Prep Time: All day long!
Cook Time: Varies
Top 'O the Mornin!
As an Irish lassie, I grew up having corned beef and cabbage on St. Patty's day along with the traditional Irish soda bread and green beer. Well, that was back in the stone ages when people still thought eating meat was a good idea. Times have changed and so have I and I no longer celebrate the venerable St. Patrick by consuming the leftovers of slaughtered animals, Shepherd's pie got it's name because it was a cassarole-type dish poor people, like shepherds, made with whatever leftovers they could find in their pantry and iceboxes. So no two are ever really the same.
I wrote about German Shepherd's Pie in my "Simple Little Vegan Dog Cookbook," so if you want to share your St. Patty's day feast with O'Fido, check it out.
A traditional St. Patty's Day feast revolves around meat, but since that's not an option, I've come up with something better. Corned beef and cabbage can simply be transitioned into something vegan with some seitan and cabbage. Just boil, serve slathered with mustard and call it a day. The seitan should be salty, but there are really no other spices to add, possibly onion powder. But I prefer to make a fuss on a holiday, so I would rather go to a little trouble (a lot of trouble) and make a real feast for my family to enjoy on St. Patty's day. So here goes:
St, Patty's Day Menu For Vegans
Potato leek soup
Irish Soda Bread
Potato Leek Soup
4 potatoes (or used mashed potato mix as directed on the package)
1/2 cup soymilk
1/2 cup soy coffee creamer
1 quart vegetable stock
2 tablespoons chopped celery
1/4 cup vegetable oil
2 tablespoons peas (optional)
Directions: Bring the vegetable stock to a boil, then reduce the heat. Cut and discard the green portions of the leeks. Dice the potatoes. Slice the leeks down the middle and wash well. Mince the leeks and then saute’ them in the oil until soft, about 6 minutes. Add the potatoes to the veggie stock and boil until soft. Remove the potatoes to a small bowl and puree with a mixer or potato masher. Add the leeks and peas, if using, to the broth. Return potato puree to the pot and add the soymilk and soycream. Stir until well-heated through. Serve with a sprig of parsley, or add croutons.
The boxty is the Irish version of the potato pancake. Simply shred 1 ½ cups of raw potatoes and mix them with 1 cup of mashed potatoes (you’ll have a lot of mashed potatoes on hand for this day), 1 cup of flour, one egg replacer, and a few teaspoons of soymilk, as needed to make the mixture pliable. Mix well with some diced onion and sauté in oil until brown. Serve immediately. Salt and pepper as desired, or top with vegan butter, apple butter or vinegar. Boxty can also be served for a traditional Irish breakfast.
1 package (12 oz) of tvp crumbles such as Boca, Quorn or Morningstar Farms
2 egg replacers
1 small onion
½ cup peas
½ cup sliced celery
1 cup sliced mushrooms
2 cans vegan mushroom gravy
¼ cup flour
6-8 servings mashed potatoes
2-3 bay leaves
Oil for sautéing and coating the pan
Directions: Boil the carrots and celery (and peas, if using fresh) until softened. Dice the onion and saute’ along with the sliced mushrooms in a small amount of oil.
Meanwhile, heat the crumbles in a bowl in the microwave for 3-5 minutes until thoroughly thawed and slightly warm. Mix the egg replacer and add it to the bowl with the crumbles, add salt and pepper, crumbled bay leaves and flour. Add the carrots, peas, celery and onions and mix well. The mixture should hold together when pressed into a ball, like a meatball. If it does not, add another egg replacer.
Press into a lasagna (9 x 13) pan that’s been coated with oil. Cover with mushroom gravy, then spread half the mashed potatoes on the top evenly. Bake at 375 for 25 minutes. Remove from oven and turn the oven from bake to broil. Add the remaining mashed potatoes and return to the oven. Broil until the topping is golden brown. Serve with additional mushroom gravy. Yum!
Some people add a layer of cheddar cheese before spreading the potato layer. If you desire, you can do so with a shredded soycheese product.
