St Patrick's Day

Being that I'm part Irish, St Patrick's Day is near and dear to my heart. In fact the first time I ever made a vegan meal was for a St Patty's Punk Rock Celebration nearly nine years ago. Here are a few of those recipes.


Irish Stew

2 tbsp Vegetable Oil
1 large White Onion, diced
4 cloves Garlic, minced
4 Carrots, diced
3 ribs Celery, diced
6 large Russet Potatoes, diced
3 cups Seitan, cut into 1/2 inch chunks
6 cups Vegetable Broth
a couple dashes of Liquid Smoke
Sea Salt and Fresh Ground Pepper to taste

Saute the onion and garlic in the oil over medium heat in an 8 qt stock pot. Add the carrots and celery and allow to cook for 5-7 minutes. Add remaining ingredients, bring to a boil, reduce heat and allow to simmer for at least 1 hour before serving.



Colconnon

6 Russet Potatoes, chunked
1/2 cup Unsweetened Soy Milk
1 bunch Chives, diced
1 medium White Onion, minced
3 tbsp Earth Balance
1 tbsp Olive Oil
1/2 head of Green Cabbage, chopped
Sea Salt and Fresh Ground Black Pepper to taste

Boil your potatoes in a large stock pot until fork tender. When draining them, do not rinse the potatoes, you want as much starch to remain as possible. Using a potato masher, mash the potatoes with the soy milk, chives, onion, and Earth Balance, until smooth and set them aside.  In a large skillet saute the cabbage in the olive oil with a bit of salt and pepper until tender. Mix the potato mixture and the cabbage together and enjoy.


If you have left over Colconnon the next morning. Make a batch of Bubble and Squeak for breakfast.


Bubble and Squeak

Leftover Colconnon
2 tbsp Vegetable Oil
a few tbsp All-Purpose Flour

Depending on how starchy your Colconnon is you may not need the flour to hold the cakes together. Heat the oil to medium-high in a non-stick skillet. Form the Colconnon into cakes, if they aren't holding together add a bit of flour until you get a nice dough formed. Fry the cakes until golden brown on each side.
  
May the Luck of the Irish be with you throughout all your days!