to those on the email list. Now we can widen the circle by sharing it with you! Please feel free to register. sign-in and join the conversation!
Hello All,
A recent visit from Margaret, and an abundance of apples falling in our yard, led me to try this Apple Walnut Spice Muffin recipe. It was a great success, dense and flavorful:
Apple Walnut Spice Muffins

Why we have this new blog...

Our Mindful Cooking project began as an email exchange. I started the idea of sharing recipes, and friends emailed recipes to me which I then forwarded to everyone. It all got easier when my son created a website for us in 2009. I continued to send an email to our growing group but now I could give a link to new recipes instead of typing them out. Along with notices about new recipes, I wrote about other food-related matters and passed on whatever ideas came to me from members of our email circle.


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