Irish Soda Bread
½ cup sugar (or use ¼ cup agave)
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups raisins, dates, dried cranberries or a mixture of all three
1 1/2 tablespoon caraway seeds
2 egg replacers, slightly beaten
1 1/4 tablespoons vinegar (or lemon or lime juice)
1 ¼ cups plain soymilk
1 cup sour cream soy substitute
Directions: Begin by making the vegan buttermilk because it needs to stand for 5-6 minutes before using. Also, preheat your oven to 350.
Add your vinegar (you can use apple cider vinegar, or you can use juice instead) to the soymilk, stir, and allow to sit. Grease a 9 inch round cake pan.
In a mixing bowl, combine flour (reserve 1 tablespoon), sugar, baking powder, baking soda, salt, dried fruit and caraway seeds. In another bowl, blend egg replacers, vegan buttermilk and soy sour cream. Stir the liquid mixture into the flour mixture and blend only until flour is moistened.
Knead dough in bowl to one chorus of “Molly Malone,” or “Danny Boy,” but if you choose the latter be sure you cry into your beer and not the soda bread -- don’t need the extra salt.
This should be about a dozen strokes.
The dough should be sticky. Pat the dough into the prepared pan. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour. You can also top with additional caraway seeds, if you like. Bake in the 350 preheated oven for about 55-60 minutes. Allow to cool and then turn the bread onto a wire rack. Serve with lots of Irish coffee for best results.
Before you write letters, I hear you. I know Guinness is not a vegan beer, but it’s the name of the cake so please no shenanigans. You can choose to use another dark beer if you prefer. Guinness does not contain animal products, but is filtered with isinglass, a fish by-product. Do what makes you happy.
1 cup dark beer (of your choice)
½ cup of soy butter
2 cups raw sugar
¾ cups of unsweetened baking cocoa
2 egg replacers
2/3 cups of soy sour cream (try the “Better Than” products for the sour cream and cream cheese)
3 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
8 ounces “Better than Cream Cheese”
1 ½ cups confection sugar
½ cup of soy coffee creamer
Directions: Lightly grease a 9 inch springform pan. For best results, line the bottom with parchment paper. In a saucepan. Melt the soy butter in a small saucepan, add beer. Remove from heat and add sugar and cocoa and blend well. In another bowl, whisk together the egg replacer, sour cream and vanilla. Add the flour and baking soda to the bowl with the eggs, and then blend in the beer and butter and mix well. Pour into prepared pan and bake in a pre-heated 350 oven for about 50 minutes.
This cake is not completely frosted, just topped to resemble the white head on a glass of beer.
In a large bowl beat the cream cheese until fluffy. Add the powdered sugar and creamer. Beat until smooth and then spread on completely cooled cake.
If you prefer, you can make a Jameson Cake instead. Or both. Make both.
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix (Jell-O brand is vegan and that's no blarney)
4 egg replacers
1/3 cup Jameson Irish whiskey
1/2 cup cold water
1/2 cup oil
3/4 cup chopped walnuts
Taste a shot of the Jameson to make sure it’s okay. Mix all the ingredients together, and blend well in a large bowl. Try another taste of the Jameson just to be sure it hasn’t spoiled or anything.
Pour mixture into a 10 inch Bundt pan. Bake at 325 degrees for an hour. Relax with a nice glass of Jamesons’ on the rocks, you earned it so make it a double.
Remove cake and allow to cool completely.
For glaze, melt 1/4 pound of soy butter in saucepan. Stir in 1/2 cup of water and 1/2 cup of raw sugar. Boil for about 3 minutes, stirring constantly. Remove from heat and stir in about an ounce of Jameson. Poke lots of small holes into the cake using toothpicks or skewers, then pour the glaze over the cake. The holes will help the cake absorb the glaze.
For each cup of Irish coffee, add a shot of Jameson whiskey, two teaspoons sugar and top with vegan whipped cream. You can also add a shot of Bailey’s Irish Cream instead of, or in addition to, the whiskey. Slainte !
*Image courtesy Flickr creative commons.