It’s Meatless Monday!
As we continue to campaign for a ban on farmed animal cages, live exports, and the salmon farm expansion, we’re always thinking about how to promote a more animal-friendly lifestyle that we can all incorporate into our busy lives. That’s why we created Meatless Monday! On the first Monday of every month, we collaborate with a Scottish business to share with you some of their plant-based products, as well as reveal one of their speciality recipes that you can try at home.
‘Since 2017, the team at Harmonium have been serving their delicious all-vegan menu to the plant-based population in Edinburgh. Originally located in Leith, Harmonium has always had a creative and varied menu, with their menu focused around hearty pub classics, pizzas and burgers. Also serving an array of cocktails and local craft beers, a great night is pretty much guaranteed!
Vegan Biscoff cocktail
The Harmonium team recently moved their business from Leith to a new location on the corner of London and Broughton Street. COVID-19 has certainly been difficult for many restaurants, but the OneKind team were delighted to see Harmonium open its doors once again last Wednesday. With such creative and delicious dishes, it would be an understatement to say we’re excited to sample their new menu! All of Harmonium’s produce is entirely free from animal products, although you wouldn’t necessarily be able to tell. Loved by meat-eaters, vegetarians and vegans alike, Harmonium is a fantastic restaurant with something delicious for everyone to enjoy.
Vegan Surf n’ turf: Seitan steak, parmesan and truffle fries, green beans, oyster mushroom ‘scallops’ and peppercorn sauce
We recently spoke with head chef John Muir about what he’s been up to during lockdown. John’s been keeping himself busy at home by cooking a lot of comfort food while Harmonium was closed. His Red Beans and Rice is definitely a personal favourite, and he was kind enough to share the recipe with us for Meatless Monday. Easy, delicious, and cruelty-free – what more could you hope for?
Red Beans and Rice
500g dried red kidney beans
1 large white onion, chopped
2 celery ribs with leaves, chopped
6 garlic cloves crushed
3 cups of water
3 cups of veg stock
4 bay leaves
1 tablespoon of dried thyme
2 teaspoons of dried oregano
½ teaspoon of Tabasco or Franks Hot Sauce
1 teaspoon of liquid smoke
1 teaspoon of garlic powder
½ teaspoon of ground allspice
½ teaspoon of ground cloves
½ teaspoon of ground white pepper
½ teaspoon of ground black pepper
1 tablespoon of butter
2 teaspoons of rock salt, start with 1 teaspoon then add more for taste as it cooks
Serve with white, long grain rice.
- In a bowl soak beans in water to cover by 3-4 inches overnight.
- In a large stock pot combine all ingredients except butter
- Bring mixture to a boil and simmer, covered, over moderate heat for 1 ½ hours
- Remove lid and cook mixture at a bare simmer for 1 hour more, adding more water/stock if mixture is too thick.
- Remove 1 cup of the bean mixture and mash or blend to a paste. Stir bean paste into bean mixture and simmer for 5 minutes. Stir in 1 tablespoon of butter until melted through
- Serve with white, long grain rice and top with chopped spring onions and a few dabs of Tabasco or Franks.
Red beans and rice goes brilliantly with homemade corn bread on the side. Make it even more of a hearty meal by mixing through some cooked and chopped up vegan sausage at the end. Linda McCartney’s Vegetarian Lincolnshire Sausages are my favourite.
Harmonium is now open Wednesday – Sunday, and you can book a table here.
60 HENDERSON STREET
0131 555 3160