I want to throw a party for St Pats day, but wondering if there are any traditional Irish dishes that can be made vegetarian. I’ve always done Corned Beef & Cabbage… which obviously won’t work now that I’m a veggie… Ideas anyone? I don’t care how easy/difficult it is… I love to cook, but it must be something meat-eaters will love too. Thanks for your help!
Mock Corned Beef and Cabbage
Adapted from the March ’96 issue of Vegetarian Times
1 large yellow onion
1/2 medium head cabbage, finely chopped or shredded
5 carrots, julienned
3 cups vegetable broth
1 Tbs. bottled English-style hot mustard, or 1 tsp dry mustard mixed to a paste with water
1/2 tsp mild horseradish
1 Tbs. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp salt
1/2 cup water
2 Tbs. chopped fresh parsley
In a non-stick Dutch oven or soup pot over medium heat, sauté onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer, covered, until vegetables are tender, about 15 minutes.
When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in a 200 degree oven. Remove cooking broth from pot and reserve.
Mix flour with 1/2 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture 5 minutes, stirring occasionally.
To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven roasted potatoes (or Colcannon). Makes four servings.
🙂
And in my Irish house, my grandma always made dumplings too and mixed it all in one big stew pot.
http://www.vegsoc.org.au/recipe_details.asp?RecipeID=185
|
make some cabbage rolls. Have the filling be brown rice and tomatoes or something. Or just boil all the veggies you normally would, without the meat. Use veggie stock.
References :
boiled cabbage
buttered potatoes
creamed tomatoes
corn bread
References :
cube tofu…you can give it color with food coloring to mimic the corned beef and still hold to your beliefs…
References :
you can make stuffed vegetarian cabbage..very tasty..and mashed potatoes …a nice veggie soup …salad…cut up fruits in shapes of shamrocks ….have great assorted breads all warmed up with parsley butter (for the green) …. and green colored drinks of course…some ideas..hope you like them
References :
I just googled this. Here are lots of links:
vegetarian.about.com/od/soupssalads/r/GuinnessStew.htm
vegetarian.about.com/od/breakfastrecipe1/r/BeerBread.htm
http://www.vegsoc.org/stpatricks/index.html
http://www.fabulousfoods.com/holidays/stpat/stpat.html
http://www.cooksrecipes.com/holiday-recipes/st_patrick‘s_day_recipes.html
caryn.com/holiday/…/irish_recipes/vegetarian_shepherds_pie.html
That should give you a good start.
References :
why is it all or nothing? couldnt you prepare a meat dish for your meat eaters? or have someone else provide the meat if you are against preparing it? otherwise, you can make potatoe dishes, irish desserts, irish coffee (yummm) and an array of tasty salads. good luck!
References :
I shure am irish fillapino and chinese but I irish food & snacks so this is a treat I make on st.patsday first i make fresh brownies and put green icing and put green m&ms then I sticked a green lepracon ring!finally its time to party
References :
IRISH STEW
1/2 cup (120 ml) barley
2 1/2 cups (600 ml) water
1/2 teaspoon salt
2 medium onions quartered
1/2 pound (225 g) seitan (wheat gluten) cut into bite-size pieces
3 carrots, peeled and cut into 1/2-inch (1 cm) chunks
1 stalk celery, sliced
1 cup water
2 tablespoons low-sodium soy sauce
1 1/4 pounds (565 g) potatoes, unpeeled and cut into bite-size chunks
1. Combine the barley, water, salt, and onions in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Turn heat down to medium-low and cook for 30 minutes.
2. Add the seitan, carrots, celery, water, and soy sauce and simmer 10 minutes.
3. Add the potatoes and up to 1/4 cup (60 ml) water if needed. Cover and cook 10 minutes or until potatoes and carrots are tender. Adjust seasoning and serve. Makes 4 servings.
