Meatless Monday – Kiss Me I’m Vegetarian!

From shillelaghs to shamrocks…St. Patrick’s Day falls on a Meatless Monday!

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
White chocolate with green tea powder and pistachio paste.

Last year was all about homemade Vegan Irish Cream and the shock that Guinness may not be vegan/vegetarian-friendly after all. This year it’s all about the savoury. In the spirit of St. Patrick’s Day on this Meatless Monday, kiss an Irish vegetarian/vegan or just make them a meat-free Irish-themed meal.

Photo by Kimberley (c)2014 Irish Stew, Colcannon and Irish Soda Bread
Photo by Kimberley (c)2014
Irish Stew, Colcannon and Irish Soda Bread

Menu
Breakfast
Steel cut oats. My favourite way to eat them is with a sprinkling of muscovado fair trade sugar and some Vietnamese Saigon cinnamon.
Lunch
Colcannon and Irish Soda Bread. A simple meal with some humble food. Recipe and explanation follow.
Dinner/Supper
Vegan Irish Stout Stew. See recipe below.
Dessert
Chocolate Stout Cake. No picture attached-you know what chocolate cake looks like. The beer is not visible (nor even ‘tasteable’ in the final product).

Colcannon
A comfort food made of mashed potatoes and kale or cabbage. It tends to be creamy and non-vegan so I performed my recipe alchemy to preserve the spirit of this traditional dish while keeping it healthy and vegan-friendly.

All you need is spud
2 large potatoes, half a head of white cabbage, 1/2 cup of peas, 1 shallot, some oil, a sprinkling of parsley, 2/3 cup of rice milk and salt and pepper to taste

  1. Steam the cabbage, potatoes and peas until tender. Set aside and let cool.
  2. Cook the shallot in some oil. Add parsley, salt and pepper; stir until combined. Add milk (amount can be adjusted for creaminess consistency desired).
  3. Chop cooled cabbage and add to milk mixture. Mash potatoes separately. Combine the 2 mixtures and serve warm.

Tip: Add a little vegetable stock or thyme to enhance flavour.

Irish Soda Bread
Irish soda bread is a quick bread that takes little time to prepare and uses baking soda for leavening rather than yeast. The traditional recipe is quite simple.

4 cups of flour; 2 cups rice milk; 2 teaspoons of apple cider vinegar/lemon juice; 1-2 Tablespoon (s) of sugar; 1 teaspoon each of salt and baking soda.

  1. Mix rice milk and vinegar/lemon juice. Let sit while you prepare the other ingredients.
  2. Measure out and combine all of the dry ingredients. Mix together. Line baking pan with parchment and set the oven to 425ºF.
  3. Add wet and dry and stir until combined. Turn dough out onto generously floured work surface. Knead gently for a very short period of time. You just want the dough to come together into a nice smooth ball.
  4. Place on baking sheet and cut an X pattern on top. Bake for about 35 minutes. It should feel heavy and hollow when done.

Tip: Reduce sugar amount for an imperceptibly sweet taste.

Vegan Irish Stew
The ubiquitous meat and veg combo that meets in a thickened broth. Irish stew can be dressed up as you like and is easy to prepare. This time around I used up the last of my Guinness. Though not confirmed vegan-friendly, I don’t like to waste food so I closed my eyes to the possibility it was tainted with isinglass and used it anyways.

1 large potato; 1 large carrot; one-third a pack of plain tempeh; 1 large onion; 2 garlic cloves; some oil; salt and pepper to taste; 1 teaspoon organic ketchup OR 1 Tablespoon tomato paste; 1 Tablespoon vegan worcestershire sauce; dried thyme and rosemary to taste (no more than 1 teaspoon in total); 1 teaspoon marmite; 2 cups vegetable stock; 1 cup vegan stout beer; a sprinkling of celery seed; 1 bay leaf; a sprinkling of tapioca starch

  1. In large pot or Dutch oven, heat oil. Add chopped onion and cook 2 minutes. Add garlic and cook another minute.
  2. Throw in spices and chopped carrot; stir. Add paste, sauce and marmite. Stir to combine.
  3. Add tempeh and stir until coated. Add the remaining ingredients and turn heat to high. When mixture bubbles, stir in tapioca starch and then turn heat to a simmer and cook partially covered for at least 1 hour or until potato and carrot are tender.
  4. Remove bay leaf and serve warm with some soda bread.

Are you travelling to the Emerald Isle? You’ll probably want to eat something while you’re there. Here are some vegetarian/vegan related food links:

The Vegetarian Society Ireland

Vegan Ireland

Irish Vegetarian

Happy Cow Ireland


Still hungry for more
? Check out last year’s Meatless Monday St. Patrick’s Day Post:
Meatless Monday – Feast or Famine

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3 thoughts on “Meatless Monday – Kiss Me I’m Vegetarian!

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