Happy St. Patrick’s Day! There’s been some talk around the office this morning whether one can forgo their Lenten promise on this day and after some emails to the church, we were told that St. Patrick’s day is a feast day, just like we celebrate Sunday as a feast day. I like to keep my personal Lenten fast on Sundays, so decided that I would also abstain from not fasting today as well. Good-bye corned beef and cabbage, hello vegan Irish Stew and Soda Bread. I have not made either of these yet, but I figured I would put the recipes up to help you make up your mind on dinner tonight! I’ll be making both, using vegetables from Dan and I’s first box of Full Circle Farm fruits and veggies! I’ll post pictures tomorrow of my vegan cooking adventures and any changes I make. I’ve been failing on making vegan dinners lately, there’s been a lot of going out to dinner and eating the leftover bean soup from last week.
Here is a Vegan Irish Stew recipe from VegWeb.
- 1 onion, chopped
- 3 potatoes, cubed
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 small swede (rutabaga), chopped
- chopped parsley, to taste
- 1/2 cup vegetable stock, or more
- 1/2 (15-ounce) can butterbeans (optional)
- 1 (8-ounce) package vegan steak chunks (optional)
- 15 button mushrooms, halved
Heat oil in a pan over medium heat. Add onion; saute for 1 minute. Add potatoes, carrots, parsnip, swede, and parsley; sweat for 5 minutes.
2. Add vegetable stock and butterbeans or vegan steak; lower heat to the lowest possible setting and simmer for 45 minutes, adding stock as needed. Add mushrooms; cook 10 minutes.
- 1 cup soy milk (rice milk works too)
- 1 T. apple cider vinegar
- 2 ¼ flour
- 2 T. sugar
- 2 t. baking powder
- heaping ¼ t. baking soda
- ½ t. salt
- ½ cup (or more!) raisins
- 3 t. caraway seeds
Preheat oven to 350°. Add the vinegar to the milk and set aside to ‘curdle’. Mix all the dry ingredients together in a large bowl. Mixing the raisins into the flour coats them and keeps them from clumping all together in one place in the dough. When the oven is ready add the wet to the dry and mix just until everything comes together into a dough. Sprinkle a bit of flour onto a cookie sheet lined with silpat or parchment or just lightly greased. Form the dough into a ball, sprinkle a hint of flour on top and give it a little “x” slice across the top. Bake for approximately 40 minutes. Give it a toothpick test for doneness and if it sounds hollow when you tap it, it’s certainly ready. Set it on a rack to cool or the bottom might get soft.
You can also throw the dough into a loaf pan if you want more uniform sandwich slices. Just remember to grease the loaf pan so you can get it out.
She also adds that you can die the dough green if you would like to be truly festive! Happy St. Patrick’s to all and go enjoy a Black and Tan!