APPLE ORANGE BREAD PUDDING
Zest of 1 orange
Zest of 1 lemo
1/2 cup (120 ml) fresh orange juice
1 1/2 pounds (340 g) firm sweet apples (Fuji, Gala, Pink Lady, or Braeburn)
1 cup (240 ml) plus 2 tablespoons brown sugar
1 cup (240 ml) water
2 (3-inch {7.5 cm}) sticks cinnamon
1/2 cup (120 ml) raw walnuts
1/4 cup (60 ml) raw pinenuts
3/4 (180 ml) cup soymilk/milk
1/2 cup (120 ml) black raisins
1/2 cup (120 ml) golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
5 slices whole wheat bread
1. Preheat the oven to 350 degrees (Gas Mark 4) and lightly oil a 9 x 13-inch (33 x 23 cm) glass baking pan.
2. Mince the orange and lemon zest and place it in a large mixing bowl. Squeeze the juice from the zested orange and add the juice of 1 or more oranges to measure the 1/2 cup (120 ml). Add the juice to the bowl.
3. Peel, core and chop the apples and place them in the mixing bowl with the orange juice and zest. Mix well to coat the apples.
4. Combine the brown sugar, water, and cinnamon sticks in a 2-quart (2 liter) saucepan, cover, and bring to a boil over high heat. Uncover, turn heat down to medium, and simmer gently 10 minutes. Add to the apples.
5. Toast the walnuts and pinenuts over high in a non-stick skillet, stirring constantly for 1 to 2 minutes until the nuts begin to turn golden. Transfer immediately to a dish to cool and add to the apples.
6. Add the soymilk, raisins, cinnamon, nutmeg, ginger, and vanilla to the apples.
7. Toast the bread until dry and cut into 1-inch (2.5 cm) cubes. Add to the apples and stir well to moisten the cubes and distribute ingredients evenly.
8. Transfer to the prepared baking dish, cover with aluminum foil, shiny side down, and bake at 350 degrees (Gas Mark 4) for 45 minutes. Carefully lift the aluminum foil and stir the apple mixture to break down the bread cubes. Cover and bake for 15 to 20 minutes longer or until the apples are softened. Serve warm or chilled with orange Sauce. Refrigerated the Apple Orange Bread Pudding will keep for 4 days. Makes 6 to 8 servings.
References :
Try Colcannon, it’s a traditional Irish potato and cabbage dish. It is more of a side dish, but a good place to start.
http://www.epicurious.com/recipes/recipe_views/views/11710
The Foodnetwork site also has a section for holidays, and specific traditional foods to serve on that day. Some of the stews you may be able to alter and make vegetarian.
http://www.foodnetwork.com/food/et_hd_st_patricks_day/0,1972,FOOD_9844,00.html
References :
I always make small new potatoes, boiled until just done and then drained— While they cook, I saute an onion in a bit of oil or butter in a large wok, and then add a big pile of minced up kale (it gets really small when it cooks) and a bit of salt and pepper. When it cooks down a bit, throw in the drained potatoes and mix together. If they smash a bit its okay– salt and pepper to taste. If you want, you can add a bit of veggie baco-bits— but not really necessary. The Irish I am descended from were too poor to ever have much meat!
Alternately, you could just add the onion to the potatoes as they cook and the kale at the end, then drain the liquid and mash together with butter or a little olive oil.
Some currant scones go nicely with this— and whatever else you want to make.
When we were little one of our favorite St. Paddy’s treats were "Irish potatoes" Made of almond paste (marzipan) rolled into small oval potato-shaped balls— then rolled around to cover in cinnamon… cute and yummy!
Irish blessings!
Here’s a link to Irish recipes— some veg; some could be converted:
http://www.irelandseye.com/aarticles/culture/recipes/index.shtm
References :
Mock Corned Beef and Cabbage
Adapted from the March ’96 issue of Vegetarian Times
1 large yellow onion
1/2 medium head cabbage, finely chopped or shredded
5 carrots, julienned
3 cups vegetable broth
1 Tbs. bottled English-style hot mustard, or 1 tsp dry mustard mixed to a paste with water
1/2 tsp mild horseradish
1 Tbs. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp salt
1/2 cup water
2 Tbs. chopped fresh parsley
In a non-stick Dutch oven or soup pot over medium heat, sauté onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer, covered, until vegetables are tender, about 15 minutes.
When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in a 200 degree oven. Remove cooking broth from pot and reserve.
Mix flour with 1/2 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture 5 minutes, stirring occasionally.
To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven roasted potatoes (or Colcannon). Makes four servings.
🙂
And in my Irish house, my grandma always made dumplings too and mixed it all in one big stew pot.
http://www.vegsoc.org.au/recipe_details.asp?RecipeID=185
References :
http://www.fatfreevegan.com/holiday/mock.shtml