From shillelaghs to shamrocks…St. Patrick’s Day falls on a Meatless Monday!
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.
Steel cut oats. My favourite way to eat them is with a sprinkling of muscovado fair trade sugar and some Vietnamese Saigon cinnamon.
Colcannon and Irish Soda Bread. A simple meal with some humble food. Recipe and explanation follow.
Vegan Irish Stout Stew. See recipe below.
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).
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
- Steam the cabbage, potatoes and peas until tender. Set aside and let cool.
- Cook the shallot in some oil. Add parsley, salt and pepper; stir until combined. Add milk (amount can be adjusted for creaminess consistency desired).
- 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.
- Mix rice milk and vinegar/lemon juice. Let sit while you prepare the other ingredients.
- Measure out and combine all of the dry ingredients. Mix together. Line baking pan with parchment and set the oven to 425ºF.
- 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.
- 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
- In large pot or Dutch oven, heat oil. Add chopped onion and cook 2 minutes. Add garlic and cook another minute.
- Throw in spices and chopped carrot; stir. Add paste, sauce and marmite. Stir to combine.
- 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.
- 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:
Still hungry for more? Check out last year’s Meatless Monday St. Patrick’s Day Post:
Meatless Monday – Feast or Famine