Monday, 7 January 2008

January 2008

Another year of vegan has begun. How cool is that. January, depending on where you live, is either the depths of winter or the height of summer (oddly appropriate!) and each has special days and recipes to go along.
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In the Southern United States the year is started with a combination of Black- eyed Peas and Collard Greens for luck and money in the following year, or so I am led to understand. I meant to create something using these this New Years, but with one thing or another I never got to it. I will have to, if for nothing else but to round off my January recipes.
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In Scotland the whole Hogmanay / New Year thing is a biggie - and Black Bun is traditionally eaten at this time of year. I have a recipe, (unpublished on the other blog) and am undecided as to whether it belongs in the December or January pile. Have to see while one ends up bigger I suppose.
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Australia celebrates its National Day in January - beer and barbeque's is what I remember from my time living there then. If I was making Food for an Australia Day celebration I'd create a vegan Lamington, make up a batch of Sausage Rolls, a Minced Seitan Meat Pie and maybe include some All Bran Muffins (as these were Australian Women's Weekly Inspired!).
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Its also the Indian Republic Day in January. Now, I have no ties to India, apart from enjoying very much the variety of its (easily veganised) cuisine, though I am sure what I make (like this, and this, and this for example) isn't very authentic! January, be it a winter or summer January, is a great time of year to experience some of the delights of Indian food! Maybe I'll make and blog some more about this!
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Also in January is the day for Burns Suppers. Its a Scottish thing. I am planning on making a special meal for this, as it is also my father-in-law's birthday, and he is Scottish! I have recipes for Mock-a-leekie Soup, Haggis to serve with Neeps and Tatties, and Cranachan as a sweet, then Shortbread to have with tea and coffee to finish, all traditional for Burns Suppers, though better as mine are all vegan.
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Other days of note in January, include-
National Pie Day on which I am planning to be creating a pie or two, (sweet? savoury? both?) maybe even that Aussie Meat Pie as mentioned above! I'd like to finish off that recipe I started to make up for the Mini Pie Revolution competition in December (this Orange-y one), and perhaps I shall.
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Chocolate Cake Day, which I have only just learned about and shall have to celebrate now! even if it is just made up! Time to start creating a perfect Chocolate Cake Day Chocolate Cake recipe!
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and of course (usually) in January there is the sporting even that stops a nation, or two. I am referring, of course, to the Super Bowl. As far as I am aware (correct me if I am wrong) there is no "traditional" foods eaten at this time, just in-front-of-the-TV-on-your-lap stuff, like nachos, chili, pizza, team colours cupcakes, snacky type things etc. This may be the year a tradition is started in our house - even though we're in Canada I'm sure it'll be on in our house!
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What food traditions do you have for January? Vegan or not, I'd be interested to hear about them.

4 comments:

Nicole said...

Happy new blog Carla!

What about all the people that resolve to eat healthier in the New Year? As a vegetarian for 10 years now, I am working on making the permanent switch to a completely vegan diet in this new year, I can't be the only one!

Carla said...

Good point Nicole.
I don't think any round up of food related things in January would be complete without at least a mention of everyone making resolutions to change their eating habits in some way. How on earth did I overlook that!
So, to everyone who is resolving to eat better, be it more vegan, less processed or whatever, good luck in your endeavours!

Anonymous said...

Carla:
Could you post your Bakewell Tart recipe....please please.
I amnew to tis blog thing anfd just saw your gorgeous pictures.
It is my Mom's favourite dessert.
Thanks Aileen

Carla said...

Aileen - email me at cmk333@gmail.com and I will be happy to send you the recipe. Carla